Review of Nihao Kitchen restaurant

Updated October 12, 2026,first published November 18, 2024

You have reached your maximum number of saved items.

Remove items from your saved list to add more.

You've used all of your gift articles. 3 more will become available on the 1st of every month.

You don’t want to spend a fortune, but you want something a cut above. You don’t necessarily want it to be fancy, but you want to be looked after by people who know their stuff. You want them to nail the classics, but you’re also looking for options that aren’t ubiquitous. You want Nihao Kitchen.

In many respects it’s a typical suburban Cantonese restaurant. The decor and drinks are, well, fine. But crack that menu open and you know you’re onto something. Baby abalone? The size, XO sauce and tenderness are all exemplary. Whole parrotfish steamed with ginger and spring onion? Textbook cuisson. Chicken steamed in a lotus leaf? A party of textures with black fungus, fish mawand shiitake vying for MVP.

Greens are deftly handled, there’s a whole page of regional fried rice dishes, and Sichuan staples lurk among all the Cantonese. That’s barely the tip of the tip of the iceberg. A true gem.

Good to know: Bring four, six or, better yet, eight to the table for best effect.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

Restaurant reviews, news and the hottest openings served to your inbox.

Bright, brash and boldly spiced.

Benchmark balanced broth with a dark sambal funk; a local gold standard.

A chic space that doesn’t forget the fundamentals.