Pak Loh Chiu Chow Restaurant Celebrates With The Legend of Pak Loh Showcase

Pak Loh Chiu Chow Restaurant, a legendary name in Hong Kong for authentic Chiu Chow cuisine, launches a series of exciting events ahead of its 58^th anniversary in 2025, led by a celebration of 10 classic dishes that have delighted diners since its inception in 1967. This extraordinary showcase, “The Legend of Pak Loh”, highlights the legacy of the restaurant, steered by three generations of the visionary Bui family to the pinnacle of success while continuously adhering to the principles and flavour profiles that make Chui Chow cooking stand out among its regional peers.

Originally opened on Hysan Avenue in Causeway Bay, Pak Loh Chiu Chow Restaurant has garnered a loyal following over more than half a century. Now ensconced in nearby Times Square as well as Elements in West Kowloon and operated by the family-led Buick Management, it is excited to regale diners with treasured memories from the past that evoke waves of nostalgia for Hong Kong’s dining heyday, as it prepares to bring further traditional culinary pleasures and new surprises for the next 50 years.

Since 1967, the Bui family has revolutionised Chiu Chow cuisine in Hong Kong, transforming it from rustic dining into a refined culinary journey. By introducing authentic recipes and premium ingredients, they elevated the cuisine to cater to business entertaining alongside family gatherings and spread its many joys to a wider audience. Today, with second-generation restaurateur alongside third-generation Alexa Bui and Jonny Bui and esteemed Chef Hui Mei-tak – one of the most respected chefs in Chinese cuisine with more than 30 years of experience – at the helm, Pak Loh Chiu Chow continues to set the standard for excellence in traditional Chiu Chow dining.

The celebratory “Legend of Pak Loh” showcase serenades 10 timeless dishes, each chosen for its popularity and representation of the restaurant’s storied history. Diners can expect an exceptional experience that highlights the artistry and depth of Chiu Chow cuisine, starring the meticulous techniques and fresh ingredients that have made Pak Loh Chiu Chow Restaurant a cornerstone of Hong Kong’s dining scene.

At the heart of the anniversary menu is Chiu Chow Mixed Hot Pot (HK$498 for 2; HK$698 for 4), a signature deeply rooted in Chiu Chow culinary heritage. Traditionally enjoyed during the winter solstice and Lunar New Year, this dish symbolises togetherness and familial bonds, reflecting the core values of Chiu Chow culture. The flavourful hot pot features a superior broth as its base, complemented by a selection of premium ingredients, including abalone, sea cucumber, fish maw, eel, scallop and squid. After relishing the freshness of the seafood, diners can savour the warm, comforting soup, creating a memorable dining experience that embodies the spirit of reunion and sharing among loved ones.

Deep-fried Shredded Taro Roll and Bean Curd Roll Stuffed with Radish (HK$280) is a delightful platter of two classic Chiu Chow appetisers that epitomise the region’s culinary heritage. Bean Curd Roll Stuffed with Radish is a childhood favourite of Chef Hui and a nostalgic dish once sold at hawker stalls outside cinemas, featuring juicy radish wrapped in delicate bean curd and deep-fried to perfection. This technique creates an umami interior that enhances the natural sweetness of the radish for a taste that lingers long in the memory. Complementing this is Deep-fried Shredded Taro Roll, an iconic dish that exemplifies traditional Chiu Chow cooking. Crispy on the outside and filled with taro – one of the region’s signature ingredients – it is a must-savour for both new and returning diners.

As a hallmark of traditional Chiu Chow cuisine, Chiu Chow Soyed Goose Meat and Goose Liver Platter (HK$418)showcases the restaurant’s cherished 58-year-old soy sauce, a Bui family special recipe passed down through the generations since they first welcomed guests. This brine sauce base has been crafted daily since the late 1960s, with new ingredients added to ensure that authentic flavours are preserved. Infused with aromatic spices such as dried tangerine peel, liquorice and star anise, the dish stars the exquisite Chiu Chow native lion-head goose, celebrated as the “king of geese” for its smooth texture and rich, flavourful meat. The platter culminates with the rich, buttery goose liver, which is characterised by its smooth, velvety texture and delicate balance of savoury and slightly sweet notes. Each bite captures the essence of Chiu Chow culinary heritage.

