Previous Review
Standard dropped but still reasonably cheap and gd
2012-07-10Read the full review at http://thehungrybunnie.blogspot.com/2010/11/hong-kong-street-chun-kee-katong.html
The Katong branch of this cze char chain is more spiffy than the usual bare essentials-only, primary-coloured plastic chairs and simple air-conditioned coffeeshop style. Walls are white-washed, furniture is colour-coordinated, gleaming white floor tiles are correspondingly matching, lights are dimmed for a warm glow in contrast with the stark white interior. The design is decidedly clean cut, modern and fresh.
We had:
1) Sliced Fish with Spring Onion & Ginger ($11 for small) - thick slices of fried fish were meaty and fairly fresh. Not the best version I've tried but definitely above average
2) Fried Tofu with Seafood and Vegetable in Claypot ($9 for small) - chock full of ingredients, sliced fish, prawns, squid, snow peas, baby corn, peppers, snow peas, and of course, smooth and soft egg beancurd cubes. But what made this dish standout was the luscious slurpworthy gravy, infused with garlic and oyster sauce
3) "Chun Kee" Hor Fan ($11 for medium) - flat rice sheets flash fried with beansprouts and sliced fish in a light gravy. The standard here has dropped, the noodles were clumping together and the gravy was a little too starchy, but this is still one of the better versions of "san lou hor fan" around
The Katong branch of this cze char chain is more spiffy than the usual bare essentials-only, primary-coloured plastic chairs and simple air-conditioned coffeeshop style. Walls are white-washed, furniture is colour-coordinated, gleaming white floor tiles are correspondingly matching, lights are dimmed for a warm glow in contrast with the stark white interior. The design is decidedly clean cut, modern and fresh.
We had:
1) Sliced Fish with Spring Onion & Ginger ($11 for small) - thick slices of fried fish were meaty and fairly fresh. Not the best version I've tried but definitely above average
2) Fried Tofu with Seafood and Vegetable in Claypot ($9 for small) - chock full of ingredients, sliced fish, prawns, squid, snow peas, baby corn, peppers, snow peas, and of course, smooth and soft egg beancurd cubes. But what made this dish standout was the luscious slurpworthy gravy, infused with garlic and oyster sauce
3) "Chun Kee" Hor Fan ($11 for medium) - flat rice sheets flash fried with beansprouts and sliced fish in a light gravy. The standard here has dropped, the noodles were clumping together and the gravy was a little too starchy, but this is still one of the better versions of "san lou hor fan" around
