This restaurant is another love and hate. Love is on their food definitely. Hate is on their packed and noisy eating environment. Most of all, you need to have at least over 4 friends for a meal of 3 dishes or even 2. Their portion is double in general, but was normal in the standard of the 60's/70's. *remarks, better come here at around 5pm before the long line is there.
*I picked up my 50mm F1.4 lens to take the below photos. Not bad though it's not wide enough. The below are without any post processing. 1st one on F2.2, 2-4 at F1.4 and the rest at F2.8, shutter varies at 1/50 or 1/60 at ISO 250 to 500.
1. This menu is only for the lunch time at a cheaper price.
2. Dried veggie, pear, pig's knuckle HK$58 霸王花雪梨豬踭. Small portion can still be served for 10 bowls. This soup is very nice and I don't prefer using "local" taste but Kuen Fat can mean that to me as it brings back what I had in my childhood. No need to be delicate. Kind of raw flavour and original too. Or I can even define it as Dai Pai Dong (street stall) style.
3. Deep fried shrimp/crab ball 百花釀蟹拑 HK$88. This is the best in town I can claim so. Juicy, bouncy inside with strong original shrimp mixed with crab meat flavour. Original seafood sweet and not salty at all. Very nice deep frying without much oil left. Crispy and you would hear your jaws "cracking" sound when you had a bite on it. Highly recommended.
4. Dried scallop on baby spinach HK$98. You may find it a bit expensive but it's double portion. So it is about HK$50 in normal portion. As you can see, no water left in the plate and the dried scallop is so nice! I was surprised their food is not heavily seasoned. So original in flavour.
5. Sweet and sour spare rib HK$72. Very nice sauce coating with some haw 山楂 in it. BTW, gotta be original. Supposed this dish is in spare ribs, not pork. Spare ribs has the "bone" aroma when it's after deep frying. The original recipe should have a very light touch of soy sauce to marinate the spare ribs so as to have the "soy salty sweet flavour 淡咸鮮香". Madam Lee Tsang Pang Chin already proved it in her recipe of all these. The portion of sugar and vinegar needs to be equal. Kuen Fat made it right! I often find most other restaurants having just "sweet" only. So the classic recipe should have more sour and the pork a bit "soy salty sweet flavour" to make a nice taste blast in your mouth.
6/7. Deep fried taro paste on duck meat 荔竽香酥鴨 HK$98. So lovely but so heavy too. One piece is good enough. Better share it with more friends. This is a very difficult dish. The taro paste can't be too hard or too soft. This one is perfect.
8. Golden prawn 黃金蝦球 HK$88. Another top signature dish from this restaurant and also my most favourite dish that I would only try it in Kuen Fat. No other shops can do this right. Very fresh prawn. The salty duck egg yolk was very aromatic on the prawn with some sweet broccoli to offset the heavy taste. A must try dish in Kuen Fat!
9. From the simple word on their entrance, you would see how down-to-earth of the restaurant style. No need to say "famous chef" or "no. 1 in the World"...etc. Simple word as "Tasty dishes. Fried rice/noodle. Specific chefs to cook".
6 comments:
The big portion here is in line with those in LA.
Food looks good and inexpensive.
Finally something good and cheap with big portion in HK.
Good news.
Should be like this in the old time. There are still something good and cheap but sometimes it's too crowded and noisy for someone.
I especially #2,3,5,7. It's dreamy with the shallow depth of field bohek. #2 is my favourite.
I like no. 2 too. I just took it in a sharp second before the waiter was going to serve the soup. Taking photos in this restaurant is quite hard. People sitting hip to hip, back to back and elbow to elbow. What's more on a fixed focal length, it's even harder. Couldn't do much on the "manual" zooming.
I am a bit more aggressive when I was taking food photos at the table. I would yell at everyone, "Nobody touches anything!"
Wow.. that's what people call "authentic" cuisine.
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