This restaurant is in the inter-section of Queen's Rd. E and Li Chit Street (大佛口). Tried their chicken almost 7 years ago and it was claimed the best chicken (but I didn't agree so even back then). Out of curiosity, I had a 2nd visit. It turned out I shall wait for another 5-10 years for a third visit.
1. Their renowned secret recipe Hainanese chicken. The chicken was apparently marinated with some seasoning and the meat a bit mashy in texture.
2. Sweet and sour garoupa. At average but interesting that I could only find red and green bell peppers. Where is the pineapple. Most of all, the sauce is a bit too sweet.
3. The menu claimed it's a kai lan stir fried with crushed ginger (拍薑) (check photo 5). It turned out it's not. It's just diced ginger. This is so much different. Crushed ginger can deliver a better aroma, but interesting it's not for stir frying. The best for stir frying kai lan is either with ginger juice or thin sliced ginger, or finely chopped ginger 薑米. The other important thing is wine to go with kai lan, but not found much in this one.
4. Almond tea with egg white. The surprise was on this one. Found out quite some black things in the egg white. So the waitress and the person-in-charge showed up "Oh, nothing wrong. It's because of the egg which is not good, having some black stuff.". I replied "if it's not good, why you still used it.". This is something not forgiven for their relaying the liability when some faults are found. Furthermore, they used white sugar in it. That made the whole sweet a bit "acid" after it is kept being heated.
5. the order.
6. the shop inside.
4 comments:
mashy texture chicken, i think u shall never give this eatery a third chance!
This restaurant is more like those in LA than in HK.
Good to know there are "LA" kind of food in HK too. Congratulations.
Interesting this restaurant has branches in Emperor Group center as I passed by that today.
That means not everyone has good taste bud. I have one like this in my house.
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