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2019-03-23
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Chung Kee used to be on the 9th floor but they have moved to the 1st floor which makes it more accessible hence the reason I bothered to go as you can take a flight of stairs up and down without waiting for the stupid escalators.If a fire does break out you can also take the stairs provided they are not blocked like some other buildings.Anyway, the setting here is slightly different and feels more like an inside daipaidong and I like the way they have a board to show what seafood is in stock.For
If a fire does break out you can also take the stairs provided they are not blocked like some other buildings.
Anyway, the setting here is slightly different and feels more like an inside daipaidong and I like the way they have a board to show what seafood is in stock.
For starters had the chicken wings in huadiao wine.
The wine was the key to everything, there was quite a bit of it in the bowl and putting the wine in everything made everything nicer especially the soup.
The seafood tofu pot was healthy but slightly oily which is inevitable because it is Hong Kong style.
The sizzling plate of beef with ginger was pretty good but a tad too salty.
Finished with oysters in Port Wine.When they came, they looked promising but strangely I could smell tomato, the exact smell from those tomato prawns.
Tried this dish at other restaurants but this is the sweetest version I have had.
Apart from the sauce, the oysters were pretty good and big so if you do order this I recommend the ginger and spring onions for a more savoury touch.
When I searched this restaurant on OR, I discovered that I have already tried Chung Kee thrice at the Sai Wan Ho branch a few years ago but the dishes were different.
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