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A Taste of Taiwan
Apple Kao

Soy-stewed Pork with Rice

Soy-stewed Pork with Rice – The restaurant’s signature dish features an eight-layered pork belly braised and then steamed, rendered into a tender delicacy that crumbles between your chopsticks. The palm-sized meat oozes savoury flavours onto the rice underneath and a marinated duck egg is the cherry on the top. The earthy aroma itself is enough to attract gourmets from all over town.

Braised Beef Noodle Soup

Braised Beef Noodle Soup – Fresh noodles are topped with thick slices of slowly-cooked U.S. beef shank and Australian beef tendons. The rich and flavourful beef broth is masterfully simmered with beef bones, tomatoes, onions and five-spice for ten hours, then blended with thick red braising sauce to add a spicy kick. Sprinkle a generous amount of spring onion and pickled cabbage on top and your mouth will certainly be watering.

Tempura Platter

Tempura Platter – The deep-fried cuttlefish burdock tempura is a standout in this platter – fresh and chewy fish paste within, crunchy without being oily outside. This guilty pleasure of a dish is complemented with a sweet and sour dip, served in a bowl shaped like Taiwan.

Homemade Braised Pork in Dry Noodle

Homemade Braised Pork in Dry Noodle – Pork rind is cooked until it melts, then mixed with finely minced lean pork and caramelized crystal sugar for added sweetness. Stirred with noodles, spring onions, fried red onion and garlic, this dish delivers a wonderful adventure of contrasting textures and sharp flavours.

Braised Tofu

Braised Tofu – Tofu bought fresh every morning from the Kowloon City Market next door is steamed, then braised and soaked in sauce. The block holds its shape thanks to its delightfully crumbly outer skin, sharply contrasting with the inside as it effortlessly melts in your mouth, leaving a sweet aftertaste.

Yilan Onion Patties

Yilan Onion Patties – This popular pan-fried street snack consists of a creamy pork filling mingled with the fragrant sanshing (“three stars”) spring onions exclusive to the Yilan area of northeast Taiwan, all wrapped in a hot and crisp pocket of flavours and juiciness.

Taiwanese Crispy Chicken

Taiwanese Crispy Chicken – This Taiwanese snack sells like hot cakes in the country’s night markets, and it’s the same at Apple Jie Jie. When the sweet potato and boneless chicken pieces, seasoned with salt, pepper and basil, leave the deep-fry pan, they are suddenly transformed into crispy delights.

Hong Kong people are no strangers to Taiwanese cuisine, which has over the years earned its name perhaps thanks to a single dish – minced pork rice. Yet among the numerous Taiwanese restaurants in town, truly impressive food can be hard to find, and trying out new restaurants can be hit and miss.

Tucked away on South Wall Road in Kowloon City, Apple Jie Jie opened a year ago and is a welcome addition to the district’s wide array of affordable options. While Hong Kong’s dining scene is constantly evolving and restaurants come and go, this hidden gem deserves to have staying power. Its menu is a reminder of what timeless, authentic Taiwanese cuisine should taste like, with simple yet well-crafted dishes that will impress even the most picky connoisseur.

Chef's Profile 
Apple Kao was born in Bangka in Taipei, an area renowned for its endless offerings of street food. What she missed dearly after moving to Hong Kong with her husband eight years ago was the taste of her family’s cooking – the unique Taiwanese flavours that reminded her of childhood. None of the local eateries she visited in Hong Kong had quite managed to perfect the slightly sweet northern Taiwan style, so she decided to open her own place. Kao handpicks ingredients for the restaurant at local markets every day, ensuring she delivers the freshest Taiwanese comfort food to all of her customers.

Apple Jie Jie
G/F, 44 South Wall Road, Kowloon City, Hong Kong
(842) 2956 3286

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