Name (English): Kin’s Kitchen
Name (Chinese): 留家廚房
Category: Food & Beverages
Address (English): 5/F, W Square, 314-324 Hennessy Road, Wan Chai
Address (Chinese): 灣仔軒尼詩道314-324號 W Square 5樓
Address Google Map Link: https://goo.gl/maps/vvxYECDkLEMiccSv7
Address longitude and latitude: 22.27839493274726, 114.17827345337368
Nearest MTR Station: Causeway Bay Station Exit A
Nearest MTR Station Google Map Link: https://goo.gl/maps/7GznLSrS97MeCdB26
Nearest MTR Station longitude and latitude: 22.278562879676134, 114.1825425044106
How far from the nearest MTR Station: 10-minute walk from Causeway Bay MTR Exit A
Opening Hours:
MON 12:00 – 15:00 ; 18:00 – 23:00
TUE 12:00 – 15:00 ; 18:00 – 23:00
WED 12:00 – 15:00 ; 18:00 – 23:00
THU 12:00 – 15:00 ; 18:00 – 23:00
FRI 12:00 – 15:00 ; 18:00 – 23:00
SAT 12:00 – 15:00 ; 18:00 – 23:00
SUN 12:00 – 15:00 ; 18:00 – 23:00
Budget (per person): HKD201-400
Recommended Food/Drinks: Soy sauce smoked chicken, Salt-baked chicken, Gwo Tsaa, Cha Siu, Abalone with Shaoxing wine, Spinach soup with fresh crab meat
Recommended Time to Visit: 18:30
Accessibility Note: Easy access
Sometimes we all need to treat ourselves with the best food at a culinary minded friend’s. And for Cantonese cuisine, Kin’s Kitchen is that place to go.
Started in 2004, Kin’s Kitchen specializes in traditional Cantonese cuisine with modernized touches such as the use of sous vide and pacojet machines which elevates their dishes to the next level. Many seemingly simple dishes actually carry layers of complexity and attention to detail with no MSG used.
This family-style restaurant in Wan Chai is run by the locally famous food critic Lau Kin Wai and his son which is the reason for its popularity and reputation. In 2011, KinsKitchen won a Michelin Star as one of the few restaurants to do so.
Soy sauce smoked chicken is the most renowned dish at Kin’s. Using traditional recipe and “full term” chickens that are matured to over 100 days free of fast-growth hormones. You might also want to try African Chicken, or Salt-Baked Chicken which are also favourite dishes of the critic’s own.
“Guo Tsaa”- a savory egg custard deep-fried into neat golden nuggets- is another must-try. Fried pigeon with Chinese leeks, spinach soup with fresh crab meat, abalone with Shaoxing wine, and fried milk are all popular choices at Kin’s. Yet, it is hard to shortlist their creations for the best picks since each of it is exceptionally good.
Kin’s Kitchen is dedicated to perfection. There are even three different kinds of white rice available which possess different texture and flavour profiles. The food they offer is neither fine dining nor casual, but it never fails to surprise and comfort you.
The restaurant strikes a fine balance between price, quality and consistency in their cuisine. As a bonus, their corkage policy is very reasonable for a mid-end Chinese restaurant. Hooray!
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