Hoy Tin Chop Suey

1 Reviews on “Hoy Tin Chop Suey”

• Andy Quan

  This was Dads favourite restaurant though has changed hands since. We went so I could have the local specialty soft fried wonton. Its served with gravy, noodles and vegetables, which I found a bit underdone. I had it with the cake noodles, which seem to be regular Cantonese wheat noodles, compressed, fried on both sides and cut into squares. I found them pretty heavy. Nephew had his cake noodles with chicken, which he thought was going to be minute-chicken, so was a little disappointed that it was just regular chicken. He also thought the noodles could have been fried more, since the gravy made them soggy. Brother had a typical plate lunch including the local specialty of kau yook (Chinese Pot Roast Pork in a luminous red sauce), chow mein, sweet and sour pork and deep fried wonton that had literally a pea-sized bit of meat. We also split a plate of three siu mai, a pretty crude pork dumpling. In fact, the British word ‘stodgy’ applies pretty well to this local Chinese-Hawaiian restaurant: ‘heavy, filling and high in carbohydrates’ (Google definition). It was good to have soft-fried wonton for old-time’s sake (a family favourite), and the food had a sort of local authenticity and humbleness, but was not fantastic. andyquan.com

  March 19, 2019, 11:12 am

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