Ton Kiang

Ton Kiang Review

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 with ginger and scallions. A local favorite for dim sum—delicate dumplings of pea shoots and shrimp, scallops and shrimp, pork and greens—means you should expect a noontime or weekend rush (a small selection is available at night, too).