My friend brought me to Sun Hon Kee Restaurant in Fanling (粉嶺新漢記) ，New Territory many years ago. It was love at first taste for me. After being trapped in Hong Kong due to the pandemic, I patronize the restaurant regularly. The restaurant holds no fancy accolades. In my mind, it is The Chairman (大班樓, ranked #1 in the 2021 Asia’s 50 Best Restaurant) of Fanling. I was in loved with The Chairman way before it gained much hype and attention. In the past 11 years, I’ve been a strong advocate of its delicious food and have invited many friends to dine there. Same I do for Sun Hon Kee.
I broke my own record on my recent visit to Sun Hon Kee Restaurant. Thanks to my fanatic foodie friends, we ordered a total of 25 dishes! Some dishes were new to me, such as chicken and crabmeat porridge (picture 9). The porridge was loaded with umami flavour as if MSG was added to it (no MSG was added as the restaurant has a no-MSG policy). The ingredients used were fresh, I have no doubt about it but the key lay in the base of the porridge - 漢哥 added peanuts and dried radish. Dried radishes provide the salty flavour and peanuts add nutty sweetness to the porridge. The combined sweetness of fresh crabmeat, chicken and peanut is heavenly; MSG has no match for it!
My foodie friend brought his home somm along to pair wine for the dinner. The sommelier brought along some exquisite wine glasses, instantly elevating the entire Sun Hon Kee dining experience to a new height!
粉嶺新漢記，好幾年前友人把我帶去以後一吃愛上，因疫情困在香港以後很固定來。它沒有什麼光環，在我心目中，它是粉嶺的「大班樓」——大班樓在沒有任何光環以前我就愛上了，11年間大力推薦，帶過、請過無數朋友去吃。
最近一次去新漢記刷新了我吃新漢記的紀錄：這次一共吃了25道菜，全拜愛吃的朋友的瘋狂所賜，所以也讓我試了幾道我沒試過，譬如雞蟹粥，鮮得好像下了味精（當然沒有，新漢記的菜是不下味精的）。材料是靚，但漢哥的粥底是關鍵：下了花生和菜脯去熬，鹹味來自菜脯，花生給粥味增加了堅果的甜味。想像鮮蟹、鮮雞和花生的鮮甜味三合為一，鮮過落味精!!!
又，這次朋友帶了home somm侍酒，所有酒杯當然也是自攜的靚酒杯，整體的用餐經驗立馬提升不少，吃出新漢記的新高度。
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