{"id":225130,"date":"2025-07-14T09:30:48","date_gmt":"2025-07-14T01:30:48","guid":{"rendered":"https:\/\/thehoneycombers.com\/hong-kong\/?p=225130"},"modified":"2025-07-14T22:02:42","modified_gmt":"2025-07-14T14:02:42","slug":"kam-tung-kitchen-tanka-cuisine","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/kam-tung-kitchen-tanka-cuisine\/","title":{"rendered":"Quintessential Tanka cuisine: Behind Kam Tung Kitchen\u2019s 35-year success"},"content":{"rendered":"<p>Most known for the fiery, spicy flavours of its typhoon shelter-style dishes, the slightly misunderstood Tanka cuisine hides a much gentler side. Sadly for us, it\u2019s getting harder to find Tanka spots in Hong Kong that offer a well-rounded taste of the cuisine, with many in the community having retired their boats and fishing nets for brighter prospects on land. Thankfully, there remains one establishment that stands strong in Shau Kei Wan, garnering a loyal following from locals for over three decades with the generational family recipes of Hong Kong\u2019s indigenous \u201cboat-people.\u201d This neighbourhood gem is <a href=\"https:\/\/www.kamtungkitchen.com\/\" target=\"_blank\" rel=\"noopener\">Kam Tung Kitchen<\/a>.<\/p>\n<p>From the glistening waters of Clear Water Bay, Chef Po Yau Fai (\u5e03\u6709\u8f1d) and his wife Chef Ada Kwok Yin Lai (\u90ed\u8ce2\u9e97) turn familiar and unpredictable flavours of the ocean into the exquisite signature dishes on the menu of Kam Tung Kitchen. To celebrate the 35th birthday of this Hong Kong culinary icon, <a href=\"https:\/\/www.instagram.com\/p\/DL_jxDKBNcP\/\" target=\"_blank\" rel=\"noopener\">we sit down with<\/a> Chef Fai, Chef Ada, and their son Marco Po to learn about Kam Tung Kitchen\u2019s history, the life and living culture of Hong Kong\u2019s boat community, and the magic behind Tanka gastronomy.<\/p>\n<h2>The story behind Kam Tung Kitchen\u2019s authentic Tanka cuisine<\/h2>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_72 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/kam-tung-kitchen-tanka-cuisine\/#Nature_seasonality_and_freedom_Life_as_Tanka\" title=\"Nature, seasonality, and freedom: Life as Tanka\">Nature, seasonality, and freedom: Life as Tanka<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/kam-tung-kitchen-tanka-cuisine\/#A_labour_of_love_and_perseverance_The_secret_to_Kam_Tung_Kitchens_success\" title=\"A labour of love and perseverance: The secret to Kam Tung Kitchen\u2019s success\">A labour of love and perseverance: The secret to Kam Tung Kitchen\u2019s success<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/kam-tung-kitchen-tanka-cuisine\/#Innovation_and_adaptation_A_fusion_of_Tanka_and_Chiu_Chow_flavours\" title=\"Innovation and adaptation: A fusion of Tanka and Chiu Chow flavours\">Innovation and adaptation: A fusion of Tanka and Chiu Chow flavours<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/kam-tung-kitchen-tanka-cuisine\/#An_evolving_business_The_Treasure\" title=\"An evolving business: The Treasure\">An evolving business: The Treasure<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/kam-tung-kitchen-tanka-cuisine\/#A_reflection_on_the_35th_milestone\" title=\"A reflection on the 35th milestone\">A reflection on the 35th milestone<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Nature_seasonality_and_freedom_Life_as_Tanka\"><\/span>Nature, seasonality, and freedom: Life as Tanka<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<figure id=\"attachment_225131\" aria-describedby=\"caption-attachment-225131\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-225131 size-medium lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-1-900x643.jpg\" alt=\"tanka cuisine kam tung kitchen 1\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-1-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-1-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-1.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-225131\" class=\"wp-caption-text\">Tanka&#8217;s Fish Hot Pot with Pickles<\/figcaption><\/figure>\n<p>Chef Fai\u2019s culinary journey began in Po Toi O, Sai Kung, where he spent his childhood on the pristine waters of Clearwater Bay. \u201cWhen I was about eight or nine, I started joining my relatives to fish out at sea,\u201d says Chef Fai. \u201cDuring summer, we would scavenge for food at the camping and barbecue sites around Clearwater Bay. During winter, we would forage for produce in the mountains and dig for oysters along the coast,\u201d Chef Fai reminisces with a smile. \u201cThat\u2019s the way of life for kids \u2013 knowing what the ocean holds for which season.