Hong's Garden Celebrates 17-Year Anniversary

Fifty dollars bought a bevvy of dishes to try, which came with a $10-off coupon celebrating Hong’s 17th anniversary in Renton, four fortune cookies, and a genuine smile from the owner.

“Thank you for the tip!” said matron Janie Hong. “Most people don’t do that on to-go orders.”

I know, I worked behind the counter for years.

Faye and Janie Hong are royalty from Seattle’s International District. Their family owned the veritable House of Hong, a cavernous space filled with round tables spinning with dim sum dishes. The Hong family sold House of Hong in ‘92, but Faye Hong decided it was too early to retire. Residing in Beacon Hill, he decide to open up Hong’s Garden, near .

Hong’s is one of the last surviving businesses in this Rainier Ave S. court, and lucky for us, it is celebrating its 17th anniversary by reviving their dim sum lunch, through July. My hope is that they make this a regular offering, rather than just an anniversary special.

Hong’s dim sum menu is full of classics like shu mai, har gao, fried squid, and sticky rice bundles, all at a very reasonable price. It may not be the most exotic dim sum, but it’s awfully convenient, solid, and you can find traditional cart service with approximately “50-70 dishes”.

As for their dinner options, I wish I had dined in on this visit, as I probably missed out on some of their best dishes. When I inquired by phone about the Crab in Ginger and Onion Sauce, I was told it is currently unavailable. Honestly, I worried about how Steamed Black Cod in Oil & Ginger ($12.95) would do as a take out item. 

The Cantonese province of China is historically known for lush rice paddies, steamed dishes and dim sum. Cantonese was the first regional Chinese cuisine to take hold in the US, mostly due to immigrants who came to work the railroads in the 1800s. These cooks left a lasting impression on American culture with their mild dishes, such as Chow Mein and Egg Foo Young, the ubiquitous Asian omelet filled with shrimp, chicken, or barbecued pork.

From the hit-or-miss bag of to-go items, I applaud the Crab Meat Fried Rice ($8.50) — not particularly exciting or gourmet, but classic and dependable. Surprisingly, this was my favorite dish. Simple and full of sweet, real crab meat pieces.

Thumbs up to the Szechuan-Style Green Beans ($6.50). Wok-blistered, chopped Chinese long beans tossed with chili sauce and oil retain good crunch, making for a tasty dose of vegetables. I bet even your kids might eat them. 

The Chef’s Special Chow Mein ($7.95 or $8.95 Hong Kong Style) came as a wok-fried nest of skinny egg noodles laced with shrimp, squid, barbecued pork, bok choy, slices of mushroom. Sounds and looks good, but it missed the umami factor in my book. As I found out, “Hong Kong style” means the noodles are pan-fried in oil until crispy, turning them into a serving platter that can soak up the sauce.

Now for the true disappointments. Tangerine Peel Beef Steak ($9.50) was lovely to look at but not so delicious to behold. Hot Pepper Chicken ($8.50) turned out to be not-so spicy, fried chicken knobs. I had hoped this dish included something other than chunks of poultry, but even so, I spent most of my time concentrating on avoiding bones. 

Even with these disappointments, I’m game to go back and try the Steamed Spareribs with Garlic Sauce ($7.95) which requires 20 minutes to prepare, as well as the Sidepork (pork belly) with Taro Hot Pot ($8.50), and one of the Steamed Black Cod Dishes. I’d love to hear what your favorites are!

Hong’s Garden

Hours 11 a.m. - 9 a.m.,  Daily

Tel:(425) 228-6332

64 Rainier Ave. S. Renton, WA 98055