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Kau Kee Restaurant (Chinese: 九記牛腩) is a noodle restaurant in Hong Kong. Its speciality is beef brisket soup with noodles. [ 1 ] On his website, the television food personality Andrew Zimmern has noted, "If I had only one meal in all of Hong Kong, it would be at Kau Kee."
Tai Ping Koon Restaurant in Central, Hong Kong. Tai Ping Koon Restaurant (TPK, Chinese: 太平館餐廳) is a restaurant in Hong Kong, with four branches located in said region in 2018. Chris Dwyer of the South China Morning Post described it as "one of the world’s oldest continually operating Chinese restaurants". [1]
Tsui Wah Restaurant (SEHK: 1314) (traditional Chinese: 翠華餐廳; simplified Chinese: 翠华餐厅; Jyutping: ceoi3 waa4 caan1 teng1; pinyin: Cuìhuá Cāntīng) is a chain of tea restaurants (cha chaan teng) owned by Tsui Wah Holdings Limited, headquartered in Hong Kong. The restaurants serve Hong Kong-style food. [1] As of 2022, the group ...
Forum Restaurant (Chinese: 富臨飯店) is a Cantonese restaurant officially established in 1977. It is located at Sino Plaza , Causeway Bay, Hong Kong since 2014. Run by Hong Kong's international chef and ambassador of Chinese cuisine, Yeung Koon-yat ( 楊貫一 ), it is known for its expensive abalone dishes.
Fung Lum Restaurant: Hong Kong: Tai Wai: closed [21] Gaddi's: Hong Kong: Peninsula Hotel: Gold by Harlan Goldstein: Hong Kong: LKF Tower: closed [22] Golden Flower: Macau: Wynn Macau: The Golden Leaf: Hong Kong: Conrad Hotel: The Golden Peacock: Macau: The Venetian Macao: Golden Valley: Hong Kong: Emperor (Happy Valley) Hotel: Guo Fu Lou: Hong ...
Mak Man Kee Noodle Shop (Chinese: 麥文記麵家), on Kowloon peninsula is a traditional Guangdong restaurant specialising in wonton noodle. It is located in Parkes Street, near Jordan MTR station in Hong Kong. It is considered a "must-stop spot" for the wonton noodle by The Essential Kowloon, [1] and was awarded a star in the Michelin Guide ...
Joy Hing's Roasted Meat is a Cantonese char siu restaurant in Hong Kong, founded in the later part of the Qing Dynasty. [1] [2]The restaurant, recipient of a Bib Gourmand award in the Hong Kong Michelin guide and picked as the best char siu restaurant by a local food critics website OpenRice, [3] is characterized by its long queue all day long and customers from grassroots to superstars.
In fiscal year 2009, the restaurant earned HK$51.1 million in net profit. However, there have been continuing disputes among the two brothers about the management of the company, especially due to the appointment of the younger Kam brother's son Kam Lin-wang ( 甘連宏 ) as a director, drawing a salary of HK$45,000/month for only a few hours ...
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