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2016-12-04
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I still remember a year ago how my friends from UK said "you can never have authentic fish n chips in Hong Kong, they use the wrong fish and they are mostly greasy".Walking down SOHO on a lazy Saturday, we found this small restaurant on Peel Street, one of the only few restaurants that is opened at around 4pm. All the food is freshly made once upon you order, so they are all hot, which is very important when eating deep-fried food, so that they remain crispy but not soaky. Fish n ChipsThe restau
Walking down SOHO on a lazy Saturday, we found this small restaurant on Peel Street, one of the only few restaurants that is opened at around 4pm.
All the food is freshly made once upon you order, so they are all hot, which is very important when eating deep-fried food, so that they remain crispy but not soaky.
Fish n ChipsThe restaurant uses cod fish with skin off from New Zealand. The batter has a pillowy texture and a good crispness, cracking it open excites meThe batter is light, which is bubbled up in a way that makes me heart sings. The fish itself keeps the moist and texture, served perfectly with tartar sauce (you can choose from a variety of sauces: garlic mayo, mustard etc).
CalamariI have been peeking at the chef how they prepare the food. I am so happy to see how big the squid rings are. This calamari is probably the largest I have ever found in Hong Kong. Once again, the batter is airy and light The dish is easily gone in like 5 minutes.
With some deep-fried snacks, we must order some alcohols to go with it. They offer a wide range of craft beers for customers to choose from. If you are not sure what you wanna have, ask the staff, they are more than friendly to help.
We ordered the dim sum beer, coz the name is so funny and so Hong Kong! The other one is recommended by the staff, Lemongrass, tastes more sweet than the dimsum one!This fish n chip shop uses the best batter and we found that they have another branch just in Central Pier to TST~Will definitely try again next time with my UK friends!
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