RECOMMENDATION

Cantonese cuisine always starts with a hot boiled soup. Kapok's signature almond bok choy pork lung soup is white in colour and it doesn't contain any grease. Some people might be scared or unfamiliar with pork lung but because the chefs have thoroughly cleaned the organs, they do not carry any salty or fishy flavours. When the servers served the soup , they always put the ingredients on the side for those who want to enjoy. Dipping the soup ingredients in soy sauce is an option for those who want to try them out.

Shaped like pipa, the abalone sauce pipa tofu has a richer flavour than normal fried tofu. This is because the chef mixed shrimp meat and ham into the tofu but also keeping the texture and smell of tofu. By frying the tofu, the interior of it is still very soft, which easily become children's favourite dish!

This lotus leaf steamed meat is a must order at Kapok. Using lotus to steam the minced meat, makes the dish taste a hint of floral smell while minimize the greasiness of the minced meat. Different from other minced meat is that this dish is very soft and it doesn't break into pieces. The flavouring is just right, that's why I always order a bowl of white rice with it.

Other than authentic Cantonese cuisine, Kapok also keeps up with the trend and offer sauerkraut soy bean fish slices. Even though it is an innovative dish, the chef still pays a lot of attention to details. The homemade sauerkraut soup base does not have a thick layer of hot oil, which ease the greasiness of the whole dish. Cutting the fish in slices guarantees that every bite you take will be boneless, which makes eating fish a lot easier!

This soy sauce stuffed green pepper triggers my childhood memories. It may seem very easy to make but actually requires a series of complicated steps. For guests to be able to eat the softest boneless fish meat, the chef has to pick out all the bones and carefully clear all the skin. Using the tenderest part of the meat, the chef ensures that every customer can have the best texture while eating the dish.

At a classic Cantonese restaurant, ordering a roasted pigeon is inevitable. As soon as the dish reaches the table, the smell of it attracted my attention. The crispy skin and juicy meat is the dictionary definition of roasted pigeon. That's the reason why roasted pigeon becomes one of the most classic Cantonese cuisine.