Kam Fung Restaurant: A Nostalgic Hong Kong Culinary Journey

Prince Edward Lai Chi Kok Road, under the maroon canopy and spotlights illuminating the white signboard with black characters — "Golden Phoenix Restaurant" seems to tell the story of half a century of Hong Kong. Pushing open the door with hanging curtains, it feels like stepping back into those golden years. Founded in 1969 on Lai Chi Kok Road as a family steakhouse, it was named "Golden Phoenix Restaurant" after the newly built residential area nearby. When it comes to Hong Kong-style Western cuisine, the signature sizzling plates cannot be missed. Golden Phoenix’s steak dishes are mostly served "on the sizzling plate," with waitstaff carrying several cow-shaped wooden trivets to the table. Rich gravy or black pepper sauce is available for choice, and the waiter ladles the sauce onto the hot iron plate, making a "sizzle sizzle" sound. Diners pull up the paper napkin in front of them to block the splashing sauce. The steam rising creates a perfect combination of color, aroma, and taste, forming a classic impression of Western dining for Hong Kong people. Even today, many customers come with their families, young and old alike. The "two-dollar garlic" is also one of Golden Phoenix’s specialties. Back then, Lam Chi Keung discovered that garlic paste paired especially well with steak. The garlic is ground and sautéed to release its aroma, enhancing the flavor when eaten with the meat and balancing the greasiness. Over the years, customers have paid an extra "two dollars" for garlic paste. Noble, the youngest daughter who took over Golden Phoenix, laughs that as a child, when she asked staff to get "two dollars," it meant going to the kitchen for garlic paste. If more garlic was needed, they would call out "four dollars," "six dollars," and so on. This consistent pricing over the years is a true resistance to inflation and part of Golden Phoenix’s charm. Golden Phoenix also retains the old-style steakhouse features in its decor. Whether it’s the menu inside the shop or the handwritten blackboard standing by the window, all kinds of steaks offered by the restaurant are listed. There are fourteen beef dishes alone, including premium sirloin, short ribs, ribeye, tenderloin, T-bone, and more, with options to add abalone, scallops, prawns, and other sides. For customers who don’t prefer beef, lamb, pork, and chicken steaks are also available. After more than fifty years of operation, some dishes have quietly disappeared, such as the "full set" which included classic soup, main course, drinks, and a starter salad and fish fillet served in a champagne glass. There were also old-style Western restaurant soda bar special drinks like "orange mix" and "lemon mix," made by adding juice or syrup to soda water, essentially Hong Kong’s version of mocktails (non-alcoholic cocktails). Golden Phoenix is a licensed Western restaurant; it used to offer various cocktails at the soda bar and still serves several types of beer today. The decor of Golden Phoenix’s branches deliberately preserves nostalgic elements, such as red walls, two-person booths, "pineapple nail" leather seats, and stainless steel table legs. Locations are chosen near residential areas to attract more diners and shed the old-fashioned steakhouse image. The two sisters describe this style as "trendy nostalgia," with clean storefronts and bright interior lighting. The once-common red and white checkered tablecloths have now become staff uniforms, creating a friendly atmosphere for customers. The Prince Edward main store best preserves the "original flavor" of a Hong Kong steakhouse, such as the repeatedly renovated but still retained hanging "bubble lamps," the wooden board facing the entrance with the words "Famous Beef Steak Restaurant," and the exterior decorative lights that have been kept since the restaurant opened. Mary and Noble say they want to preserve the childhood memories of their father’s shop, always reminding staff during cleaning not to break these old decorations, as once broken, they cannot be recovered. Nostalgia is not only in objects; Golden Phoenix Restaurant also embodies a kind of Hong Kong warmth: from a two-person team in the early days, business improved and positions increased, to today’s scale as a restaurant group with over a hundred employees who maintain good relationships and low turnover. This is evident from the long tenure of the floor staff. The company holds an annual dinner every year, inviting new and old staff to celebrate the year’s hard work together. After taking over, Mary and Noble inherited their father’s management style, treating employees with care. Golden Phoenix also rarely runs tab with suppliers, rejecting many of the bad habits common in local dining culture. This business integrity and principles are influenced by Lam Chi Keung: "We are all doing business," with no ill intent, just doing their own business well, allowing the industry to flourish. Customers benefit as well; stepping into Golden Phoenix today, the nostalgic atmosphere and attentive service provide a great dining experience. The Prince Edward main store has stood for over fifty years and for many old customers means "eating here since childhood." It is more than a restaurant; it holds memories of gatherings with family and friends. In today’s rapidly changing world, being able to taste this enduring flavor is truly fortunate. Store Name: Golden Phoenix Restaurant - Prince Edward Founded: 1969 Business: Hong Kong-style steakhouse and nostalgic Western cuisine Address: Shop A, G/F, 102 Lai Chi Kok Road, Prince Edward, Kowloon (Prince Edward Main Store)