Hung's Delicacies 阿鴻小吃

Shop A, G/F EGL Tower, 83 Hung To Road, Kwun Tong, Kowloon

+852 3107 4111

Hong Kong

Description

阿鴻小吃 Hung's Delicacies
Prior to 2003, 84 Wharf Road was just a quiet corner in North Point that no one would bother to know its whereabouts. Nonetheless, the opening of ‘Hung's Delicacies’ by Lai Wai-Hung (Ah-Hung) and his wife in 2003 has made the corner extremely popular amongst gourmets from both home and abroad, simply due to their unparalleled ways of cooking, and perseverance on food quality.
Ah-Hung started his career in gastronomy at age 17 when he was apprenticed to the cook specializing in making won-ton noodles in Yung Kee Restaurant. 18 years later, he was positioned to Beijing by Hong Kong Maxim's Group as head chef ensuring top-level food quality standards at the Chain’s restaurants. In the 90's, he was recalled to Hong Kong to manage the ten-plus restaurants at the Hong Kong Airport. Over the years, Ah Hung has accumulated a wealth of culinary experience, and developed his own special ways of creating Chinese marinade-braised dishes and roasted meats which have become exceptionally well-known amongst diners.
Appreciating Ah-Hung's superb dedication to food quality, Chua Lam, a renowned local food critique, offered a unique name 'Chua Lam's lo mein' for Ah-Hung's specially blended noodles with concentrated Chinese marinade. Chua’s personal autograph on the signboard of the restaurant is testimony of his appreciation.
2003年之前,北角和富道只是一條不起眼的小巷,直至『阿鴻小吃』的出現,這個僻靜的地方開始熱鬧起來。阿鴻及其太太憑藉他們獨特的烹調方法,以及對食物質素的高度堅持,吸引了駱驛不絕的本地及海外食客慕名而來。
阿鴻自17歲起便與飲食業結下不解之緣。初出茅廬的阿鴻,一開始便到『鏞記』,學習炮製雲吞麵的技巧。18年後他被當時的僱主美心集團派調往北京,為『世界之窗』當廚師。90年代初,他調回香港,負責管理機場10多間食肆。有賴多年的實戰經驗,阿鴻逐漸研創出具個人特色的烹調手法,其中鹵水菜色及廣東燒味更深受食客愛戴。
著名食家蔡瀾對阿鴻為食物質素的堅持亦甚為欣賞,除了向他的撈麵提供意見,成為獨一無二的「蔡瀾撈麵」外,更為『阿鴻小吃』的招牌題字。