A Delightful Chaozhou Cuisine Experience

Our foodie group often gathers for meals, regardless of the type of cuisine or price range, from fine dining to local delicacies. This time, someone suggested Chaozhou cuisine, and within five minutes of the suggestion being posted in our group, everyone agreed to join. We went to Kam Fan Chaozhou Cuisine in Tsim Sha Tsui. The atmosphere is reminiscent of a street food stall, but much more comfortable, with even VIP rooms available. However, we felt that dining in the main hall was more enjoyable. The organizer, known for being reliable, had already coordinated the menu with the restaurant. Once we settled in, appetizers were promptly served. First up was chive and goose blood. Goose blood is undoubtedly more tender than pig blood, and combined with the sweet and residue-free chives, we threw caution to the wind regarding cholesterol for the night. Thin wheat cakes are not always available, so we seized the opportunity to enjoy their plump and fresh flavor. Typically, when eating Chaozhou cuisine, one might have cold crab or marinated blood clams, but marinated crab roe is rare and often considered a Ningbo dish. However, in today's culinary world, such traditional thinking should be set aside. The presentation of the marinated crab roe dish was enough to excite everyone. The crab legs were filled with sweet and fresh roe, and the crab shell was astonishingly packed with roe. A gentle scrape with a spoon revealed an abundance of roe. If I were younger, I would have indulged more. Even sharing one crab shell among three people felt excessive. Chaozhou cuisine must include sea snails! The staff ignited the iron plate in front of us, perfect for the Instagram era. The sea snail meat was thick but not tough, with a fresh and sweet flavor—delicious! Of course, we also had marinated dishes. Being greedy, we opted for a platter. The goose slices were tender, the squid was firm but not tough, and the goose intestines were equally delightful. My favorite was the silky goose liver, regardless of its indulgence. Oyster pancakes must be eaten hot. They were crispy with plenty of oyster meat and even included nine-banded fish, adding another layer of texture. I couldn't resist such a tasty treat. Unexpectedly, we found eel balls here. They were chewy with a rich fermented bean curd flavor, perfect with beer. The sesame chicken was tender and of high quality. Even though I was already full, I couldn't help but grab a few more pieces. We concluded with traditional Chaozhou cakes and fun balls, and I even added taro paste. My sweet tooth was thoroughly satisfied. Restaurant Information: Kam Fan Chaozhou Cuisine G/F, 46-48 Granville Road, Tsim Sha Tsui