Hongkong kitchen

Opened in 1994, Hong Kong Kitchen is remodeled to feel like other takeouts that you may find in the surrounding area. Despite of limited space and humble décor, the restaurant receives high accolades among the customers due to their tasty food and affordable price.

To guarantee the superior quality of its dishes, Hong Kong Kitchen sources its ingredients from a distribution company in the local market that provides the freshest vegetables and poultry. The white meat chicken is highly recommended by the chefs for its top quality and low fat counts. In addition, the house made sauces are well prepared to make each dish spectacular.
 
Like other Chinese eateries, Hong Kong Kitchen features a wide variety of dishes. Targeting the tastes of local diners, the owner Gary Zheng modifies Chinese cuisine to create Chinese-American combinations. The top-selling dishes are General Tso’s Chicken and Walnut Shrimp. While these dishes seem very standard at first glance, the special treatments of the master chef reward the customers with the less oily and healthier creations.

In addition, affordable price is what the takeouts rely on to survive. Especially in the slow economy, customers become more prudent when it comes to dining out, and they prefer takeouts because of its comparatively low price. In Hong Kong Kitchen, it is priced at 5.5 for lunch and 6.95 for dinner.