T.Dining by Hong Kong Tatler - - Cantonese -

It’s all about com­fort­ing, home­style Can­tonese cui­sine at Kin’s Kitchen, with a hint of a mod­ern spin in the of­fered fare that de­lights both vis­i­tors and lo­cals alike—it re­mains a par­tic­u­lar favourite among chefs keen to learn more about the art of Can­tonese food from af­fa­ble owner Lau Kin-wai. There is a con­vivial at­mos­phere in the main din­ing area, with ta­bles scat­tered across the floor and more spa­cious seat­ing op­tions near the win­dows—pri­vate din­ing rooms are avail­able for more in­ti­mate oc­ca­sions. The menu is easyto-read and clearly cat­e­gorised, mak­ing it easy for be­gin­ners to nav­i­gate. A re­fresh­ing starter, the drunken abalone packs a flavour­ful punch that helps to whet the ap­petite. Kin’s smoked chicken is a favourite here; sub­tly sweet and smoky, the bird is well-bal­anced with its soy sauce mari­nade and fra­grant meat. An­other must-or­der is Kin’s bar­be­cued pork, which is sat­is­fy­ingly ten­der and juicy thanks to the cut of nat­u­rally-mar­bled pork shoul­der tips used. Should you visit in the day­time, the se­lec­tion of dim sum is more in­ter­est­ing than most and, help­fully, many can be or­dered by the piece; don’t miss the fra­grant rice rolls made with local grains. For wines, there aren’t many by-the-glass op­tions, but the se­lec­tion for bot­tles is de­cent.

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