Legendary Hong Kong, Rochester Commons

I've been wanting to try Legendary Hong Kong for a while but never made it because Jurong Point. This new setup at Rochester (Rochester Commons, 10A Rochester Park) was a lot more convenient. 

Had hot ginger lemon Coke. Just a decent rendition I supposed. We've had better.

Was pleasantly surprised by their mixed braised beef which featured brisket, tripe and tendon. Briskets were more tender than I had thought. While it wasn't the standards of what we used to get in Hong Kong but it appeared to be better than many local takes.

Not bad corned beef, spring onion and egg sandwich.

Quite surprised by how much I enjoyed their roast pork and char siew. They looked ordinary and the char siew lacked the burnt ends I was hoping for. Pretty glad that they were both not bad tasting at all. Those thick cuts of roast pork belly belied how tender they actually were. 

Nicely done pan fried yam cake full of chunky bits of yam.

I had initially thought their fried cod to be boring but it turned out delicious. One could taste the flavour of the cod from each chunk which had a good crisp on the surface and not oil logged.

Unfortunately their yang zhou fried rice didn't do it for me. The rice was dry and a little bland. Such a pity since they had pretty decent ingredients. There're a couple of local versions from eateries like Claypot & Cooked Food Kitchen and See Sean Rice Stall which fries a superior plate.

An interlude with their Green Monster beer before the green vegetables. Pretty sure they got this from that microbrewery nearby which used to be called Beerfest.

Sautéed spinach with fermented bean curd was pretty enjoyable. It was saucier than the one from Tsui Wah which had a more viscous fermented bean curd sauce, but the sauce distribution here was more even.

I liked their soya sauce stir fried noodles. This was clearly much better tasting and less oily than the one from Crystal Jade Hong Kong Kitchen. 

French toast with peanut butter was pretty greasy.

In this place, we've also found the competitor that gave Tsui Wah's crispy condense milk toast a run for their dollars. This was soaked with sufficient butter and sweetness from a pretty generous coat of condense milk. Yes it was crispy at the edges too.