\u201d<\/p>\n<p>The Tanka Pos have called Clearwater Bay their home for generations, but Chef Fai\u2019s saw the gradual retirement of Boat Houses and relocation on land. \u201cThe lineage head for Tankas is the paternal grandfather,\u201d explains Chef Fai. \u201cAnd we would \u2018split the family\u2019 when the grandfather dies. I was born seven days after my grandfather\u2019s death. So, when I was young, we\u2019d already begun relocating to another Boat House.\u201d<\/p>\n<figure id=\"attachment_225134\" aria-describedby=\"caption-attachment-225134\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-225134 size-medium lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-4-900x643.jpg\" alt=\"Steamed Crab Pork Patty\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-4-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-4-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-4.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-225134\" class=\"wp-caption-text\">Steamed Crab Pork Patty<\/figcaption><\/figure>\n<p>Life as Tanka was tough in many ways, but Chef Fai credits his culinary prowess and love for food to this rocky beginning. \u201cI was mostly left alone when I was young, since my mother and father had to go fishing. But we lived near a lot of relatives, so the kids would play together and an uncle or auntie would look after us,\u201d says Chef Fai. \u201cTanka would cook in their boats when they return from sea, and I would go around to help, passing ingredients and such \u2013 that\u2019s how I learned the ins and outs of Tanka cuisine.\u201d<\/p>\n<h3><span class=\"ez-toc-section\" id=\"A_labour_of_love_and_perseverance_The_secret_to_Kam_Tung_Kitchens_success\"><\/span>A labour of love and perseverance: The secret to Kam Tung Kitchen\u2019s success<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<figure id=\"attachment_225135\" aria-describedby=\"caption-attachment-225135\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-225135 size-medium lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-5-900x643.jpg\" alt=\"kam tung kitchen tanka cuisine\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-5-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-5-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-5.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-225135\" class=\"wp-caption-text\">Hand-Shredded Chicken with Duck Drumstick<\/figcaption><\/figure>\n<p>\u201cAll of this is made possible by serving <a href=\"https:\/\/thehoneycombers.com\/hong-kong\/claypot-rice-hong-kong\/\" target=\"_blank\" rel=\"noopener\">claypot rice<\/a>,\u201d explains Chef Fai. \u201cWe had a modest start, serving rice noodles with roasted goose. Then we came across the concept of night time <a href=\"https:\/\/thehoneycombers.com\/hong-kong\/best-dim-sum-in-hong-kong\/\" target=\"_blank\" rel=\"noopener\">dim sum<\/a>, so we started doing that as well. I would close up shop at night,\u201d Chef Fai gestures to Chef Ada with gratitude, \u201cand she would open up for evening dim sum. I always say, if I can work a 10-hour shift, my wife can work a 16-hour shift. We wouldn\u2019t be here if it wasn\u2019t for her.\u201d<\/p>\n<p>\u201cEven though I come from a family of restaurateurs, I was a secretary before I met Fai,\u201d says Ada. \u201cI used to balance work with the restaurant, but when it got overwhelming I decided to quit my job and help out full time.\u201d For Chef Ada, the road to becoming executive chef consisted of a steep learning curve. \u201cI was the oldest among my siblings, so I used to cook a lot when I was growing up. But it was nothing like cooking in a restaurant kitchen. There was a lot I had to learn, and I had to learn fast.\u201d<\/p>\n<figure id=\"attachment_225137\" aria-describedby=\"caption-attachment-225137\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-225137 size-medium lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-7-900x643.jpg\" alt=\"Deep-Fried Seaweed Roll with Cuttlefish\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-7-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-7-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-7.