Wednesday, July 14, 2010

Chiu Chow (Teochew) Food @ Sheung Hing Chiu Chow Restaurant, Sheung Wan, Hong Kong


cold crab


One is still tweaking the design - cutting back on the colour and making it more "clean cut" for the pictures and the text to be easily seen. I've also geotagged a few of the recent blog posts so just click on the link below it and it'll open up to the location map. Very much WIP so please bear with me? Anyway, back to the very overdue Hong Kong posts. This particular one, I remember with a heart (or more likely a tummy) ache as the food was so incredibly good and introduced by my guide, J from Elegant Inn. Hong Kong's Teochew or Chiu Chow food is so much better than the fare we have here plus they also have a variety of old style dishes not commonly found in restaurants nowadays. Everything I tasted at this famous eatery was top notch even though it was very simple fare.

salt and pepper fish slices

Frequented by many including the well heeled (in Hong Kong, these are the ones that come in their luxury cars as they line the road in front of the restaurant), this place is also nicknamed the "rich man's canteen". The eatery is spread around a few shophouses along the street and booking especially during the weekends is a must or else, forget dining here.

window action, chewier prawn omelette, goose and flower crabs in window, o chien

We start off with the cold flower crab, a Chiu Chow specialty and a simple dish, which allows you to enjoy the sweet taste of the crabs. The meat is so fresh that it comes out in beautiful chunks - literally a crab-lover's heaven to eat. How I wish more places do this cold crab dish here.

decadent braised goose liver slices

Braised duck is a must here but in Hong Kong, it is a little special as its braised goose. Our dish of braised goose slices come topped with decadent thick slices of goose liver. Yummy to the last tenny weeny bit (even though one can feel the arteries clogging up!).

oyster soup, fluffy tofu, Tsingtao beer to wash it all down

Even a simple tofu dish tastes awesome here - puffed into golden ingots that you dip into a salty spring onion dip to give it flavour. I couldn't resist the chicken dish - boneless pieces pan fried in a delectable sauce served on a bed of crunchy fried leaves (I think they look like mulberry ones?).

tau suan for dessert

As usual, there'll be oysters lurking around a Teochew meal and here they are served in two ways - first in a soupy (another rare one here for me even though I've eaten this before in Kelantan and Melaka) kind of porridge where cooked rice grains are used and cooked with spring onions, minced pork, preserved radish and sliced mushrooms. Incredibly comforting for the tummy. The second way was the oyster omelette or o chien style. Here it is wetter and less crispy, where the oysters are hidden underneath an innocent looking omelette. We also have a flatter and chewier version but with prawns and a type of green colour gourd.

divine yam pieces

Last but not least, desserts that is a must for any Teochew place. They had the very rarely seen Tau Suan - a dessert made with split green beans and of course, the ever famous yam dessert, Or Nee. We had to wait for a while to get our desserts as there was a mix up in our orders but it was well worth it - fluffy yam paste with lard and topped with gingko nuts.

the must-have or nee

I was also introduced to another dessert not usually seen here - deep fried yam pieces that are coated in a candy like sugar coating. Light fluffy yam is paired with a sweet coating that tasted so incredibly good that I had a few pieces. Do make it a point to drop by if you're in Hong Kong as its definitely great to taste these old styled dishes which are fast dissapearing from the menus.

Sheung Hing Chiu Chow Restaurant
29 and 37, Queen's Road West
Sheung Wan
Hong Kong

Tel:+852-2854 4557

(Non Halal. Open from 11am to 2.30pm, 5.30 to 11.30pm. See this link for a map. For more pictures see my Flickr set)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

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11 comments:

J said...

Yam paste with lard? I'm sure it's delicious but at the same time sounds quite gross. Haha....

minchow said...

Blog's looking sleek Boo! I love how the crab gets a spot in the window display - they absolutely deserve to be right up there next to the roasted meat!

eiling lim said...

so disappointed as this is from Hong Kong. Do you know that Imbi Palace/Grand Palace also does a very good cold flower crab? Shinny new template. Why never use the colourful M&M's as background? :(

thule a.k.a leo said...

your new layout is neat, nice and simpler :)

CUMI & CIKI said...

i love ur blog Boo! love love love... :D

The hanging crab in the window is just so cute.. that's my fav shot. Hong Kong is great for food but you really need to know where to go. It helps if you have a local friend or someone who goes to HK on a regular basis and knows where all the good local haunts are.. in this case, J from Elegant Inn! Lucky gal;)
Great post. Cannot wait to read more on your excellent new site (btw i like WHITE much more than black, but that's just me!)

KY said...

very nice and clean design on the latest template. :D

and I want some of that crab!

Precious Pea said...

Nice design Boo!! Love it!

Kaki Makan said...

Hey luv d fresh new look of yr blog! Keep those d'lish tales coming...just can't get enuf them :)

承蘋承蘋 said...

要繼續發好文喔^^加油!.................................[/url]...............

boo_licious said...

J - hmmmm, yeah it does sound a little disgusting but it's yummy so kinda worth overlooking that part.

Thxs Min. Yes, I loved the contrast too: crab and goose.

eiling - Sorry, HK posts that I'm trying to finish. I know that pain when people crave for food they can't get straight away. Got pix of colourful M&Ms? I'll put them if I can upload that.

Leo - yes, simple white is the best according to the experts!

C&C - it's ok, most people prefer the white, less headache I guess. Yes, I would have been lost without J as she's such an expert in HK. She's there this week again, for her monthly trips.

KY - thxs for the tips and good to see you fly the flag for us bloggers amid the "official" guides in Finder301.

Thanks sista! Am honoured you had time to drop by.

Thank you Kaki Makan!

Simon Seow said...

Da Lang, Da Lang. Funny I've never tried it even though I've been to HK 3 times. I'll try it next year on my HK trip. kekeke

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