Grand Hill Taiwanese Restaurant was one of the early Taiwanese restaurants in Hong Kong before the Taiwanese trend hit HK.
The menu was quite interesting because it offers Taiwanese food as well as local fare.
It was my first time dining there so I let others order because I didn't know what to order.
Keelong cuttlefish ball soup:
This was a thick soup with a nice appetizing vinegary flavour and springy cuttlefish patties in the soup.
I didn't try the intestines but the cubes of blood curd were silky and spicy.
The vermicelli was light and filling tossed with lots of dried shrimps and cuttlefish that made it tasty.
Changhua salted duck:
This was my favourite because the duck was evenly salted with a firm cured texture.
Egg yolk rolls:
The slices of salted egg in squid look really nice and pretty complemented by the green beans in it.
The egg yolks are seriously delicious and not too salty.
Chilled south African abalone:
The abalone was springy and sweet.
Ping tung style squid, chives and silver fish:
This dish had a lot different flavours going on ranging from a garlicky aroma to a fishy flavour from the dried squids and fried silver fishes.
Spare ribs in prune sauce:
The ribs had a sweet preserved prune taste but I found them a bit difficult to eat because they were bony.
chinese sweet potato:
The sweet potatoes were mushy and indeed sweet with a honey glaze!
bean curd dessert:
The bean curd dessert was amazingly silky with a mild bean flavour.
Grand Hill Taiwanese Restaurant 圓山台灣料理
1/F & 2/F, Cheung Lee Commercial Building, 25 Kimberley Road, Tsim Sha Tsui