Chefo Order is a HK website which matches ethnic lunch food to the office hordes.  They currently serve the following areas: Wan Chai, Yau Ma Tei, Kwai Cheng and Tai Po.  It provides a medium through which housewives can develop a cult following to their ethnic cuisines.  Lunch options are available before 11am.  The next day’s options are available at 3pm.  Cut off is 11am the following day and they email/call to confirm once a certain threshold of orders are put through.  It doesn’t make sense for the chef to take time out of their day for 1-2 orders so the threshold is set at 5.


Chicken Biryani – $34

I enjoyed the heat, the spice builds up gradually.  I showed the picture to my Pakistan clients and they were able to identify it as Biryani right away so it’s authentic.  This is my first experience with home cooked Biryani and the only things I can say is I will be a repeat customer.


I ordered Aaloo Qeema the following day.  Paratha is very similar to a the chinese scallion pancake without the scallion with loads of butter.  Aaloo Qeema was delicious.  I would have loved to pair the aaloo qeema with rice rather than bread.  I had too much sauce left over.  I found it very different than the normal lunch options.

The WAN CHAI lunch options are from Chefo are of the Pakistan variety.  I thoroughly enjoyed the meals.  It’s great knowing your business goes to support the chef rather than paying ground floor rents.  Pricing is reasonable and within the normal expectation.  Pick up is always at the MTR station so it’s an excuse to get out of the office and put the legs to work.  I paid for all my own meals.  website is


Lunch time offerings around the WAN CHAI area are starting to bore me.  A can of sardines in olive oil with one avocado and a dollop of pasta sauce does the trick.  It will cost the same as eating out but it’s healthy.  A poor man’s guacomole.  You are what you eat.


On wheat bread.  I am a creature of habit and so long as I find it healthy I can eat it on a daily basis.  My gf thinks I’m insane.


It’s tough finding authentic laksa in HK.  The owners and staff at this restaurant speak with the Malay/SGP accent so it is sure to be real.

Supreme Laksa for $89.  It’s spicy with a large coconut infusion.  Tastes similar to the best laksa instant noodles available in the supermarket but this version gets the flavours right over a large period of time.  Zero stomach problems so the food is clean.


Katong Laksa Prawn Mee’s laksa supreme


Dried noodle supreme for $89.  GF found it too salty.  She would have preferred to order the Laksa.


Decent laksa noodles for $89.  We will be back.  We find Laksa more rewarding than Ramen.  There is another Laksa joint across the street from this place.

HK’s culinary scene is still stuck in the past.  The best restaurants are located inside hotels.  Hotels still control the restaurants inside their premises compared to overseas where hotels generally lease out the restaurant premise to big name chefs that generate traffic.  It best to partake in the buffets available at the 5-star hotels.  The non-hotel buffets offer a better price but the crowds will scare away most people.

I had to take in the delight of over-eating.  Tiffin at the Grand Hyatt in Wanchai by the HK Convention Centre.  $400/person for lunch.

Cheese station, salad station with already made greek and caprese or help yourself to arugula and beets along with organic greens and a host of dressing.  For mains, we have roasted veal cheeks, deep fried veal, teriyaki sauce salmon and roast spring chicken.  On the Indian side, deep fried lentils and cauliflower in curry, curry lamb, chicken cooked in yogurt and curry chicken.  Papadum.  In the carving station, lamb shank and salmon wellington.  Desserts would be the highlight, ice cream everything.  They make their ice cream in house – vanilla, chocolate, peanut butter and honey, vietnam coffee chocolate and 2 fruit sorbets.  There’s also a cured meat station and appetizers ranging from smoked salmon to ham sliders.  The best part was the bread, all made fresh but going stale quickly.  Another highlight would be two choices for soup – chinese old fire soup or goulash.

I was able to hold down 4 plates of food before calling it a day at 2:30pm.

Nice restaurant, tons of fanfare and great decor but rather expensive.  The value proposition here is Central dining without the crowds so while the restaurant saves on rent, I still pay Central pricing.


Mussels were good but portions were smaller than Frites.




Pasta portion was the size of a small handful.

4 dishes, $700.  The bread is baked fresh every day.  Restaurant has the rotisserie grill to cook their own birds but $500 for a french chicken? no thanks when the local HK purveyor down the street is doing something similar for $200.  If you plan to eat chicken in Kennedy Town, do yourself a favour and walk over to the Kennedy Town Cooked Food Centre down the street.  $200 gets you the best sichuan spiced chicken pot in the Western District and they have since expanded to over 40 tables.  I had to take the guests to chicken pot afterwards and none of us were feeling full after the first round.




The only place in Kennedy Town for a shawarma to celebrate binge drinking.  $50 and it’s delicious after a few beers.

YAU KEE noodles

KANG KEE noodles

I am addicted to the HK style dried noodles.  It’s suppose to be healthier than instant noodles without the need for flavour packs.  Do not pour our the water as the noodles leech it into the soup when you cook it.

Green – spinach flavour

red – tomato flavour.  taste like canned tomatoes, was hoping for ketchup.  Would be great in a pasta sauce.

white – black pepper flavor. nothing spectacular.