九龍城是個活力不絕的地方，由宋代開始時作為廣東重要的產鹽場，到二戰開始時作為香港交通運輸樞紐的啟德機場，又有世界知名的「三不管」九龍城寨，是香港歷史上重要的不可或缺的一部分。後來九龍城寨拆了，啟德機場搬了，原來的繁榮不再。但火鳳凰浴火能夠重生，九龍城也成為了美食的集中地，有很多甜品、西餐廳等進注，成為很多人覓食的好地方。這次去了西餐廳Chicken n Egg，這家餐廳裝修簡單，紅磚柱、水泥地、木枱椅，有點農場感覺。Chicken n Egg以出色的雞和蛋作標榜，當然要一試！先上的是自家製的麵包，質感結實，帶不錯的麵包香。點了一個蛋堡壘(Egg Fortress)。這個名字可愛的蛋堡壘原來是用煙肉圍成圓形狀，當中焗以3隻雞蛋成為蛋糕狀，賣照滿分！蛋堡壘也配上2片麵包，吃時可用麵包沾上焗得剛好流心的蛋漿！蛋堡壘佐以薯角，是豐富的一味。餐廳每日提供鮮烤的澳洲進口春雞，所以香汁烤雞當然是主角！原味的香汁烤雞便是用上黑椒、迷迭香(Rosemary)等簡單調味料烤成。雞皮被烤得乾脆，把脂肪都烤掉，吃下時不會有肥膩感。調味料帶出了雞肉的味道，雞肉軟滑，一個人幾乎可以吞下半隻雞呢！附上黑椒汁，但雞肉
平時lunch hour一係食得好rush，一係直頭唔食，好耐冇試過慢慢食午餐喇！今日放假，約埋媽咪一齊黎呢間chicken n egg食野。一睇佢個裝潢已經好鍾意，成間餐廳都好多木製既野，感覺好舒服好悠閒。人地個名叫「chicken n egg」，但我今次就冇試到雞，因為聽朋友講要等好耐，所以淨係試左蛋同三文魚。呢個蛋係用煙肉包住既，成個配搭令件事好新鮮。食落唔算太咸啦，都OK的！雖然係兩啖就食完，但價錢唔算貴，值得一試。然後係三文魚，出乎意料之外咁新鮮！望上去色澤都好靚，完全冇諗過佢主打chicken n egg，但D三文魚都有番咁上下質素。最後就係egg benedict，我覺得呢間餐廳將蛋發揮同埋配搭得好好（淨係食蛋都食到好飽lol），有煙肉同份量好足既薯條，而上面的蛋黃汁就偏甜，還可以接受。不過感覺賣相就一般喇，因為通常其他地方的egg Benedict望落去都會砌到好靚的，而呢度就.... 希望下次有時間可以再黎試下佢的chicken啦！
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平時lunch hour一係食得好rush，一係直頭唔食，好耐冇試過慢慢食午餐喇！ 今日放假，約埋媽咪一齊黎呢間chicken n egg食野。 一睇佢個裝潢已經好鍾意，成間餐廳都好多木製既野，感覺好舒服好悠閒。
人地個名叫「chicken n egg」，但我今次就冇試到雞，因為聽朋友講要等好耐，所以淨係試左蛋同三文魚。
One of my recent fav fav place for lunchLocated at the other end of the Kln City labyrinth, so quite easy to rmb and actually get there without much fuss Again, i must disclaim that i have a certain bias, a favouritism towards independently owned (non chain shop, well, as far as I know...not like i would do DD on it) street level restaurants, preferably involving minimal walking time and effort (stingy lunch hours), little hidden gem like places that has high TLC, “O” factor or “WOW” factor. I h
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One of my recent fav fav place for lunch
Located at the other end of the Kln City labyrinth, so quite easy to rmb and actually get there without much fuss Again, i must disclaim that i have a certain bias, a favouritism towards independently owned (non chain shop, well, as far as I know...not like i would do DD on it) street level restaurants, preferably involving minimal walking time and effort (stingy lunch hours), little hidden gem like places that has high TLC, “O” factor or “WOW” factor.
I have tried this place a few times and I must admit their food is consistently pleasant. But in my opinion, if the place is called “chicken & egg”, do give the chicken or egg dishes your first priority.
The place is friendly, tho the waitress/hostess/(owner maybe? Not sure) may look a bit serious, but I get the feeling that she is the type that is serious and very particular about the food being served, which I really appreciate, you know not like the type that welcomes you with the BIG empty smile but knows nth about your food when enquired.
Ok, enough profiling, back to food. Menu is creative with lots of diagram (like children’s book), the part explaining the combo set may require a moment to comprehended, but once you get it it really is quite cute.
