The restaurant is located in a commercial district in the center of Queenstown. The English name of the restaurant is literally translated as "Reminiscences of Hong Kong". The restaurant's signboard is called "Tongle Restaurant". There are countless restaurants in Queenstown, but Chinese restaurants are one of the few, and Tongle Restaurant is a well-reputed one. Entering the small door, walking up the second floor, my eyes brightened: The spacious and bright hall is set up with Chinese-style dining tables, and the Chinese-speaking waiter presents the Chinese menu, which is kind of intimate. The restaurant’s specialty is seafood. I ordered the "Lobster Two Eats". The ingredients are fresh, the cooking is exquisite, the taste is authentic, and the stomach is full. It may be because of the ingredients. Some vegetables are crispy and not glutinous, but the overall flaws are not concealed.
The most outstanding thing is seafood. After all, it is the Hong Kong Seafood Restaurant. The abalone in it is very large. I have never seen such a large one in China. The lobster is good for both eating and the sashimi is relatively fresh.
A pure Chinese meal, fried crab, open shell shrimp, sauced duck, salmon, cooked a pot of white rice, opened a bottle of red wine, comfortable. I didn't want to know that the Chinese food here is still very authentic and the environment and service are also good
Visually, in the center of Queenstown, there are only two Chinese restaurants, Tongle and Huaweida, both of which specialize in Cantonese cuisine. Among them, Tongle is larger in scale, and the signs on the first floor are very low-key. Only when you reach the second floor, you find that there is a lobby and several private rooms. The restaurant environment is not bad, but the light is low. We ate a few group meals here. Of course, the portion size is not too much, but it can be seen that it is of some standard. What kind of fish is steamed well, and the vegetables may be restricted by local conditions. One night a customer asked us to go to the private room to eat. It was really rich (not embarrassed to take pictures). Cantonese, Sichuan, seafood, and sashimi were all delicious. It proved that there was a chef, but the meal was expensive. , Nearly 200 New Zealand dollars per capita!
The taste of this Chinese restaurant is okay, but the price is quite expensive. 8 of us ordered a lobster, a black abalone, half a dozen oysters, a fish, a few pots of small dishes, and two bottles of white wine, which cost a total of NZ$850 .
Stir-fried black abalone with ginger and spring onion is quite tender; the lobster is half-fried with ginger and spring onion and the head and tail are cooked in porridge.
It's not bad to have such Chinese food in New Zealand, but the price is a bit expensive.