REVIEW

Hoi King Heen

Hoi King Heen straddles a line between upscale and casual and therefore has some of the advantages and disadvantages of each.  In the downside column, it is located in the windowless basement of the InterContinental Grand Stanford Hotel where the record-setting decibel levels of wailing kids seem to be magnified.  However, the warm, wooden-paneled décor is at least attractive, if also unmistakably hotelesque.  Servers are very friendly, and speak excellent English, but are also less attentive than at fine dining restaurants.

In the upside column, the modern Cantonese cuisine by Chef Leung Fai Hung is superb, and we came away much more impressed than we expected to be.  Fried prawns with mango and osmanthus sauce were exquisite.  The roasted crispy pork belly had wonderful flavor and crispness and the roasted goose paired with a sweet plum sauce left us at a loss for words. The restaurant has long been popular with locals, especially for dim sum, where you can order pan-fried glutinous rice dumplings filled with peanuts and pork, excelent xia long bao and BBQ pork in puff pastries.

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INFORMATION

East Tsim Sha Tsui
InterContinental Grand Stanford, Basement Two
70 Mody Rd
+852 2731-2883
Mon-Sat, 11:30am-3pm, 6:30pm-11pm; Sun, 10:30am-3pm, 6pm-11pm
    Leung Fai Hung , Chef

    TAGS

    • Hong Kong
    • Cantonese
    • Chinese
    • Dim Sum
    • Best Brunch
    • BYOB Corkage Fee: $350HKD
    • Private Dining Room

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