Chips go into fryer, fish fillet gets battered and into the fish fryer. Whole process takes 10 minutes and chips and fish go into a paper boat. I smother the whole thin in a thick layer of salt and malt vinegar (or non-malt condiment), just like I would do in England. But hold on. This is 30 degrees 95% humidity in Saikung. Good job they sell cold ones.
The fish. No choice, just generic fish. No flaky cod, no plaice, no haddock. The generic fish was a bit chewy and fell out of the batter. Maybe first coat the fish in flour and then batter it before frying, that would make the batter adhere to the fish. Maybe next time. Good effort.
The chips. Frozen factory type. Generic chips. Obviously this is the the most efficient and cost effective way. Peeling real potatoes, chipping and frying them from scratch would take much too much time and would cost much much more.
Really appreciate the effort the vendors have put in and keeping the price point low, it does appeal to the mass market. I showed up to order lunch and there were English schoolboys and local aunties alike waiting for their fish.
I like the place. I would also like to make some suggestions. Do some pickled eggs and onions, get some Tettley's too.
Table Wait Time: 10 minute(s)
Date of Visit: May 28, 2013
Spending per head: Approximately HK$36(Lunch)
Value for Money5
Keep it up!