Chiu Chow
One of Hong Kong's most treasured and endangered food traditions. Chiu Chow (Teochew/Chaozhou) cuisine arrived with migrants from eastern Guangdong and is known for its clean, delicate flavours — lighter than Cantonese, with emphasis on fresh seafood, poaching, steaming, and braising.
Cultural Context
Chiu Chow people trace their origins to a migration during the Jin Dynasty (265–316 AD), settling in eastern Guangdong. During the First Opium War (1839–42) and later during the Communist Revolution, waves of Chiu Chow migrants came to Hong Kong, establishing powerful community networks — sometimes called "the Jews of the East" for their commercial acumen and tight-knit solidarity. Chan Kan Kee, Hong Kong's oldest Chiu Chow restaurant, has been serving since 1948, earning a Michelin Bib Gourmand. The cuisine is distinguished by its strong gongfu tea tradition — tiny cups of bittersweet Tieguanyin oolong served before and after every meal. Braised goose, oyster congee, and steamed fish showcase a philosophy of restraint, letting pristine ingredients speak for themselves. As younger generations lose the Teochew dialect, the restaurants carrying this tradition become ever more precious — living museums of a culinary heritage spanning centuries.
Top Dishes
Chiu Chow Oyster Congee
Not the thick, porridge-like Cantonese juk. Chiu Chow congee is different — rice grains remain whole and distinct, swimming in a light, clear broth that lets each ingredient shine. Plump baby oysters, minced pork, and pickled vegetables are added at the last moment, their briny sweetness marrying with the gentle rice soup.
Chwee Kueh (Steamed Rice Cake)
Deceptively simple and utterly addictive. These small, bowl-shaped steamed rice cakes have a soft, pudding-like texture with a characteristic dimple on top that cradles a generous heap of stir-fried chai poh — diced preserved radish that's been wok-fried until sweet, savory, and slightly caramelized. A spoonful of sambal chili on the side brings heat and brightness.
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