Appauling Mandarin Chicken Rice in Tin Hau

Previously I used to dine at the TST branch because the chicken there was good so when this branch opened I did not hesitate to go and try it when I saw the recent reviews.

The interior is basically the same and left how it was from the RED FRUIT TREE, one of the female staff that used to work at the RED FRUIT TREE was retained and now works under the Mandarin Chicken.

 

Anyway, the service was not that friendly and she grouped the people to sit in one area.

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Rice in chicken oil:
I tried the rice first before trying the chicken or vegetables and I couldnt believe how salty it was!
How could the rice be saltier than the main dishes?
But considering the stingy portion of chicken, it was thoughtful of them to make the rice overly salty because when the chicken and vegetables were finished there was still a decent half bowl of rice left so the rice could not be tasteless~~
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Chicken:

 

The portion of chicken was plain stingy, after removing the skin which was extremely fatty and thick there was not much left!!

 

The amount of chicken after removing the skin!

 

 

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Chicken at the TST branch1

 

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Vegetables:
This was blanched kale and there was nothing special about it.
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Soup:
The soup was chicken soup and tasted like soup made from boiling overnight chicken bones and meat.
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Ginger puree sauce:

Ginger water with solid chicken oil floating

 

The chicken is supposed to taste nicer when it is dipped with ginger puree, but in the ginger pot there was no ginger puree left, it was just ginger water remaining with bits of chicken oil that had solidified and floating on top!~!
I also stirred the pot of ginger sauce and it was mainly ginger water and there was so little puree in it!
See video.

The picture below shows the ginger sauce at the TST branch which is much more decent.

 

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