The first thing that struck me upon entering this exorbitant looking Chinese restaurant located at Elements Shopping Mall's rooftop dining area was the nostalgic wood panelled walls, bright yellow sofa seating and the artwork by Wong Chak (creator of 'Old Master Q' or more commonly known as 老夫子).

Sister restaurant to the 1-Michelin starred Island Tang restaurant, Kowloon Tang similarly offered Chinese haute cuisine, characterized by the meticulous preparation and presentation of food, which of course came with a hefty price tag. The service staffs were attentive to our needs, such as the need to refill your cup with Chinese tea but I felt somewhat overwhelmed with their recommendations of dishes. As a side note, Kowloon Tang offered some seasonal dishes which were not stated on the menu (feel free to consult the server to your table), but apparently the 'must-try' was the traditional Peijing roast duck (there is a waiting time of about 30-40 minutes, so it would be recommended to place a reservation prior to visiting). It was advocated on their website that 'Rural country food highlights the simplicity' and the focus at Kowloon Tang is not just the dishes but the cooking methods to retain the original taste of ingredients without the usage of MSG to enjoy the freshness of food.

A Chinese restaurant serving fine-dining Cantonese fare with focus casted on Dongguan dishes, let us explore the authenticity of it all!

Cloud Ear Fungi and Bean Curd Sheet with Enoki Mushroom


First up was the above vegetarian starter. There were some finely sliced carrot shreds and enoki mushrooms (the golden coloured, slim and long mushrooms) wrapped inside a thin crisp bean curd sheet. Each portion was then served with an accompanying cloud ear fungi. The initially crisp bean curd sheet soaked up the tasteful broth and each bite was an array of food texture and 'mouth feel'. Do try to consume it as soon as it is served else the bean curd sheet would turn soggy after soaking in the broth. It was not your usual simple detox sort of vegetarian fare, but one that was strong in flavours and definitely a bold start to the ensuing courses.


The underlying roasted duck meat was tenderly cooked and certainly fell no short of being a scrumptious treat indeed. There was the option of the more modern way of enjoying the Peking duck with 'Hoisin sauce' but having tried that at almost every occasion where we savoured Peking duck, the alternative traditional options left much to be welcomed. The succulent duck meat slices coupled with the lusciously crisp roasted duck skin wrapped within a thin handmade steamed pancake was simply divine.


This dish was slightly too salty for our liking, though the gravy would go well with plain white rice. One could taste that the marinated goose was slow-cooked to perfection without tasting overly dry nor stiff, but personally, I would have preferred a lighter dish, though it might suit someone with a preference for a stronger umami taste.