Wineshark HK Restaurant Review - Ka Lai Yuen

This eatery is famous for two things: one is the meat balls which are made in-house, the other is the beef and organs. Located in Yuen Long, the owner is a Chiu Chow native and pride to be making the meat balls in the traditional way, personally going to the farm and select the right types of meat of good quality as ingredients.

Simple and neighborhood decor for such Chiu Chow noodle eatery, it is indeed renown in the district, with many people coming specifically to enjoy their food. I ordered the Signature Ten Style Noodle to start, which includes Shrimp Wonton, Fung Shing Dumpling, Fish Dumpling, Fish Roll, Beef Ball, Pork and Shiitake Ball, Squid Ball, Ox Tendon Ball, Fish Ball and Pork Ball, along with some Seaweed.

The different types of meat ball are all delicious, with a bouncy texture, good in taste and you can tell they are made from the real ingredients, unlike many such restaurants which tend to add a lot of other stuff to lower cost. The soup base is rich and tasty as well, made from a large amount of bones and meat to cook for a long period in order to extract the flavors. The additional deep-fried garlic and spring onion sprinkled on top further supplemented the experience. A truly nice Chiu Chow meat ball noodle.

My wife had opted for the Beef Belly and Mixed Interiors Noodle and also gave it a good mark. We also ordered an additional Fish Ball and Deep-Fried Fish Cake to complement.

The above along with a Cold Iced Tea cost us $154, which is reasonable considering the portion and quality of the food. This is one of the local eateries that has still got the focus and perseverance to do things correctly, maintaining the reputation and adhering to the true authentic style of the food. It is one of those eateries we should strive hard to keep to maintain our status of a food heaven in the region.