Owner Lau Kin Wai once critiqued the work of artists; now he scrutinizes culinary art and invites diners to form their own opinion of the Cantonese fare at his Tin Hau neighborhood restaurant. In contrast to Wai’s other restaurant, the Sichuan Yellow Door Kitchen, Kin’s offers Cantonese cooking with a home-style Hong Kong flair. The meal begins with a traditional appetizer of cubed beef in gravy tinged with garlic and soy, and continues with main dishes such as the signature smoked chicken and duck stuffed with rice and lotus.
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