A sweet-sour delight, Pan-fried Crispy Noodle Served with Sugar and Vinegar (HK$168) feature Chiu Chow egg noodles that are first braised in a savoury broth, then expertly pan-fried to achieve a perfect golden crisp. Served alongside a tangy mix of sugar and vinegar, it offers a harmonious balance of flavours and textures. It is rightly exalted as a time-honoured dish that cannot be found in other regional Chinese cuisines.

The eastern Guangdong city’s most famous snack, Deep-fried Taro with Sugar (HK$158), employs a unique Chiu Chow cooking technique known as “fan sha”, which refers to the process of returning granulated sugar to its original form. Fried taro is dipped into white sugar that has been melted into a syrup, which as it cools coats the morsels with a delicate layer of frost. The dish combines the stickiness of taro with the crisp texture of frosted sugar, ensuring it enchants every palate.

Braised Leaf Mustard with Chestnut in Casserole (HK$168) highlights seasonal dried mustard greens, expertly paired with aromatic Chiu Chow galangal. Slow-cooked to perfection, the dish offers a rich and comforting flavour profile that showcases the essence of Chiu Chow culinary traditions. Each heart-warming bite reflects the simple yet profound flavours that define this adored cuisine.

Made with tender black mutton from Xinjiang, Chiu Chow Stewed Mutton Stewed Lamb with Chives in Clay Pot (HK$468) is a seasonal classic embodying the essence of winter comfort food. Braised for three hours, the mutton becomes incredibly tender and juicy, with its flavourful sauce seeping into the lettuce to enhance its taste.

Pan-fried Semi-Dried Oysters in Honey Sauce (HK$220) features premium semi-dried oysters sourced locally from the waters of Deep Bay off Lau Fau Shan and renowned for their plump texture and rich flavour. Also known as golden oysters – symbolising good fortune and prosperity – these seasonal delicacies are enhanced by a luscious honey sauce that beautifully complements their natural umami. This harmonious balance of sweet and savoury ensures this dish’s place at all meaningful festive celebrations.

Artfully wrapped in a golden web with a crisscross opening, Fried Rice with Minced Pork and Preserved Vegetables(HK$168) is a visually stunning dish that captures attention. Preserved vegetables are a cherished staple in Chiu Chow cuisine, and when paired with minced pork, they create a satisfying main dish that is perfect for carb lovers, especially in the cooler days of winter.

The celebratory menu also highlights Seafood with Vermicelli and Pepper in Casserole (HK$498), showcasing the region’s passion for seafood with an enticing bounty of fresh delights including scallops, shrimp and squid, all enhanced by Chiu Chow white pepper to elevate both aromas and taste. This comforting dish is a joy to devour with vermicelli soaking up the rich flavours.

“As we approach our 58th anniversary, we take immense pride in our family’s commitment to preserving and enhancing Chiu Chow cuisine. This milestone is not just a celebration of our heritage; it is a chance to share our rich flavours with all Hong Kong diners and visitors from around the globe,” says Alexa Bui, Marketing Director of Buick Management.

“We warmly invite older generations to revisit their cherished memories while encouraging younger diners to explore and appreciate a culinary culture that is treasured far beyond our borders. ‘The Legend of Pak showcases 10 classic dishes that have delighted guests since our opening in the late 1960s, and as we step into 2025, we look forward to sharing more exciting happenings soon.”

In anticipation of the upcoming Winter Solstice and Lunar New Year, Pak Loh Chiu Chow Restaurant introduces two ‘Poon Choi’ (big bowl feast) with a Chiu Chow twist – Deluxe Sea Cucumber Poon Choi (HK$1,680 for 6) and Premium Abalone Poon Choi (HK$2,680 for 6); along with three family reunion menus, starting at HK$3,980 for 6 and HK$7,980 for 12, all designed to enhance every gathering with a taste of classic.

For more information or enquiries, please visit https://buick-hk.com/.