Lin Heung Kui 蓮香居 @ Sheung Wan, Hong Kong

Lin Heung Kui, says that Cantonese food is characterized by a seasonal, labor intensive method of cooking. He explains that since Cantonese dishes take so much effort to perfect, most restaurants just don’t do them properly anymore. Fortunately for us, Lin Heung Kui is still keeping the tradition alive with nostalgic dishes such as the winter melon soup and traditional-style roasted ham and chicken. One of the last push-cart dim sum restaurants left in Hong Kong, Lin Heung Kui is synonymous with great Canton fare. Bustling, hectic and split into two rambunctious floors, it is just like the dim sum parlors of yesteryear.

Shared by Gengta Tan
Lin Heung Kui 蓮香居
2-3/F, 46-50 Des Voeux Road West, Sheung Wan
Hong Kong
Tel: 2156 9328
Average Spending: HK$41- HK$150
Roasted Chicken liver n BBQ Pork skewers
Lin Heung Kui’s signature dish: Eight Treasure Duck
The duck’s bones are first removed and then stuffed with a mixture of barley, salted egg, ham and mushroom. Afterwards, the duck is deep fried and braised for up to four hours. All of the work is well worth it, since the juices of the various ingredients mingle together to create an aromatic filling, while the succulent meat falls off of the bones.
Braised Fish Maw and Mushrooms
Portland Tsai Eggs Baked Intestine
Dessert: Red Bean Tong Shui

Shared by Gengta Tan


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