The beancurd was already a sign saying it will taste good, because Beancurd is tasteless on his own, hence the sauce to the chicken feet must be rich, or else no point to have it in the dish.
I ordered a takeout, because it’s a bit too hectic to eat there, so many people, and you must eat fast. Even for ordering I needed a proper Chinese person with a boisterous voice to order, so I guess this place is really catered for native mother tongues and people who know what they want or they’ll just end up holding the queue.
Even the chinese cutlery I have difficulty, especially those chinese spoons and tacky chopsticks, the spoons are so not ergonomic for me to use.
Anyway back to the gourmet chicken feet, I think take-out is much better, it has more sauce than dine in. It had enough to soak the rice, giving the rice a rich sauce with a slight sticky gelatinous texture from the chicken tendons.
The beancurds in it was also soft, full of flavour and braised long enough.
The chicken feet was not as soft as I wanted, not the usual chicken feet from the dimsum places, also its size is slightly smaller than the normal ones.
The roast pork was ok, i.e. you get what you ask for, lean or not so lean, and the choice was more impressive than the normal roast shop. They offer ducks liver, baby pork legs.
The ginger sping onion sauce was chopped finely and not too salty.
For that price and standard including a drink, no wonder its been there for more than 10 years and so many people queue up for it.
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