A household name for the best in Chiu Chow cuisine, Pak Loh restaurant celebrates its 50th anniversary this year with two speciality menus. The first is an introduction to Chiu Chow cuisine, highlighting some of the most popular dishes of the restaurant based on cooking traditions from north-east Guangdong province. There’s the signature stewed pork with mustard leaf, the soy goose platter marinated with 50-year-old soy stock and the fried crispy e-fu noodles served, intriguingly, with vinegar and sugar. For inquisitive minds, there’s also a short description of the history of each dish on the menu.
The second speciality menu focuses on the painstaking art of handcrafted dishes, called 手工菜. Some of these dishes take up to ten days to prepare! Using traditional, time-tested recipes, acclaimed chef Hui Mei Tak takes diners on a journey through time to the days when prominent Chiu Chow households employed teams of chefs to laboriously craft their elaborate feasts. Delicacies include stewed dried abalone with pomelo peel in oyster sauce, stewed sea cucumber and meatball and pomfret pan-fried in soybean sauce.
The introduction to Chiu Chow cuisine menu will be available from now until March 2017, whilst the handcrafted dishes menu will only be available from now until December.
In addition to introducing diners to the fine art of Chiu Chow cuisine, the restaurant group also promote their heritage through music. A group of Chiu Chow musicians perform every Monday at the Times Square location, so grab a slice of history along with a delicious helping of Chiu Chow cuisine!
Times Square, Shop 1002, 10/F, 1 Matheson Street, Causeway Bay, 2577 1163
Elements, Shop 1028D, 1/F, 1 Austin Road West, Kowloon, 3691 1968
K11, Shop 313, 3/F, 18 Hanoi Road, TST, 2723 6828
Hong Kong Airport, Departures East Hall, Level 7, 2152 0909