Causeway Bay Cantonese Cuisine King｜Master Chef from Fulumun in Charge! Char Siu King So Good You'll Lick the Plate

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This time, my friends and I tried this private kitchen run by a "Fulumun 17-year veteran chef," truly a hidden master! Plus, the seating is super comfortable, and the lighting is so beautiful that taking food photos is a breeze📸

✨**Four Must-Try Dishes**✨
🦪 "Steamed Scallops with Sponge Gourd" $268
- Scallops thicker than an iPhone! Sponge gourd soaks up all the seafood essence
🥛 "Fresh Crab Meat Stir-fried with Hokkaido Fresh Milk" $138
- Creamier than baby skin, so much crab meat you'll be amazed
🐷 "Honey-glazed Char Siu King" $188/half portion
- Black-haired pork shoulder + caramelized honey glaze = Top 3 Char Siu in Hong Kong
🍰 "Red Date Coconut Milk Layer Cake" $50
- A nostalgic dessert even mom praises, chewy and not sticky

💁**Service & Environment**
• Former Fulumun team in charge, 37 years of expertise
• Super spacious table spacing, no worries about noise when chatting
• Waitstaff will teach you the best temperature to enjoy the char siu

"The char siu chef is even more dedicated than those at roast meat shops, limited daily fresh roasting, if you’re late, book for the next day!"
#CausewayBayFood #EstablishedCantoneseCuisine #MothersDayRestaurant #PremiumCharSiu

📌Friendly Tips:
- Char siu is recommended to reserve in advance
- Eat the fresh milk stir-fried crab while hot
- Layer cake is available for takeaway as a gift

Menu:
Steamed Scallops with Sponge Gourd $268
Fresh Crab Meat Stir-fried with Hokkaido Fresh Milk $138
Honey-glazed Char Siu King $188
Sichuan-style Fish Maw $288
Red Date Coconut Milk Layer Cake $50

📍Hau Tak Restaurant｜Causeway Bay Lockhart Road Ground Floor Shop