Chiuchow or teochew cuisine, famous for its seafood and vegetable dishes, is a regional Chinese culinary style that remains popular in Hong Kong. Yet there are few restaurants remaining that are committed, solely, to this tradition. Pak Loh Chiu Chow Restaurant is one exception, and it certainly knows its way around the cookbook and the kitchen, having opened its doors down Hysan Street in East Point, now Causeway Bay, way back in 1967. It must be said that while old-line Pak Loh is a champion of chiu chow, it isn’t afraid to introduce new elements to the staples of the canon, introducing a whole new generation to this kind of delicious Chinese food. We advise turning to the ten house signature dishes – archetypes of chiu chow cuisine – and making a reservation for this gem well in advance!
A must go for every trip to HK! The braised goose and oyster porridge, a must for everyone. Restaurant is crowded with regulars so book in advance.
Good chiu chow food with some popular cantonese dishes on the menu. Dim sum is freshly made and cooked, soup is tadty. We like the pickles but we missed the chou chow tea at the end