The food at the second branch of this popular Cantonese home-style restaurant in Wan Chai is underwhelming
This family-style restaurant run by dynamic father-and-son duo Lau Kin-Wai and Lau Chun is dedicated to perfecting and expanding the Cantonese culinary repertoire. Laudable are their efforts to preserve certain techniques and traditions, such as by supporting the fledgling local rice farming industry in Hong Kong (yes, it still exists) and refusing to cut corners when it comes to recipes. Their char siu (available in the evening only) is widely agreed to be among the best in the city, with its on-point balance of sweet and salty marinade and ratio of lean to fatty pork. Consistency is also important here—each time we’ve ordered the signature soy sauce smoked chicken, it has been superbly rendered, and always comes with tiny treats in the form of the chicken giblets. Be sure to try the venue out during the day too, where confidently rendered dim sum is available by the piece. The elder Lau is known for his love of fine wine, though most regulars will know to BYO their own premium bottles—corkage is HK$200—as the restaurant wine list is limited. Fortunately, the venue often partners with wineries or distributors to present good value wine dinners where premium tipples are paired with a feast of Kin’s Kitchen’s greatest hits.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||2 rooms for 10-36 persons|
|Corkage Charge||HK$200 per bottle|