It was slightly warm which was better than cold.
The pastry was the short crust type and you could smell the usual Chinese butter.
The crust was just right, not too hard and not too crumbly, it had the usual buttery and sweet taste of Chinese pies.
Anyway the filling was the best, it was simple, it was diced chicken thigh, onions and rich brown gravy.
The chicken was fresh and tender.
The parmesan could not be visually seen, but it worked well and made the whole pie taste nice.
The parmesan was really subtle and did not over power anything.
I really liked this chicken pie because it tasted the same as the gravy chicken pies in UK except for the sweet crust.
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