Hong Kong — Restaurant in Kokomo

Our order totaled 55. One day after opening day Pt pork fried rice and qt Cashew chicken plate Crab Rangoon Qt sweet sour chicken.

Rice had no seasoning and pork was all fat.

Cashew was majority vegetables and the sweat from the food made the soy and oyster sauce less salty but still super salt forward and basically a soup. (With barely any cashews) Crab Rangoon was majority cream cheese (cost saving?) With raw dough bits like it wasnt completely submerged when fried

Sweet and sour chicken was the MAJOR let down. They changed from a wet dredge to a flour and egg breading.

There was absolutely no seasoning in the flour, not even salt and pepper and parts weren’t even fried, there was just raw flour. Chicken had to be chicken breasts it was so dry. Used to be moist which is from using chicken thighs but this was an absolute disappoint.

Almost A YEAR of waiting for the rebuild and to be served that. It would’ve been better off starting a new business...

I’ve been in restaurants my whole life which is why without even trying the food, I could tell this was an extremely well-run establishment. The crew here seems well-drilled and have very clear systems in place to make them effective. They were handling a decent little pace of drive-through customers, call-in orders, and walk-ups effortlessly as if they could do this in their sleep.

The kitchen is in full view of the dining room specifically the hot line which is usually the area of the kitchen that gets the dirtiest. This kitchen however was SPOTLESS. Extremely impressed especially given how busy they were.

The food smelled incredibly and the desire to snack during my brief drive home was almost irresistible. Had to exercise self control to not eat it all once we got home and opened our boxes, I ordered with the intent of having left overs.

Recently moved here from Indy, this will be my GO TO spot for Chinese from now on. Love...

Not a bad lunch, but nothing great either. I sampled the appetizers, having fried chicken wings and a pork egg roll. The wings were OK, maybe a B- but the spring roll was bland and if there was any pork in it you would have needed a microscope to find it.

Then I ordered mapo tofu (called bean curd Szichuan style on the menu) to take home for dinner. It had decent flavor and lots of tofu. What it didn’t have was any ground meat, something I’ve had in every other version of this dish I’ve had and is in every recipe I’ve ever read. Luckily I had hamburger at home and was able to complete the dish. Still, I felt a little cheated.

I guess I have to say that compared to other Kokomo Chinese restaurants, Hong Kong is above average, but that’s not saying much. There seems to be a race to the bottom in town, likely in order to compete on price, which is probably why Hong Kong’s dishes are light on meat. At least the wings were...