Unfortunately, this Xinjiang restaurant probably doesn’t have Keung To dining nor working there (we are unsure about the probability of the former), but I am confident about the true potential of this starry venue, translating to ‘boundless road’ in English.
On our road to Austin, we were expecting boundless flavours from one of China’s most desolate provinces, undeniably famed for its gamey, umami, and spicy cuisine. The cuisine is a rarity in Hong Kong, with only two other brands I have found – Ba Yi in Sai Ying Pun and Tian Shan Dining Room in Tin Hau.
With a chain location in Ngau Tau Kok, it is Mo Keung To’s Yau Ma Tei location that is the original location, pigeonholed into a little cubby beneath a blocky apartment building.
The meal begins with a complimentary meat soup per customer, concocted together using the juices left over from the lamb and beef dishes prepared in the kitchen. It is hearty, gamey, and soothing to the soul. This sets the sharp tone for the night.
To begin, we had our Xinjiang vegetable salad (HKD28) and spicy cucumber salad (HKD32) land on our table to both cleanse our palate and pair up with the salty and beefy dishes to come.
The former is a simple salad with fresh and sweet onions, green pepper, and tomatoes, but different to other dishes similar to Hong Kong. Presumably farmed in Xinjiang, the produce is fresh and offers a bite.
As always in Chinese cuisine, a salty-vinegary cucumber salad offers a much-needed crunch and acidity to the buttery nature of Mo Keung To’s meat dishes.
Before the main attraction arrives, we begin with the first of two main dishes: stewed beef and potatoes (HKD108) paired up with Xinjiang bread naan (HKD15).
The beef dish is heavy with a spicy and salty broth, packed with turmeric, cumin, pepper, and light touches of cinnamon and Sichuan peppercorns. With the addition of the green and red peppers, the stew is perfect for soaking up with the plump bread naan.
This is where Mo Keung To shines the strongest. The leg of lamb pilaf (HKD88) lands on our table last, but not least, and glistens underneath the white restaurant lighting.
The lamb falls off the bone and carries a robust salty flavour, adding onto its buttery and firm texture. The leg itself is served over a buttery pile of pilaf with carrots. It is a sensational bite.
We wash all the salt down with a funky, sweet TianRun condensed yoghurt (HKD6) and hoppy Turuk craft beef (HKD30), both produced in Xinjiang.
Our verdict of Mo Keung To
If you want a break from standard Cantonese, Shanghainese, or southern Chinese flavours here, Mo Keung To introduces the staples of Xinjiang cuisine, China’s northwestern province, with dishes packed with salty meat and sharp vinegary flavours. Whilst the service could be better, this must be on your list.
Mo Keung To, G/F, 10 Man Ying Street, Yau Ma Tei, 6844 5545
| Order this: Xinjiang vegetable salad, stewed beef and potatoes, leg of lamb pilaf Menu: à la carte menu Price for two: HKD250 – HKD300 | Atmosphere: calming and friendly Perfect for: family meals out or a true deep dive into China’s spicy cuisine |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
