Thursday, August 19, 2010

Delicious Kitchen - that it was!

I hope that says Delicious Kitchen

The Quince Poacher moves to a new level. We're globe-trotting and in Hong Kong for four days for a short break. Hey, I know it's not that long but it's still a global city and one that offers up exciting experiences for anyone who likes food.

Delicious Kitchen is where we had our first meal on our trip to Hong Kong. Lunch to be exact. And while the restaurant doesn't push any boundaries in terms of its offerings, it is what you'd expect from a good Cantonese style restaurant. It's located in Causeway Bay, which is a shopping area on Hong Kong island. Delicious Kitchen's interior was what I'd call modern utilitarian, the 21st century's version of a 1950s Chinese cafe. Lots of surfaces that were easy to clean. The tables are a mock wood laminate, food and drinks are served in black and white crockery. We were seated on comfortable stools and overall it is quite welcoming.

The clientele when we walked in augured well. It was full of, let us say mature-aged Hong Kong ladies out to enjoy lunch. S. thought this a good sign and we weren't disappointed. Tea was swiftly provided to us when we sat down. We started with the fried pork chop. This was of a generous size and absolutely delicious. Covered in a honey glaze it was tender, juicy, sticky and sweet. For me, this was the stand-out dish. Spectacular in its simplicity. I will be going back for one more serve before we leave.

We ordered two pork dishes. The second was sliced pork with garlic, pepper and cabbage. This dish was more chilli than garlic pepper, nevertheless it was still very tasty - a generous plate of thinly sliced pork, cabbage, chilli and tofu covered in glistening chilli oil. It had a hot kick that wasn't over overwhelming and had delicious smoky undertones. S. quite enjoyed this, in fact he ate most of it before I could get to it!

The Yueng Chow style fried rice was for me fried rice as we know it - that familiar favourite of Cantonese style fried rice that is served in Chinese restaurants in suburban Melbourne. Only better. It contained a generous amount of prawns, slices of pork, cubed ham, beef brisket, lettuce and egg. The beef brisket was lovely, subtly infused with star anise. More salty than sweet, I quite enjoyed this dish and everything that went into it.

Crunch is one of my favourite textures and the deep fried wontons did not disappoint. Filled with spinach and plump prawns that popped in your mouth when you bit into them, the crunchy outer texture of the fried wontons provided the perfect contrast to this. These were served with a rich, smoky, red chilli sauce that was not overtly sweet and complimented the dish perfectly.

Finally, there was an incentive program that offered a free 'dessert' for purchases over a certain value. The dessert in question was a mashed red bean pancake. The pancake was deep fried, which added a savoury crunch on the outside and the red beans had only the merest hint of sweetness. It wasn't a taste our palate is used to. This was probably the least impressive dish we ate for lunch and was to our minds, better suited to a cup of tea in the afternoon than the end of lunch. But don't let this make you think this spoiled the meal for us - far from it. It was delicious!

What we had:
Fried pork chop
Sliced pork with garlic, pepper and cabbage
Deep fried wonton with chilli sauce
Fried Rice Yueng Chow style
Mashed red bean pancake

How much did it cost?

A delicious, slap-up feast for $A40.

Delicious Kitchen
9 -11B Cleveland Street
Causeway Bay
Hong Kong

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