Hong Kong Restaurant
3691 El Camino Real
Palo Alto, CA 94306
Why did we dine here? – Hong Kong Restaurant opened in 2012 in Palo Alto, where several restaurants including a Thai one had come and gone.
Over the last couple of months, it has established itself as the go to Chinese restaurant in this area. We have eaten there for dinner as well as for a for a fixed menu meal. Our last visit was in February 2014.
Insider Tip – Come for dinner, there is no dim sum
Cuisine – Chinese Cantonese
Location – Palo Alto
Opened – 2012
Service – Hong Kong Restaurant was reasonable and slightly better than what you would expect at this type of restaurant.
Verdict – Hong Kong Restaurant serves up solid Chinese food in Palo Alto, and at reasonable prices. This is the best bet in this area. You would have to drive north to San Mateo to find better Chinese. Keep in mind that they do not serve dim sum at lunch time, but have a usual lunch rice plates.
Hong Kong Restaurant Signature Dishes – Peking Duck, Sea Bass
Hong Kong Restaurant’s Menu is a pretty typical Cantonese Chinese menu, with all the classic dishes. There are options for vegetarians.
You do need to order some special dishes in advance. This includes the crispy chicken stuffed with sticky rice ($36) and the smoked snow cod ($38).
Hong Kong Restaurant Food Picks:
Steamed Surf Clams (Giant Clams) ($7 each) were on the menu at one time. Steamed with soy sauce, these clams showed off their freshness.
Roast Pigeon ($11) was cooked just fine, not as good as Asian Pearl, but passable.
Salt and Pepper Eggplant ($8.50) was a deep fried plate full of tender eggplant that was recommended by the waitress and turned out well.
$338 Banquet Menu (per table of 10 persons) $30 more in 2014.
Sauteed Cuttle Fish with Chinese Chives included lots of fresh scallops, making this a nice kickoff dish. Snap peas were fresh and crisp.
Scallop with Preserved Vegetables – a must for Chinese New Year, Fat Choy is a lucky dish. They switched it out in 2014 for the House Special Beef Fillet with broccoli. A good dish, but not stellar.
Shark’s Fin Soup with Crab Meat made us wonder if these guys were in tune with political correctness. It got switched out in 2014 for Abalone Seafood soup. Solid flavors, lots of crab and abalone.
Live Crab Wok-Baked with Chili Pepper Salt, egg battered Aberdeen style is another dish that reminded us R&G Lounge. Not as good but still acceptable.
Maine Lobster Baked in Supreme Broth was very good, consisting of two medium sized fresh lobsters cooked just right and cracked in the right places. Messy but worthwhile
Deep Fried Chicken Stuffed with Sweet Rice (Whole) was replaced with Peking Duck. Their duck is a signature dish and a must order for duck fans. In 2014 we got the Deep Fried Chicken Stuffed with Sweet Rice. It is excellent. Crispy outside and chicken meat along with long steamed glutinous rice. A Must order.
Black Mushroom Braised with Sea Cucumber was decent but not excellent. They could have selected fresher greens. The mushrooms were pretty huge. In 2014 this morphed into Mustard Greens with sea cucumber and slice abalone.
Smoked Snow Cod was excellent a must order. This reminded us R&G Lounge in San Francisco. A bit fishy in 2014.
Fried Rice with Dry Scallop and Egg White hit the spot. Frankly we had eaten so much already, this became a left over. You can alternately get Special Yi Mein
Complimentary Dessert of the Day ended up being a sweet red bean soup. Not too sweet, with small tapioca pearls.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)