It's been quite a while since we had something at Cheng Ji. Got ourselves a steamed fish head with fermented black bean sauce for brunch recently. It's no longer $13 like back in the day for sure. The going rate for one of these today is $18. I'd argue that it's still pretty good value for a meaty fish that's fresh and freshly steamed with delicious tasting sauces that are whipped up on the fly. And while most of the stalls in the vicinity bring similar value for this particular dish, I'd give a bit more points to the rendition from HK Mong Kok Kui Ji Kitchen for having sliced chilli.
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