Latest news with #bakedporkchoprice
South China Morning Post
6 days ago
- Business
- South China Morning Post
Should Hong Kong's baked pork chop rice be listed as an intangible heritage dish?
At 7am every day, chef Aman Kwok arrives at his cha chaan teng Kam Shing Restaurant in Shau Kei Wan to start preparing a wide variety of dishes ahead of the busy lunch hour – in particular, to make baked pork chop rice, a classic Hong Kong favourite. His 35-year-old recipe contains egg fried rice with bits of pineapple, a tomato sauce and, of course, a pork chop topped with melted cheese. Kwok, second-generation owner of the 50-seat eatery, said that the HK$70 (US$8.90) dish was a bestseller at his restaurant, accounting for about half of all orders every day. 'The tomato sauce is very appetising especially when it's sweet and tart in the summer heat,' Kwok said. 'With the large piece of pork chop and fried rice, it's like satisfying several cravings in one go. It's value for money and it's efficient.' The classic dish affectionately known as 'guk zyu' – baked pork in Cantonese – is sold across the city, including some of the most well-known fast food chains. It has remained a reliable staple for locals for decades, with Kwok arguing it could be a unique selling point to tourists in showcasing the city's culture.
South China Morning Post
6 days ago
- Entertainment
- South China Morning Post
An informal taste test: Which one is the best baked pork chop rice in Hong Kong?
Read more: As a defining Hong Kong comfort food, baked pork chop rice is a classic example of East meets West, where fried rice is topped with a pork chop slathered in a tangy tomato sauce and topped with cheese before being put in the oven. The Post reporters conducted an informal taste test for baked pork chop rice from three different restaurants, to find out what makes a good one and which is the best.
South China Morning Post
06-07-2025
- Business
- South China Morning Post
Café de Coral seeks heritage status for iconic pork chop rice
Hong Kong fast-food chain Café de Coral has applied to have its signature dish, baked pork chop rice, included on the city's list of intangible cultural heritage. To celebrate this application, the restaurant group has launched limited-edition discount coupons. These coupons allow customers to enjoy the dish for HK$20 (US$2.60), which is less than half its usual price. Café de Coral announced its application on May 30, just ahead of Hong Kong Leisure and Cultural Services Department's first Intangible Cultural Heritage Month. Baked pork chop rice is typically made by baking a mixture of cheese, tomato sauce, pork chop and vegetables atop a bed of fried rice. It is a classic dish from Hong Kong's 'soy sauce Western' cuisine. The cuisine blends Cantonese and European ingredients. This style of cooking developed in the mid-20th century during British rule in the city. Café de Coral's more down-to-earth local cha chaan teng-style interpretation has become the standard since around the 1990s. Founded in 1968, Café de Coral has updated its baked pork chop rice recipe several times over the past few decades. The restaurant has tweaked the tomato sauce, the amount and kinds of vegetables in the dish and the thickness of the pork chop.
South China Morning Post
17-06-2025
- Business
- South China Morning Post
Café de Coral seeks intangible cultural heritage status for baked pork chop rice
Hong Kong fast-food chain Café de Coral has submitted an application for baked pork chop rice – its signature dish – to be included on the city's intangible cultural heritage list. Advertisement In May, the restaurant group, which has more than 160 outlets in the city, rolled out limited-edition discount coupons to get the dish for HK$20 (US$2.60) – less than half what it usually costs – to mark its application. Café de Coral announced its application on May 30, just ahead of Hong Kong Leisure and Cultural Services Department's first Intangible Cultural Heritage Month , which runs throughout June. Baked pork chop rice is typically made by baking a mixture of cheese, tomato sauce, pork chop and vegetables atop a bed of fried rice. It is a quintessential dish of Hong Kong's 'soy sauce Western' – a hybrid cuisine fusing Cantonese and European ingredients that emerged in the city in the mid-20th century, during British colonial rule.
