Tao Heung Training Restaurant — Restaurant in Sha Tin District

I came here for dining and had reserved the 香港廳 private room. The dining experience brought back nostalgia as the room was decorated with antiques from what traditional 飲茶 feels like decades ago. The wall was also decorated with images of former well known 酒樓 popular amongst locals dating back to the 60s-early 90s. I call it an experience because we had a smaller table setup with freshly brewed Chinese tea and snacks like freshly roasted honey glazed walnuts, meant as a pre-dining gathering where families would gather and talk for a while before the actual dining begins. It is a little similar to that of some western restaurants where people would sit at a bar for drinks while waiting for their tables, except you are not waiting for a table as the private room is already setup for you for the entire night. The actual dining takes place in a separate, much larger round table that is in the same room, and you can go whenever you are ready to eat.

We had a pre selected course meal. Every dish was well presented and delicious and what would be expected from a fine dining at a Cantonese restaurant.

The photo shows the menu I had. The soup was delicious as you'd expect from a 老火燉湯. Every sip was rich and aromatic. The crabs were delicious as well. My only complaint would be that they could have brought some shell crackers or pre-crack more pieces so that it's less messy and easier to eat.

Worthy to highlight is actually the vegetable dish poached in the rich chicken soup. It was bursting with flavors and savory as you drink the soup that compliments well with the vegetables together.

The roasted chicken is also worth noting for it's lightly crisp skin and tender, juicy meat. You know the chef is good when they can maintain juice and flavor even in the breast parts of the chicken. Most Chinese restaurants I've dined at have failed to master this.

The sakura shrimp fried rice is new to me. I usually eat sakura shrimp in steamed dishes but having them on fried rice is a first for me. However, it was nevertheless tasty and keeps a nice balance flavor with the rice and not too salty.

At the end of the meal, they even pulled out a portable cooktop to prepare the red bean soup in front of you, served fresh. The red bean soup was truly one of the best I've ever had, especially because it had a strong, fragrant taste from the 陳皮(tangerine peel), not overly sweet, and the beans were cooked long enough to have the 紅豆“沙“ (red bean grainy) texture.

Overall I will definitely come back here again especially for private dining with family or to...

We've been a long-term client of this "Club" (disguised as Tao Heung Group's "culinary service Training Center). Privately, that is hell an ingenious way of the Tao Heung Group to negotiate with the HK Government to secure such a piece of high valued land rather inexpensively to build its own club house/restaurant with the noble concept of "training & education". More cleverly, they did put in an interesting Food & Cuisine Museum upstairs, adding its cultural element to support its application. In fact, this has always been run as any normal restaurant, only on a club membership basis. Yet, all along the food quality has been good & quote reasonably priced, so no public complaints.

In the pandemic period, they changed the name from 稻香 into 鐘厨, another culinary branding of the Group. We saw the price went way up, but the real problem is that the food quality came way down. Also, service is a problem as they seem to be short-handed. After several recent visits, there was no improvement at all. As such, I would like to formally withdraw my previous favorable review of "Excellent value for $. Decent food" & change that very negatively, to the extent we decided NOT to renew our membership. BYE!

PS. Even their "Museum" is now closed.... Should the relative HK Gov't authority look closer to their usage vs their...

Describing the visual feast offered by this unique restaurant is no small task. Occupying an entire building of three to four stories, the restaurant features private dining rooms on the upper floors, adorned with what are touted as antique Chinese collections. These pieces vividly recall childhood memories of shopping at "國貨公司" in Causeway Bay.

We had the good fortune of being seated in a spacious private room, where a pre-ordered dinner set awaited us. Each dish was meticulously prepared, with standouts including "Buddha Jumps Over the Wall," suckling pig, steamed fish, and roasted goose. Every item delighted our palates with its freshness and rich flavors. An ideal location for hosting a small...