A Guide to a Budget Asian-flavored Thanksgiving Dinner at Home

This year, Thanksgiving lands on Thursday, November 24. While it was initially a time when Americans and Canadians celebrated with their friends and loved ones, it has grown increasingly popular with food enthusiasts from other nations, including Hong Kong.

History of Thanksgiving:

So it’s time to start gobbling! This year, fill your table with Thanksgiving dishes like roasted chicken, pies, and Asian-flavored sides. Here we present four restaurants and bakeries located on Hong Kong Island. With flavors from local to Japanese that offer takeaway options for you to bring their signature dishes home.

Fusion

In order to create a juicy roasted chicken, the restaurant has taken great care to introduce an intelligent rotisserie oven, which not only heats the “whole chicken” evenly, but also shortens the roasting time to prevent the loss of essence due to uneven internal and external temperatures, thus creating a flavorful, crispy, and juicy texture. Among the many flavors, the “Rotisserie Chicken” is a must-try signature with a west-east fusion flavor that is freshly baked every day with a hundred selected spices. 

The “Supreme Meal for 2” only costs $128. Photo credit: Pat Lau

It is a budget deal; for only HKD $128, you can enjoy the whole rotisserie-roasted chicken, 2 bowls of rice (oily rice and mushroom rice), a baked potato, chicken wings, and Coca-Cola, and a full set for 2.

It also provides dine-in area in the store. Photo credit: Pat Lau

Store on Hong Kong Island:

Address: 22 G/F, Davis St, Kennedy Town

Hours: 11 AM – 9 PM

Phone: 2316 2112

Korean

Gobne Chicken has become the most popular oven-roasted chicken brand in Korea by serving customers “healthy chicken” since the brand was launched in 2005.

Roasted chicken contains less trans fat, carbohydrates, sodium, and calories since it does not use a single drop of oil during its cooking process. Once the chicken is roasted inside the oven, it will have a crunchy outer layer with juicy meat inside, which gives it the real taste of chicken itself. It has more than 10 flavors on its menu, and many other Korean side dishes will spice up your Thanksgiving meal!

The restaurant provides plenty of Korean-flavored roasted chickens. Photo credit: Pat Lau
Other side dishes are also worth-trying. Photo credit: Pat Lau

Store on Hong Kong Island:

Address: 25/F, v-point, 18 Tang Lung St, Causeway Bay 

Hours: 11:30 AM – 10 PM

Phone: 2157 0000

Hong Kong Style

Kam Fung Cafe is a traditional Hong Kong-style cafe with a long history that opened in 1956. It is widely regarded as the most popular Cha Chan Teng in Wan Chai. Golden Phoenix Restaurant is also one of the most highly recommended restaurants in many Hong Kong travel books, always attracting countless gourmets and tourists every day. The staff called it “King Chicken Pie,” as the freshly baked chicken pie especially attracts countless loyal customers. The pie is filled with chicken, onion, and ham and seasoned to perfection. The crispy and fluffy crust make it a perfect Thanksgiving side to share with your loved ones.

The chicken pie sells at $13 dollars each. Photo credit: Pat Lau
Kum Fung Cafe is one of the oldest Cha Chan Teng in Hong Kong Island.
Photo credit: Pat Lau

Store on Hong Kong Island:

Address: 41 Spring Garden Ln, Wan Chai

Hours: 7AM – 6:45PM

Phone: 2572 0526

Japanese

Cocolo Tokyo Cake Factory, located in Wan Chai, is an apple pie bakery that comes from Japan. To ensure an authentic and original taste, all of the cakes and apple batches in the store are made locally in Japan and then shipped to Hong Kong. The sour-sweet apple filling complements the buttery pastry perfectly. The portion size is just right to satisfy your craving for dessert without making you worry about calorie intake at Thanksgiving. 

All apple pies in the store are directly shipped from Japan. Photo Credit: Pat Lau

Store on Hong Kong Island:

Address: Shop B36, B1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai

Hours: 12PM – 8PM

Phone: 25698328

Featured image by Pat Lau.

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