Chiu Chow or Teochew or Chaozhou cuisine originates from the region in the easternmost part of Guangdong province. Being part Chiu Chow on my Dad's side of the family, the cuisine holds as dear to me as Cantonese food is on my mother's side. Cuisines I grew up with and probably would be happy to die eating..
Although from the same province, their styles are different. Chiu Chow cuisine is generally lighter in cooking method and flavour, with much more emphasis on the orginal flavours of the produce being cooked.
As one of my favourite Chiu Chow restaurants in Hong Kong, Sun Kwong on Lockhart Road creates a good sampling of traditional Chiu Chow cuisine.
The priciest thing on the menu is the fresh steamed crab served cool, with dark vinegar laced with a little sesame oil. While pricey, it is definitely worth the moola if you like your crab. The meat has a firm bite and falls off the shell easily from the freshness. Steamed with a mixed bag of herbs, chilled and then served, the herbs enhance but do not detract from the natural flavours of the crab.
The braised goose is a must try of course at any Chiu Chow restaurant and Sun Kwong is no exception. Perfectly braised and retaining its juices, it combines well with the soya sauce in which it had been braising. You can combine the goose slices with innards from the goose or pig, all an exciting combinations of textures and flavours.
Other Chiu Chow representations worth trying include:
Oyster Omelet (served with a piquant fish sauce)
Steamed grey mullet (served with salty yellow bean sauce).
And the rice porridge with baby oysters and minced pork.
Comfort food at its best.. no wonder Sun Kwong gets more crowded as it gets later into the night..