Hoi Chiu Canteen — Restaurant in Kowloon

I was with my colleague ordered a dumpling soup Shanghai noodle with chilli sauce on top and a scrambled-spring-onion toast.

The toast was actually claim-shelled by a regular halved toast bread slice. That way guaranteed the crispness of the outer shell while the inner part of the bread which was untoasted remain soft and tender.

The fried egg was just barely cooked, melted with the butter and dripping. The temperature, flavor, setting out are all scored a high mark for as a small factory canteen in Kwun Tong.

The price is affordable. The environment is kind of small and not hygiene in looking. However, we can see the bartender and the noodle cook are upbeat. The boss Hung Gor is always a radar scanning all the patrons's gesture, asking the how was the taste and being satifed or not. He always concern.

It was one of those hardworking small canteen and cha Chan teng with lots of intriguing ideas in extraordinary flavors of food and upkeeping the quality with a reasonable price.

I would say worth to try and seek for something your own personal favourite. I believe it is not difficult to find one...

I first visited this place 3 years ago during our stay in Hong Kong. The owner has great passion for creating unique local style drinks and food/snack. My wife and I love their extensive and also decently priced menu. Their food really fills our crave local flavours. We visited again today after 3 years, local spots like this really makes Hong Kong a food paradise!

My wife and I came back and enjoyed our 3:15pm tea time again at Hoi Chiu during our annual visit to Hong Kong. 雄哥 is friendly and funny as always...we loved our dishes and finished it all. We had #22沙爹牛肉香味雞扒上海菜飯，the newly added 蔥花手撕雞五香肉丁撈通，魔鬼菜心，& 炸燒賣。See you next year Hoi...

老友，還在就好！

其實我怕觀塘工業區，總是人多擠迫。上下班或午飯時間，擠擁情況可能是全港之冠。四十年前跟媽媽到製衣廠交貨，路人如牛馬群群，嚇呆了。二十年前在《天天日報》工作，沒到七點不願下班，也為避過人浪退潮。 誰知道，十年前我自願重投她的懷抱，為了開家樓上店，在好運工業大廈租個小單位。那裏，還有自行趟閘的工廈貨𨋢，樓層雖經裝修粉飾，卻有包不住的殘舊。現在回想，竟然懷念。懷念的當然不是那簡陋配套和城管式大廈管理團隊，而是小店初創時的朝氣和身邊一班好友。那段日子，即使滿有煩惱，大家飲茶食飯，談笑吃喝，自能抖擻精神再拼搏。 大廈一樓是家生蠔專賣店，那時正流行這門生意。曾光顧幾次，跟老闆聊天，談到他經營的歷史與難處。對於店面的廣大，裝修的精緻，我羡慕不已。可惜一年多後，甚麼豪裝都成建築廢料。又記得有家新張的法國菜館，是五星級酒店班底，大廚每晚會跟客打招呼，問意見。他們服務和岀品都不俗，性價比高。難得捱過了初期的冷清，有段日子沒預訂只能望門興嘆。我欣慰：總算落地生根，修成正果。某晚帶友人去碰運氣，太遲了！曾經觀塘區唯一的法國菜館，已成了沒人記得起的歷史。 這十年，我們在觀塘也兩度搬遷，富利廣場現址算是歷來最好的地方，店面相對寬敞，上落也更方便。但，對面街的759結束了！我最愛在她門外汽水機買日版可樂，如今沒有，怎能解一時之渴？ 移步到珍珠奶茶店⋯⋯招牌都轉了。生意難做，競爭慘烈，怎麼一切像比傳說中的六十年代更難熬。我累了，幾乎站不住，但還是要繼續走，像要找到自己熟悉的地方為止。 走到成業街末的工廈食堂，有位，坐下，已下午四時。礙於條例，食堂都沒招牌，店內掛着膠片，兩字：海潮。我輩男生，見字想起那年代女神。老闆年紀相約，可能正是忠誠鐵粉。每想到此，自然會心微笑。 吃甚麼？ 菜單選擇太多，難下決擇。 食堂老闆偶爾會詳細介紹，我的腦袋卻裝載不下，只記得葱花蛋多士、牛腩煎米粉是大熱，可樂咖啡、碎冰凍奶茶則是最佳冷配。 傳統食堂，招呼勞動工友們，岀品多是粗糙便宜。這裏的，是大眾格局，製作卻肯花心思。像多士的上薄下厚，形成特佳口感。可樂咖啡總會千叮萬囑：「唔好攪勻呀！」原來兩者共存相得益彰的奧妙，在於你中有我、我中有你，而非你即是我、我即是你。飲過這杯，你就醒了！ 觀塘食堂，哪有一天不擠擁？ 這家二十多年的更不例外。 幾年前經傳媒朋友們報道，人氣更盛。來午餐？我怕。只選三點後突襲。這時的煎米粉，特別香和脆，連用蠔油畫的笑臉都更開朗。「廚房無咁忙，特別有心機！」老闆笑說。他的笑容，跟煎米粉上的畫圖同樣輕鬆愜意。 我不是常客，離開時心裏還是會這麼想：老友，還在真好！

記於4-2-2023

海潮食堂 觀塘成業街19-21號，成業工業大廈地下 G6 電話：2343 9160 營業時間：星期一至六...