Charlotte’s Hidden Cantonese Gem | Chef Kin’s Kitchen

🍲 Charlotte’s Hidden Cantonese Gem | Chef Kin’s Kitchen 📍 The Experience A unmarked house-turned-restaurant in a quiet Matthews neighborhood where: • Chef Kin hand-rears chickens in his backyard • Fish tanks hold his morning’s fishing haul • Dining room feels like eating in a Hong Kong dai pai dong Pro Tip: Text ahead for specials (often has fresh abalone or dried seafood dishes) 🥢 Dish-by-Dish Breakdown 1. Red Rice Noodle Rolls ($14) • Texture: Silky sheets + crunchy fried shallots • Dip: Triple sauce blend (hoisin/peanut/sesame) • Secret: Uses local Anson Mills rice flour 2. Glass-Skin Roast Duck ($28) • Crisp Factor: Lacquered skin shatters like candy • Meat: Brined for 48 hours in star anise + citrus • Eat With: House-pickled ginger slaw 3. Dragon Eel Hotpot ($36) • Showstopper: 3ft eel coiled around tofu puffs • Sauce: Black bean + aged tangerine peel • Pro Move: Order extra steamed rice to soak up juices 4. Homemade Fish Balls ($12) • Fish: Freshly ground North Carolina striped bass • Bounce Test: Drops 3 inches and springs back • Broth: Simmered with dried flounder bones 📊 Why It Beats NYC Chinatown Dish Chef Kin Average NY Spot Chicken Backyard free-range Commodity poultry Fish Caught same morning Frozen imports Sauces 40-year-old recipes MSG-heavy Price - $ Winner: Authenticity you can taste 💡 Insider Tips 1. Order Ahead: • Phoenix Claws (requires 2-day marinade) • Whole Steam Fish (ask for fermented black bean style) 2. Parking: Drive around back – red lantern marks the spot 3. Leftovers: Eel broth makes insane next-day congee Mom-Approved: "Tastes like our Shunde hometown!" CharlotteEats #CantoneseFood #HiddenGems #NCFoodie