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2015-06-21
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I'm a southerner (US) and I love fried chicken. There is a special kinship between the Philippines and the US in that regard. That and basketball. Anyway, I have a long list of fried chicken places to try in Hong Kong, and I haven't had that much beyond the Korean variety. I wasn't aware of this place until I read about it on the F*** Yeah Noms blog, but there the chicken was glowingly endorsed, so I gave it a go.First off, I'll remark on the fries. They're shoestring, like Mickey D's, and I'm c
Anyway, I have a long list of fried chicken places to try in Hong Kong, and I haven't had that much beyond the Korean variety. I wasn't aware of this place until I read about it on the F*** Yeah Noms blog, but there the chicken was glowingly endorsed, so I gave it a go.
First off, I'll remark on the fries. They're shoestring, like Mickey D's, and I'm cool with that. But Jollibee has not mastered the shoestring fry. These were undersalted, which is remediable. But they were also a little gummy and off. Poor: D.That said, how's the chicken? You get dark meat chicken, that's all they've got: a leg and a thigh. The chicken is very juicy and not soggy; the skin was crisp and thin, though I did get a big ball of fried up flour on the chicken too.
There are definitely flavors in there that are not the Colonel's seven herbs and spices. You get mixed claims on the internet: MSG, chicken powder, and 5 spice powder are often suggested as ingredients. I wouldn't be surprised if it was all of them. I thought there was soy sauce. So if you're looking for a replacement for good US stuff, this is close, but it is different as well.
In general, I thought it was great. You can't go wrong with crispy skin and juicy chicken. I personally prefer a slightly thicker breading and white meat (when you can make white meat chicken juicy, you're a chicken master). Still, great: B+
题外话/补充资料：
At least when I visited, the line was shorter in the basement (you can order upstairs or downstairs).
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
