Photo provided to China Daily

The highlight for me was the deep-fried pork chop. It was perfectly seasoned with black pepper, to give it bite, and fried to retain its juiciness, although it was chewy rather than crispy.

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I enjoyed the textural difference, as most battered chops often cover up meat that could be sub-standard. Not here.

We finished with peanut-speckled and chili-oil-infused dan dan noodles, then added vegetable wonton in chili oil for an extra dose of veg. Yummy on both accounts. The deliciously nutty broth of the noodles balanced the hearty meat-based dishes, while the crunchy greens in the wontons rounded out the texture.

I concluded that despite a few tweaks to suit Hong Kong, Din Tai Fung here is faithful to its soul and spirit. It makes for a satisfyingly economical meal that justifies the wait.

Contact the writer at features@chinadaily.com.cn

IF YOU GO

Din Tai Fung, the Causeway Bay branch

G/F, 68 Yee Woo Street, Causeway Bay, Hong Kong. 852-3160-8998.

Average cost per person: HK$150 ($19).

Recommended: Steamed Pork Dumplings, Taiwan Dan Dan Noodles, Sichuan Four-Season Beans.