In Hong Kong’s Chinese restaurants, it’s all about chicken. Salt-baked chicken, crispy chicken, white chicken, soya chicken, drunken chicken, chicken, chicken, chicken!
Tonight we eat at one of the more popular chicken restaurants in Causeway Bay. How popular I should know. Whenever I come here to pick up a few chickens before I fly home to Manila, I battle with half of Hong Kong’s population queuing for the lift, ordering from the cashier, paying the bill and finally getting the chickens. Sometimes I have to battle to make my way to the lift and out of the building, too.
Salt Baked Chicken 鹽焗雞 – tonight this is served less salty than usual and I am not complaining. I am, yes, chicken when it comes to saltiness. Hehe. Shirley and Ylaine, however, make use of all kinds of sauces on the table
Braised Pork Belly with Preserved Vegetables 梅菜扣肉 – the pork is just a little bit dry and hard in some parts, but still okay. I love the sauce and preserved vegetables on my rice.
Sparerib Soup – just so-so
Deep Fried Intestines 炸大腸 – crispy and chewy
Spinach with Salted Egg and Century Egg 金銀蛋莧菜 – again, the hot mamas complain this lacks flavor, but to me who boil her veggies in water and nothing else, I like it like that
Purple Rice and Red Bean Soup 紫米紅豆湯 – I can have another bowl of this. Delicious.
Shirley, Me, Ylaine
Chuen Cheung Kui 泉章居: 7-8/F, Phrase 1, Causeway Bay Plaza I, 489 Hennessy Road, Causeway Bay, Hong Kong. 銅鑼灣軒尼詩道489號銅鑼灣廣場一期7-8樓. Tel: +852-2577-3833
