I was intrigued by the golden chicken mentioned in the previous reviews which had cheese and salted egg yolk.
When I got there, it was quite early so there was only two customers dining there.
The kitchen end had glass panels so you could see the chefs preparing the food.
It reminded me of Heung Plus Chicken at North Point.
It tasted nice but I couldn't quite taste the egg yolk or the cheese.
Each grain of rice was evenly coated with chicken oil.
As a newly opened shop, I felt that the staff should have recommended which chicken was the best and what they are made with, especially the golden chicken because I only knew that it had cheese from reading the reviews.
I did not try the herb chicken so I asked about it and the captain seemed agitated about the question and just kept answering "usual herbs".
I was quite baffled by that attitude because this is the time when restaurants love to brag about how wonderful their food is and how famous their chef is.
I noticed the chicken bun so asked about that and the guy said the bun was from Sai Kung.
It was difficult to comprehend what the chicken bun looked like so I ordered that as well.
I tried to ask further about the SaiKung bun because I wasn't sure if I heard him say it was from the HK Sai Kung or the Vietnamese Saigon as they serve Vietnamese coffee as well.
When the bun arrived, I realised it was similar to the crispy bun. There are two major bakeries in SK, one is SK bakery which is Chinese style and the other nice one is Mushroom Bakery, so I hope it was from Mushroom bakery.
However I felt that there was too much onions and it tasted more prominent than the chicken.
After paying the bill, the captain was not so secretive and told us that their chef was from Red Star which was great!