As far as authenticity goes, Chill Restaurant has really nailed it with a Hong Kong chef who has honed his skills in Hong Kong’s cha can tings for over twenty years. They have all the classic stir fried noodle and rice dishes like Stir Fried Rice Noodles with Beef (XO酱干炒牛河, 28RMB), noodle soups like Hong Kong Style Wonton Noodle Soup (港式云吞面, 25RMB) and Beef Brisket Noodle Soup (柱候牛腩面, 28RMB), Cantonese BBQ meats like cha siu, roast duck, roast pork and chicken and Hong Kong snacks like Curry Fish Balls (咖喱鱼蛋, 16RMB) and Fried Turnip Cake (香煎萝卜糕, 12RMB).
Chill Restaurant is located in an office complex on Xixi Road, across from Zhejiang University National Science Park (浙大科技园). The restaurant serves the cha can ting menu during the day. Customers first place their order at the front counter then take a buzzer with them to their seats. When their order is ready the buzzer will ring and customers go back to the front area to collect their food. For evenings, the restaurant will switch to stir fried Cantonese dishes and waiters will take your order and bring the food to your table.
We liked the rich spices, fragrant coconut milk and tender chicken in the Portuguese Chicken Curry Rice (葡汁鸡球饭, 32RMB). The Stir Fried Instant Noodles with Pork Chop (猪扒炒出前一定, 32 RMB) was tasty without being oily, and the noodles had a pleasant springy texture. The cha siu (叉烧, 48RMB) was juicy and fatty and the Deep Fried Wontons (酥炸云吞, 16RMB) thin and crispy.
Although we didn’t get to eat it, the clay pot rice (风味煲仔饭, 38-40RMB) is worth a try. It was the chef’s specialty when he worked in a restaurant in Causeway Bay, and they would sell hundreds of clay pots in one night. Rice with toppings like spareribs and Chinese sausage is boiled in a clay pot and takes twenty minutes to cook.
Chinese only menu and parking available. Hong Kong style drinks for 10-14RMB.