Authentic little bites from Hong Kong—crispy and fragrant shrimp rolls wrapped in bean curd skin!

Text & Photos /Excerpted from “Midnight Private Tastes,” written by Yang Zihui, published by Times Publishing

On my list of favorite restaurants, there are a few that are labeled “for family and close friends only”—delicious, comfortable, consistently high-quality. Not for novelty or business meals, just for sharing with the closest loved ones. Taichung’s Hong Kong Little Kitchen is one of them.

The restaurant is located at the intersection of Zhonggang Road and Yingcai Road in Taichung. As one of the city’s most vital traffic arteries, Zhonggang Road is bustling with activity every day, yet the shop’s terra-cotta-red signboard has been tucked away in the lush greenery by the roadside for twenty years. Finding peace in the hustle should look just like this—step inside, and all the noise is left outside. White tablecloths, bright red menus, customers chatting comfortably, the crisp clink of ceramic bowls and cups accompanied by bits of casual Cantonese conversation—it feels like you’ve arrived in Hong Kong.

No need to get lost in the sea of menu options when you sit down—shrimp rolls in bean curd skin, fresh shrimp cheung fun, three-meat roast combo, dry fried beef chow fun, honey-glazed steamed chicken feet, siu mai... you really can’t go wrong with any of them.

The shrimp rolls in bean curd skin have a thin, crispy, and fragrant exterior, greaseless and clean, stuffed with plump, juicy shrimp. They’re snappy, sweet, and refreshing—the freshness and crunchiness are proof they’re not the fake shrimp treated with borax. I’ve never been a fan of overly slippery foods, like cheung fun, but after trying this place’s version, I’m now a total convert. The masterfully made fresh shrimp cheung fun here has an incredibly thin and translucent wrapper, smooth and soft yet never mushy. Although a spoon is provided, you can gently lift it with chopsticks without it falling apart. The shrimp are steamed inside the wrapper, locking in the ocean flavors—absolutely satisfying!

Roast meats are another big reason I love this place. Though the restaurant is called "Little Kitchen," each item—from small bites, roast meats to stir-fried dishes—is handled by expert chefs. The roast goose is plump, rich in fat aroma with crispy skin, probably the champion of any beauty pageant. Air-dried and then roasted over an open flame, the skin is like thin, crispy caramel, bursting with juices with every bite. The roast duck's skin is just as good, though the meat is firmer and denser than the goose. The char siu is sweet as honey, paired with tangy pickled radish and cucumber to cut through the richness.

The dry fried beef chow fun hasn’t even arrived yet, but the aroma wafts through the air—guests at other tables who didn’t order it might be kicking themselves. Seared to perfection with smoky wok hei, the noodles are coated in a rich, savory sauce, supremely satisfying. The chicken feet are steamed to tender perfection, with the honey glaze seeping into every joint, perfect for nibbling. Each small bite is authentically made—how could you not love it?

Zhonggang Road gets its name because it leads from the city center to Taichung Port. In recent years, it was renamed Taiwan Boulevard, which I find quite regrettable. That’s because I used to interpret Zhonggang Road as the “road that captures the essence of Hong Kong cuisine”—and naturally, that interpretation came from the Hong Kong Little Kitchen located right along it.

#DATA
Hong Kong Little Kitchen
TIME 11:00–21:00 (Open year-round)
ADD No. 235, Section 2, Taiwan Boulevard, Taichung City (No. 167-3, Section 1, Zhonggang Road, Taichung City)
TEL 04-2323-8217