Rating: ★★★★☆

Address: Shop 1028C, 1/F., Elements, Austin Road West, Tsim Sha Tsui 尖沙咀柯士甸道西1號圓方1樓1028C號舖

Telephone: 2577 4888


There are some days when all I crave are some non-fussy, decent Chinese dishes, and Prince Restaurant at Elements in West Kowloon is one of the reliable choices in town for me. The first Prince Restaurant opened in August 2000 in Shenzhen, and its stylish decor and sophisticated Chinese cuisine turned the restaurant into an instant hit. The restaurant has blossomed into a chain and the Prince Restaurant franchise now has nine outlets in mainland China and two outlets in Hong Kong – one in 1881 Heritage in Tsim Sha Tsui and one in Elements.

Hong Kong Prince Restaurant is an operation by The Prince Group, a fine dining restaurant group which also runs a range of other renowned Chinese restaurants in Hong Kong, Macau and mainland China. The restaurant’s chef is firmly committed to a principle of “no MSG, no artificial colouring” in his cooking. All dim sums are freshly made in-house everyday, and a selection of “3-less” (less salt, less oil and less sugar) dishes are also available on the menu. 

(1) A bowl of MSG-free, flavour-packed double-boiled soup (seasonal price) was a great way to start our meal.


(2) The barbecued eel with honey ($168) was deliciously comforting – the eel was immensely fresh and tender, while a delicate honey coating on the top completed the dish.


(3) The deep fried basa with salt and pepper ($68) was heartening – the basa had a pleasantly smooth and airy texture and the tangy seasoning was spot on.


(4) The baked lobster casserole in home-made sauce (seasonal price) was an innovative and mouthwatering dish – the lobster was firm, fresh and juicy, and the sauce, which was a tad sweet, was a delightful blend of flavours.


(5) The baked chicken in rock salt (half $160) was well-executed, and the chicken’s natural flavours shone through.


(6) The Prince’s fried rice ($128) had well-balanced flavours, and the rice was nicely soft and plump.


(7) The sesame pudding ($38) was attractively soft and pliable, and the intense flavour of black sesame penetrated the pudding.


(8) I adore eating steamed egg yolk buns ($36), as they are completely satisfying for me. The steamed bun was soft and fluffy, and the sweet, melting egg yolk filling was utterly indulgent. However, the best steamed egg yolk buns in Hong Kong are definitely the ones at Sun Hing Restaurant (see my review here), which have the thinnest layer of bun and the most sinfully delicious filling!  

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Besides these dishes that I ordered, Prince Restaurant is also renowned for their selection of black truffle dishes, such as the black truffle fried rice and the black truffle fried egg white, which are completely alluring!