We ate at this cze char stall (#02-217 Chinatown Food Centre, 335 Smith Street) once many years ago and remembered liking the food. Have been wanting to come back again over those years and never happened until now.
One of the dishes we remembered liking from the previous visit to HK Mong Kok Kui Ji Kitchen was their fu rong dan (芙蓉蛋). The omelette looked different today. Used to be more voluminous and had onions. This one didn't and was much flatter. Didn't taste bad though. Those cubes of char siew were still there.
The other dish we recalled liking was their steamed chicken with black fungus. It used to also have golden needle mushroom/enokitake (金针菇) and red dates which sweetened the dish. These ingredients were no longer there so the flavour had changed. Wasn't bad steamed chicken, just not mention worthy anymore like the old rendition they did.
Ordered steamed fish head with fermented black bean sauce and chilli. Awesome. Loved those black beans and chilli on rice. The steamed fish from this stall is as good as any of the competitors in the vicinity.
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