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2021-01-16
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Autumn breezes have come and it’s time for Claypot Rice! Hère I am at Kwan Kee, to try out what’s recognised as the top 3 “Bo Jai rice” in Hong Kong: 白鱔排骨飯White eel and spareribs rice, seasoned with fermented soybean paste, spring onions and chilli. Their signature dish was so worth the 30+ minutes wait! 臘味田雞飯Chinese cured meat and frog legs rice. The preserved sausages 臘腸 were sweet and juicy, plus 潤腸 were creamy and aromatic. Frog legs was so smooth and meaty!椒鹽九肚魚Freshly made to order deep fr
白鱔排骨飯
White eel and spareribs rice, seasoned with fermented soybean paste, spring onions and chilli. Their signature dish was so worth the 30+ minutes wait!
臘味田雞飯
Chinese cured meat and frog legs rice. The preserved sausages 臘腸 were sweet and juicy, plus 潤腸 were creamy and aromatic. Frog legs was so smooth and meaty!
椒鹽九肚魚
Freshly made to order deep fried pepper salt “Bombay duck” fish. Topped with garlic and chilli, this is the definition of 避風塘 “typhoon shelter” flavour of HK!
FYI, I arrived at 5:45pm and battled with numerous aunties and uncles to squeeze in for the 1st round. Thank God that I got my seat such delicious claypot rice!
📍坤記煲仔小菜
263 Queen’s Rd W, Sai Ying Pun
#claypot #rice #eel #spareribs #curedmeat #froglegs #peppersalt #bombayduck #chinesefood #cantonesefood
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