$-$$, Chinese, Richmond
Fodor's Review:
Ton Kiang. This restaurant introduced 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 of the Hakka kitchen, and all of them are done well here, as the tables packed with local Chinese families and others prove. Don't overlook the excellent seafood offerings like salt-and-pepper shrimp, catfish in black bean sauce, or stir-fried crab, for example. Some of the finest dim sum in the city brings in the noontime rush (a small selection is available at night, too).
Member Reviews & Ratings:
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