Dai pai dong

The development of Toi San Chu Kwat Pou has witnessed 20 years of striving youth and paralleled the thriving of a family. In the late 90s of last century, the owner couple entered the restaurant trade with their skills mastered through culinary training. From observing customer visit patterns by opening for long hours, to repetitively improving and devising items, such start-from-scratch efforts are what the popularity of Toi San Chu Kwat Pou nowadays is built on. The golden signatures of Toi San Chu Kwat Pou are Pepper-Seasoned Pork Tripe Stew and Mildly Spicy Huadiao Chicken Stew. Sautéed Razor Clams with Peppers in Black Bean Sauce, Mantis Shrimps with Spiced Salt and Prawns in Black Bean Sauce are made of ingredients strictly selected by the owner. Toi San Chu Kwat Pou goes along from being run by a couple to a family of three. From a two-man band to a family-run business, the insistence on taste, the strict quality control and the passion and pursuit for a vibrant life are what that have remained unchanged.

Pepper-Seasoned Pork Tripe Stew, Mildly Spicy Huadiao Chicken Stew, Sautéed Razor Clams with Peppers in Black Bean Sauce, Mantis Shrimps with Spiced Salt, Sautéed Prawns with Premium Soy Sauce