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Between the row of golden lacquered ducks hanging in the window and chefs cooking plates full of crispy pork belly, it is easy to see that this Hong Kong stronghold serves some of the city’s best Chinese barbecue.
Dressed as a red Chinese temple, Lok Fok is a casual eatery that serves dishes with authentic tastes of Hong Kong and Cantonese cuisine.
The restaurant’s specialty is their juicy roasted barbecue duck, which is prepared and cooked all in-house in their special Chinese oven by the restaurant’s very own barbecue chef.
A steadfast destination for locals, Lok Fok’s extensive menu offers Cantonese dishes alongside Hong Kong favourites.
These menu favourites are worth popping on your lazy susan
Lok Fok’s signature dish is their juicy roasted barbecue duck, which is prepared and cooked all in-house in their special Chinese oven by the restaurant’s very own barbecue chef. The duck is coated with their special marinade sauce during roasting, which makes the skin beautifully crisp.
This traditional Cantonese dish is made from a simple yet tasty pork and seafood broth, delicate thin noodles and topped with green vegetables and mouth-watering wontons filled with prawns and minced pork. The wontons are made with a traditional Cantonese recipe and the fillings are all prepared in house by Lok Fok’s chefs.
This very traditional Cantonese dish is created using a nest of egg noodles that are fried in a wok until golden brown and topped with a combination of stir-fried beef, chicken, prawns and vegetables. This is a great dish to order if you are new to eating Cantonese food and would like to try a variety of different meat and seafood.
“All our roast barbecue meats are very popular by many people in Sunnybank as we use a secret family recipe that has been passed down a few generations,” owner William Lee said.
“Most people who come eat at Lok Fok will order our roast meats or order a whole duck for takeaway so they can share with their family and friends at home.”
The roasting of the duck is a long process as each piece of meat is hand selected, marinated for 10 hours, air-dried and roasted in their traditional oven. Other menu favourites worth popping on your lazy susan are their flavoursome pork char sui and juicy and crispy pork belly.
“We marinade our char siu with our house made sauce for three or four days so that it penetrates into the pork and makes it really flavoursome,” William said. “Our roasted pork belly is made a special way so the top of it is extra crunchy and crispy while the rest is succulent and tender.”
If noodles take your fancy, the restaurant serves more than 20 different noodles, including their famed seafood combination fried noodles. Or if soup is your thing, you can’t go past their steaming bowls of wonton noodle soup.
If you walk along any street in central Hong Kong, you’ll find small eateries serving this hearty soup on practically every block. Chefs also create eight different types of congee, a popular Chinese porridge that’s typically eaten at breakfast, including the century egg and pork, chicken or seafood congee.
A steadfast destination for locals, most of Lok Fok’s dishes are under $15, which means you can get a good feed and still have change in your pocket. And if you’re looking for a quick and easy snack, the restaurant serves a special afternoon tea menu, which is a very popular meal in Hong Kong.
Head chef Kit Law has been a chef for more than 15 years and has worked in restaurants across Hong Kong. He is known for cooking authentic Cantonese style dishes and has a special talent in perfecting the flavour balance in Lok Fok’s housemade sauces.
“He is a mastermind,” William said. “He is really good at cooking traditional dishes as well as experimenting and creating new modern menu items.”
Head chef Kit Law has been a chef for more than 15 years and has worked in restaurants across Hong Kong.
He is known for cooking authentic Cantonese style dishes and has a special talent in perfecting the flavour balance in Lok Fok’s housemade sauces. His love for cooking started when he was a young boy as his father was a baker in Hong Kong.
Our roasted pork belly is made a special way so the top of it is extra crunchy and crispy while the rest is succulent and tender.
The most popular cuisine of Hong Kong
Hong Kong food is a melting pot of different cultures and cuisines. It is mainly influenced by Cantonese cuisine and food from other Chinese regions, especially Teochew, Hakka and Hokkien. As the island has a long history of being an international place of business, there are influences from Japanese, Korean, Southeast Asian, Malaysian and western cuisines. There is also a strong British element to menus, from when Hong Kong was under British rule. Hong Kong is famous for food, and in just this one big city, food enthusiasts can indulge in all kinds of authentic cuisines from around the world. From street food to exclusive restaurants, Hong Kong has an unlimited variety of food for all tastes and class. Dishes are influenced by Cantonese cuisine, which is traditionally created so flavours of a dish are well-balanced and not greasy. Spices are also used moderately to avoid overwhelming the flavours of the main ingredients of the dish. Besides pork, beef and chicken, Cantonese food uses almost all edible meats, including offal, chicken feet, duck’s tongue, frog legs, snake and snail. Hong Kong is renowned for its yum cha (dim sum), wonton soup, roast meats, char siu and noodles.