The newly-opened Moon Lok Chinese Restaurant in West Kowloon, Hong Kong, evokes the atmosphere of a Chinese garden
The new dining destination is operated by Buick Management, a Hong Kong-based hospitality group, reputably known for managing Pak Lok Chiu Chow, a household name for Chiu Chow cuisine in Hong Kong.
Meaning “Full of Happiness”, Moon Lok Chinese Restaurant brings classic Chinese cuisine into a theatrical and serene ambience, where culture meets cuisine. The dishes featured in the a la carte menu are thoughtfully curated and handcrafted with authentic recipes to take diners on a culinary journey through China.
Seasoned executive chef Hui Mei Tak who has over 30 years’ experience in the kitchen, has included on the signature menu the classic Cantonese Baked Crab Meat Stuffed in Crab Shell (HK$98 each / minimum order of 2 pcs), Sweet and Sour Pork with Pineapple (HK$128), Baked Prawn with White and Green Peppercorns (HK$168), and Double-boiled Pig’s Lung and Almond Soup (HK$88 per person; HK$268 for 4 persons) that looks creamy and is full of delicious goodness.
Other featured dishes on the menu include the Signature Peking Duck (Half : HK$380; Whole : HK$680) that needs to be ordered one day in advance. Prepared in a temperature-controlled ageing oven, with the entire process taking 36 hours from start to finish, the culinary team ensures it is cooked to perfection. The succulent slices of roast duck comes with an array of accompaniments, such as finely sliced cucumbers, scallions, radish, tender ginger, cantaloupe, sweet sauce and thin pancakes.
A range of enticing signature culinary creations include Deep-fried Bombay Duck Fish with Spiced Salt (Small : HK$78; Regular : HK$98), where the chef skillfully debones the fish in this laborious process; Steamed Whole Crab with Pork Patty (HK$498) where the crustacean is presented on top of a hearty Pork Patty to infuse the flavours of each ingredient, and the delicate-tasting Crispy Diced Bean Curd with Fresh Crab Meat (HK$168).
There is also the Braised Mixed Mushrooms with Fungus (HK$128), a vegetarian dish that features the highly prized elm fungus and yellow fungus; and Fried Rice with Minced Beef, Spring Onion and Garlic (HK$148), a dish specially created by Chef Hui that embraces both Chinese and Western cooking techniques that was inspired by risotto from Italy.
The roast meats are another highlight at Moon Lok Chinese Restaurant, with recipes created by Chef Chen Wing Hon, Head of Roast, who has authored a book on the art of Chinese meat roasting. The Honey-glazed Barbecued Pork (Regular : HK$88; Half : HK$128) is considered one of his best dishes, and also on the menu are Crispy Roast Pork Belly (Regular : HK$88; Half : HK$128), and Roasted Goose with Plum Sauce (Regular : HK$168; Half : HK$380; Whole : HK$680) which are stellar favourites.
Classic dim sum is also on the menu, such as ‘Har Gow’ Steamed Fresh Prawn Dumpling (HK$58), Whole Abalone Siu Mai (HK$108), Cantonese Caramel Sponge Cake (HK$48), and a range of steamed rice rolls; meanwhile dim sum items that have a creative twist include Pan-fried Shredded Radish Cake with Sakura Shrimp (HK$38), Pan-fried Pork Bun with Black Garlic (HK$48), Baked BBQ Pork with Aged Orange Peel Pastry (HK$48), Crab Meat, Mushroom & Basil Spring Roll (HK$48), and Mozzarella and Creamy Egg Custard Bun (HK$48).