HO's KITCHEN Chinese Restaurant Bangkok Thailand

Ho's Kitchen - SEAFOOD
Address : Mang Jai

Open : daily 11am-2pm and 6-11pm

08/06 Just like its other branches, Ho's Kitchen highlights its fresh seafood - in terms of quality and variety. And their seafood isn't just grouper fish in a filthy glass tank or clusters of crab tied up in a basket. In ice-cold aquariums lined up along the restaurant's pathway, countless numbers of live giant lobsters from Australia and South Africa climbed on top of each other, some huge Alaskan king crabs from Canada explored their new territory, and hundreds of abalones from the Down Under creped along the tank's walls while some weird-looking turbot fish from Hong Kong's waters swam like they flew.

To make it even better, promotional prices for live seafood are on offer until the end of this month. The king crab is 3,000 baht per kilogramme - same price for abalone - while the turbot costs 2,200 baht per kilogramme.

We went for the restaurant's best deal, which was the Australian lobster (the price came down from 2,000 baht to 990 baht per kilo). Diners can have the seafood cooked according to their preference. We had what they called Boston lobster in supreme gravy sauce, prepared with one big lobster (weighing approximately one kilo), and frankly, it was the best lobster we have ever had.

Normally, I find lobsters nothing but gigantic meaty prawns with rather stiff and tasteless meat. But on this evening I finally realised that lobster is something you may order if you want a nice, succulent prawn that has sweet, crab-like claws. Marvellously delicious.

Next up, the saut้ed fillet of grouper with imported celery (200 baht) was another delightful treat of the night. The perfectly sliced fish fillet presenting a white and plump texture came with a naturally sweet taste, while the mild-tasting sauce was pleasing.

Many diners usually end up with the popular stir-fried crab with black pepper and garlic or the mushy curried crab when they can't decide which crab dish to order. At Ho's Kitchen, you might be better off with poo nua tord kai kem, or deep-fried sea crab with salted egg (100 baht per 100 grammes). Served with sweet and sour sauce on the side, the deep-fried, yolk-battered crab with a light and crispy exterior and podgy interior offers an addictive appetiser and is also great with rice.

We ordered stir-fried Chinese spinach with garlic (120 baht) just to add some green to the table and found it was pleasant.

Among several noodle dishes on the menu, I had never imagined that I would fall in love with sen mee koo sang koo som, or fried rice noodle and bean vermicelli with seafood (120 baht). The dish was cooked with two kinds of noodles as well as scallops, shrimp, pickled vegetables, carrot, spring onion and beansprout. The look wasn't tempting at all - bland and almost colourless - but the taste was so good that I ordered more to take back home.

We had puak hima, or snow taro (200 baht), for dessert. What arrived was a generous portion of sugar glazed taro sprinkled with spring onion and ground peanuts. I guarantee that the crispy, not-too-sweet sugar coating and the soft and velvety centre will delight first-timers.

At lunchtime, the restaurant has approximately 30 dim sum selections on offer (50-70 baht per order). We sampled some of them and weren't very impressed. But if you do want to try them, now is a good time because the restaurant is offering a half-price promotion for dim sum every day except Sundays.





Don't let the restaurant's address mislead you. Though its official name is Ho's Kitchen at Meng Jai, the place is several kilometres away from that intersection, and unless you are already in the area, it's not a good idea to mess up your directional sense with the word "Meng Jai". The easiest route to the restaurant is via Praditmanutham (Liab Tangduan Ekamai-Ram Indra) road. From Ekamai, head northbound straight to Praditmanutham and turn left at Pracha Uthit intersection. The restaurant is approximately 100 metres down the road on your right. Parking is never a concern as long as there are seats available for you in the restaurant.

Originally review






Ho's Kitchen Food!!!!









See Clip Live Lobster at Ho Kitchen Bangkok

Yong Kee Chinese Restaurant Hong Kong PCCW Thank You Party Enjoy Dinner Food

Yung Kee Restaurant - More than half a century ago, it was a modest cooked food stall in Kwong Yuen West Street. Its founder, Mr. Kam Shui Fai was renowned for his Roast Goose. So even tourists and crewmen flocked in groups to savour the specialty from Hong Kong-Macau Ferry Terminal.

Yung Kee acquires fame for its gourmet specialty-Roast Goose. It becomes well known among people in Guangdong, Hong Kong and Macau, and it also attracts many tourists from foreign countries. After tasting the Roast Goose, they buy and carry it home with them by air to share among relatives and friends. For that, Yung Kee's Roast Goose is nicknamed "Flying Roast Goose". Yung Kee's founder, Mr. Kam Shui Fai, is also called "Roast Goose Fai".

From a young and penniless restaurant apprentice to become the owner of Yung Kee Restaurant and Yung Kee Building, which is situated in prime Central commercial area, Mr. Kam Shui Fai, the self-made man, has been acclaimed as a legendary figure for his success by foreign and local press. In 1968, Yung Kee has been named by the Fortune Magazine to be one of the Top Fifteen Restaurants in the World, the only Chinese restaurant on the list.

From a young man without means, Mr. Kam Shui Fai has struggled hard in his life. In 1942, he used his savings of HK$4,000 to rent a commercial unit at 32 Wing Lok Street, and officially started the first stage of the history of "Yung Kee Restaurant". During that period, it experienced the occupation of Hong Kong by the Japanese and the Wing Lok Street Building was destroyed by Japanese air-raids. In 1944, the Restaurant was moved to, again the same street number, 32 Pottinger Street, to accommodate increase in business.

In 1964, Mr. Kam Shui Fai formally purchased 32 Wellington Street, coincidentally also number 32! Eventually four more adjacent buildings were acquired. In 1978, the five commercial units were torn down and rebuilt to become the site of the present day "Yung Kee Building". The restaurant was furnished to modern standards and the management and operations were streamlined. However, the traditional good services have been maintained to serve customers.

The Yung Kee Restaurant staff would like to take this opportunity to extend our heart-felt thanks and appreciation to the customers and friends who have been supporting and advising us throughout the years.

















Yong Kee Chinese Restaurant Hong Kong PCCW Thank You Party Enjoy Dinner Food.

Jade Garden Chinese Restaurant Ocean Terminal Harbour city in Hong Kong Kowloon Dim Sum

Jade Garden Chinese Restaurant Ocean Terminal Harbour city in Hong Kong Kowloon Dim Sum.