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陳儀興尚潮樓 ⛩️ Chan Yee Hing Restaurant

Item: 陳儀興尚潮樓 ⛩️ Chan Yee Hing Restaurant
Rating: 2
Author: 2QT2BSTR8

Kowloon • Chinese

over 1 year ago

Dinner2 pplHK$99

"Chen Yixing Shangchao Restaurant" is a Chinese restaurant that specializes in traditional Teochew cuisine and soups. It is one of the restaurants under the popular Teochew cold restaurant "Chen Yixing Restaurant". The recommended dishes include braised goose intestines and various braised pork. All are made with Zhendian brine. Another special dish is the raw pickled clams, which are made from lion clams produced in Shantou and mixed with a secret sauce. The taste is fresh and authentic.

In Hong Kong, it has become increasingly difficult to taste authentic Teochew handmade dishes with a Chinese background. But don't worry, today we will introduce a branch of "Chen Yixing Chaozhou Hotel" that has been in business for more than 60 years - "Chen Yixing Shangchao House". This high-end restaurant is designed in an elegant Chinese style, decorated with embroidery and murals, and uses tulle screens to separate seats, creating a comfortable environment. Here, gourmets can feel the strong old-school Chinese style and enjoy star-rated cuisine.

The restaurant is helmed by Mr. Chen Xing, and according to the staff, there are also executive chefs Bin Ge and Hui Ge, who have a deep brotherhood. Together, they use the finest ingredients to create fine Teochew handmade dishes, bringing diners a wonderful taste experience. So, whether you have a special liking for Chaozhou cuisine or want to try the unique flavor of traditional handmade dishes, "Chen Yi Xing Shang Chao Lou" may be a good place.

Chen Yixing, a well-known Chaozhou restaurant, not only has a noodle shop, but also has more popular branches. In 2019, they opened the first "Chen Yi Xing Shang Chao Lou", located downstairs of "Hotel 1936". This building is a conservation project of the Hong Kong government and has a long history, which coincides with the development experience of "Chan Yixing Teochew Hotel".

Of course, the menu of this restaurant is indispensable for its signature goose sambo, braised poached eel, rich pomegranate scallops, koi shrimp, braised pomegranate bird's nest, pigeon wings, braised Teochew wings, Fuguo taro paste, etc. However, they also had a forgotten handmade dish called "Hexiang Pigeon", but it was sold out today. In the end, we had to buy a double goose dish to take home for extra enjoyment.

In addition, the pigeon wings dish is also a clever Kung Fu dish. It is also known as the Crane Divine Needle. It specially uses three-liter chicken wings and stuffs them into pigeon meat. Coupled with the soup made from Jinhua ham, the elders present said that the dish was tender, juicy and full of aroma. But we always feel that hunting shark fin is too cruel and we never eat it, so we only hear about its taste.

As for the traditional Puning grout, the method of making it is very interesting. First, cut the radish into strips, then add whole peanuts and steam them. Then, they are wrapped in bean curd skin and fried into crispy and delicious snacks. This dish is not only crispy on the outside but soft on the inside, but also has a faint aroma of radish. I have eaten it before and still think it is delicious when I recall it.

Not only traditional dishes, they also brought some special seafood dishes, cooked in a new way. For example, their Jinbu Hua stir-fried geoduck uses Canadian geoduck, seasoned with garlic, red pepper and Jin Bu Hua, making it fragrant. Coupled with the freshness of Shantou fish sauce, this dish definitely has a unique flavor.

The butterfly Dongxingban is a special dish. They remove the bones from the Dongxingban and combine it with pork net oil, fish, mushrooms and Jinhua ham, giving it a rich and varied taste. This traditional cooking method and taste is part of the restaurant's business philosophy. The taste of Teochew cuisine tends to be light, and the focus is on retaining the characteristic of "original flavor, not to be eaten from time to time". Whether it is classic braised dishes, a series of Teochew cold dishes, old dishes from the 1950s or 1960s, and Teochew-style seasonal seafood, they have always been loved and supported by supporters.

Mr. Chen Xing claims to be a chef by profession. He has been on the road of cooking for decades. He can definitely grasp the psychological balance between the boss and the diners, and knows how to strike a balance between price and delicious food rewards. He is well aware of the hardships involved in the catering industry, and he went into business with his father, who has a strong background in Chinese-funded enterprises. The family came to Hong Kong from China and started a noodle shop in a government housing estate. Now they have many branches.

Mr. Chen Xing has his younger brothers and sisters to help them. They work together and perform their duties. They do not care about each other and tolerate each other. They have united a force in the inheritance process and worked together for the restaurant. This really makes people feel the unique characteristics of the Teochew people and the cohesion of the family; everyone works together for a common goal. This spirit is extremely rare in today's Chinese culture and is indeed admirable.