Hongkies, in William Street, aims to replicate the cuisine of manager Flora’s hometown Hong Kong, so has a menu that is a little out of the ordinary so far as other Chinese spots around are concerned – dishes from other cultures given the Hong Kong Chinese twist – baked spaghetti bol anyone? But gee the food is done well – we have been a number of times since they opened as Hongkies in place of Ping Pang Pong and always enjoyed the experience.
It is licenced with a small wine list – and after a suggestion from a previous visit has included a bottle of rosé or two so for this lunch we began with just that – crisp and refreshing and complementing the flavours of the food so well. By the way if you want you can BYO for a corkage fee, too.
To the food, we left ourselves largely in the hands of Flora and began with a dish of dumplings – prawn, prawn and coriander, prawn and spinach and prawn and chives – served in the bamboo steaming basket they were slippery, tender and gelatinous with a moist and succulent filling of prawns and spices; a small bowl of chilli dipping sauce completed the dish.
One of the dishes I always loved from Ping Pang Pong was the Wasabi prawns – and Hongkies has retained this – so a small serving of this was next on our list – the prawns were fried with a very light crisp batter, and doused with colourful, creamy, wasabi based sauce ladled over the top, complementing the moist, sweet flesh of the prawns. They can bring a tear to your eye in that classic wasabi style! Excellent.
Then King Prawns cooked with dried scallop chilli sauce, served in an extremely hot pot with rice vermicelli – beautifully crunchy fresh prawns, mildly spiced with an enjoyable salty ocean undercurrent from the dried scallop based sauce – the noodles sticky, oily delightful….
And finally salt and pepper soft shell crab – a large serving of crisply fried crab spiced up with salt and pepper seasoning and with a small bowl of rice and some spicy chilli sauce on the side just the ticket to end our meal.
I really do like Hongkies and I reckon you will too – great food a little different from other places around the traps and such friendly and welcoming staff. It is a pleasure, always.