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4-min walk from Exit B3, Sung Wong Toi Station
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Highly recommended by Lasallian, which was really a random find- they originally wanted to go for the beef patties next door but didn’t wanna queue, so decided to venture next door.Chef apparently used to work in the Tai Po area.Dinner. Here’s what we had.南乳炸雞- The fermented bean curd marinade, distinctive without being overpowering, infused the tender chicken meat with a subtle sweetness and complexity; skin was fried to golden perfection. 豆腐粉絲花甲煲- the tofu absorbed all the umami-laden sauce while remaining light; indeed a well-balanced dish that highlighted the beauty of simple ingredients.枝竹火腩煲- the chewy, sauce-absorbing beancurd contrasted beautifully with the mmeltingly tender soft pork. Real stars of the nite: Claypot rice. Each pot arrived with a lightly charred, crispy bottom layer, a hallmark of expertly cooked claypot rice. A drizzle of house-made soy sauce added the final touch, enhancing the depth of flavor. 臘味排骨飯- smoky-sweet oils of the 臘味 infused every grain of the steaming rice.北菇滑雞煲仔飯- chicken was silky-smooth and tender.鹹魚肉餅煲仔飯In summary: a nostalgic and deeply satisfying meal delivered with warm and efficient service. Indeed: simple and comforting- Cantonese soul food at its best; a must-visit for claypot rice lovers and anyone seeking a taste of true Cantonese home-style cooking.
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