I couldn't help but draw a comparison in my head between this shop's proximity, as well as its upstairs dining room 'similarity' to the so-called 富豪飯堂, the Michelin 1 Star 福臨門
just across the street from here! I arrived here because once, I noticed someone on the Openrice Forum, perhaps either SCY or Foodiewil had openly suggested that the chicken here is pretty good.
So here I was, trying out their Guaranteed Farm Fresh Chickens!
This is advertised as a fresh chicken and by the looks of the Meat, Fat texture and Skin, this can only be true! Some people might feel that most of the natural chicken taste has been replaced with the Spring Onion Oil taste instead, but to me that's fine since that's the point of eating this dish!
What's UNIQUE with the chicken here is that the Crispy Skin on-top arrived in a slightly crystallised format! Paper thin and translucent like, the original criss-crossing cell-forms still appeared from underneath and reminds me of a well cooked Roast Duck or Goose's skin! The yellowish fat between the skin and the meat was tasty and has slightly melted onto the white meat, and despite the lack of actually green spring onion slivers it definitely carried its strong influence in both the chicken meat itself and the sauce below. This was really good indeed and also very tender. Its very slightly better than the Fresh Chicken at 鳳城, and nearly up there with the fried chicken I had at 利苑 earlier this year but not there yet.8.5/10 朱洪武豆腐
Apparently this is first steamed and then deep-fried. Inside the tofu are Yunnan Ham as well as a little piece of 竹生, the latter seems to be missed by many people because its ultra tiny!
The one I got this night was done really well. The sauce wasn't too gooey and the tofu's exterior was crusty. It could benefit with a bigger piece of Ham and 竹生 though!7.0/10 豆豉鯪魚炒油麥菜
This seems to be a dish that's more popular up North in ShenZhen or GuangZhou than in Hong Kong. Although the 鯪魚 is just canned stuff, it actually goes pretty well with the 油麥菜 as a combination! This vegetables was in season. Apparently this is actually the top of the 萵苣/萵筍, the stem part used in Shanghainese cuisine and the leaf part more popular down South. They certainly look like they're from the same plant from pictures I've seen - but whether there're subtle variations between the 2 plants, I can't tell you! This dish lacked a bit of Wok-chi however and also needed more of the 豆豉. I've had a few better versions in Mainland before, recently and also in the past! 白飯
This actually wasn't a very good rice, so I was kinda disappointed. It didn't smell 'fresh' for one and was also slightly too moist. If this was cooked better, it would have been a very satisfying meal!7.0/10 腐竹糖水
A free dessert soup by the shop. The 腐竹 has already melted, which made the soup base quite viscous and carrying some soy taste! The 白果 were also nicely chewy and not bitter. I would have preferred this to be even thicker and with more soy taste though!
********************ALL IN ALL, VERY GOOD AND AFFORDABLE RESTAURANT. ITS CHICKEN WAS HIGHLY SATISFYING AND SO WAS THE TOFU. THE STIR FRIED VEGETABLES MEANWHILE IS SO-SO ONLY AND SO WAS THE RICE QUALITY.
Around a Mid '3' to High '4'. Chicken is Close to '5' Quality!
招牌脆皮蔥油燒雞. Great but Can Still be Better!
朱洪武豆腐. Not much sauce though.
A bit Unfresh Tasting and Not Cooked Well.
Value for Money 4