Home > Asian, Chinese, Chiu Chow, HK: Taikoo Shing, Hong Kong > Chef Master Chiuchow Kitchen, Taikoo Shing, Hong Kong

Chef Master Chiuchow Kitchen, Taikoo Shing, Hong Kong

Part of the Maxim group, this restaurant can be located in Taikoo Shing. I walk past it every day to and from home to the station and have always been intrigued by it. We were catching up with the family, my uncle and aunty and I suggested this place.  Reservations are highly recommended as it was quite busy on Sunday night when we went.

Chiu Chow cuisine is also known as Teochew cuisine which originated from the Chaoshan region in the north-easternmost area of Guangdong province in China.

Chiu Chow food is quite famous for their goose. You can’t really get good goose in Sydney, so this was a must. The goose was extremely tender and succulent, it had the right amount of meat to fat ratio and absolutely incredibly delicious. I am sure ‘the mother’ and I ate most of it – it was SOOOOO good!

Another Chiu Chow dish that I really enjoy is the braised pork belly. Braised for hours until all the sauce is immersed in the meat itself. I have to admit, it was a little fatty but oh so wonderful – beautifully succulent, the family was fighting for every single last piece.

The oyster omelette was good but I have definitely have had better in Singapore. I thought it was a little doughy and the oysters were rather small and not enough of it.

This was probably by far my favourite dish – even ‘The Mother’ who doesn’t like aubergine absolutely loved it! Aubergine with minced pork and a whole heap of chili!

These wontons like dish was actually quite tasty, inside were egg whites with prawns and tofu. It was different but delicious.

We also ordered a side of vegetables.

The tofu was silky smooth – we probably shouldn’t have ordered a plate of this, as below both goose and pork belly there were a mountain of tofu. Luckily we all like tofu!

Service was minimal but good. Food was definitely excellent and price was reasonable. From memory the bill came up to 400HKD which is good. Have not ordered any takeaway yet, but I am sure I will get some goose and aubergine soon.

I have been to a couple Chiu Chow restaurants and I have to say, I am definitely a fan!

GA’s ratings: 8 / 10

Chef Master Chiuchow Kitchen

Shop G1016-17, G/F, Chi Sing Mansion,

Taikoo Shing, Hong Kong

Ph: +852 2886 2100

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  1. September 28, 2012 at 3:42 am

    The pork belly and eggplant dishes look delish. Will remember this place if I ever go back to HK.

  2. suz
    September 28, 2012 at 9:11 am

    Yum! That’s my grandma’s cooking!

  3. September 28, 2012 at 2:30 pm

    wow yum! I don’t think I’ve ever eaten goose or seen it before in Sydney, but I’d love to try it! an English friend of mine told me they fry eggs in goose fat in England and its apparently deeelicious!

  4. Esther Tan .
    September 29, 2012 at 12:54 am

    Always like your posting & these dishes above looks very familiar , simple & delicious !Thanks GA,

  5. Mel
    October 9, 2012 at 5:14 am

    Mmm…that eggplant was so good! I wish someone would open a place like that here!

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