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2009-12-19
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Full review can be retrieved from www.geoffstwitchen.com Hong Kong’s Cha Chang Tengs (translates to Hong Kong style fast food restaurants) are somewhat of a global phenomenan because the quality of food is extremely high & the service is absolutely zero. Cha Chang Tengs have played a major role in majority of local Hong Kong people’s lives for breakfast, lunch & dinner. Typical Hong Konger may have a Baked Pineapple Bun with Hong Kong Style Milk Teas as their regular breakfast & Cha Chang Tengs
Hong Kong’s Cha Chang Tengs (translates to Hong Kong style fast food restaurants) are somewhat of a global phenomenan because the quality of food is extremely high & the service is absolutely zero. Cha Chang Tengs have played a major role in majority of local Hong Kong people’s lives for breakfast, lunch & dinner. Typical Hong Konger may have a Baked Pineapple Bun with Hong Kong Style Milk Teas as their regular breakfast & Cha Chang Tengs is definitely where all the hustling & bustling takes places. I love messy & rustic restaurants, because in general, they are the most down to earth restaurants which quite possibly serve up the best food one can find in Hong Kong. Australia Dairy Company is the leader of the pack in terms of Cha Chang Tengs along with Tsui Wah. One will say the only difference is that Tsui Wah chose the route to expand its number of outlets & Australia Dairy Company always kept it to its roots, in the heart of Jordan.
Some of you may not even know where Jordan is or have visited Jordan & as a passionate food person like myself, if you are looking for a culinary journey, this is the place for you as there are surprises at each & every street of Jordan. In a pretentious city like Hong Kong, we often like pamper ourselves with the Sunday Weekend Brunches at various hotel establishments around town which often includes unlimited Champagne or Prosecco which I believe is a waste of money as the quality of food in these places are often below par & people are only spending such vast copious amounts of cash to enjoy the atmosphere & to enhance one’s social status.
On a fine Sunday, I decided to take the opposite route which people normally practice on Sundays & drove to Jordan for Australian Dairy Company. If you do not know the background of this place, you will be interested to find out that it probably has a queue of people lining up no matter what time of the day during any day of the week. The ultimate question is, what are these people waiting for? Australia Dairy Company only serves up a few dishes — their infamous fry or sunny side up eggs with ham slices as well as macaroni or spaghetti with barbecued pork in clear broth. For those that have a sweet tooth, Australia Dairy Company also serves up a stunning Chinese Style Steamed Egg White dessert which in Chinese medical terms are great for one’s skin. You do not have to look at the menu in this restaurant as everybody orders more or less the same dish and I myself have visited Australia Dairy Company for the past 3 yrs ordering the same dish over & over again.
So, the ultimate question is, what makes this place so special? I was involved in a conversation with one of their staff whilst I was paying the bill & have learnt on 3 secret ingredients to why their scramble & fried eggs are so special:
a) No other Cha Chang Tengs in Hong Kong or around the world have 2 -3 Full Time Staff that are solely focused on cooking eggs on a daily basis. Can you imagine the the guy’s job description, he really is solely focused on cooking eggs every day, twenty four-seven. They really are your masters in cooking up a killer egg.
b) Hokkaido Milk is used in the cooking process which enhances the sweetness in flavour as well as the smoothness of the texture of the eggs. This is quite a common practice in various different restaurants in town & please note again, Hokkaido Milk is BEST & next time you are cooking some scramble eggs, add a dash of milk & notice the difference.
c) Perhaps the key factor is the stove which is used for cooking the eggs at Australian Dairy Company. Unlike other stoves used in various other Cha Chang Tangs in town, here they use a Chinese stove with intensive heat & flame for the prepartion of the eggs. One can often find such stove in Chinese restaurants around town as they are mainly used for big Chinese Woks for stir-fry which the heat is believed to intensify the flavour of the dishes. The temperature of the woks can go up to between 150 – 200 degrees meaning that all you need to do is to crack your eggs, add the milk with salt & pepper & you will be done in less than 10 secs. Looks like a very simple procedure to book up the eggs but to master the art of cooking such dish is not exactly the easiest. The consistency of the scrambled eggs is very high as I noticed the thickness of the scrambled eggs are consistent with all other diners therefore, great job to the Chef in cooking & turning such simple food item into an absolute delicacy.
If you are a fan of scrambled eggs, take my word & make your travel plans for a visit to the Dark-Side of Jordan. You will be amazed at the quality of such food product & I am confident by saying that this could well be the FINEST SCRAMBLED EGGS IN HONG KONG. Final piece of advice, do not expect sitting down comfortably to enjoy the food & ambiance because the latter does not exist & you shall find out that you will be forced out of the restaurant in less than 10 mins. This has got to be one of the very original & authentic culinary journeys representing the real food of Hong Kong,if you are passionate about good & down to earth food, this is your place.
Happy Eating!
Geoff
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