• Food & Beverages

Ling Fat – A Local Chiu ChowMeal for Your Late Night Arrival

March 25, 2021

Name(English): Ling Fat Chiu Chow Congee
Name(Chinese): 陵發潮州白粥
Category: Food and Beverage
Phone Number: +852 64407169
Address(English): 629 Reclamation St, Prince Edward
Address(Chinese): 太子新填地街625-627號地下
Address Google Map Link: https://goo.gl/maps/uicuVSK8zsQCeQ3Q8
Address longitude and latitude: 22.323304483800452, 114.16661543013869
Nearest MTR Station: Prince Edward MTR Station Exit C2
Nearest MTR Station Google Map Link: https://goo.gl/maps/D4QpYDrMPD9gJJXD7
Nearest MTR Station longitude and latitude: 22.324087417059623, 114.16788930018515
How far from the nearest MTR Station: 3 mins from Prince Edward MTR Exit C2
Opening Hours: 
MON 00:00 – 02:00; 18:00 – 23:59
TUE 00:00 – 02:00; 18:00 – 23:59
WED 00:00 – 02:00; 18:00 – 23:59
THU 00:00 – 02:00; 18:00 – 23:59
FRI 00:00 – 02:00; 18:00 – 23:59
SAT 00:00 – 02:00; 18:00 – 23:59
SUN 00:00 – 02:00; 18:00 – 23:59
* They have a random holiday each month
Budget (per person): HKD120
Recommended Time to Visit: Dinner or late night meal
Recommended Food/Drinks: Oyster Cake 炸蠔餅, Marinated Goose 鹵水鵝, Oyster Congee 蠔仔粥, Pork Blood Curd (豬紅)
Accessibility Note: Easy access-flat entrance

When one talks about Hong Kong food, most would think Dim Sum, BBQ meat and Wonton Noodles are the typical ones. If you dig deeper into our food culture, you will realize we have a lot more variety of Chinese food, and there is no mistake these foods are brought to Hong Kong by people who came as refugees. One of these foods is Chiu Chow (潮州 or Teochew in the dialect of its own) cuisine.

This article will not talk about the history of how Chinese (or Chiu Chow people) came to Hong Kong. Please see our Dried Seafood Market article if you want to know more about this part of the history.

Chiu Chow restaurants pride themselves on serving unique cold cuts and hot dishes at their food stall. Since each store’s specialty is different, the customer almost always have to check out the stall before placing order. The trip to check out the food is called Daa Laang (打冷), which literally translates as “have a walk around”. Combining this with Chiu Chow, “Chiu Chow Daa Laang” (潮州打冷) became a whole new category of food in Hong Kong!

The entrance

Out of the many Chiu Chow Daa Laang, perhaps Ling Fat is our favourite with four killer dishes – Oyster Cake (炸蠔餅), Marinated Goose (鹵水鵝), Pork Blood Curd (豬紅) and Oyster Congee (蠔仔粥) .

Oyster cake is usually prepared by frying oysters in batter. A bad oyster cake is either made with lots of batter or bad quality oysters (which is actually not uncommon in Hong Kong). At Ling Fat, the oyster cake is always prepared with generous amount of fresh oysters, striking a perfect balance of crispy batter and juice oyster. Wait before you eat! Dip your oyster cake in their fish sauce, it adds an extra layer of complexity to the flavour!

Oyster Cake 炸蠔餅

Most locals have given up visiting Michelin star restaurants like Yat Lok, Kam’s Goose and Yung Kee for delicious goose dishes. After all, many of these restaurants have become too busy with tourists and faced the eventual difficulty to maintain consistent quality. Instead of roasting goose, Ling Fat prepares their Goose with marinated sauce. It is a practice where the kitchen would recycle yesterday’s with new ingredients to intensify the sauce every day. Just an idea for you: Ling Fat was founded in 1955 and guess how long the marinated sauce has been accumulated for?

Marinated Goose 鹵水鵝 – as good as the roasted goose!

Pork blood curd has always been a must-have item on the menu of a Chiu Chow restaurant and Ling Fat is unquestionably’s version is bloody good. The blood curd is fresh and well-treated so it has no strange taste but savory flavours from seasoning and a fine, smooth texture like tofu. Cooked with leeks, its a classic flavourful rich killer

Pork Blood Curd (豬紅)

Most people would only focus on the freshness of the oyster when they judge an oyster congee. However, little do they know that Ling Fat had to cook the broth for five hours with herbs, fish, chicken and conch meat before they could create the perfect broth for their congee. One reminder before you enjoy the dish, make sure you stir the serving bowl well because a lot of the herbs are in the bottom of the bowl!

Oyster Congee 蠔仔粥 – Make sure you also finish the broth
Ling Fat is founded in 1955, this photo was taken in 1964, provided by the Ling Fat founder’s second son, Martin
Martin pointed himself in the picture and he was 7 years old when the picture was taken.
Martin’s younger brother in the kitchen
Better come early to avoid the crowd!

Ling Fat is every bit of a traditional Chiu Chow restaurant you would hope for. Setup of the restaurant, the loud crowd who eat there, the casual uniform, their on-point bad-manner service, making this a truly Hong Kong experience if you crave for a delicious, down-to-earth meal.

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Michael Tsang

Founder of Hong Kong Free Tours. Used to work in finance for 12 years as an actuary and quit his job to chase his passion.

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