HK Diner is one of my favourite Chinese restaurants in London - I have been 
going there ever since it opened - and they treat me and my wife and mother 
like old friends when ever we go, possibly as I direct all my friends to eat 
there an tell them to say that I said Hi!

Their chau siu is excellent as is there crispy roast pork - and the sauce 
they have is almost as good as the Four Seasons in Queensway! We always open 
with this while we decide on the rest - along with Bolay ( pu'erh ) tea

Usual menu for us is - some of these I have written down in Chinese and 
romanised in my wallet to pull out when ever needed!

Dao Fu and fish hot pot
( hung siu yi kau dao fu poh)

Hot spicy aubergine
( yi yang kat chi poh)

Deep Fried Squid with salt pepper and chilli

slice pork and pickled vegetable soup

Minced Prawn cake and Gai lan
 finishing with
Ngau yuk chow mein

If we go with a larger crowd and I get my way and order all the food, I also 
go for the baked chicken with ginger and spring onion, braised pork belly 
with preserved vegetable and ask them to choose something to go with what we 
ordered above -  last time their scallops were fantastic!

Their steam fish has never disappointed either and their pork chop with salt 
pepper and chilli on rice is a good lunch time snack.

I also like their Macanese pork chop on rice which is very filling and 
really is a dish for 2! Or before a heavy drinking session to line the 
stomach!

My only gripe is that they do use rather large plates and if there is 4 of 
you there is not alot of room on the table at the bankette seats for all the 
food we order!

I do wish that there was a decent Szechuan restaurant in London on a par 
with the Red Pepper in Causeway Bay in HK - If I won the lottery I would 
make them an offer they could not refuse to open a restaurant in London!

"William LACK"  wrote in message
news:dbj7e5$13u$1@nwrdmz02.dmz.ncs.ea.ibs-infra.bt.com...
<snip>

> Dao Fu and fish hot pot
> ( hung siu yi kau dao fu poh)

Heheee...

> Hot spicy aubergine
> ( yi yang kat chi poh)


Heheheeeee... you've done well, even i understand your romanisation. I think
most of the good Chinese rests. have these dishes on their Chinese only
house/specials menu. These are more or less the standard hotpot dishes.
There is one other that i like, the fish maw & winter melon braised hotpot.


>  finishing with
> Ngau yuk chow mein


I would recommend the egg white hofun with seafood, it's something they can
whip up for you if they know exactly what you're asking for... it's smoother
then the normal seafood hofun, be prepared for a messy & slippery meal.


> I also like their Macanese pork chop on rice which is very filling and
> really is a dish for 2! Or before a heavy drinking session to line the
> stomach!


Now that JuePaFun/baked pork chop rice in HKD, i have heard my HK pals
salivate our copious amounts... i might just have to pop in to try it.


> My only gripe is that they do use rather large plates and if there is 4 of
> you there is not alot of room on the table at the bankette seats for all
the
> food we order!


heheee.. get use to it, it's a Chinese tradition, that's why we eat so fast
& you can always tell when a Chinese person has occupied a table, it's a
mess! expensive Chinese rests. will have the waiters come round to clean up
the mess & take the bones away while you're still eating but in general,
it's pretty common for us to just dump bits onto the side bowl or directly
onto the table, not very nice but that's how we do it.. heheee.


> I do wish that there was a decent Szechuan restaurant in London on a par
> with the Red Pepper in Causeway Bay in HK - If I won the lottery I would
> make them an offer they could not refuse to open a restaurant in London!


Took the address down but with so many rests. & places to eat, we didn't get
a chance to try Red Pepper. But we did enjoy the famous YungKee in Central
for it's roast meats & goose, now that's a place that i can say has better
roast ducks & meats then 4Seasons & even give the duck rests in Sydney
Australia a run for their money!!!  BTW the next time you go to Maxwell
tailors, head to the corner of Lock rd & Haiphong rd, the Macau cafe is
there on the corner, & somewhere in the middle of Lock rd, just behind the
rear entrance of the Hyatt is WingWah, old school Cantonese cafe, male
waiters in white tunic tops, noodles, pastries, egg tarts... Mmmm....
LauHouShui/salivating... : )

DC. (let me know when you win the lotto... i fancy some good Sichuan as well
& like you, can't find any in London)

Hi William,


On 19-Jul-2005, "William LACK"  wrote:


> Their chau siu is excellent as is there crispy roast pork - and the sauce
> they have is almost as good as the Four Seasons in Queensway!


