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'Hong Kong Cuisine' ( aka1983 ), Happy Valley - Now I understand why it earns one of Openrice highest rating!!


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'Hong Kong Cuisine' ( aka1983 ), Happy Valley - Now I understand why it earns one of Openrice highest rating!!

Charles Yu | Mar 6, 2013 03:46 AM

After enduring some mediocre food during my first day stay in Hong Kong, the tide was quickly turned by some superlative delicacies and offerings from 'Hong Kong Cuisine', Happy Valley!!

If there is one culinary wasteland on Hong Kong island side, Happy Valley must be it! Therefore, I was totally taken by surprise by the high quality food at this relatively new establishment located on some obscure side street, a few blocks from the race course.

The forte of this restaurant apparently lies in the fact that the kitchen has the skill and capability to execute, authentically and brilliantly, dishes from various regions all over China! Be it Cantonese, Shanghainese, Pekingnese or Sichuan...etc.

Our party of three settled for the 4 course set lunch menu that gave us the option and flexiblity to choose our own Dim Sums ( be it northern or southern ), different types of soup, as well as different entrees choices.

We selected the 'must-have' Har Gow shrimp dumplings, Char Xiao Bao ( BBQ Pork steamed buns ) and Pork and Veggie Pot Stickers. For the soup, we picked the ' Supreme Soup Dumplings with fresh crab meat and dried scallops " and ' Double boiled Black Silken Chicken with wild mushrooms medley and Chinese Ham '. For entree, we opted for the 'healthy' choice - Fried rice with minced Chinese Ham, Conpoy, diced fresh Asparagus and Egg white. Dessert was a Green Tea/Mango mochi.

To augment the above, we also decided to add a 'Shanghainese Smoked Fish' dish just for fun and to try out their ' Shanghainese capability '.

Of all the dishes we ordered, I cannot fault a single one!! Every dim sum morsels were meticiulously prepared and executed. The seasoning of the filling delicious and refreshing! Shrimps were crunchy and sweet, the BBQ pork bun fluffy with an abundent of juicy filling. Pot stickers were totally non-greasy with a perfectly thin skin and crispy bottom. The shell wrapper encased so much pork filling and broth that one wrong move/bite and one's friend seating across the table will be showered by 'squirting liquid'!! Fried rice was one of the most flavourful I have eaten. Only the uber delicious Yang Chow fried rice from Yung Kee beat it by a whisker! Both soups were delicate and delicious. Finally, the moist and chewy Shanghainese Smoked Fish covered with an addictive sweet sauce was a dish to remember! How I wish we can get something like this quality in Toronto!!

Only slight mishap was the Har Gow Wrapper that unfortunately fell apart when picked up. A touch too long in the steamer?

After such an enjoyable meal, I decided to extend my culinary exploration of this gem by having a more elaborate dinner at a later date.

Now, I hope this positive trend will continue tomorrow!! ( 2 Michelin star restaurants awaiting!! ).

One last thing! Instead of handing the patrons hard copy of menu, they give you an 'iPad' with dishes description, photos, price...etc. One can even order the dishes thru the mini-computer without even talking to a single 'human' serve person!!

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