Grand Hill Taiwanese Restaurant

Once we stepped into the entrance of the restaurant, we were greeted warmly by a lady dressed in colourful Taiwanese ethnic clothing with a smile, which is rarely seen in Hong Kong restaurants these days.

We ordered a set dinner. First came a cold platter with 6 types of delicacies: braised shredded pig's ears, duck in brine, spicy duck's tongue, shredded jelly fish, pig's small intestine and belly in oyster sauce as well as cold cut made with egg yolk filling.

Then came the chicken soup with sesame oil and ginger slices. Surprisingly, the soup was not as spicy as it looked and the chicken meat was still tender and its good to the last drop.

The first hot dish featured stir fried Japanese pumpkin with abalone slices. The pumpkin was crispy with the skin and the abalone was al dente and plenty.

The next hot dish was Taiwanese style stewed pork. The skin was a bit chewy, which was quite a different texture than the ordinary stewed pork. It was also not as sweet as expected. This was not our favorite dish as we all were not fatty meat lovers.

The main dish was deep fried croaker in gravy with garlic slices. The fish was crisp on the outside and tender on the inside. It would be perfect if the sauce was a bit less salty.

And there was the famous Taiwanese A green vegetable, noodles and rice with Tainan style stewed ground pork.

It was a fulfilling evening and the food was more than we could finish.