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Chifa Dumpling House Hong Kong

November 7, 2018 by Jennifer Che 1 Comment

Chifa Dumpling House

Chifa Dumpling House

Peruvian-Chinese?

I’d heard of Peruvian-Japanese, also known as Nikkei cuisine. However, the idea of blending Peruvian with Chinese was intriguing. I was quite curious to see what Chifa Dumpling House, a new restaurant from the Pirata Group, was going to be like.

In general, we’re big fans of the Pirata Group. We regularly visit many of the group’s restaurant, such as Pirata, Pici, and The Optimist. We have generally found the restaurants to be well-run, food quality to be quite good, and prices reasonable.

The Pirata Group restaurants often has a tasting menu that allows you to sample many of the restaurant’s signature dishes. Since it was our first time, we decided to order the Chifa Tasting Menu (HKD320 per person), and let their team chose a selection of favorite dishes for us to try.
Chifa Dumpling House
Spicy sugared almonds was a nice complimentary snack to enjoy while we decided what to order.
Chifa Dumpling House
[Small Dishes] Fried Chicken (HKD 100) with Shaoxing Wine, 5 spice batter, aioli verde
Chifa Dumpling House
We started with the beautiful Seafood Ceviche (HKD 140), which is usually in the Small Dishes section of the menu. This beautifully composed dish had seabass, octopus, avocado, peanuts, mirin, red onion, furikake, red radish, and tiger’s milk (usually lime juice with seafood juice combined).
Chifa Dumpling House
Next, from the Open Buns section of the menu we tried a Beef Tongue Open Bun (HKD 90), which consisted of an open steamed bun filled with beef tongue, cabbage, carrot slaw, and black garlic.
Chifa Dumpling House
From the Dumplings section of the menu we tasted the Lomo Saltado Dumpling (HKD 80). It was truly fusion, a dumpling made with a traditional Cantonese “crystal” skin but filled with Angus beef tenderloin, potato, and soy sauce duxelle and served with crispy onions and a green aji sauce.
Chifa Dumpling House
From the Rice||Noodles section we enjoyed the Seafood Chaufa Rice (HKD 130). A cross between fried rice and paella, this version had prawns, squid, bell pepper, garlic, ginger, and aji-panca (sauce).
Chifa Dumpling House
We ended with a main course from the Meats section, a black pepper Wagyu skirt steak (HKD 210) with Chifa black pepper sauce.a The sauce was tasty, and the meat was cooked properly.

Chifa Dumpling House Hong Kong

We came away thinking that the food was reasonably fun and the overall vibe of the restaurant was cool. However, the food did not blow us away, at least not to the point that we would make the trip out to Soho from Wan Chai to eat here regularly. I still am pretty confident that the restaurant will do just fine. The ambiance is great, the food is enjoyable, and it’s in a good location.

Chifa Dumpling House
G/F, 26 Peel Street, Central, Hong Kong

Chifa Dumpling House

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

Filed Under: Asian, Chinese, Hong Kong, Restaurant, Review, World Travel

« La Rambla IFC Hong Kong – Spanish Galician Beef HK
Yardbird Hong Kong »

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  1. 50 Posts in 50 Days - Take 2! Exploring Hong Kong in 2018 - Tiny Urban Kitchen says:
    December 2, 2018 at 11:45 am

    […] 360 Cable Car (Hong Kong day trip) Brass Spoon (Vietnamese) Galician Beef at La Ramba (Spanish) Chifa Dumpling House (Chinese Peruvian) Yardbird (yakitori) (Japanese grill) Okonomiyaki Dohtonburi The Chairman Four […]

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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