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-225137\" class=\"wp-caption-text\">Deep-Fried Seaweed Roll with Cuttlefish<\/figcaption><\/figure>\n<p>\u201cThe height of the business was when we served claypot rice,\u201d says Chef Ada, then, proudly adding, \u201cNo one can make as many pots at once as my husband. We\u2019ve had days where we served hundreds of claypots; one time, the heat from the charcoal grills got so hot, it melted a plastic watch on [Fai\u2019s] wrist.\u201d<\/p>\n<p>\u201cWe were lucky to have made quite a bit of money from the claypot rice business, and that\u2019s when we started slowly renovating the restaurant and began rebranding to serve Tanka cuisine,\u201d says Chef Fai.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Innovation_and_adaptation_A_fusion_of_Tanka_and_Chiu_Chow_flavours\"><\/span>Innovation and adaptation: A fusion of Tanka and Chiu Chow flavours<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<figure id=\"attachment_225133\" aria-describedby=\"caption-attachment-225133\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-225133 size-medium lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-3-900x643.jpg\" alt=\"kam tung kitchen tanka cuisine 3\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-3-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-3-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-3.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-225133\" class=\"wp-caption-text\">Stir-Fried Rice Rolls with Mantis Shrimp in Soy Sauce<\/figcaption><\/figure>\n<p>\u201cWe created most of the dishes on the menu,\u201d explains Chef Fai. \u201cThe soul of Tanka cuisine is a combination of the essence of seafood and the essence of meat, and how you elevate the protein with different ingredients and cooking methods.\u201d<\/p>\n<p>Coming from a Chiu Chow family, Chef Ada was able to inject a distinctive flair to various Tanka recipes. \u201cI think Tanka and Chiu Chow cuisines are different but also similar,\u201d explains Chef Ada, \u201cChiu Chow people of Shantou and Shanwei live near the ocean, and Tanka communities are often found at sea, so seafood is a common thread. Both cuisines have a balance between strong and mild flavours.\u201d<\/p>\n<p>\u201cThat\u2019s why I\u2019ve adapted a lot of Chiu Chow recipes to Tanka cooking techniques and flavours. For example the Chiu Chow-style Fish, is traditionally marinated, steamed, and served cold. At Kam Tung Kitchen, we serve it warm.\u201d Marco adds, \u201cThe key to both cuisines is to cook an ingredient in a way that brings out its freshness and original flavours.\u201d<\/p>\n<h3><span class=\"ez-toc-section\" id=\"An_evolving_business_The_Treasure\"><\/span>An evolving business: The Treasure<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<figure id=\"attachment_225132\" aria-describedby=\"caption-attachment-225132\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-225132 size-medium lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-2-900x643.jpg\" alt=\"Tanka Style Cre\u0302pes Suzette\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-2-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-2-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-2.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-225132\" class=\"wp-caption-text\">Tanka Style Cre\u0302pes Suzette<\/figcaption><\/figure>\n<p>\u201cI grew up in this restaurant and I always liked helping around here,\u201d says Marco, then jokingly added, \u201cI worked a brief stint as a cashier here before being \u2018fired\u2019 due to poor performance!\u201d He continues, &#8220;After graduating from university, I worked in finance for a while. But one day, I realised my passion for the family restaurant. I wanted to achieve something here before I turned 30, that\u2019s why I came back to help.\u201d<\/p>\n<p>Marco\u2019s passion for his parents\u2019 restaurant is clear from his eagerness to take up any and all tasks that arise, whether it be serving dishes, training staff, or cooking. \u201cMy mother always says that knowing how to cook is the most important part of owning a restaurant,\u201d says Marco. \u201cIf the owner can\u2019t step up when one of the chefs is off sick or you need more manpower in the kitchen, you lose credit among your staff pretty quickly. That\u2019s why I\u2019ve started learning to cook from my parents.\u201d<\/p>\n<p>One of the main projects Marco has been leading since returning to Kam Tung Kitchen is opening a private kitchen, named The Treasure, on the second floor. \u201cOur upstairs concept follows an omakase format,\u201d explains Marco. \u201cSo we can always use the freshest, most in-season ingredients to cook, and present each dish in what we think is the most perfect way.