House of Bowls

Hong Kong–style lemon iced tea is a popular way to beat the city's notorious heat and humidity. Johnny Luu for Gastro Obscura

Beef and tomato is classic Cantonese comfort food. Johnny Luu for Gastro Obscura

This spot has been the standard bearer for unfussy Cantonese cuisine in Houston since 2003. Johnny Luu for Gastro Obscura

Chicken wings with black pepper and scallions come with golden skin and tender meat. Johnny Luu for Gastro Obscura

The restaurant was born out of a divorce. Johnny Luu for Gastro Obscura

Hong Kong–style tea can be ordered hot or iced. Johnny Luu for Gastro Obscura

Dry-style chow fun is features bouncy rice noodles and jumbo shrimp. Johnny Luu for Gastro Obscura

The restaurant is tucked away in the heart of Houston's Asiatown enclave. Johnny Luu for Gastro Obscura

The chicken fried rice here is sprinkled with fluffy beaten egg. Johnny Luu for Gastro Obscura

Hong Kong–style French toast is stuffed with peanut butter and drizzled with condensed milk. Johnny Luu for Gastro Obscura

Open since 2003, House of Bowls is Houston’s standard bearer for Cantonese cuisine, serving Hong Kong–style comfort food dishes in the heart of the city’s Asiatown enclave. The House of Bowls story started 10 years earlier, when current owner Flora Fung’s parents opened another restaurant in nearby Diho Square back in 1993. After splitting with her father, Fung’s mother opened House of Bowls, utilizing most of the recipes from the original restaurant. All of the dishes were served in bowls at the time, hence the name.

Today, the menu at House of Bowls remains an homage to classic and modern Cantonese staples, including the crowd-favorite chow fun, featuring tender slices of beef stir-fried with flat rice noodles in a savory sauce. Also popular are the congee, a simple but comforting rice porridge, and the famed crispy chicken wings—made to order every time. For dessert, try the restaurant’s unique take on Hong Kong–style French toast, which comes stuffed with peanut butter and drizzled with condensed milk.

According to Fung, little has changed at the restaurant since the early days—though she admits they use plates now in addition to bowls. The biggest change? The restaurant doesn’t just get Asian customers anymore. It now caters to all types of Houstonians looking for a taste of homestyle Cantonese cooking.