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Cafe Kowloon
London, London Fields - Chinese - Restaurant - ££
An ode to Cantonese and Hong Kong cuisine in fun surroundings
A cultural transplantation project, Cafe Kowloon pays homage to the way Hong Kongers like to eat, plumb in the middle of what chef 'Budgie' Montoya calls the 'organised chaos' of Hackney, right by London Fields station. Cut through Wonton Charlie's to join the fun, grab a booth or sit at the kitchen counter, close to the fiery woks and the hanging slabs of char siu pork. Complimentary pickles start you off, ahead of toothsome appetisers such as crispy hex(agonal) tripe or ox tongue in sugar-and-soy master stock. Fragrant aubergine with spring onion is a capably rendered Szechuan classic, and lo bak go (shredded turnip cake) with chilli oil brings some cushiony texture to offset the crisp-fried items. Among the signature dishes, expect beef short rib in Hong Kong curry sauce with pickled radish, or the timeless grandeur of a whole sea bass with spring onion and ginger. Finish with tofu ice cream, accompanied by ginger and kumquat. Drinking is all part of the fun too: greengage shrub or ...
A cultural transplantation project, Cafe Kowloon pays homage to the way Hong Kongers like to eat, plumb in the middle of what chef 'Budgie' Montoya calls the 'organised chaos' of Hackney, right by London Fields station. Cut through Wonton Charlie's to join the fun, grab a booth or sit at the kitchen counter, close to the fiery woks and the hanging slabs of char siu pork. Complimentary pickles start you off, ahead of toothsome appetisers such as crispy hex(agonal) tripe or ox tongue in sugar-and-soy master stock. Fragrant aubergine with spring onion is a capably rendered Szechuan classic, and lo bak go (shredded turnip cake) with chilli oil brings some cushiony texture to offset the crisp-fried items. Among the signature dishes, expect beef short rib in Hong Kong curry sauce with pickled radish, or the timeless grandeur of a whole sea bass with spring onion and ginger. Finish with tofu ice cream, accompanied by ginger and kumquat. Drinking is all part of the fun too: greengage shrub or a smacked Martini, anyone?
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