Chef Hong Kong

Chef Hong Kong is a family-run Cantonese takeaway on the Redbrae parade off West Terrace in Richmond — the residential approach above the Castle Walk that sits west of the town's cobbled Market Place core. The kitchen runs a wide authentic-Cantonese card with everything cooked to order rather than held in bain-marie batches, which is the operational signature that has built the shop's long-standing regular base across the town. The menu covers the full set of sweet-and-sour, black-bean and salt-and-pepper variations, chow-mein and the curry range, crispy aromatic duck, and the chef's combinations that pull regulars back across the weekend. The shop's limited-company filing dates from 2005, giving Chef Hong Kong twenty years of continuous trading on the same Redbrae unit — an unusually long tenure for an independent rural Chinese takeaway. There is no dine-in service: the operation runs as collection-and-delivery only with a Monday close and a built-in late opening through to ten on Friday and Saturday. The Redbrae position keeps the shop a short walk from Richmond's steep residential streets running down towards the Swale and away from the town's tourist-trade central parking on the Market Place.