Popeyes in the USA is a well known fast food chain specialising in cajun-seasoned fried chicken and other related food.
Popeyes in Hong Kong is the result of an extremely interesting scientific experiment to see how dry you can get a piece of chicken.
All the chicken comes from Hong Kong's premium supplier of tiny, scrawny Midget Chickens. The pieces of chicken are so small it looks like they removed them from the chicken before it even hatched. Which turns out to actually be pretty lucky, because even the chicken tenders are so stringy, dry and chewy that they are difficult to swallow. If they were any bigger, it would be a nightmare to try and eat.
The batter is amazingly flavourless and chewy with absolutely zero crispiness. When you bite into a piece, from the texture you'd guess that they cooked it eight months ago and then let it sit out and go stale until it ended up in your basket to be served at room temperature. The beautifully tasty yet spicy cajun seasoning Popeyes is famous for in the US is completely absent here- I can't emphasise how little taste there actually is. Super dry, super stringy, super chewy tiny chicken that tastes like cardboard. Winner winner definitely NOT this chicken dinner.
If anyone from Popeyes HQ had ever seen what is coming out of their franchises in this city they'd burn the place down for the insurance money.
The fries are pretty good though.