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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > October 2010

Kowloon Tong

A.

Kowloon Tong

B.

Kowloon Tong

120, HeNan Rd, Sec 3, 2F (Tiger City)
(04) 3606-2538
Hours: 11 am-10 pm
10% service charge.
Credit cards accepted.
Parking available (1 free hour
per NT$500 purchase).

You can now enjoy an authentic "yum cha" experience at Kowloon Tong, on the second floor of Tiger City shopping mall. The well-traveled chef, Chen Kuo-pang, has 21 years of culinary experience and notes, "You must gather culinary art from around the world to continuously improve your cooking." His restaurant serves everything from dim sum delicacies and stir-fried dishes to congee, Hainanese Chicken and all types of beverages. --By Niang Chen, translated by Naomi Lai

A. When instant noodles meet XO sauce, you have the makings of a popular Hong Kong dish. The noodles are soaked through with chicken broth and then cooked with calamari, scallops, shrimp, squid, cabbage, leek sprouts, onions, bean sprouts and XO sauce to create the spicy XO Sauce Seafood Instant Noodles (NT$180), a dish especially popular with younger diners.

B. The chef expertly stir-fries a 600-700 gram mangrove crab with minced garlic to create the fresh, crispy Fried Crabs with Spices (NT$880). Mixing turmeric powder, Sichuan peppers, lemon grass and galangal (blue ginger) with chicken results in the delicate Hainanese Chicken. Taking a piece of pork belly with an 8:2 lean/fat ratio, marinading it with fruit and then roasting it makes a wonderful Chinese BBQ Pork (NT$380) dish, with the mild, fruit-flavored meat nicely complementing the sweet and sour pickles. Another popular dish here is the Three-Colored Ice (NT$80).

Kowloon TongC. Other selections include Shumai (NT$120), Deep Fried Taro Dumpling (NT$80), Fresh Fish Filet Congee (NT$120), An-nan Salty Dumpling (NT$70) and Punch (NT$80).

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