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    Home » Restaurant

    Che's Cantonese Restaurant - Wan Chai Hong Kong 車

    Published: Nov 18, 2018 by Jennifer Che


    Today is my birthday.

    Three years ago Bryan treated me to an around-the-world trip for my milestone birthday. Hong Kong was the last stop of that epic trip. Little did I know back then that in less than two years, I would actually be moving here (!). Life works in mysterious ways.

    During that trip, we had been tickled to discover a restaurant with the same name as Bryan's family name (which is quite rare). We visited for a late dinner and tried a tasting menu where we tasted unusual (to us) Cantonese classics we had never tried before (heh, hello goose web and abalone!).

    To be honest, we left with a mediocre impression of the place, I think partly because we did not understand the cuisine, and partly because we did not really know how to order.

    Che's Cantonese Restaurant

    Che's Cantonese Restaurant

    Two years later, after we had moved to Hong Kong, we decided to give the restaurant another try (largely due to its good reputation). We came together with Bryan's family (who also share the same surname). Our dim sum lunch turned out to be excellent and everyone really enjoyed it.

    Che's Cantonese Restaurant

    Che's Cantonese Restaurant

    Crispy BBQ (charsiu) pork buns

    Che's Cantonese Restaurant is popular with celebrities and business people. Hong Kong singer and actress Stephanie Che runs the eponymous restaurant. Che's Cantonese Restaurant's specialty is its crispy BBQ (charsiu) pork buns, though it also serves an excellent dim sum lunch and many Cantonese classics. The restaurant received a Michelin Plate designation in 2018, "fresh ingredients, capably prepared: simply a good meal." Before that, it appeared in the Michelin Guide in 2010-2011.

    Below I've described both meals so you can get a sense of the breadth of food that Che's Cantonese Restaurant offers. Of course, I have only scratched the surface, and many more trips will be required before I can truly understand everything they offer.

    Dim Sum

    Che's Cantonese Restaurant
    BBQ Pork bun had a lovely crispy (slightly sweet) top while filled with charsiu pork inside. It was very good.
    Che's Cantonese Restaurant
    Scallion pancakes were super thin and not too oil at all. 蔥油餅
    Che's Cantonese Restaurant
    Pork dumplings or shumai 燒賣
    Che's Cantonese Restaurant
    Steamed shrimp dumplings 蝦餃
    Che's Cantonese Restaurant
    Shrimp and vegetable dumpling
    Che's Cantonese Restaurant
    Wontons 餛飩
    Che's Cantonese Restaurant
    Pan fried turnip cake 蘿蔔糕
    Che's Cantonese Restaurant
    Braised chicken feet 雞爪
    Che's Cantonese Restaurant
    Chan's village noodles with spare ribs in black bean sauce
    Che's Cantonese Restaurant
    Spring rolls 春捲
    Che's Cantonese Restaurant
    Deep fried glutinous rice balls filled with pork 鹹水餃
    Che's Cantonese Restaurant
    Spinach with two types of eggs (salted duck eggs and century eggs), also sometimes known as Gold and Silver Egg Spinach 金銀蛋菠菜
    Che's Cantonese Restaurant
    Shrimp rice rolls 腸粉
    Che's Cantonese Restaurant
    Egg tarts 蛋撻

    Dinner Set Course

    Che's Cantonese Restaurant
    We took a chance at ordering a tasting menu for two that we really couldn't read (!). Back then (heh, even now still) our Chinese literacy was that of a young, young child. Unfortunately, I don't really know the names of the dishes we ordered, but you can at least get a sense of the types of dinner food that Che's Cantonese Restaurant offers. Feel free to help me translate the document above if you can read it. 🙂

    Apologies in advance that I am unable to provide more detailed descriptions of the food!
    Che's Cantonese Restaurant
    Marinated wood ear mushrooms
    Che's Cantonese Restaurant
    Tomato and fish thick "egg drop" soup (羹)
    Che's Cantonese Restaurant
    This is South African abalone and goose web. I had eaten chicken feet before, but I had never had goose web (!). I was a bit weirded out by it, but it tasted a lot like chicken feet, but just a lot more "skin."
    Che's Cantonese Restaurant
    Choy sum vegetable with a pan fried (seafood?) cake of sorts.
    Che's Cantonese Restaurant Che's Cantonese Restaurant
    Shrimp, crab, crab roe, with noodles.
    Che's Cantonese Restaurant Che's Cantonese Restaurant
    Almond egg white soup and custard "flowing" steamed bao.

    General Thoughts

    All in all, the dim sum at this restaurant is great and it's a fun place to visit with a larger crowd. The restaurant definitely makes solid renditions of all the Cantonese classics. We had a fun time with our extended family there sampling so many parts of the menu.

    I remember my first impressions of the dinner were not very positive. I think the goose web sort of threw me off guard, and then the rest of the dishes didn't really impress me that much. For some reason, we didn't enjoy our dinner that much that night.

    I plan on going back again, perhaps with a larger crowd, so we can experience more items on the dinner menu. Hopefully then I can get a wider perspective on what it's like to have dinner at Che's Cantonese Restaurant.

    Lunch: 11:00-14:30 (14:30) / Dinner: 18:00-22:30 (22:30)

    4/F, The Broadway
    54-62 Lockhart Road
    Wan Chai
    Hong Kong

    This is the twenty-eighth post in the updated #50Postsin50Days – Take 2 Challenge. Other posts in this series will be added to the bottom of the original post.

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    Trackbacks

    1. 50 Posts in 50 Days - Take 2! Exploring Hong Kong in 2018 - Tiny Urban Kitchen says:
      November 27, 2018 at 11:31 am

      […] Thai / Issan) Ning Po Restaurant (Shanghai area) IM Teppanyaki (Japanese grill) Che’s Cantonese Restaurant (Cantonese) Frites Belgian on Tap (Belgian mussels and fries) Madame Ching (modern Chinese) The […]

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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