Aberdeen Street social

Welcome to a fine diner that serves the best gourmet recipes in town. Explore our kitchen and enjoy your time with friends and family.


We are a 30-year-old specialty restaurant serving the best neighborhood barbecue recipe that never grows old on your tongue.


Explore our menu of organic fresh garden vegetables and fresh meat cooked for sizzling perfection.

best food

Sweet & Sour Pork


The hot and sweet flavor brings the best flavors of the chunks.

Roast Goose


Enjoy the naturally flavored and sauced roasted goose platter.

Shrimp & Chicken Balls


Stuffed chicken meatballs minced and assembled with shrimp. That sounds new!



Pineapple Ice

The natural chilled glass of pineapple with a tangy twist of salt and ginger.


Red Bean

The specialty of herbs and sweetness of pomegranate compliments your sizzlers.


Bubble Tea

Enjoy our special herb tea at the tables or at our take away for a quick refreshment.


Lemon Tea

Enjoy the hot or cold lemon tea iced for perfection and balanced for tang and sweetness.



Hong-Kong-Style Custard

Special custard recipe from hong kong’s local streets for a good diet.


Phoenix Talons (Chickens' Feet)

Enjoy the slow-cooked Pheonix talons recipe with a complimentary soup.


Beef Brisket Noodles

Have a quick snack with the fried noodles served inside beef briskets.


Eggplant with Minced Pork

Get the right protein for the day with special meat only recipes.



What an amazing experience that I had today.

John A. Guitierrez

It is definitely a place where I would like to hang out with my friends often.

Philip N. Brown

Truly delicious food and good service from the staff members.

Douglas M. Yancey


Latest Updates

Do Restaurants Still Cook Properly?

Hand of chef picking up a dim sum that is steaming on the stove

Although cooking shows are still popular and recipes are in demand, food should be as convenient and quick to prepare as possible in everyday life. That’s what not only consumers want, but also chefs.

That’s why the catering industry also frequently turns to prefabricated products – so-called convenience food.

But the advantages of convenience products for the catering industry are obvious:

  1. Less work and preparation time
  2. Better planning – less food is thrown away
  3. Less time-consuming stock-keeping
  4. Consistent taste of the dishes

Different levels of production and methods of preservation

It is true that pre-prepared foods are generally more expensive than home-processed foods. However, using them is obviously worthwhile because it saves time and, above all, skilled personnel. Reheating does not necessarily require a trained chef. Convenience food is already used in 80 to 90 percent of restaurants, experts estimate. The products are divided into five production levels.

Ready-made products can hardly be distinguished from fresh

Some restaurants use only ready-to-cook vegetables, others cook with ready-made sauces such or deep-fry ready-to-cook breaded cutlets. Since potatoes are considered to be big-time-eaters, almost all potato dishes or products are also available in a ready-to-cook version: hash browns, pancakes, croquettes, gratin, casseroles, duchess potatoes. For the guests, this is usually not noticeable, because the products are becoming more and more high-quality. They can hardly be distinguished from homemade products.

This is also the declared goal of the industry: potato wedges or potato pancakes, for example, are now cut rather coarsely and irregularly so that they look as homemade as possible. The catering trade is even allowed to use the term, even if something is industrially produced because it is not protected.

This also applies, for example, to breaded schnitzel from the assembly line, which some companies produce especially so that the breading blisters as if they were freshly prepared by hand.

Fine top menus: Pre-cooked from the bag

When the restaurant buys so-called high-convenience products, however, it is virtually impossible to tell whether the chef has actually prepared everything fresh himself. These are indeed dishes that can be prepared; however, they are not industrially produced, but freshly prepared in a restaurant.

These type of dishes also often comes with small toys for children similar as we all know from McDonald’s Happy Meal. However, the toys in these meals are usually from high quality and almost always made out of wood. It’s not rare to find amazing houten blokken or wooden jigsaw puzzles for children in them!

A dish is filled separately according to its components – for example, vegetables, mashed potatoes, and meat – in portions in plastic bags. In some cases, companies offering such a cooking service work to the recipe specifications of restaurant owners or chefs. But they also offer dishes they have developed themselves.

The dishes, which are intended for upscale and top-class restaurants, then only need to be heated, refined a little, and served.

Where Is The Best Food in Hong Kong?

Asian young woman eating grilled octopus on a street in Hong Kong

Pride. This is something that always struck me anew in Hong Kong when it came to food. Be it the street stalls that are so lovingly set up that even the last fish ball finds its place.

Or simply the glazed ducks that decorate the windows of the numerous small restaurants – eating in Hong Kong is not only a duty but also a freestyle.

Food in Hong Kong – Steaming Dai Pai Dongs

I wander through the streets of Hong Kong while my nose has to get used to every new smell. Strict fish in one corner, the smell of sweet tea in the other. Undefinable smells and very, very definable smells rise from the many small cookshops.

Behind the cooking pot is an old Hong Kong granny who must have been cooking noodle soups on this very corner for years. Small plastic chairs in pink, green, or blue are set up in front of the kitchen and not only the street vendor sits on them, but also businessmen, families, couples, and tourists who have followed the smell. Cookshops in Hong Kong have the beautiful name Dai Pai Dong and an even more beautiful history.

This is because people have been cooking like this in Hong Kong for years. Unfortunately, the government still doesn’t think it’s as great as the numerous tourists and locals. Soon the small kitchens should disappear and be replaced by large restaurants. I’m glad that I at least still have the chance to make a slalom along with the steaming and damn tasty smelling small stalls.

Eating in Hong Kong – Through the alleys of the city center

By the smell of it, I’m floating, like a cartoon character, through the alleys of Hong Kong. They are almost all, the smaller they are, lined with various stalls with colorful towers of goodies, tanks of fish, or other indefinable things.

The latter is actually the most interesting and so, slightly feudally, I start guessing which organ might be sizzling merrily on its hook in the sun. Okay, yes, feudal, but that is part of a foray through a big Asian city like Hong Kong.

Curious, I squint into each fish tank and watch the swimming octopuses, salmon, and other colorful sea creatures.

Right next door, they are available in a dried version: dried fish on a hook. By the way, this is almost a specialty in Hong Kong and is sometimes sold at horrendous prices.

Two steps further, I land in the fruit and vegetable alley and watch stone-old and yet fresh-looking locals, as they, always new, bring their stand in top form.

Pyramids of apples, bouquets of cilantro, mosaics of lettuce heads, and even giant hairy zucchinis are rearranged after each sale.

Eating in Hong Kong – Off to the noodle kitchen

I am hungry. After all the smells and staring at food, I’m animal hungry and end up in a noodle soup paradise called Tsim Chai Kee Noodle. As a vegetarian, I draw the short straw a bit here, but as my grandma would say now, I chose it that way.

Something I also noticed for the first time in Hong Kong is that most restaurants here specialize in one dish. There are the noodle soup restaurants, the tea houses with dim sums, the duck kitchens, and the fishball stores. They are spread out along the vegetable streets, the fruit alleys, and the fish market aka open-air aquarium.


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