Ho Kitchen 釆華軒
Sometimes I crave for roasted suckling pig (real week-old baby pig but not those small pigs presented in most Thai-Chinese eateries) and rare seafood, eating them may simply make my day. Good seafood restaurants accommodate chefs with decent culinary skill aren't being seen everywhere though
Nesting in the humdrum Bangkapi residential community, Ho Kitchen Meng-jai branch came to my rescue.
Occupying two rais of land with spacious parking, this two-storey club-house-look seafood restaurant with the Cantonese accent is easy to be mistaken as a fancy seafood joint without true enthusiasm in the feast if we neither try once nor hear of the restaurant's what-about. Behind Ho Kitchen is a celebrity chef Mr. Ho once mastered the China House @ the Oriental Hotel Bangkok and the same man who made the
In Ho Kitchen Meng-jai branch, a chilled-water fish tank system is being introduced to the country. Imported live seafood enjoy the nursing in some very cold (some even icy) water fish tanks with adjusted temperature for those seafood came from the cooler water region, such as lobster, abalone and barramundi cod (pla-karang-naa-ngon) from Australia, geoduck clam from Canada, and king crab from Alaska. They swim in a similar environment (in term of water temperature) therefore result in the seafood live happier and the meat stay fresher with a firmer texture and a (naturally) sweeter taste. The handling costs increase, but the price doesn't. Instead it is slightly cheaper than those prominent seafood joints even without having such chilled-water fish tank system installed to keep seafood live longer and stronger.
Knowing to keep live seafood happier is one point but having patrons eating happier is even more important, now the responsibility of those Chef Ho trained chefs. To kick off the dinner we had Live Geoduck Clam (Baht 3,100) prepared in sashimi with a hot pot on the side. Need not to describe the geoduck clam was ultra fresh with a hints of crunchy texture thanks to the icy-water tank, the taste was so naturally sweet yield a full flavor of the clam without any help of seasoning. Bravo! The best live geoduck clam I have sampled in
Our second dish, my favorite, the Roasted Suckling Pig Hong Kong style. Two dishes namely roasted suckling pig HK style and pigeon HK style are among my most wanted list on the dinner table. However, in
Followed was soup to do the cleansing. I had Bird Nest Soup with Minced Chicken (Baht 550) while my friends took the Braised Shark Fin Soup in Supreme Brown Broth (Baht 800) and Monk-Jump-Over-the-Wall (Baht 1,200). Except the monk-jump-over-the-wall, my bird nest soup and the braised fin soup were pleasant.
To go with some rice we ordered the Roasted Pigeon, Stir-fried US Scallop, Yum Sea Conch (boiled sea conch in Thai style spicy salad), and Stir-fried Pak-waan Vegetable (local watercress). They were acceptable though not outstanding.
For a Cantonese dinner we never missed out the fish. Although Ho Kitchen has a wide range of fish to offer from the five continents, but we still stuck to our favorite Steamed Coral Trout in Warm Soy Sauce (Baht 1,600). The fish was steamed to perfection, 90% done with the center of the fish (attached to the bone) left sightly in pink-red. Don't be scare! This is the way a well prepared steamed fish supposed to be.
Although we have heard that the Snowy Taro (puak hima) and Ginkgo Nuts in Roasted Coconut are outstanding desserts in Ho Kitchen but we had to save them for next visit as we were very full by now.
Authentic Cantonese cuisine tends to be on the bland side in tern of seasoning. Real gourmet relies on the freshness and the natural taste of the ingredients instead of the seasonings. Since Ho Kitchen tends to taking care mostly local customers with stronger palate, some Cantonese-cum-Thai dishes were added to the menu. For most dishes original taste couldn't be adjusted due to authentication, house-recipe dipping sauce on the helping hand. Chef Ho trained a team of hotsy-totsy chefs benefited from the state-of-the-art fish tank system, best to keep all seafood live healthier, did prepare us a feast of freshest tasting and quite delicious seafood dinner at Ho Kitchen Meng-jai branch.
Ho Kitchen (Meng-jai branch) 釆華軒 ***3/4
Tel.: 02-934 7723
(Ho Kitchen Rama 3 branch not recommended)
Open daily : lunch 11:30 am - 2:30 pm; dinner 6 - 10 pm
Pay (food only for two): lunch around THB 600; dinner around THB 1,000 (or around THB 3,000 for live seafood dining)