Kin's Kitchen - Is this the future of Hong Kong's Cantonese food?

Deep-fried pigeon with Chinese leeks at Kin's Kitchen

There's a bit of a backstory to this post, which I won't get into, but suffice it to say that I was thinking about restaurants I go to more than once a year. Yes, once a year. I eat out a lot, and go to different restaurants because it's a big part of my job to eat at as many restaurants as possible, in order to find good stories, to be on the ball, to... just do my job.

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!).

Kin's Kitchen - Hong Kong Cantonese

Smoked Chicken

This was from back in April (I know, I know), but it's worth writing about because they do a nice mix of Hong Kong-style Canto home cooking (in that there are a few "fusion" dishes) and traditional restaurant fare that's a bit hard to find nowadays. It's also worth noting that the owner of Kin's Kitchen is also the owner and founder of Hong Kong's first private kitchen, Yellow Door. While I found the food at Yellow Door (Sichuanese) decent but underwhelming, I feel much better about the food at Kin's. I feel like they have more intimate knowledge about what they're cooking. Plus, you can make bookings for smaller parties as it's just an upscale-ish neightbourhood restaurant.