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The baked pork chop rice, buried under tomato sauce and cheese, has followed this neighbourhood eatery from its original San Wan Ho shopfront to its current Tin Hau home, and so have the regulars. Chef Wong's cooking is resolutely home-style: tea-smoked chicken, dried seafood stir-fries, steamed threadfin with yellow wine. Nothing here announces itself, which seems to be the point.
The awards strongest first
- The 50 The 50 Discovery
One number, weighted & current 71
How we scoreThe dishes from the writeups
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Tea-smoked chicken
“whether it was tea-smoked chicken, a tasty dried seafood stir-fry, or a super-sized portion of baked pork chop rice, smothered in tomato sauce and cheese”
The 50 -
Dried seafood stir-fry
“whether it was tea-smoked chicken, a tasty dried seafood stir-fry, or a super-sized portion of baked pork chop rice, smothered in tomato sauce and cheese”
The 50 -
Baked pork chop rice
“whether it was tea-smoked chicken, a tasty dried seafood stir-fry, or a super-sized portion of baked pork chop rice, smothered in tomato sauce and cheese”
The 50 -
Steamed threadfin
“along with the signature steamed threadfin, infused with huang jiu (yellow wine)”
The 50
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- Hung's Delicacies Teochew Eat · 74
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