Farmington Hills · Since June 2000
Cantonese cooking,
done the old way.
Live seafood from our tanks, Peking duck carved two ways, and a kitchen that cooks in broth, never plain water. Metro Detroit has come to Hong Hua for a quarter century.
- Restaurant of the YearHOUR Detroit, 2002
- Top 100 Asian Restaurants in AmericaZagat 2011 — the only one in Michigan
- Four starsThe Detroit News
- Best ChineseMetro Times
Four partners, one kitchen
A former Bill Knapp's, turned into Metro Detroit's Cantonese dining room.
Danny Yu, Peter Chan, Gary Yau and Shetwai Seto opened Hong Hua in June 2000. They spent two years finding the right building, then rebuilt it from the ground up, down to a front door cut to lucky dimensions on a Hong Kong fortune-teller's advice.
Chef Peter Chan started cooking in Hong Kong at seventeen and trained in the city's private clubs. Nothing leaves his kitchen without a look or a touch from him.
From the chef
What to order
Straight from the Chef’s Recommendations page of our dinner menu.
Peking Duck
Two courses from one bird: crisp honey-glazed skin in crepes, then the breast stir-fried with Chinese vegetables.
$66.95
Live Seafood
Lobster, Dungeness crab, oysters, scallops and the daily live fish — market price, from the tank.
Market price
Rib-eye on a Pineapple Boat
Black pepper sauce, served in a whole pineapple.
$39.95
Phoenix Nest
Shrimp, chicken and daily greens served in an edible golden basket.
$26.50King of the Sea
Lobster, scallops and grouper with the day's greens in a delicate garlic sauce.
$45.95Flamed Walleye Fillet
A whole fresh walleye, lightly breaded and flamed at your table with a hint of rum.
Market price
The breath of the wok
Broth, never plain water.
Chef Chan stir-fries and steams with a flavorful broth instead of water, which is why even a plate of snow pea leaves tastes like more than it looks. Ask for no MSG, lighter or low-fat cooking, or a dish that isn't on the menu — the kitchen is happy to cook it.
“To see Chan’s tightly controlled dance, lifting and swirling the big wok … all in a blur of speed, is to begin an appreciation of his skill.”
— Ric Bohy, HOUR Detroit, Restaurant of the Year review (2002)
Carved at your table
The Peking duck
The whole bird comes to the table on a cart and is carved in front of you: crisp honey-glazed skin rolled in warm crepes with scallions and hoisin, then the rest goes back to the kitchen for a second course.
Tuesday – Friday
Lunch specials, soup and spring roll included
Served 11 am to 2:45 pm. Chicken, fish and vegetable plates are $15.95; beef and shrimp $17.95 — each with hot & sour, wonton or egg drop soup, a vegetable spring roll, and egg fried or steamed rice.
Private rooms & banquets
A party of two, or two hundred.
Private banquet and meeting rooms with large lazy-Susan tables, and a custom menu built with Chef Chan when you call. For large parties, special menu items or catering, ask for Danny Yu or Gary Yau.
“The craziest part about this restaurant is how they are doing Peking Duck as good as any place in Chinatown, New York. The deeply authentic Chinese dishes explode with flavor but the Chinese American classics also exceed expectations.”
“…what has evolved into the best Chinese restaurant in Metro Detroit.”
“Hands down, the best Chinese food you’ll find in the Metro area.”
Plan your visit
Orchard Lake Road, north of Twelve Mile.
Hours
| Tuesday – Saturday | 11 am – 10 pm |
|---|---|
| Sunday | 12 pm – 10 pm |
| Monday | Closed |
Lunch specials Tuesday – Friday until 2:45 pm, except holidays
Find us
27925 Orchard Lake Road
Farmington Hills, MI 48334
West side of Orchard Lake Road, just north of Twelve Mile Road