CHIU San Brings Hong Kong's First Chaoshan-Japanese Fusion Set Meals to Kennedy Town
AM730 · 1 SOURCESabout 2 hours ago6 MIN
Summary
CHIU San has opened at G/F, Kinlung House, 16 North Street, Kennedy Town, just a two-minute walk from Exit B of Kennedy Town MTR Station . The restaurant marks Hong Kong's first "Chaoshan-Japanese fusion" dining concept, created by the third-generation heir of a traditional Chaoshan establishment . The founder collaborated with experienced Japanese cuisine consultants to develop recipes that merge the essence of both culinary traditions . CHIU San officially commenced operations on August 19 . The restaurant's interior features striking graffiti art on the exterior walls and comic-style illustrations depicting young people, classic Chaoshan dishes, and Kennedy Town street elements .
Key Points
- CHIU San's menu centers on four signature set meals: Stone-Grilled US Prime Short Rib with Chaoshan Satay Sauce, Salt-Grilled Yellow Croaker with Secret Miso Sauce, Smoked Chicken with Fish Sauce and Japanese Black Garlic Oil, and Grilled Spanish Pork Belly with Chaoshan White Vinegar
- Each set meal includes菜脯玉子燒 (radish omelette), three types of pickled vegetables, Japanese-style salad, miso soup, rice, and a Japanese wagashi sweet, priced affordably from $118
- The restaurant sources fresh yellow croaker daily from local markets, using Japanese Gifu Prefecture's traditional mochi leaf (朴葉) for grilling, creating a distinctive charred aroma
- Diners can add à la carte Chaoshan banquet specialties including hand-made Pomegranate Chicken (石榴雞), Fried Crab Cakes (炸蟹棗), and Fried Shrimp Cakes (炸蝦棗)
- Desserts feature Matcha Crystal Buns (抹茶水晶包), reinventing traditional Chaoshan crystal buns with Japanese matcha filling, maintaining the fusion theme from start to finish
Why It Matters
CHIU San represents a bold culinary experiment that could inspire similar cross-cultural dining concepts across Hong Kong's competitive F&B landscape. By fusing two cuisines that share reverence for freshness, craftsmanship, and umami flavors, the restaurant not only preserves traditional Chaoshan techniques but also introduces them to younger generations through contemporary presentation and Instagram-friendly aesthetics. This innovative approach may position Kennedy Town as an emerging gastronomic destination while demonstrating how heritage brands can evolve to meet changing consumer expectations.
CHIU San represents a bold culinary experiment that could inspire similar cross-cultural dining concepts across Hong Kong's competitive F&B landscape. By fusing two cuisines that share reverence for freshness, craftsmanship, and umami flavors, the restaurant not only preserves traditional Chaoshan techniques but also introduces them to younger generations through contemporary presentation and Instagram-friendly aesthetics. This innovative approach may position Kennedy Town as an emerging gastronomic destination while demonstrating how heritage brands can evolve to meet changing consumer expectations.