[Hong Kong] In the world of chefs, supper is a very important meal of the day. So where do Hong Kong’s top hotel and Michelin-starred restaurant chefs congregate for their most important meal after duty?
They consider Juxing Home 聚興家 which translate to “Gathering, Joy” their secret hangout at at Portland Street.
It is where they unwind, have a good meal and enjoy the company of fellow chefs.
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Helmed by Owner and Chef Ng Kong Kiu, every dish that leaves the kitchen is meticulously developed and prepared by him, ensuring only fresh ingredients are used.
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The humble Chinese restaurant started by serving only Cantonese fare and gradually Sichuan dishes like Beef in Chilli Oil, Spicy Fried Chicken and Dry Fried String Beans have also been introduced.
Previously Juxing Home was a secret hiding spot for the initiated regulars but now the secret is out after it got on to the Michelin Bib Gourmand guide – much to the dismay of the chefs who patronise this place as it is harder to secure a table now.
The restaurant opens from dinner till 1am.
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The interior is very basic and with just 7 tables, reservations are highly recommended.
The restaurant walls are sketchily decorated with photos taken with celebrities from local Hong Kong stars like Alan Tam to international comedian Russell Peters.
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I had the Sichuan Spicy Fried Chicken 大千鸡 HK98 (SGD16.90), and I found it on par with the versions I had in China – juicy pieces of fried chicken with just the right amount of numbing Sichuan peppercorns.
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The next dish served up was their famous Claypot Kai Lan and Salted Fish 啫啫芥蘭煲 HK$78 (SGD13.50), which was my favourite dish out of the lot.
Vegetables were of the right crunch and stir-fried in a very flavourful salted fish and garlic mixture.
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The dish of Sichuan Dry Fried String Beans 干煸四季豆 HK68 (SGD11.80) was not too bad, although nothing much to rave about.
My dinner companions commented they would give it a miss the next time.
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As for the Sweet and Sour Pork 菠蘿生炒骨 HK$88 (SGD15.20), the sauce was a little too starchy, and the meat a little too fat for my liking.
However, the overall taste was good if the sauce could be less thick.
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Tempted by a photo of the Steamed clams HK120 (SGD20.70) plastered on the wall, I ordered a portion too.
This dish was much lighter on the palate, just clams steamed with some ginger and coriander to allow the fresh taste of the clams to stand out.
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Overall, the food at Juxing Home is comfort Chinese food served up in good portions and at value for money.
However, the prominent theme of the restaurant seems more Sichuan than Cantonese, perhaps in a bid to set itself apart from the many other Cantonese restaurants around.
I managed to secure a table without a reservation by getting to the restaurant on a weekday at 5.30pm. However, by 6pm, customers started filling up the seats.
Go early if you do not have a reservation.
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Juxing Home 聚興家
GF, 418 Portland Street, Prince Edward, Hong Kong
Tel: +852 2392 9283
Opening Hours: 5:30pm – 1:00am Daily
Google Maps – Juxing Home
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* Written by DFD’s Hong Kong Correspondent @kara_the_explorer, who is the Singaporean “tai tai” living the foodie dream in Hong Kong. Daniel’s Food Diary paid for food reviewed unless otherwise stated.
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