This local favorite introduces the lightly seasoned Hakka cuisine of southern China, rarely found in this country and even obscure to many Chinese. Salt-baked chicken, stuffed bean curd, steamed fresh bacon with dried mustard greens, chicken in wine sauce, and clay pots of meats and seafood are among the hallmarks. Ton Kiang opens in the morning for dim sum, serving delicate dumplings of pea shoots and shrimp, scallops and shrimp, and pork and greens; a small selection
of dim sum is available at night, too. Expect a noontime rush.