𓍓 Wan Chai's hidden gem of Cantonese cuisine

𓍼 𓍼 𓍼 Hidden on the first floor of the Emperor Royal Hotel on Queen's Road East in Wan Chai, Royal Royal Restaurant uses calm dark wood tones and simple Chinese lines to outline the restrained style of a traditional Cantonese restaurant. During weekday evening hours, the restaurant is packed before 8pm, filled with local gourmets who are well versed in gourmet cuisine, demonstrating the reputation that has been accumulated over the years. 𓂁Baked Pepper Prawns Must try recommended! The moment the waiter opened the clay pot, the spicy aroma of pepper filled the air! We use medium to large prawns with crispy shells and tender meat. The pepper grains are full of wok flavor but not pungent, which makes the sweetness of the prawn meat more three-dimensional. The amber shrimp oil left at the bottom of the pot is best scooped out and poured over white rice. This is a hidden way of eating the shrimp that only experts know. 𓂁 Sweet and Sour Pork Different from the greasy pork belly commonly used in the market, the chef carefully selects pork chops with thin batter like glass and juicy meat inside. The syrup is golden and translucent, crispy on the outside and tender on the inside, with just the right balance of sweet and sour. This nostalgic dish, which requires careful cooking, recreates the essence of Cantonese cuisine from the golden age. 𓂁Black Truffle Shredded Chicken The chicken is tender and distinct yet moist, the black truffle aroma is deep but does not cover the freshness of the chicken, and the top layer is garnished with freshly shaved truffle slices. The aroma layers are gradually released with the temperature, which is a surprise that combines the East and the West. 𓂁Soy Sauce Angus Beef Stone Fried Rice The Shiwo fried rice is served grilled, with the dried bonito shreds dancing in the heat. The Angus beef short ribs are diced, and the caramelized aroma of soy sauce permeates every grain of rice, which is distinct but not dry and hard. The golden rice crust formed at the bottom is the most precious easterly egg of the whole dish. In an era of pursuing extravagant plating, Jun Jing Xuan has preserved the soul of traditional Cantonese cuisine with its solid skills and top-quality ingredients. From the wok aroma of the pepper shrimp, the syrup cooking time of the sweet and sour pork, to the temperature control of the stone-cooked fried rice, the profound background of the chef team can be seen everywhere. If you want to experience the authentic Cantonese flavor tempered by time, this place is worth a special visit. 𓍼 𓍼 📍1/F, The Emperor Hotel, 373 Queen's Road East, Wan Chai, Hong Kong