\u201d<\/p>\n<h3><span class=\"ez-toc-section\" id=\"A_reflection_on_the_35th_milestone\"><\/span>A reflection on the 35th milestone<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<figure id=\"attachment_225141\" aria-describedby=\"caption-attachment-225141\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-225141 size-medium lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-team-900x643.jpg\" alt=\"Chef Fai Po, Chef Ada Kwok, and Marco Po of Kam Tung Kitchen\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-team-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-team-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/6\/2025\/07\/kam-tung-kitchen-tanka-cuisine-team.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-225141\" class=\"wp-caption-text\">Chef Fai Po, Chef Ada Kwok, and Marco Po of Kam Tung Kitchen<\/figcaption><\/figure>\n<p>\u201cWhen we first opened Kam Tung Kitchen,\u201d says Chef Fai. \u201c A lot of Tanka would bring their fresh catches to the restaurant, asking us to cook them a certain way. We\u2019ve learnt a lot from these collaborative experiences \u2013 for example, we know how to best present freshly caught seafood as much as we know how to work with ingredients that&#8217;ve been caught for a few days \u2013 but we\u2019ve ventured beyond that as well.\u201d<\/p>\n<p>\u201cOver these 35 years, we\u2019ve been through highs and lows. We\u2019ve struggled, but we\u2019ve also had comfortable times. I would say we\u2019re doing okay so far.\u201d<\/p>\n<p>The Pos\u2019 passion for Tanka culture and cuisine is evident in every aspect of their restaurant, from the unique and seasonal menus to the display of Tanka paraphernalia that Marco has collected from his relatives. It is clear to me that Kam Tung Kitchen has always been and will remain a passion project. With Marco and his younger siblings being more hands on with restaurant operations now, I\u2019m excited to see how this Shau Kei Wan gem grows and evolves in the future. Dishes might change, and it might not be the same chefs in the kitchen, but one thing\u2019s for sure: the legacy of Tanka cuisine will live on.<\/p>\n<h4>Kam Tung Kitchen and The Treasure<\/h4>\n<p><strong>Opening hours<\/strong>: 11am \u2013 11pm everyday (Kam Tung Kitchen); by reservation only (The Treasure)<br \/>\n<strong>Address<\/strong>: Shop 5, Eastway Towers Block 3, 59 \u2013 99 Shau Kei Wan Main Street East, Shau Kei Wan, Hong Kong<\/p>\n<p><a class=\"button\" href=\"https:\/\/www.instagram.com\/kamtungkitchen\/\" target=\"_blank\" rel=\"noopener\">Connect with Kam Tung Kitchen<\/a><\/p>\n<p><em>What other cultural gem should I explore next? DM <a href=\"https:\/\/www.instagram.com\/honeycombershk\" target=\"_blank\" rel=\"noopener\">@honeycombershk<\/a> on Instagram or drop me an email at <a href=\"mailto:celia.lee@thehoneycombers.com\" target=\"_blank\" rel=\"noopener\">celia.lee@thehoneycombers.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Most known for the fiery, spicy flavours of its typhoon shelter-style dishes, the slightly misunderstood Tanka cuisine hides a much gentler side. Sadly for us, it\u2019s getting harder to find Tanka spots in Hong Kong that offer a well-rounded taste of the cuisine, with many in the community having retired their boats and fishing nets [&hellip;]<\/p>\n","protected":false},"author":107607,"featured_media":225136,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[2445,4,41275,18027],"tags":[31147,17752],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.7 (Yoast SEO v23.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Quintessential Tanka cuisine: Behind Kam Tung Kitchen\u2019s 35-year success<\/title>\n<meta name=\"description\" content=\"We speak with the Pos, the family behind Shau Kei Wan\u2019s legendary restaurant, Kam Tung Kitchen, a neighbourhood gem that keeps authentic Tanka flavours alive.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/kam-tung-kitchen-tanka-cuisine\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quintessential Tanka cuisine: Behind Kam Tung Kitchen\u2019s 35-year success\" \/>\n<meta property=\"og:description\" content=\"Most known for the fiery, spicy flavours of its typhoon shelter-style dishes, the slightly misunderstood Tanka cuisine hides a much gentler side. 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