What was once an obscure little shop gradually became plastered with press cuttings; thanks to Brother Hong’s hard work, Ah Hong’s Snack Bar has been awarded a Michelin star for five consecutive years, and even Hong Kong International Airport has extended an invitation to Ah Hong. and the airport branch was subsequently named one of the world’s 14 best airport restaurants by CNN.
Ah Hung Snacks, which had been based in North Point for 11 years, saw its rent increased by 60% by the landlord in 2016, Brother Hung decided to leave the place where he made his name and opened a new branch in the Hung To industrial estate in Kwun Tong. The new premises are more than double the size of the old ones and feature a few private dining rooms. If you’d like to pay a visit, do remember to head to the new branch!‘Ah Hung Snacks’ opened in North Point in 2003, specialising in Chaozhou-style snacks marinated in a special brine, such as braised goose meat, braised beef brisket, cuttlefish slices in brine and braised pork belly, amongst others. Although Ah Hung’s owner, Lai Wai-hung, is not of Teochew descent, he was fortunate enough to learn the secrets of the trade from a seasoned Teochew chef, enabling him to make a name for himself with a refined version of the braising sauce. Compared to the delicate flavours found in other Teochew eateries, which is more in line with the tastes of health-conscious Hong Kongers.
Aside from the wide variety of braised snacks, a must-try is the signature laomian, seasoned with light soy sauce, ginger, Beijing spring onions and XO sauce, and topped with rich, sweet lard. The noodles are fine and chewy, simply served with bean sprouts, yet the flavour is incredibly rich. It is said that Brother Hong created this dish especially for Tsai Lan, and it truly proves that the simpler the dish, the more one can appreciate its quality! Another top recommendation is the fermented bean curd vegetarian stir-fry, which is incredibly rich in ingredients, featuring Chinese cabbage, bamboo shoots, daylily buds, wood ear mushrooms and dried shiitake mushrooms, Although the ingredients are simple, once cooked by Brother Hong’s skilful hands and braised in a rich fermented bean curd sauce, the natural sweetness of the vegetables shines through. It is a dish that, whilst unassuming, truly showcases the chef’s skill. Brother Hong even jokes that its sales could well surpass those of his signature braised snacks at any moment!
Address. Shop A, Ground Floor, Toyo Plaza, 83 Hung To Road, Kwun Tong
Opening hours: Monday to Sunday: 11.30–22.30
Tel: 852 3107 4111
Directions:A ten-minute walk from Exit B1 of Kwun Tong MTR Station along Kai Yuen Road and Shing Yip Street
Food Recommendations:Rough-cut vegetarian dish with fermented bean curd, braised goose, braised pork belly, signature noodles, and chicken feet with mustard sauce
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