Back to food. If you are borderline perfectionist, you are likely to find the egg dishes living up to your princess-disease standard. Personally I think making a good poached egg is hard, maybe harder than making a steak as specified. Mostly, I come across poached egg that is either: (1) slightly cold in temperature (2) just a pile of gluey slime, as if right out of the egg shell and on to your plate, (3) at the other end of the scale, poached egg that is not runny and the white is bouncy rubbery like (4) poached egg that has no structure, as in not aesthetically pleasing, egg white that is all scattered and ruined as if scrambled, and the yolk barely contained with a film thin wall of egg white (sometimes even broken…) (5) poached egg which you could taste water on it (you know, there is a process called draining) (6) poached egg buried by Hollandaise sauce.
I ordered egg benedict without ham since it doesn’t have egg Florentine on the menu (would love to see this happen *hint *hint, or maybe Portobello benedict? ). The poached egg more or less avoided the common flaws as abovementioned. Most particularly, the egg has aesthetic structure that upholds the topping (see my fd’s Egg Royale, where the salmon sits and curve along the poached egg, in fact it was so 3D we thought it looked like dessert lol)
I was told that all breads are made by the restaurant. In fact, when enquired why the choice of bread instead of english muffin as the base for my meatless benedict, the answer was bluntly "because english mufffins are hard to make". When asked what is in the "Big Breakfast", the answer was "...but you don't get baked beans because they are can food". So, there you go.
P.S the organic egg did have a fuller spectrum of taste, a more solid taste of egg, anyhow, i hope this is not a mere illusion from strong marketing of organic food.
題外話/補充資料：
Beware of the common foe of police ticketing if you park outside (which did so happen, but hostess was kind enough to give us the heads up)
Oh, and if you are want a preview of the dishes, hostress has a mini ipad with pics
PS: bring cash
Read a lot about this place at magazines and hence, as a chicken maniac, just always wanted to try. There are wooden chairs n tables in the restaurant and it feels kinda comfy w the big window u that one could just look out and chill.Back to food, it's AMAZING! The menu is really simple and the restaurant's name is quite self explanatory. The menu is just surrounding the two kinds of food!We have got a half roast chicken ( original style) and an egg royale. The roast chicken is kinda crunchy a
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Read a lot about this place at magazines and hence, as a chicken maniac, just always wanted to try.
There are wooden chairs n tables in the restaurant and it feels kinda comfy w the big window u that one could just look out and chill.
Back to food, it's AMAZING!
The menu is really simple and the restaurant's name is quite self explanatory. The menu is just surrounding the two kinds of food!
We have got a half roast chicken ( original style) and an egg royale. The roast chicken is kinda crunchy and juicy It's also not the type of skinny roast chicken u get in some restaurants. The egg royale is also v good as it's not on hard stone muffin but soft homemade bread ( I presume as they also make the free bread that goes before the appetizer ) it's one of the very rare times when I actually like eating food of egg Benedict specie! The wedges are also really good as a side dish
今時今日，去九龍城開飯選擇已經不再局限於泰國菜和潮州菜，隨著近年區內越開越多西式小餐館，我發覺自己與朋友近來去九龍城都吃多了泰國菜和潮州菜以外的菜式。就像這日與朋友去了打鼓嶺道道上一間名叫Chicken n Egg的新開小餐館。從門面到店內裝修都用上淺木色爲主，給人的感覺簡約自然，散發著一份休閒輕鬆feek。加上這日有點陽光透過門前大玻璃投進來，用餐氣氛真的挺不錯。顧名思義，這裡的menu以來自澳洲的雞肉做的烤雞和荷蘭雞蛋為主。全部食物和飲品都寫在這張只有A5大小的menu上。雖然看似不多，但配搭甚多，看得第一次來的我們有點眼花撩亂，不知選什麼好。另外，原來逢星期一至五的12點至3點，店方有提供S(Soup).M(Main).S(Soup)的午市套餐。沙律類有3款，主菜有3款不同口味的燒雞，而湯有2款可選擇，＄88份，另加一。一於就點這個SMS餐啦。我的選擇是‘be potato’薯仔沙律，‘honey mustard roasted chicken'蜜糖芥末燒雞和’gazpacho‘番茄凍湯。先說薯仔沙律，配有半隻烚雞蛋。雞蛋嫩，但蛋香一般；薯仔爽甜配上帶點微酸的沙律醬，醒胃。蜜糖芥
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今時今日，去九龍城開飯選擇已經不再局限於泰國菜和潮州菜，隨著近年區內越開越多西式小餐館，我發覺自己與朋友近來去九龍城都吃多了泰國菜和潮州菜以外的菜式。就像這日與朋友去了打鼓嶺道道上一間名叫Chicken n Egg的新開小餐館。從門面到店內裝修都用上淺木色爲主，給人的感覺簡約自然，散發著一份休閒輕鬆feek。加上這日有點陽光透過門前大玻璃投進來，用餐氣氛真的挺不錯。
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