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2020-06-22
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had the salad and Murgh Tikka. The spice mix is rather delicate, potentially to fit Hong Konger's palette.Reminded me somewhat of a non sweet Malaysian/Indonesian satay dish with hints of peanuts as part of the seasoning. would have been better if they have a proper charcoal burner, as an electric powered burner tends leave use a metallic odour versus a charcoal fragrance.initially I tot the chicken was underseasoned but when mixed with the yogurt wallnut the taste is pretty good. the mint dip c
Reminded me somewhat of a non sweet Malaysian/Indonesian satay dish with hints of peanuts as part of the seasoning.
would have been better if they have a proper charcoal burner, as an electric powered burner tends leave use a metallic odour versus a charcoal fragrance.
initially I tot the chicken was underseasoned but when mixed with the yogurt wallnut the taste is pretty good. the mint dip could have been better if it had some lime in it.
the problem with HK chickens is the oddly soft texture, so that deducted the enjoyment as with most chicken dishes in HK, not a fault of the cook or the restaurant.
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