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2016-10-11
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Boyfriend and I love Korean fried chicken and we're always on the look out for a new fried chicken place. When Chibee Chicken and Beer first opened in Causeway Bay, we went during their soft opening and loved it. It was one of the better places in Hong Kong that served fried chicken. K-style. However, in the following months, we didn't return as it was near impossible to get a table. They suddenlly became popular!That was until we found that they had opened a second location. This time in Tsim S
That was until we found that they had opened a second location. This time in Tsim Sha Tsui. An area of the city that houses it's own local Korean town. As we hadn't had fried chicken in a while, we decided to see if they were as good as we remembered. We dragged a couple of other friends with us.
The decor was bit more dark than their Causeway Bay branch. While the Causeway Bay branch felt more like a cafe in design, this one was more like a bar. They even had various toys, lending to a more creepy atmosphere.
Menu is in English and Korean. There is no Chinese but they do have a Cantonese speaking waitress. The menu seemed to have expanded to more than just chicken by the addition of other Korean dishes. However, I noted that the chicken is boneless here. As I haven't been to the Causeway Bay branch in a while, I am unsure if they changed it there as well. But I recalled they had bones. Bones, is oddly, something I prefer as I seem to have a poor experience of dry chicken meat when they are served boneless. Fear crept in at that moment. Something else is that they have the option of mixing two flavors of chicken. That is a fairly good option as this lets you try two flavors.Fried Chicken in Soy Sauce Garlic and Original ($178). The chicken came with a salad and pickled daikon. There were also three dipping sauces (mayo, salt and pepper and chili soysauce). The salad was ok, green were fresh and crisp with a decent amount of balsamic vinegar dressing. The pickled daikon were crunchy and tart. And the chicken? The coating was crispy and the meat was moist (fear subsided). The soysauce garlic flavor was very good. Not spicy but a bit on the sweet side. It was evenly coated on the chicken. However, I still liked it with bones. I don't know why they served only boneless here.
Carbonara Tteokbokgi ($108). We added a carbonara tteokbokgi as we were curious about their other dishes. Very cheesy indeed as they seemed to layer so much cheese on top. There was a lot of sauce and I think a bit much. The rice cakes were soft and chewy. This was really rich and quite filling.
Odengtang ($98). When we ordered this, we had no idea it was this big. Usually when we order this, it's small with a bit of soup and a couple of sticks of Korean fish cake. Not here, apparently. A portable gas stove is placed in front of us to keep this hot and bubbling. There were so many pieces of fish cake. It became never ending. There were also lot of mushrooms and enoki mushrooms. It was pretty good, but oh wow ... it was huge.
Still fairly good fried chicken (though I miss the option of bones). Interesting they added other food items other than fried chicken so good for those that want a little more. But I love the chicken more.
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