Dorsett Kai Tak, Hong Kong has unveiled its new signature Cantonese restaurant, Kai Fuk Lau (啟福樓), positioning it as a contemporary destination for classic cuisine. The restaurant is led by a culinary team from the Michelin-recommended Man Yuen Restaurant, bringing a pedigree of expertise to the Kai Tak dining scene.
The menu at Kai Fuk Lau is built upon the foundation of four core Cantonese cooking techniques: Slow-Braising, Double-Boiling, Bind-and-set Braising, and Stir-frying. This focus ensures each dish honors tradition while delivering refined flavors. Signature items that showcase this philosophy include the Braised Goose in Luzhou Rice Wine and Fermented Black Bean Sauce (HK$268) and the restorative Double-Boiled Chicken Soup with Velvet Antler Mushroom and Sea Whelk Head (HK$188). For a taste of iconic ‘wok hei’, the Wok-Fried Lobster with Sichuan Peppercorn and Crispy Bean Crumbs (HK$468) offers a modern, piquant twist on a seafood classic.
With its versatile offering of weekday lunch sets, à la carte classics, and elaborate tasting menus, Kai Fuk Lau aims to provide an elevated Cantonese journey for everything from business lunches to family celebrations.
43 Shing Kai Road, Kai Tak, Kowloon