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A Taiwanese man, Chinese cuisine and the Hong Kong Restaurant are the three winning ingredients of great food, warm service and relaxing ambience.
Ever since owner Yanping Chang took over the reins of the restaurant 32 years ago, the venue has been attracting Chinese food enthusiasts.
Mr Chang, 60, said: "When I first came to Bahrain, there was only one Chinese restaurant, the First Chinese restaurant in Adliya."
The restaurant situated in Umm Al Hassam was first owned by a friend of Mr Chang's from whom he took over management.
Now, the Hong Kong boasts six Chinese chefs specialised in three different types of cuisine namely Cantonese, Beijing and Sichuan.
Mr Chang, from Amwaj, said: "The dishes in the menu are made to local tastes. We deep fry instead of steaming which is how we take normally take it back home.
"However, on request from the customer, we can provide the dishes the same way the Chinese do them."
The restaurant features a range of dishes including common favourites such as steamed chicken dumplings, squirrel fish, steamed hammour with sauce, lemon chicken and stir fried vegetables.
Another favourite with both customers as well as a personnel topper for Mr Chang is the hot and sour seafood soup.
Having created a dainty eating out venue, Mr Chang has grown to be a food connoisseur.
He said: "I cannot cook but I know how to taste.
"Every time I go to China I go to various restaurants and I try different food. If I really like it I take a picture and bring it back to my chefs and ask them if they can create the same thing!"
Keeping busy daily from 12.30pm to 3pm for lunch and from 6.30pm to 11.30pm at night, Mr Chang feels there has been a noticeable change since the global recession.
He said: "I have seen a drop in rounds since January. If there are two rounds of customers daily, it's good but if there is only one round, then it isn't great."
Mr Chang shares a favourite Chinese recipe with GulfWeekly readers.
Fried lamb
Ingredients:
100gm of diced lamb cubes
Half a cup of shredded red pepper
Some shredded spring onions
Few dried red chilles
Xo sauce, soya sauce and a pinch of sugar
Salt to taste
Method:
Marinate the lamb pieces with corn starch and fry in hot oil till well done.
Next , heat a little oil in a wok , stir fry the shredded red pepper, spring onions and the dried red chilli with a tablespoon of xo sauce.
Then add the fried lamb pieces and mix well. Season with a touch of soya and a pinch of sugar .
