Chiuchow Garden Restaurant

Was taken here by residents and I was impressed. The food and service wast top tier. The
The atmosphere is smart. The staff treats you like a king. My friends ordered so all I remember is that everything tasted excellent and we had 10 different dishes.

The food is good and the location convenient – close to IFC Mall. This is one of my favourite Chiuchow restraint in Central. We ordered the sliced goose, fried chicken, pork rib, oyster congee and a couple of vegetables. Both quality and quantity are good. The decoration is also impressive.

Chin Chow Gardens have two different venues and this one is most certainly the better one. The atmosphere is bright and lively and the staff are professional and efficient. Food quality is excellent, and while you can get more authentic cuisine at some of the smaller restaurants around town, this place is by far one of the best in this city!
If you choose Chiu Chow gardens, I’d insist you pick this location over the Sheung Wan Location, I went to the other one twice and they more often then not forgot some part of our order with lacklustre follow-​up.

Staff had no clue on what’s going on! Food was not authentic at all, I would rather go to a local Chiu chow restaurant (da lang打冷) than this place! Very disappointing food — goose meat had no flavour at all. The pan fried noodles was very soggy, not crispy! I would say this place is a mixture of chiu chow food and Chinese than chiu chow! Would never come back anymore! Doesn’t worth it!

An impressive execution of traditional dinner service and modern elegance. For $ 40 ($ 300HK) per person, you’re pampered like a colonial overlord.
We had a reservation for four at 7pm on Saturday. Surprisingly, the place was not packed. I suppose the obscure basement location in an office building (Jardin House) may have deterred some. We got a semi-​private side room with a couple of other tables.
Right away, I noted a number of refinements that I’d normally expect at much pricier Michelin rated restaurants — the name of the restaurant embroidered in bright red script on the table cloth, the classical brass teapots, and thickly bound, beautifully photographed menus that resembled luxury car catalogs. Somebody really dropped some coin on this place.
We went with the prix fixe dinner for four at $ 980HK and added tea service and some rice. Our waitress served us in a flowing black silk gown that required her to gracefully lift the sleeve of her service hand with her free hand. Though we were in a side room, service was amazing. As soon as I rested an empty teapot back on the table, a server was already by the side of the table, ready to retrieve it for a refill.
The four course meal was well-​presented. I particularly liked a stewed chicken dish that was a signature of chiu style cooking. Somehow they combined red dates, goji berries, soy sauce, sugar, and salt into this rich and savory sauce that’s among the very best I’ve ever had. I maniacally ladled it over all the other quite decent but less inspired dishes.
The only misses were maintenance issues, a tear in the table cloth and wear on the chairs — the inevitable result of low prices (not that I’m complaining). I’ll miss it back in the Bay Area.