Hong Kong Kitchen

Food Type: Cantonese cuisine Flavor and Taste: Taishanese Flavor Portions: decent Size Price: $10-20 per Dish Service: Decent Atmosphere: Simple design This is a fairly new restaurant at this space. I felt like having steam hand roll noodles, so thought I gave this place a try. To my surprise, the food flavor is pretty good. The steam noodle size is pretty good portion size, unlike the one at dim sum restaurant. This tastes better and more soft. The eel pot rice is ok, actually I had better, I wish it's cook with clay pot, but here, it's cook with metal pot instead. The portage is pretty smooth, I need to come back for breakfast next time. Oh, there's a special for Braised squab (紅燒乳鴿), if you eat more than $20, the bird is $9.99. which is a crazy deal. However it can use a little more fl

I came here to eat with my kid and husband, and we ordered the steamed chicken with mushrooms. Unfortunately, halfway through the meal, my husband pulled a hair out of the dish. It was absolutely disgusting. I immediately asked to speak to the manager. I wasn’t trying to cause trouble—I just wanted to let her know that hygiene is the most important thing in the food business. But the manager had a very bad attitude and even tried to argue with us. Then the owner came out and kept insisting that the hair didn’t come from the kitchen, basically implying that we put it there ourselves to blame the restaurant. That’s completely outrageous and unreasonable. We lost our appetite and didn’t want to eat anymore. Poor service and poor hygiene. Would not recommend!!!

The restaurant’s layout is simple but clean, creating a straightforward and comfortable dining environment. Service was efficient, with smooth communication and quick turnaround from ordering to food arrival. We ordered the steamed rice noodle with egg, boiled crispy grass fish fillet, and the eel clay pot. Overall, the flavors were rich and authentic, especially the clay pot — well-cooked and flavorful without being overly oily. The only drawback was the portion size. The fish fillet dish contained mostly bean sprouts, with relatively little fish, and the clay pot had only a modest amount of eel. While the taste was satisfying, a bit more substance would have made the experience feel more complete.

The amount they charge for the amount of food they give you is highway robbery even in the current economy. Each clay pot rice we purchased to go was 95% rice and 5% meat. And what little meat was in there was mostly bone. For $20 a plate, that is unacceptable. Perhaps they're more generous if you dine in, but that is certainly not the case for takeout.

My wife and I visited Hong Kong Kitchen during its grand opening week after spotting it on Instagram and Facebook via SGV Eat. The food here is pure comfort food, rooted in the flavors of our ancestors' home villages in Southern China. If you're familiar with this style of cuisine, you'll likely feel right at home, though the experience was a bit hit-and-miss for us. We stuck to the breakfast set, which felt a tad pricey compared to similar offerings in the San Gabriel Valley. The rice noodle rolls were a standout--silky and delicious. The milk tea was another highlight, perfectly balanced and refreshing. The fried dough? Absolutely excellent, crispy, and satisfying. But the wonton noodle was a letdown. The noodles were soggy, lacking the chewy texture we expect from classic HK-style wont