Jai ($9.99)
In China, a Cantonese idiom translates into “being the first to have the soup,” which means taking the greatest advantage of a situation. And that’s not hard to do at Hoy Tin Kitchen.
“Our portions are big and the prices are very reasonable, and it all tastes good,” says manager Janet Chin. “We have a good cook.”
For traditionalists and vegetarians, Jai ($9.99) is a perfect choice. Hoy Tin Kitchen’s version of Buddha’s Delight is stuffed with won bok, carrots, snow peas, two kinds of mushrooms, tofu, long rice and more, all portending happy things for the coming year. “At Chinese New Year, we eat it for good luck,” says Chin. “It’s popular because all of the healthy ingredients, and the price is very good, too.”
Jook ($6.99, additional $1 to add chicken, pork or beef) among a selection of dim sum
Hoy Tin Kitchen’s Wonton Noodle in Soup ($7.99) begins with a delicious bone broth made with pork and chicken, rich with calcium. It’s loaded with pork hash, mushrooms, water chestnuts and Hong Kong-style noodles.
“The soup is great for cold rainy weather,” says Chin.
For the ultimate in Chinese comfort food, a big bowl of Jook ($6.99) porridge, also known as rice soup, is just what the doctor ordered.
“It’s easy to digest and it has a lot of nutrition,” says Chin. “The plain jook just has a bit of salt and ginger. It’s really good if you have a cold.”
For an additional $1, customers can add boneless chicken, pork or beef to the jook. And for $2 more, one can request to add fish fillet or seafood (fish, squid and shrimp).
In the United States, where all kinds of food are celebrated, January is National Soup Month. And on a chilly, wet winter day in Honolulu, what could be better than soup from Hoy Tin Kitchen?
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