頤東酒家 Eton Restaurant

Eton Restaurant（頤東酒家） is a renowned Chinese restaurant in Mong Kok, Hong Kong, celebrated for its traditional Shunde and Cantonese cuisine and frequent Michelin Bib Gourmand recognition. The restaurant located at 1/F & 2/F, European Asian Bank Building, Nathan Road, Mong Kok, Hong Kong and accepts reservations. Eton Restaurant is known for preserving traditional "hand-made" dishes that are rare to find elsewhere, focusing on authentic Shunde flavors. Dim Sum Classics: Popular items include the lotus leaf wrapped sticky rice chicken and the shrimp and chive dumplings. Signature Dishes: The crispy fried chicken (炸子雞) and deep-fried shrimp toast (蝦多士) are highly recommended favorites. Shunde Specialties: Other acclaimed dishes include scrambled egg white with milk in Daliang style and Shun Tak fish tripe thick soup.

I have dim sum here couple of times. The dim sum is generally good quality and there are some traditional ones that are no longer found in many dim sum restaurants in Hong Kong. Service is above average, the servers are helpful and responsive.

Great restaurant for some absolute classics. Really good quality food and the service is attentive, a little over the top at times but very friendly. - The best dish was the 3 meat selection: went for suckling pig, fatty bbq pork & lean bbq pork. The fatty bbq pork was just standout excellence. - The aubergine claypot was really good, often overcooked in other places but it still had great bite. - The fried rice was quite average, a bit too wet. - The lotus root cakes were really good, slightly dry but that was being picky. - Vegetable dishes were all very standard.

Very traditional Cantonese cuisine. Materials are flesh and good quality. Rooms to improve are: Taste are a bit mild, Shark fin soup tastes not rich enough, seems like being diluted….

The meal my friends and I had at 頤東酒家 was truly unforgettable! We were excited to try some of the most iconic dishes of Cantonese cuisine, and we were not disappointed. The first dish we tried was the 金錢雞, a dish that had intrigued us with its unusual name. The skewers arrived sizzling hot and looked like little golden coins, and with the first bite, we knew we had found something special. The pork belly, chicken liver, and pork fat were perfectly cooked and full of flavor. The crispy outer layer was complemented by the tender and juicy meat inside, which was enhanced by the aromatic char siu sauce and honey. It was the perfect starter to whet our appetites for the rest of the meal. Next, we tried the 上湯煎粉果, which was definitely a highlight of the meal. The dumplings were pan-fried to perfection, giving them a crispy texture on the outside that revealed a juicy and flavorful filling on the inside. The broth was fragrant and rich, and we loved dipping the dumplings into it to get the full flavor experience. The combination of the crispy dumplings and the savory broth was simply mouthwatering, and we couldn't get enough of it. Another dish we tried was the 生腸, which we were a bit hesitant to try at first. However, we were pleasantly surprised by the crisp and savory flavor of the sausage, and we all agreed that it was a unique and delicious addition to the meal. To finish off the meal, we enjoyed the 蓮蓉西米布甸, which was the perfect way to cleanse our palates and satisfy our sweet tooth. The pudding was creamy and smooth, and the sweetened tapioca pearls added a pleasant texture and sweetness that rounded out the dish nicely. Overall, the meal we had at 頤東酒家 was an incredible experience that left us feeling satisfied and impressed. The dishes were expertly prepared, and the flavors were a perfect representation of Cantonese cuisine. I would definitely recommend this restaurant to anyone who wants to explore the rich culinary heritage of Cantonese food, and I can't wait to come back and try more dishes in the future!

The place was completely booked but they accommodated my party of two. Food was good.

It is a relatively well known restaurant with Michelin designation in a neighborhood steeped in ambrosia vibes. There are a million choices in this area, and Eaton positions itself as a more traditional dim sum restaurant serving Cantonese cuisine. The dim sums are fair enough but they don’t have Cheung fun, steamed rice rolls, which really is quite an essential menu item. That was a disappointment. Their lotus leaf wrapped sticky rice chicken was quite good.

Dining time（12:09pm brunch） follow@wojengyea/@wo!正嘢 for more food info🐒 Support us in discovering more delicious food! 😋 Used to be the old Fung Sing Restaurant and now Eton is famous for its Shunde cuisine and has been awarded several Michelin stars⭐️ over the years. I have dined there both in the morning and in the evening, and while it's good, I wouldn't say it's exceptionally outstanding. This time, I went there with my family to have yum cha, trying out their various types of dumplings and snacks. The glutinous rice chicken is a pleasant surprise. It's packed with generous fillings, including four shrimp🦐 , shiitake mushrooms🍄 , chicken meat🐓 , and minced meat, giving it a delightful flavor. Their fresh shrimp and chive dumplings are also quite popular. They are generously filled with chives🥬 and also include fresh shrimp inside, making them very tasty. The pea shoot dumplings are delicious, with the pea shoots tasting great, but the shrimp inside doesn't feel very fresh. The chicken buns have a solid filling, but I personally didn't like the addition of ginger shreds. The BBQ pork 🐖 rice has a good balance of lean and fatty meat, with the honey🍯 glaze adding a pleasant sweetness to the delicious BBQ pork. The walnut buns have a creamy walnut filling, making them like a sweet dessert, fortunately not overly sweet. Lastly, we had the tapioca pudding 🍮🍮for dessert. The outer layer was slightly burnt, and we asked the waiter about the ingredients. They mentioned eggs, milk, tapioca, and lotus seed paste in the center. We found it a bit too sweet🍭, but not throughout the entire dish. It's recommended to share a bowl among 2-3 people. Finally, we ordered some crispy fried squid tentacles🐙 . They were not too thick, well-marinated, and fresh, making them a delightful surprise.