Taste of Shun Tak: For those of you wondering where chef Chan Yat Sang from the beloved Shun Tak Fraternal Association has gone, the answer is: he’s now got his own restaurant!
Look & Feel: Stellar House (or the “house of moons and stars” as it’s known in Cantonese) is on the third floor of a nondescript commercial building in an awkward pocket that borders Wan Chai and Causeway Bay — and that’s part of its charm. You don’t really expect an elegantly decked out restaurant with blue and white porcelain hanging on the walls here, but that’s exactly what you get. There are eight giant roundtables and six private rooms in the venue — diners must book a whole table (or two) to make it happen at Stellar House.
On the Menu: The restaurant does serve Shun Tak specialties thanks to chef Chan, but the menu more broadly covers “kung fu” Cantonese cuisine (or basically, dishes that take a lot of time and effort to create). Signatures include an eight-treasure stuffed duck; stir-fried glutinous rice; and a Daliang stir-fried milk with triple-layered pork rolls (aka “pheasant” rolls in Cantonese). Dinner is priced at $6,000 per table, which seats a maximum of 12.
Jeng: The food is by and large fantastic. The creamy-smooth stir-fried milk with accompanying crispy pork rolls is divine; the Shun Tak-style fish soup is intense and flavorful; and the roasted baby pigeons are crisp and juicy (although we feel bad for the young’uns). We’re a huge fan of chef Chan, in case you haven’t noticed.
Not So Jeng: If you don’t have many friends, it would be hard for you to experience the stellar dishes at Stellar House.
Meet the Chef: As mentioned, chef Chan Yat Sang was a veteran chef at members-only club Shun Tak Fraternal Association in Central before deciding to embark on his own adventure.
Great For: Group gatherings. Duh!
FYI: This ambitious project is the brainchild of ex-lawyer Adrian Cheung, who also runs food truck Crunch Munch.
This writeup was based on a media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.