Wineshark Mystery Restaurant - Chiu Ka Banquet 潮家宴

Chiu Ka Banquet has recently been awarded Michelin Bib Gourmand 2025, offering traditional Chiu Chow cuisine at its club-house style space in Sheung Wan. Originally the private kitchen of a merchant association, it is now open to the public. Today, I brought my family here to celebrate Mother’s Day.

Located on 8/F of Champion Building, although the address indicates they are on Des Voeux Road Central, the entrance of the building is in fact on Cleverly Street. Normally the restaurant is closed on Sunday but will open on special occasions like today. It is not a big space, with simple decor.

While we have pre-ordered the Set Menu for 6 ($4,980), to start we have an additional Pu Ning Tofu 普寧豆腐 ($45). The tofu has a crispy surface while the inside remains soft. Paired with a saline chive sauce to give fragrance and taste, it is a simple but very nice starter.

The menu includes two large Chiu Chow Style Cold Crab 潮式凍紅蟹. The crab is good in quality, with firm, sweet tasting meat. The delicate flavours are very pleasant, and even without adding any sauce it is already delicious.

Next is Signature Chiu Chow Style Shark’s Fin Soup 紅燒潮州翅. Served on a bowl with tealight heating underneath, the shark’s fin soup are thick and of good portion. Depending on individual preference, one can add coriander and vinegar for more fragrance and taste.

Then it is the Marinated Goose 鹵水鵝拼盤. Using the famous African goose, the marinated goose meat is unstoppable, with complex flavours of the marinade infused into the meat. The pork belly, tofu, and eggs are equally good as well.

The fish we have is Chiu Chow Style Cold Threadfin 潮式凍馬友. The staff offers to remove the main bone of the fish, while the rich fish oil has added amazing flavours to the meat. The soya bean sauce is also wonderful, not too salty but intense in taste.

Continuing we have Chiu Chow Deep-Fried Shrimp Ball 潮式炸蝦棗. The minced shrimp meat has been added with some water chestnut to give additional texture to the bouncy bite. The deep-fried small shrimps on the side are also very good.

The vegetable dish is Radish and Mustard Greens Pot 蘿蔔春菜煲. A simple dish which shows solid cooking, the mustard greens are not soggy in the soup, while the radish is cooked sufficient to softness, with delicious, sweet taste.

The Pan-Fried Noodles 黃金糖醋麵 is also very nicely done, showing golden brown surface while the noodles do not feel dry or hard. Adding the right amount of sugar and vinegar, it is another dish that might look simple but takes experience and skills to perfect.

Dessert is Eight Treasure Dumplings 八寶甜湯圓. Instead of boiling, it is double-boiled, concentrating the flavours of the ingredients into the sweet soup. It is not too sweet, with the small dumplings having good chewiness.

Service is very good, with the staff very friendly, joyful, and checking with us throughout the meal. The bill on the night is $5,872 which is very reasonable. The food is authentic, good quality, and everything is no frill and solid. Will definitely return again.