3
4
0
Arriving by Public Bus: SBS Transit – 30, 79, 154, 157, 174, 174e, 179, 179A, 181, 182, 182M, 192, 193, 194, 198, 199, 240, 241, 242, 243W/G, 246, 249, 251, 252, 254, 255, 257, 405 (Alight at Boon Lay Interchange) SMRT – 172, 178, 180, 187 (Alight at Boon Lay Interchange) Arriving by Train: Boon Lay MRT - EW27 on the East West Line
continue reading
Telephone
6844 1852
Introduction
Legendary Hong Kong is the only one of a kind 4-in-1 themed restaurant in Singapore, that brings together the best of authentic Hong Kong cuisine.
continue reading
Opening Hours
Today
10:00 - 22:00
Mon - Sun
10:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
RELATED ARTICLES
整體來講水準都可以接受，有中式點心、燒味，糖水，選擇很多，下次再嚟店鋪裝修傾向懷舊復古，外看不起眼，店內坐滿人韭黃鮮蝦腸粉$6.80腸粉皮薄好滑，蝦彈牙😋Rice roll with Prawn & Chives豉汁鳳爪$5.2，味道OKChicken Claws in Black Bean Sauce笋尖鮮蝦餃$6.80蝦唔夠新鮮，有點失望😔Steamed Shrimp dumplings 乾炒牛河$12.80分量較細碟味道，還可以但鑊氣唔夠Stir-fried Flat Rice Noodles with beef slices in soy sauce 檸檬茶lemon tea$3.80
continue reading
I was attracted by the ambience which really resembled hk cha chaan teng. Milk tea was a must to order of course! The milk yea here was too bland with a hint of bitterness but I felt that this was somewhat similar to the milk tea I had in HK. Next was the hk toast which I felt was mediocre. The rice was rather yummy. The oily duck skin was yummy and the meat was tender. It also went well with the chilli. The minced meat noodles were a disappointment. It was served colder than warm temperature and the sauce tasted too sweet. The soup also tasted like too much msg was added. Service was fast though.
continue reading
Legendary Hong Kong is located at the Mongkok district in Jurong Point, where two aisles of shops are furnished to imitate Hong Kong's popular Mongkok streets themselves. The restaurant is long, with storefronts displaying dimsum, roast meat, wanton noodles etc.We ordered a couple of appetisers to share, starting with the Beancurd Skin Shrimps Roll (SGD$4.50) - crispy beancurd skin enclosing bouny, luscious shrimps. It was an appetite whetting dish.The other starter to share was the Rice Roll with BBQ Pork (SGD$5.00) - more often known as "chee cheong fun" - smooth enough paper thin rice skin filled with dices of honey- sweetened barbecued pork.For mains, *Pris had the BBQ Combo Rice (roast duck and roast pork) at SGD$8.80. The portion was huge and filling, and the taste was quite nice with crispy duck skin. It was quite nice but not in-your-face impressive, merely good wholesome HK-style fare.I had the Tossed Wanton Noodle (SGD$7.80) with shrimps wantons instead of minced pork. The noodle was springy in texture, and the wantons were filled with saccharine shrimp. The taste was fairly normal, but I have to mention that the portion and number of shrimp dumplings (6) were very generous.For full review and more photographs, please feel free to visit:http://thearcticstar.blogspot.sg/2014/11/lunch-at-legendary-hong-kong-cafe.html
continue reading
For more reviews, visit http://www.umakemehungry.com The latest excitement we had in Jurong Point, the launch of Hong Kong Streets that brought some hype in early August 2014! Signboards were hanged above, overlapping one another with neon lights shining, resembling the streets in Hong Kong.With a modern 4-in-1 themed restaurant situated along the "street", it is definitely a scene stealer to anyone especially when it is drawing crowds with their authentic Hong Kong Cuisine.As expected, the queues were snaky long, from its reception booth all the way across to opposite shops. For those who dining in groups, they only allow entrance when all members in the group are present. No taking away are available currently.Just right in front of the entrance, one get to enjoy a sight of their chef's culinary skills in chopping up those authentic roasted delights.A step deeper into the restaurant: The setup was no difference from a typical "Cha Chang Ting" in Hong Kong, whereby every staff was so actively occupied with their tasks, running about the dining area. Interior was big with lots of seatings area and atmosphere was as noisy as a marketplace.Settings was as good as a replica of the happenings in a Hong Kong Cha Chang Ting with signages indicating the streets in Hong Kong. A walk down into the middle of the restaurant, you will get to see numerous picture frames with Hong Kong photographs.This is the place where orders were taken and sent to.Right towards the ending area, it's kind of restrict zone whereby bigger groups get to enjoy a spacious corner in round tables.Being curious about its Legendary taste, we had ordered a platter with 4 combinations of its roasted meat which includes roasted duck, BBQ Pork, crispy pork belly and chicken. Unlike the Singapore Style of Roasted meat, portion of fats was thicker in every of them. The BBQ Pork was of different style with