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2010-01-07
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I have never actually had "real" 煲仔飯 at an actual eatery specializing in it before, and have dreamed of trying it out since last winter; finally had a chance to dine at Kwan Kee to wrap up my winter break in Hong Kong.Found out on openrice that this eatery actually takes reservations, so I called in to reserve a table for 3 in advance. Was told we may need to "dap toi" = share a table with others, which I accepted.Arrived at about 7.15 and there was already 2 other parties waiting outside; the w
Found out on openrice that this eatery actually takes reservations, so I called in to reserve a table for 3 in advance. Was told we may need to "dap toi" = share a table with others, which I accepted.
Arrived at about 7.15 and there was already 2 other parties waiting outside; the waiter led us into a booth; dining area was packed, but there were about 10-15 tables. Environment was very comfortable and clean; it was almost like an "upscale"-ish cha chan teng, with a flat screen TV and good ventilation.
For 3 people we ordered:
Tofu and fish cheek casserole 豆腐魚雲 ($50): In a casserole slightly bigger than the usual claypot rice casseroles, with fish head (mostly bones!), silken tofu, oyster mushrooms, bok choy and ginger. Not a lot of fish cheek really, but the soup was a homely start to a claypot rice meal. We saved some of the soup to mix with the burned rice later.
Kwan Kee "supreme stir fry" 小炒王 ($45) (I made up that name): An interesting dish of street meats, chinese style - pork, dried shrimp, squid, peanuts, cashews, snow peas, celery, pickled cabbage and pork liver. Visible red bits of chili pepper, gave a kick to accompany claypot rice.
Frog's legs and spare ribs claypot rice 田雞排骨煲仔飯 ($48): Frog's legs and spare ribs were both sealed with their own flavors because they were cooked in their own juices; ribs were quite meaty and frog's legs were tender and not dry at all; waited for the rice to burn at the bottom - if you wait long enough (maybe 10-15 minutes) the bottom peels off. The resulting rice crust smells and tastes of charcoal goodness
! I personally like it dry, but as aforementioned my other dining companions liked mixing the crispy burnt rice with soup.
Pork slices with egg on claypot rice 滑蛋肉片煲仔飯 ($45): I ordered this especially for the egg. Raw eggs cooked right before you eat them, ie. in a claypot or in a casserole, are simply king! I broke the egg yolk so it seeped towards the bottom, fusing with the rice brought even another different flavor to the rice. It came with gai lan (Chinese kale) as well.
I don't know if they mixed/made their own sweet soy sauce which accompanied the claypot rice on the side, but it was good. BTW, Lee Kum Kee sells special "煲仔飯 soy sauce" available at supermarkets in small bottles. ;)
We also ordered bottled beer and soda, which was bottled as well. Tea is otherwise available free of charge.
Service was commendable, waiters were very polite and efficient, but perhaps they need more staff with their constant customers.
Definitely worth making a trip to Western District for a meal here. Just take the tram and stop before the big intersection between Des Vouex Road West and High Street and Kwan Kee is on the right side of the road if you are coming from Central direction, left side of the road if you are coming from Shau Kee Wan direction.
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