Youโve probably passed by one of the Pak Loh Chiu Chow restaurants, a household name in Hong Kong’s Chiu Chow cuisine in Hong Kong for over 57 years โ since 1967! While Pak Lok restaurants have long specialised in Chiu Chow dishes, Pak Loh Private Kitchen has set the bar higher, revealing off-the-menu artisanal dishes that have been passed down through generations. Their mission is to preserve and reignite the true essence of Chiu Chow cuisine โ a craft they believe is straying from its traditional roots in modern-day Hong Kong.
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What Sets Chiu Chow Cuisine Apart?
Chiu Chow, located in eastern Guangdong Province, has developed its own subcategory within Cantonese cuisine, known for delicate vegetarian and seafood dishes, typically prepared by braising, poaching, or steaming. Oil is used sparingly, and fried foods are less common, as Chiu Chow cuisine relies on the natural flavours of fresh ingredients rather than heavy seasonings. Pak Loh Private Kitchen takes pride in this ingredient-centred approach, ensuring that only the freshest, highest-quality ingredients are used to showcase the art of Chiu Chow dining.
The menu is crafted by Executive Chef Hui Mei-Tak, a Chiu Chow native who has been immersed in the cuisine since childhood. With over 30 years of experience in Hong Kongโs food scene โ from local food stalls to fine dining โ Chef Hui brings expertise and a deep respect for tradition to each dish, creating a truly memorable dining experience.
Menu Must-Tries Youโll Love
Although fried dishes arenโt prevalent in Chiu Chow cuisine, Deep-Fried Sliced Chicken with Eight Treasures is a standout classic. This dish orchestrates a complex blend of eight distinct spices, creating a flavourful, succulent chicken encased in perfectly crispy skin.
But if thereโs any dish to showcase Chiu Chowโs culinary expertise, itโs the Chiu Chow Lobster Crystal Ball. This delicacy requires meticulous preparation in order to fully enhance the fresh seafood flavours of the lobster meat, which is perfectly complemented by pork and locally grown coriander. An exquisite dish with an exquisite balance of flavours, this one is a must-try.
A perfect choice for the cool and dry seasons, Double-Boiled Fish Maw with Pork Lung and Almond Soup is a soothing treat for both the soul and body. The pork lungโs rich flavours are drawn out through a three-hour cooking process, fusing with finely milled almonds and fish maw โ both renowned for their nourishing properties that help relieve dryness in the throat and lungs.
Interested? The full menu is available for preview on their Instagram page and your booking for reservation is only a call away, though we would advise you to call in ahead of time in case of full capacity โ availability is limited in a private kitchen after all!
Pak Loh Private Kitchen, 1/F Queenโs Road Centre, 152 Queenโs Road Central, Central, Hong Kong, 6444 4991, buick-hk.com
Rachel Tang
Rachel Tang is the Social Media Manager and a contributing writer at Friday Club., where she combines her expertise in PR and Marketing with a passion for storytelling. She began writing for a media platform early in her career, which sparked a love for storytelling that still drives her work today. With a deep passion for fashion, music, and all things pretty, Rachel is always on the lookout for the next best thing โ and sheโs quick to rave about it to those around her.