I agree the chau sui is pretty good, didn't try the cripsy port but will get
some take-away during my lunch hour some time soon. Haven't been to
Queensway for a while, last time I was up there was in the Magic Wok (I
might have said that before!!!). It looks like Four Season is the one to try
for roast meets.


> Deep Fried Squid with salt pepper and chilli


Yes, aside from the chau sui fan - which should have had some duck as well
(there I go moaning again!) we tried the Deep Fried Squid and can hungrily
endorse that dish.


> slice pork and pickled vegetable soup


Hmm, haven't tried that one in a while.... except at home! (Thanks Mrs.NB!)


> I also like their Macanese pork chop on rice


That's a definate one to add to the list for next time along with the fish
hot pot. Always nice to mix meats!


> I do wish that there was a decent Szechuan restaurant in London


The only decent Szechuan restaruant I have heard of is in Hampsted, it is
call Gung Ho or sommat like that, of the West End Lane.

thanks for all you tips, always welcome - look forward to hearing from you
soon.

NB.

Now you are it again, making me hungry just after I had my lunch!


On 19-Jul-2005, "DC."  wrote:


> I would recommend the egg white hofun with seafood,


Making a note....


> heheee.. get use to it, it's a Chinese tradition, that's why we eat so
> fast & you can always tell when a Chinese person has occupied a table,
> it's a
> mess!


Oh so true..... hehehe - although I try to leave my bones on the side dish
just to confuse the punters!



>  (let me know when you win the lotto... i fancy some good Sichuan as well
> & like you, can't find any in London)


So I wonder if anyone has tried that place in Hampstead ?

NB.

Hi Gang,

HKD also has the best -IMHO- "Gum Chin Toa" (Thick Beef Tripe) and "Loa Shui
Muk Yiu" (Cuttlefish poached in aromatic stock) - a lot of places sell this
simple dish but it's one that's all too often easily botched up, and HKD
gets's it right - texturewise (not too dry and right size) and flavourwise.

Incidentally, HKD has a sister branch in Wardour Street - I forget the name,
but it's near where the old post office use to be.  I tried it when it first
opened and had dim sum there, the selection was good, but not all the dishes
were piping hot - I put it down to the fact that it was probably logistics
with a new kitchen.  I haven't had a chance to try their ALC, but a glimpse
of the menu looked promising.

Happy eating,

Chef!



"William LACK"  wrote in message
news:dbj7e5$13u$1@nwrdmz02.dmz.ncs.ea.ibs-infra.bt.com...

>
>
> HK Diner is one of my favourite Chinese restaurants in London - I have
been
> going there ever since it opened - and they treat me and my wife and
mother
> like old friends when ever we go, possibly as I direct all my friends to
eat
> there an tell them to say that I said Hi!
>
> Their chau siu is excellent as is there crispy roast pork - and the sauce
> they have is almost as good as the Four Seasons in Queensway! We always
open
> with this while we decide on the rest - along with Bolay ( pu'erh ) tea
>
> Usual menu for us is - some of these I have written down in Chinese and
> romanised in my wallet to pull out when ever needed!
>
> Dao Fu and fish hot pot
> ( hung siu yi kau dao fu poh)
>
> Hot spicy aubergine
> ( yi yang kat chi poh)
>
> Deep Fried Squid with salt pepper and chilli
>
> slice pork and pickled vegetable soup
>
> Minced Prawn cake and Gai lan
>  finishing with
> Ngau yuk chow mein
>
> If we go with a larger crowd and I get my way and order all the food, I
also
> go for the baked chicken with ginger and spring onion, braised pork belly
> with preserved vegetable and ask them to choose something to go with what
we
> ordered above -  last time their scallops were fantastic!
>
> Their steam fish has never disappointed either and their pork chop with
salt
> pepper and chilli on rice is a good lunch time snack.
>
> I also like their Macanese pork chop on rice which is very filling and
> really is a dish for 2! Or before a heavy drinking session to line the
> stomach!
>
> My only gripe is that they do use rather large plates and if there is 4 of
> you there is not alot of room on the table at the bankette seats for all
the
> food we order!
>
> I do wish that there was a decent Szechuan restaurant in London on a par
> with the Red Pepper in Causeway Bay in HK - If I won the lottery I would
> make them an offer they could not refuse to open a restaurant in London!
>
>
>
>
>
>
>