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2009-12-24
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I originally intended to eat at an OKONOMIYAKI SHOP on this street as I was dining alone by myself, seeing that I've never tried there before even during previous stays in HK - but seeing the chef puffing away on his ciggy at the front door and then not even acknowledging the 'potential' customer as I looked at thim then through the front door into the shop, I was really put me as I can't imagine him cooking my pancake with saliva and smoke on his hand. Not very hygienic nor presentable, not to
I wasn't going to dine at Manor by myself either, despite liking that place! 香港大牌檔 then became a no brainer, as I've heard that its opened by someone rich & important and not investing in a shop just to make money, but in fact trying to promote the HK Cha Chaan Teng Culture! Its an idea I respect if it holds any truth - but, what of the food quality served here?
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BAKED PORK CHOP RICE -
Although this dish is a bit fusionized, and the flavours probably suit Gwailo's more than Chinese people, in reality I find it quite representational of HK and CANTON's food? I've actually had some pretty good versions in Guangzhou and Faoshan in China believe it or not, although they advertise it up in Mainland as a HK Cha Chaan Teng style as well! Interesting....!
To be honest, I wasn't overly impressed with my one and only experience of the same dish @ 金城 in 筲箕灣, nor its other signature Moroccan Chicken Rice dish. Some versions I tried up North were actually better. Seeing that this dish is singled out with a 'symbol' as being one of its Signature Dishes, I couldn't help order one to try. The porkchop was tender and surprisingly carried pork taste, almost like unfrozen pork. Coated with a lightish batter then baked, it came out to be a dish I will want to eat again! Not only that, but the Fried Rice base here was good and dry, rather than wet, with a bit of Wok-chi too! The only negative I could think of this dish, was that there wasn't enough Shredded Eggs in the rice! 2ndly, the sauce seemed slightly commercialised but in reality it was well balanced in tomato vs sugary flavours! SCORE: 4.5/5
FRENCH TOAST -
Another fusionized dish with a HongKong twist. Like the above Baked Porkchop Rice, I must admit I haven't really tried a really good version of HK French Toast so-far. 蘭芳園's Kaya French Toast is pretty eggy albeit soggy and quite flattened. The version I got here comprised of 3 layers. It was actually shallow-fried pretty well, with a bit of egginess and egg strands on the edges. I think the bread itself could benefit with more peanut butter as the portioning was a bit on the low side. This French Toast was thick and quite enjoyable - I didn't think it was top quality, but compared to some dodgy ones I've tried before, this was one of the better ones. SCORE: 4.0/5
HK MILK TEA -
I wasn't too keen to order milk tea as its filling, but I wanted to test it nonetheless. This was slightly but not very aromatic, but the tea flavour was definitely present and the evaporated milk made it quite smooth. Around 65% tea vs 35% milk influence. I think this was actually quite good relatively speaking, certainly better than the Home-version I've tried making twice so far! Having said that, I remember having better ones here and there. But the one here showed some heart, as it was done pretty well - only a slight alteraction of its formula, might see a really high-quality Tea Product 1 day! Good luck experimenting! SCORE: 3.8/5
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What did I learn after eating at this place? Well, apparently this was written as 大牌檔 but not 大排擋 deliberately, as most other shops are described as. Something to do with the Big Menu's which original Cha Chaan Teng's gave to the customers. Certainly, learn new things everyday!
HIGH '4' to MID '5'!
张贴
