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2018-01-24
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Recently when I tried that horrible new ramen restaurant in Tang Lung Street, I came across another new restaurant called 宮保 (English name: Kung Pao). Apparently, it served Singaporean style food particularly a casserole dish that is served with congee. I told boyfriend about it and he told me that when he was in Singapore, he had the most amazing bullfrog congee there and wondered if this would do it any justice. So, we headed there for lunch to give it a try.The restaurant is actually very lar
The restaurant is actually very large. Bigger than I would have expected. Inside they had a kitchen that displayed all the claypots.
They have a la carte but during lunch hour, they offer lunch sets. Menu is in English and Chinese. The set includes one casserole pot of any meat of your choosing. Congee and a standard drink is included. However, if you don't want congee, you can upgrade to noodles or rice for $10. This upgrade will also include a bowl of soup.
If you're not interested in the casserole, they have regular Chinese dishes that all include a drink.
Boyfriend and I both went with the casserole sets.
While we were waiting, our drinks arrived. Boyfriend ordered a milk tea and when it arrived, it was very light in color. It also tasted a bit different. This definitely wasn't Hong Kong style milk tea.
When our casserole dishes arrived, the staff informed us that since we both ordered congee, they took the liberty to combine both our congees into one big size pot. I thought that was stupid as I don't think the one pot is the equivalent of the two smaller pots. We didn't make a fuss but someone at the other table did as they weren't pleased with this as well and was provided with an extra smaller pot. I have no idea why the staff couldn't ask or inform us of this. It only takes a minute, during ordering to ask if they would like them to combine one big pot.
Anyways ... that annoyance aside, the congee was too thick. I really do not like congee that is so thick, it's like paste. But then I realized why it had to be that thick for when you mix the sauce from the casserole, it will thin out the congee.
Boyfriend wanted spicy so he ordered a chicken with the spicy kung pao sauce ($108). And yeah, it was pretty spicy to me. But the chicken was not overcooked and was moist and tender.
I had the ginger and green onion bullfrog ($128). Mine was better and boyfriend agreed. The sauce shown through and was sweet and savor at the same time. There was a lot of meat and they were very tender and juicy.
I had to spoon the sauce and the meat into my congee to mix it up. Boyfriend remarked that the place that served something like this in Singapore didn't separate and it was made together in one pot. I have never had something like this so I'm unsure. Is it all like how he had it in Singapore or was it served separately like here? Either way, I thoughtit was fine.
The food was pretty decent and seating was comfortable enough. The only thing was the service was a bit at odds. First was the provision of one big pot of congee between us without asking. Also, the staff kept coming over to ask what we ordered. Just reconfirming each and every single item every odd minute made me worry that he would mess up our order. Fortunately he didn't, but it made the start of this uneasy. Perhaps it is still new and working out the kinks. We'll see how it goes. Would I be back? Maybe.
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