|Deep-fried pigeon with Chinese leeks at Kin's Kitchen|
Kin's Kitchen, I have been to about 6 times this year - that's almost once a month (that's more often than I write on this blog, #burn). I take out-of-towners there, I go there for my own dinners with friends and family, I go with the hyper-discerning Little Adventures crew, I go for fun. And dining out for fun does not happen for me as much as it might seem (have pity on me, LOL!).
|Bamboo kneaded noodles with spring onion|
And by Cantonese, I mean the Pearl River Delta - encompassing the sub-regions of Zhongshan, Foshan, even Chiuchow - somehow a much more apt way of how I have experienced "Cantonese" food throughout my teenage years, when my parents would take me on ridiculously arduous trips on rickety vans (okay, I admit it was luxurious compared to public buses and I'm just a spoilt brat, and in hindsight I'm incredibly grateful to them for these intrepid food journeys) to remote villages and raucous cities all over Guangdong province (and beyond). It was always in search of food, sometimes as specific as just one style of tofu, or a type of fish (I won't go into the specific type of fish... Let's just say this is before I knew what an "endangered species" was).
|Fresh and dried squid stir-fried with Chinese chives|
|Guo za - savoury custard, deep-fried|
|Yi O rice from the July harvest 2016|
|Steamed minced pork with squid ink, salted egg yolk and (regular) egg white|
Hongkongers eat steamed minced pork patties (蒸肉餅) all the time, mixed with anything from shiitake mushrooms, pickled vegetables, salted duck egg to dried squid. The addition of squid ink at Kin's, as I see it, is a play on the very classic squid and pork combination. That's innovation, and it feels much more genuine to me than stir-frying Wagyu with black bean sauce and topping it with a gold leaf.
Basically this is a very long-winded way of saying that Kin's is at once traditional and innovative, which is incredibly impressive, and it's all done in that thoughtful yet subtle, everyday kind of way. They go about it as if they're not doing anything special, but they are.
Just off the top of my head, here are some other dishes, in addition to the ones in the pics and mentioned above, that you should try:
Yellow croaker soup
Blanched pork tendons
Steamed egg with morels
(I just found an old post I wrote on Kin's - they've since moved and I must say, looking back at those photos, they've definitely upped their game on the food front too).
5/F, W Square
314-324 Hennessy Road
Phone: +852 2571 0913