New Teochew Restaurant: Free extra charge for delicious side dishes @ Jinhe Teochew Cuisine

Kam Wo Teochew Cuisine (Yau Ma Tei) 📍 Ground Floor, Wai Wah Building, 109-111 Portland Street, Yau Ma Tei A friend recommended Kam Wo Teochew Cuisine to a recently opened Teochew restaurant in Yau Ma Tei. Just a two-minute walk from Exit A1, it's in a prime location and easy to find. The restaurant's interior is simple and bright, with spacious seating and ample space between tables, making it comfortable. It's no wonder it's always packed on weekdays. Sweet and Sour Pork with Fresh Pineapple: Crispy fried meat, sweet pineapple, and candied syrup create a rich, multifaceted flavor. The natural sweetness and tang of the fresh pineapple cuts through the greasiness, and the sweetness is accentuated when heated. The flavor is further enhanced by the sauce, creating a candied effect. This creates a new Hong Kong-style sweet and sour flavor. Assorted Meal with Goose: Contains cuttlefish, large intestine, pork belly, red sausage, pork head, goose kidney, and goose intestine, served with a sweet and sour sauce. It's a truly hearty dish. The texture of braised goose is perfectly braised, with a soft, slightly chewy, and slightly bouncy skin. The surface is glossy and oily from the concentrated marinade. The goose meat is finely textured, tender, and juicy after being thoroughly marinated, neither woody nor greasy. The meat near the bone is slightly chewy, becoming more fragrant with each chew. The subcutaneous fat melts away during the marinade, blending seamlessly with the salty, fragrant marinade. The goose kidneys are crisp and tender, with slightly curled edges when sliced, offering a springy texture and a rich, savory flavor. The Chaozhou marinade, made with dark soy sauce, galangal, and star anise, creates a salty, sweet flavor with a gentle aftertaste of the herbs. Seafood and Vegetable Pot: This Cantonese-style soup blends the umami flavor of seafood with the sweetness of vegetables. The simmered dried scallops, dried shrimp, and other seafood ingredients release a rich, salty, and fragrant aroma, along with the sweetness of natural glutamic acid. It resembles a broth, but with a hint of the ocean. The broth is clear yet not thin. While not as thick as a thick soup, the essence of the seafood is infused into the broth, leaving it with a refreshing, sweet aftertaste. The sweetness of the bok choy, baby cabbage, and broccoli permeates the broth after stewing, counteracting the salty, savory flavors of the seafood and adding a refreshing touch. Pu'er tea🍵: The bitterness is reduced, resulting in a mellow, sweet flavor with a long, lingering aftertaste and a smooth mouthfeel. Summary: New-style Teochew restaurant with no upcharge Side dishes are full of wok flavor, and the braised goose is a must-try. #Yau Ma Tei#Jinhe Teochew Cuisine#Seafood Mixed Vegetable Pot#Mixed Vegetables with Goose#Pineapple Candied Sweet and Sour Pork#No upcharge#New-style restaurant#Wok-flavored choice