𓍓 Wan Chai’s Hidden Gem of Cantonese Cuisine

𓍼 𓍼 𓍼 Tucked away on the first floor of the Emperor Hotel on Queen’s Road East in Wan Chai, "Jun Jing Xuan" features a calm deep wood tone and minimalist Chinese lines, outlining the understated elegance of a traditional Cantonese restaurant. On weekday evenings before 8 PM, it is already fully packed, filled with local food connoisseurs well-versed in gourmet delights, showcasing the long-standing reputation this place has built over the years. 𓂁 Claypot Baked Pepper Prawns A must-try! The moment the server lifts the claypot lid, the spicy aroma of pepper bursts forth! Using medium-large prawns with crispy shells and bouncy meat, the peppercorns are wok-fried to perfection without being overpoweringly spicy, enhancing the sweetness of the prawns. The amber prawn oil left at the bottom of the pot is best scooped over white rice—a hidden way to enjoy it known only to experts. 𓂁 Caramelized Sweet and Sour Pork Unlike the usual greasy pork belly, the chef selects pork shoulder, coated in a thin, crisp batter like glass, with juicy meat inside. The golden, translucent syrup is crispy on the outside and tender inside, perfectly balancing sweet and sour. This nostalgic dish, which requires precise timing, revives the essence of classic Cantonese cuisine from the golden era. 𓂁 Black Truffle Shredded Chicken The chicken is tender and distinct yet moist, with the deep aroma of black truffle complementing rather than overpowering the chicken’s freshness. Topped with freshly shaved truffle slices, the fragrance unfolds gradually with temperature, making it a delightful fusion of East and West. 𓂁 Soy Sauce Angus Beef Stone Pot Fried Rice The stone pot fried rice is served sizzling, with bonito flakes dancing on top from the heat. Angus beef short ribs are diced and infused with the savory soy sauce flavor in every grain of rice, which is distinct yet not dry or hard. The golden crust formed at the bottom is the most precious surprise of the dish. In an era chasing extravagant plating, Jun Jing Xuan holds onto the soul of old-school Cantonese cuisine with solid skills and premium ingredients. From the wok hei of the pepper prawns, the syrup timing of the sweet and sour pork, to the temperature control of the stone pot fried rice, the chef team’s profound expertise is evident everywhere. If you want to experience the true essence of Cantonese flavors refined by time, this place is worth a special visit. 𓍼 𓍼 📍 1/F, Emperor Hotel, 373 Queen’s Road East, Wan Chai, Hong Kong