|Beef cubes with garlic|
The other main meat dish was the smoked chicken pictured above. I'm glad they used fresh chicken; the meat tends to be better textured - you can pull it into strings and each string feels quite strong - not tough, just able to survive the teeniest bit of stretching before falling apart. The flesh also tends to have a glossier sheen. The smoking was subtle, and rose-scented wine was used in the dish, otherwise it was kind of like a good soy sauce chicken. I can't remember if I had to pre-book this dish. Usually at older-school Chinese restaurants I ask the reservationist if they have any dishes that require booking.
|Steamed wai san with thousand year egg, black fungi, pork and dried shrimp|
|Mustard greens steamed with preserved vegetables|
|Lotus leaf rice|
|Five 'fragrance' 'curry' pork chop|
|steamed egg with dried seafood and bitter melon juice|
Kin's is becoming one of my fall-back places when I'm out of ideas and want something fairly reliable and comforting, and is worth a go if you've done your rounds of high-profile Chinese and need something more down-to-earth (but not too daipaidong).
Side note - Kin's also has their own private kitchen upstairs. They do classic Canto banquet dishes like abalone, which to be honest, I don't even like, so I can't say it's exactly on my "to eat" list.
Side note 2 - Kin's Kitchen has 1 Michelin star in the 2011 HK/Macau guide.
9 Tsing Fung Street
+852 2571 0913
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