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2014-03-26
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紹華小廚 was featured in several local media writeups a few months ago, then covered by the more famous local bloggers, and the seafood themed claypot rice piqued my interest to trek all the way to the Eastern part of HK just to experience it.Having never been to Shau Kee Wan before, finding this eatery was a little tricky from the MTR station and armed with a shitty computer printout of google maps (only showing a building/structure as Aldrich, but turns out it wasn't the market). Eventually we lea
紹華小廚 was featured in several local media writeups a few months ago, then covered by the more famous local bloggers, and the seafood themed claypot rice piqued my interest to trek all the way to the Eastern part of HK just to experience it.Having never been to Shau Kee Wan before, finding this eatery was a little tricky from the MTR station and armed with a shitty computer printout of google maps (only showing a building/structure as Aldrich, but turns out it wasn't the market). Eventually we learned that it was situated inside the Aldrich wet/local market, inside the cooked food stall/food court which was on the right side past the entrance once you pass the children's playground on the ground level. It was interesting not having to go up an escalator to get to the eating destination.
The food court is a good size, but not many eateries around. 紹華小廚 had a sizeable presence and arguably the most amount of customers. Claypot rice is comfort food for many and this being a very windy cold chilly winter visit, was sorely needed for two hungry dudes.
Ordered two of the more special types of claypot rice
Geoduck and scallop
Chicken with 蟲草花.
Both claypots were decent sized individual portions, and good to share.
I really enjoyed the eclectic combination of the shellfish themed claypot rice. The baby geoducks, and the scallops were fresh and delicious. Steamed with black bean sauce and the shellfish juices sank into the rice. The rice however was probably a tad moist, and for some reason as a few others have pointed out, did not have the requisite burnt/crispy rice layer at the bottom that was crunchy (there was some but not roasty/crunchy enough).
Some say the claypot rice here are heated with charcoal....but not sure why there was a bit too much moisture inside. The "burnt" rice layer was easy to scrape out for the most part, just lacking that crunch and carmelization factor.
The chicken was also moist and quite delicious.
These combinations of claypot rice are unheard of in California, so it was very refreshing to experience these, in a food court, in a neighborhood area. Totally enjoyable Hong Kong flavor, no tourists, and no ahem...."free roaming" people from the strong nation.
The beverages here were average, nothing outstanding or memorable.
張貼
