Classic Hong Kong favourite is combination of East and West, reflecting city’s unique colonial history and cultural evolution
An informal taste test: Which one is the best baked pork chop rice in Hong Kong?
At 7am every day, chef Aman Kwok arrives at his cha chaan teng Kam Shing Restaurant in Shau Kei Wan to start preparing a wide variety of dishes ahead of the busy lunch hour – in particular, to make baked pork chop rice, a classic Hong Kong favourite.
His 35-year-old recipe contains egg fried rice with bits of pineapple, a tomato sauce and, of course, a pork chop topped with melted cheese.
Kwok, second-generation owner of the 50-seat eatery, said that the HK$70 (US$8.90) dish was a bestseller at his restaurant, accounting for about half of all orders every day.
