Chiuchow cuisine at the Miramar mall

I have always loved Chiuchow style food and there are so many variations.
At Chateh they specialise in Top Notch Chiuchow food that is affordable.

Heres what we tried
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Started off with marinated sliced goose meat, chiu chow marinated beef, Chiu Chow honeycomb beef tripe, marinated sliced cuttlefish:

The beef tripe and cuttlefish were my favourites because I liked the springy texture.
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Salted cabbage and pig's tripe soup:

This had a strong peppery taste to it.

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Stir fried cod with crispy garlic:

This was my favourite because the cod was soft on the inside with a delicious crispy coating.
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Chicken with vegetables and sichuan pepper

The chicken was tasty and not spicy at all even though there is Sichuan pepper.
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stewed roast pork with leafy mustard in pot:

This was a nice vegetable dish because it had a strong leafy taste with a slight bitterness.

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Crab with glutinous rice:

I love rice and the glutinous rice was really tasty.

After adding the sweet vinegar the glutinous rice was even moreish.
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Fried Crispy "E-Fu" Noodle Served with Sugar & Vinegar

I tried the noodles without sugar and vinegar and it tasted nice because there was some chicken stock taste to it.
It was partially crispy and partially soft on the other side but when you picked it up it was not too hard which was good.
After trying sugar and vinegar I felt that vinegar tastes better as it makes it not so greasy.
It tastes better than other restaurants because it is not that oily.
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For desserts we had Osmanthus jelly with almond pudding, almond tea with egg white and sweetened gingko with mashed taro.

Not a fan of Chinese desserts but the taro mash was nice because it was sticky, starchy and not too sweet.

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Anyway I will definitely be back!!

Bright orange squids from 潮豐粉麵茶餐廳

潮豐粉麵茶餐廳 (Ngau Tau Kwok)
Came here for some Chiu Chow style food.

Heres one of the dishes we had.
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Squid combo:

I only ate the squid which had a nice springy texture.
It was not too salty or oily because some places are much oilier.
There was not much sauce because most of it was absorbed by the squid and it had a very bright orange colour.
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Delicious! Cheap Chiu chow food! EAT AT YOUR OWN RISK!

鴻記潮州滷鵝快餐 (Wan Chai)
This WAS my favourite eatery because it was cheap and delicious and offers a wide range for chiu chow food.

It was a pity on a recent visit I found a dead intact woodlouse in the food.
Before I black listed it, my favourite was the goose liver and goose blood jelly!

They both tasted strong and the goose liver was moist.



It is hard rating this place because the food is good so I would give it a smile, but since I found a woodlouse
Anyway I hope it was a one-off and should I bother telling them I found a woodlouse in the food?

Marinated porks trotters @ Lo Pak

Lo Pak Restaurant (Wan Chai)

Went to Lo Pak's randomly because I could not think of anything to eat and bumped into Jamel.

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Pork trotters and tofu:

As I have tried almost everything, I decided to try the porks trotters because I have not tried them before.
They were boneless and sliced neatly but a little too dry for my liking.
The tofu fared better but it was slightly oily.
Both items were not too salty which was good and the vinegar provided neutralised the oilyness and made it more appetizing.
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Healthy and light Chiuchow cuisine

Pak Loh Chiu Chow Restaurant (Mong Kok)

I have always loved Chiuchow style food and there are so many variations.

At Pak Lok they specialise in Top Notch Chiuchow food and the restaurant is wheelchair friendly, but saying that there may be difficulty getting the wheelchair in the mall and getting to that floor because HK is a small place.

The tasting was interesting because I found some elements of Western cuisine in it.

The meal was paired with two sakes, a strong sake with a hint of melon (Kubota Suiju Daiginjyo Nama zake $680) and Yuzu sake (Fukucho Junmai Yuzushu $190).
For photos refer to the earlier review by Mjqueen7e.

Heres what we tried
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Soyed Goose liver:

This was my favourite, I love Soyed goose liver, the liver was done just right, it was silky and moist.
It paired nicely with both sakes, with the Kubota Suiju Daiginjyo Nama it reminded me of duck liver with wine while the other sake reminded me of Duck and orange.
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Jellied Golden chicken bells 金鐘雞:

The appearance reminded me of the Xiamen jellied worms which I have always wanted to try because of the jelly.
The ones here are made with pieces of chicken set in chicken soup and cooled in the fridge.
It is golden in colour and shaped like a bell, hence the Chinese name golden chicken bell.
I really liked this because of the savoury jelly and pieces of chicken and wolfberries which were cooling when you ate them (great for summer).
It would be good if there was some sake infused in it, but sipping the sake when you eat this has the same effect.
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Soyed assortment:

There was an assortment of goose intestines, goose wings, goose meat which were delicious, the best thing about it was the sauce because there is no msg and the sauce is much lighter which is healthier.
My favourite pieces were the mid joint wings because it is the most delicate part that has absorbed most of the sauce.
When they were cooked, it was also cooked with pig tendons which gives it a lovely gelatinous texture.
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Soyed Pig Tendons:

These were the pig tendons which could also be ordered too, they were soft and gelatinous.
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Smoked Holland Eel:

I was surprised to see this because I tried it at Dot Cod before and I thought it was a Western dish.
It doesn taste bad and there are no bones but I was not keen on its fatty texture.
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Blood cockles:

These have always been my favourite but they are considered risky because they may cause food poisoning.
There is a Chiu Chow shop at Kowloon City which sells them but they were sold out when I tried to get them, luckily I was able to try them here.
The photo is a close up so you can see how clean they were.
After opening the shell, there was a juicy cockle inside with lots of orange liquid hence its name blood cockles.
It tasted really delicious as it was soaked with chilis and garlics, and the best thing was I did not get food poisoning.
Next time I will definately be back for them.
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Chilled Chiu Chow Crab:
(Mjqueen7e's photo)
because I deleted mine by accident.

The crab was really expensive but it was really delicious.
The restaurant cracked it well, so it did not need further cracking.
It was sweet and fresh.
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Braised Chicken in Chiuchow style fermented soy bean sauce in pot:

If you've had the Chiuchow style fish, it comes with a side of fermented soy bean sauce.
The gravy for this is made from that, the beans are crushed which is why you can't see them in the sauce.
It is not as salty as the sauce because the sauce is mixed with fish sauce.
To me it tasted like delicious gravy but the bean taste was not strong enough, and it was slightly sweet too.
I think adding some sake (strong one) into the gravy would taste nice.
The chicken itself was surprisingly tender and soft for the white meat part.
From the photo you can just see how much gravy there was which was perfect to go with rice.
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Fried Crispy "E-Fu" Noodle Served with Sugar & Vinegar

I tried the noodles without sugar and vinegar and it tasted nice because there was some chicken stock taste to it.
It was partially crispy and partially soft on the other side but when you picked it up it was not too hard which was good.
After trying sugar and vinegar I felt that vinegar tastes better as it makes it not so greasy.
It tastes better than other restaurants because it is not that oily.
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Omelette with Baby Oysters
The omelette was lovely and soft loaded with lots of juicy plump oysters with nice crisp edges.
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Deep Fried Crab Meat Balls & Shrimp Balls:

There was crab meat and shrimp which visually look different by the shape.
Personally I liked the crab because you can taste real crab and not surimi.
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Chilled fish skin:

This is a MUST try, they were springy and slightly spicy infused with delicious sesame oil.
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Steamed milk and egg white pudding with taro puree on top:

I don't usually like ANY type of Chinese dessert but this was perfect because it was not too sweet.
The pudding was mixed with egg white and milk which was light and silky paired nicely with taro puree on top which is Chiuchow style.
It would be good if they could make it with the taro puree in the centre so it flows out when you break into the pudding.
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Anyway I will definately be back!!

Chiu chow style marinated tofu

Lo Pak Restaurant (Wan Chai)

The marinated items at this place are really nice, they have sliced goose breast, intestines, ears, livers etc.

The most popular item is sliced goose breast.

This time I chose tofu and egg which costs $40.

Basically you can choose any two combinations which cost $40 so if you are choosing tofu and egg like I did this time, it is not really worth it because meat is more expensive.

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Chiu chow style marinated tofu and egg with rice:

Even though I chose the cheapest items, the tofu and egg were really nice.
The egg was hard boiled and the egg white was quite hard but fully flavoured with the marinade.


The tofu had strong soy bean taste and the saltiness of the marinade made it really delicious.
I wish there was more rice though.
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Soy sauce stir fried noodles @ 潮城燒臘粥店

This shop has two sides, one side specializes in congee and the other side specializes in noodles.
The sitting area at the congee side was full so was allocated at the noodle side but you can still order food from the congee restaurant.

 

 

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Soy sauce stir fried noodles:

 

The noodles looked good but were actually tasteless. They were hard and dry.
After adding vinegar and chili it tasted quite nice because I do not like adding the Chinese sweet sauce.
Luckily they did not have sesame seeds on it.
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Beef rice rolls:

 

As always these were delicious, they had delicious dried tangerine peel in it.
The soy sauce was too salty this time so the rice rolls ended up too salty.
There are two types of beef rolls: minced beef or sliced beef.
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