Friday night in Hong Kong puts out an abundance of indulgent food offerings, from the sinfully extravagant to the wallet guilt free fixes. Somewhere inbetween this spread sits what you get with a visit to the ABC kitchen restaurant in the cooked food market at 1 Queen Street, Sheung Wan.
Run by the the former M at the Fringe team, A Better Cooking kitchen serves up quality western fare without a glimpse of pretension.
A big believer of the idiom, When in Rome, we shot for their signature dish of Suckling Pig [HK$158] served with braised Savoy cabbage with bacon and mash. It did not disappoint.
Sandwiched inbetween perfectly crispy skin and a bed of well seasoned creamy smooth mash, lay meat which simply melted in our mouths.
We also order the Iberian Roasted Quail [HK$188] served with frisée and rocket salad.
The salad was well dressed with fresh citrus tones and the plate also offered some richer sundried tomato notes. The Quail itself was roasted well, still moist. Quail eggs were not the least bit over cooked.
Whilst the menu is not static and changes frequently, we understand that some of their more signature dishes remain loyal and feature throughout the year. There are normally around x8 different starts and approximately x5-7 choices of mains. Having visited ABC before with friends, also recommended are the oysters at – steel of only HK$40 per/piece, whatever pasta might be gracing the menu that week and generous portioned Grand Marnier Soufflé [$48].
Party groups across the food hall do naturally make use of the BYOB policies, that we so love at these cooked food market havens. Do however take the time to glance at the ABC wine menu, which does offer a variety of reasonably priced and smooth wines to compliment the meal.
The ABC kitchen food speaks for itself, with the aid of a nice bottle of Chianti and the tentative waiting team.
It’s usually rammed on Friday and Saturday nights, so do make sure to call ahead to avoid disappointment.