The visionary proprietor behind the acclaimed “Fa Tat Char Siu” has launched a captivating new venture, Lai’s Kitchen (美麗小廚), bringing high-quality Cantonese cuisine and traditional dai pai dong flair to the heart of Wan Chai. Located at 1/F, Hoifu Commercial Building, 105–111 Thomson Road, the restaurant quickly distinguishes itself with a dual-concept operation, specializing in customizable claypot rice, fiery wok-fried dishes (wok hei), and classic steamed rice across its lunch and dinner services, operating late into the night until 1:30 AM.
This ambitious opening serves to fill a growing gap in the market for sophisticated, late-night Cantonese comfort food, transitioning from a lunch-focused spot offering single-serving rice plates and steam pots (operating 12:00 PM to 4:00 PM) to a vibrant, neon-lit Hong Kong style street food hall during dinner hours (5:00 PM to 1:30 AM).
Elevating Hong Kong’s Claypot Rice Tradition
Lai’s Kitchen’s centerpiece offering are its made-to-order bo zai fan (claypot rice), which elevate this seasonal favourite beyond standard expectations. The kitchen uses premium Wuchang rice and prepares fresh, rendered lard and fragrant oil daily to achieve the characteristic crispy rice crust (fan jiu).
Among the signature selections, the “Fung Gor Three Treasures Claypot Rice” (priced at $138) provides a luxurious mix of key Cantonese preserves: rose-flavoured lap cheong, goose liver sausage (yun cheong), and salt-cured pork. For those seeking even more decadence, the menu features the “Fai Siu Three Golds Abalone Claypot Rice” ($198) and the lavish “Lai Jie Land, Sea, and Air Claypot Rice” ($198), both showcasing imported, premium ingredients.
Wok Hei and Heartwarming Winter Warmers
Beyond the claypots, the menu reflects sophisticated mastery of Cantonese cooking techniques. A notable signature is the Crispy Rice and Black Pepper Honey Beef Fillet ($398). This dish utilizes premium SRF American Gold Label beef, offering intense flavour and tenderness, stir-fried rapidly with large chunks of fried sweet potato and a balance of sweet and mildly spicy honey-pepper sauce.
The poultry selection is equally refined. The “Da Hong Pao Crispy Chicken” (half $300 / whole $500) is prepared with tea leaves to impart a deep, smoky aroma and achieves a perfect contrast between crisp skin and succulent meat. Alternatively, the “Golden Ginger Paste Chicken” (half $300 / whole $500) features poached chicken dipped in freshly refined ginger oil, saturating the dish with rich fragrance.
As Hong Kong’s cooler months approach, Lai’s Kitchen caters to seasonal demands with powerful, simmering pots designed to warm.
Must-Try Cantonese Hot Pots:
- Yellow Braised Lamb Stew (黃炆羊肉煲) ($800): Prepared using Moutai liquor to eliminate gaminess, this robust pot is slow-cooked for two hours with traditional Chinese medicinal herbs like danggui and danshen, finished with Hunan chilli bean paste for a golden, slightly spicy broth.
- Fish Maw Chicken Stew with Chinese Cabbage (砂鍋菜膽雞煲): Available for four diners, this luxurious option can be ordered with either quality shark’s fin cartilage or fish maw, featuring a rich, concentrated chicken broth base and fresh Chinese cabbage hearts.
Lai’s Kitchen represents more than just a new eatery; it is a fusion of traditional Hong Kong culinary dedication and modern dining demands, offering both affordable workday lunches and expansive, lively feasting options for late-night enthusiasts in Wan Chai. The combination of an experienced owner and premium ingredient focus sets a new benchmark for casual Cantonese dining in the district.