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2010-08-12
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Thanks to 食友 Foxyleo's insider information , I was told about this new Thai Shop which had recently opened around July nearer the back of an existing group of 希雲街 restaurants. Its not easy to locate as you'll need to walk off path into the side alley. Apparently - the main attraction is they serve Hong Kong Sourced Fresh Chicken (龍崗雞) for making their Hainanese Chicken. 2ndly, the Chef comes all the way from Northern Thailand.*********************TONG YAM KUNG - 4.5/5This is done pretty w
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TONG YAM KUNG - 4.5/5
This is done pretty well, its thick, spicy, herbal. The prawns are expectedly the pre-treated crunchy types, much like every other shop. This soup is continually heated below with chafer fuel, another bonus. Negative is that kaffir lime leaves really ought to be more julienned than barely sliced in half, as they are hard and cuts your throat on the way down!
GREEN PAPAYA SALAD - 2/5
A not overly successful dish, the dressing was overly spicy rather than also carrying sourness. The green papaya shred's unique refreshing taste was completely spoiled by chili. It needed a lot more acid than heat.
HAINANESE CHICKEN WITH RICE - 2/5
This so called locally farmed fresh chicken, was unfortunately anything but fresh. Someone is trying to pull the wool over your eyes. The chicken meat from thigh, back to breast were dry and tough, there were green & dark meats on parts of the meat, and the dead giveaway was that funky smell & taste of a carcasse which has been previously stored in an unclean meat fridge. The chicken rice was cooked al dente but otherwise too void of chicken essence, vegetable or chicken oil or herbs taste.
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I am not sure if this was only a batch problem or they ran out of fresh chickens on my day of visit ~ but not relaying the truth to the customer but still charging the same highish price isn't an ethical way to do business. Not to mention that it wasn't poach-cooked very well. So apologies to Foxyleo for my not so good reporting back to her in the end! May be this shop will improve over time, and its a good gesture from them to become one of rare shops to use Fresh Chicken to make this dish. (Places like 大少爺, 北角勝利小廚 used to serve these too if one reads their external magazine clips ~ but now strictly sell 冰鮮/日鮮雞. And SHIOK could have pre-ordered fresh ones too, but that's closed! Damn!.)
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