Rubato HK Café

Overview

Rubato HK Café in Quincy, MA, reimagines the classic Hong Kong cha chaan teng for a modern American audience, offering a vibrant menu that bridges tradition and innovation. Located in the former Contempo Bakery space, Rubato is a family-run eatery led by chef Laurence Louie and his wife, Rary Ratsifa, who continue the legacy of Louie’s mother, Joyce Chan, while infusing the menu with their own creative spirit. The café is a popular spot for both dine-in and takeout, known for its welcoming atmosphere and high-quality Hong Kong comfort food with a contemporary twist.

Ownership and Culinary Team

• Owners: Chef Laurence Louie and his wife, Rary Ratsifa.
• Background: Laurence Louie brings fine-dining experience, having cooked at chef Ana Sortun’s Oleana and trained under chef Selin Kiazim in London. He took over the space from his mother, Joyce Chan, who operated Contempo Bakery for 22 years, turning it into Rubato to honor his Cantonese and Hong Kong American heritage while pushing culinary boundaries.
• Kitchen Team: Alex Wilson, a chef with 23 years of experience, works alongside Louie, having trained specifically in Hong Kong-style food to ensure authenticity and quality.

Popular Dishes

Rubato’s menu is a celebration of Hong Kong comfort food, featuring both revered classics and inventive new favorites:

• Fried Chicken Bolo Bao: A signature sandwich featuring crispy chicken thigh, sesame slaw, and a flavorful sauce, all nestled in a sweet, buttery bolo bao bun. Widely regarded as one of the best chicken sandwiches in Boston, this dish is a must-try for first-time visitors.
• Steamed Baos: Fluffy buns with a variety of fillings, including Cha Siu Bao (BBQ pork), Beef Brisket Bao, Lava Egg Yolk Bao, and Sichuan Veg Bao. These buns are praised for their texture and depth of flavor.
• HK French Toast: House-made bread stuffed with fillings like peanut butter, Ovaltine custard, or salted egg yolk custard, then fried and topped with condensed milk and cookie crumbs. The Lava Egg Yolk version, in particular, stands out for its rich and sweet-savory balance.
• Congee: Slow-cooked savory rice porridge options such as Pork & Century Egg Congee and the Rubato Sampan Congee (with cha siu, dried scallops, fish floss, roasted peanuts, and egg) offer comforting, hearty flavors.
• Ji Cheung Fun: Steamed rice rolls with toppings like beef brisket, curry fishballs, and mixed sauces, reflecting the café’s dedication to Cantonese street food staples.
• Snacks & Sides: Youtiao (Chinese fried dough), curry fishballs, cucumber salad, and more are available for those seeking lighter bites.
• Beverages: House-made soy milk, Hong Kong milk tea, and yuenyeung (a blend of coffee and tea) are essential accompaniments, made fresh daily.

Accolades and Community

Rubato HK Café is celebrated for its blend of authenticity and creativity, earning a devoted following among locals and visitors alike. Guests frequently highlight the exceptional quality of the food, the comforting yet adventurous menu, and the friendly, efficient service. The café’s fried chicken bolo bao and various French toasts have garnered particular acclaim, while the overall experience is noted for evoking both nostalgia and excitement for Hong Kong café fare in a fresh, approachable context.

Rubato’s commitment to community and inclusivity is evident in its values-driven approach, prioritizing a healthy work environment and fostering connections with Quincy’s diverse population.

Design and Atmosphere

The café draws inspiration from Hong Kong’s postwar cha chaan tengs, featuring a compact, flexible space with seating for nine, bold colors, and a design that pays homage to both its bakery roots and contemporary Hong Kong style. Whether you’re grabbing food to go or settling in at the counter, Rubato offers a casual-yet-cosmopolitan dining experience.

For more details and the full menu, visit Rubato HK Café’s official site or their Uber Eats page.