Hong Kong Causeway Bay | Third Generation Inherits Classic Chaozhou Cuisine.

Reopened in Causeway Bay, managed by the third generation, inheriting classic Chaozhou cuisine while incorporating innovative elements. The braised beef brisket is tender and aromatic! The smoked eel, with its smoky aroma and crispy texture, is a little piece of happiness. The Chao-style braised fish maw and seafood soup, using precious seafood and traditional cooking methods, gives a deep sense of cultural heritage. The four-treasure crispy chicken, with its layered texture and rich ingredients, makes every bite a delightful surprise. The baked pepper flower tail grouper, with its tender meat, warms the stomach and dispels the cold, making it especially suitable for autumn and winter. The handmade eight-treasure pig's stomach, with its blend of eight precious ingredients, leaves an unforgettable aftertaste. The fried taro ice cream is perfect, sweet but not greasy, full of nostalgic feelings. There are also Chaozhou fried double dates, Chaozhou salted lemon duck soup, Chaozhou sweet and sour noodles, and crispy taro. Pak Lok Chiu Chow Ground Floor, 23-25 Hysan Avenue, Causeway Bay