Hong Kong Café

Hong Kong Café Restaurant Review:

Non-traditional décor features joyful colors with references to nature throughout the space, a brass display in the form of a bird cage, bamboo flooring that is fashioned to resemble chopsticks, and a bright area with multi-color light globes. The extensive menu created by executive chef Simon To, who is originally from Hong Kong, features regional Chinese cuisine, drawing from Cantonese, Taiwanese, Vietnamese, Szechuan and other Asian cooking styles. It's sectioned as Hong Kong-style, congee, curry rice, Rice/Spaghetti, Clay Pot Rice Noodles, Vietnamese Specials, Barbecued & Roasted and Asian Specials. Signature dishes include poached baby bok choy in fish stock, Macau-style roasted pork belly, poached chicken with ginger sauce, Chinese sausage and preserved pork belly over steamed white rice, baked Chilean sea bass, pan-seared scallop with Szechuan pepper sauce and Vietnamese King seafood noodle soup. Complementing the menu are an extensive selection of signature saké cocktails, such as the Coconut Moonlight made with Ty-Ku Sake Coconut, Malibu Rum, Moonstone Coconut Lemongrass Sake, lemongrass syrup, lemon, pineapple and orange juice; and Hong Kong-style milk teas in flavors of taro and jasmine with boba.