Hearing the news of the closing of the beloved Cantonese seafood restaurant on Daily Hive, my heart sank a little bit. Hoitong has been my most favourite Cantonese restaurant for a few years now. Every time when I was eating here, I was wishing I had started coming here earlier. Chef Leung Yiu Tong, a true master in Cantonese cuisine, especially Shunde regional dishes, started working in the kitchen when he was 11. Now retiring at 82, chef Leung definitely deserves the long overdue break. But many of the loyal fans will feel lost, as it is hard for them to find another restaurant where they can associate a face to authentic Cantonese dishes.
Every Day Is A Food Day
+4.5
Hoitong Chinese Seafood restaurant is definitely a hole in the wall hidden gem. I’ve walked by this restaurant many times but have honestly never cared for what was inside. However, my mom suggested we try it for our family dinner and after some Googling, I realized the chef has won many awards. The chef is actually over 70 years old but still cooking up delicious food.
![Zomato]( "Recensione")
Heard many great things about this place. I didn't pay so no idea what the final total was. We also didn't see a menu...we just told them what we'd like to eat when we made the reservations.
Every dish we had was great! Very fresh, naturally flavourful, not too salty (which I love), & beautifully executed.
My favourite of the evening was the winter melon, crab & egg white soup. Delicate is flavour but you could clearly taste each main ingredient. I ended up have 2 bowls of this along with the many other dishes that came.
Other noteworthy dishes were:
• Fish with fresh green
• Salt baked chicken
• Cooked milk with pine nuts paired with a kind of tofu croquetas
• Dessert - almond soup with glutinous rice ball stuffed with black sesame paste
I've seen from other people's posts that prices are about $20 per dish. If you actually break down each dish, you will discover that there are a lot of ingredients involved and a lot of preparation to be made. If we actually compared this to some European style of cooking I'd bet the true cost should be much higher.
I would totally come back!
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