In the ‘60s and ’70s, when Kowloon City was the hub of Chiu chow cuisine in Hong Kong, Lok Hau Fook was favored by influential characters from politicians to triad leaders. Movie scenes were even filmed here. While it’s somewhat quieter since the airport’s relocation in 1998, Lok Hau Fook is still the place to go for authentic Chiu chow food. Among the restaurant’s classic dishes is the mixed braised platter (pork, goose, duck, tofu and more), oyster pancake, and Chiu chow fried thin-rice noodle. It’s also well-known for its superior broths – so it might be worth trying its shark’s fin soup. Whatever you do, don’t miss the Shí Liu chicken, one of Lok Hau Fook’s signature dishes. Inside these little parcels, you’ll find finely chopped chicken, Jinhua ham, Chinese mushroom and bamboo shoots. Each one is hand-finished with a chive tie. Finally, for dessert, I recommend the traditional sugar-coated taro root.

Fine Dining Explorer

Contributor