charred edges and came in lighter brown color, somehow too oily for my liking. The platter came with 3 types of sauce, Wasabi, Ginger with spring onion and prune sauce. The platter was rather disappointing as it lacked the smokey and savoury punch.Having ordered the meaty platter above, we decided to go plain with the porridge. Though it may seem watery but the water content was well proportioned to those soften rice grains, a soothing and smooth pairing with the BBQ stuff!One of the specialty in Hong Kong that I cannot go without, their style of ice milk tea. One of the staples in the dim sum affair, Steamed Pork Dumplings aka Siew Mai. Looked and tasted dry. Though the meat was rather bouncy, the texture has given away. Still, I find that it lacked moisture and could have been better.As recommended on its menu, an interesting combination wrapping the fried dough fritters with thin later of transulcent rice roll. It's a little bit challenging here as these fritters were rather hard and big, so be prepared to keep your mouth wide open if you order this.Perhaps they could add more light soy sauce to enhance the fragrance, at the same time, soften the fritters a little, perhaps.Finally! 3 Pretty Char Siew Bao came to us in the wooden Dim Sum Tray. A presentation that is simply beautiful and irresistible! Emphasizing on its Char Siew Fillings, they were the not-so-sweet kind with gluey sauce over thinly chopped lean meat. Good but not to die for.Verdict from my first experience in Legendary Hong Kong is that the food did not entice me much. For such pricing and less the wait, there are better Cantonese fares out there.
continue reading
Located at Jurong Point's Mong Kok Street, the familiarity of the walkway reminds you of the streets in Hong Kong buzzing with neon lights. Legendary Hong Kong's interiors are almost reminiscent to the ones in Hong Kong, but one thing's lacking for sure - the waiters who will rush you to order, eat and leave (which is a good thing). The menu too looks Hong Kong styled through and through. Varied selections and you got to be there a few times to know their specialties.The food:There were definitely hits and misses in my opinion, and here's shauneeie's review of Legendary Hong Kong, in which i will share below:century egg congee : was alittle too watery. there were plentiful of ingredients though, thick strips of and large chunks of century eggs. XO carrot cake: was expecting much from their XO fried carrot cakes but was left wanting more elsewhere. Still, worth a try as such a dish can rarely be found nowadays char siew pau: i felt the char siew paus can't compete with the delicious ones sold in other dim sum places. unless you are a pau fan, probably save your stomach space for the hits below roasted pork: good, but not the best, we found the skin to be a little tough and not crispy enough. i know of other places selling much better roasted pork. The duck: this duck. specially flown from ireland, roasted by a chef with almost 10 times working experience than me. really tender, fatty and that duckish odour wasn't apparent. i will say a must try!Har gao: one of the best tasting har gao (chinese shrip dumplings) around. The skin was pleasantly thin and the filling of whole prawn was as delicious as it can get Bo Luo Bao (Pineapple Bun): after coming back from Hong Kong recently, i was craving for this! however, the ones in singapore really pales in comparison with hong kong's. how i was wowed by this unpretentious looking bun. So crisp on the outside, yet moist in the inside. Adding the butter in it was a bomb. Milk tea: to get a hong kong barista to singapore just to make drinks, the drink should be awesome. This hong kong styled milk tea really did justice to his reputation. Really liked it and comparable to those in hong kongHong Kong maggi mee: maggi mee directly from Hong kong. cooked the same way as in Hong Kong. wanton mee: felt that the noodles were mehhh. but the wanton totally made up for it. really one of the best around. wanton at its best you tiao in chee cheong fun: personally one of my fav dishes of the day. rarely can you get such a dish in singapore anymore. The thinly wrapped chee cheong fun complements the crispy you tiao. the soya sauce adds depth and saltiness into the dish. (4Hands)french toast: to think the french makes the best toast ? Ney you are wrong. the Hong Kongers do it best. Fried with butter, topped with even more butter and splashing it with lotsa maple syrup. noodles with shrimp roe: when i first sighted this dish on the menu, i thought that for sure it would be a replica of the one at Mak's Noodles. a dish i would go back for in hong kong at Mak's. however, i left disappointed feeling very disappointed this does not do justice to the original in hong kong. Overall verdict: read more on my blogRead my full review @ http://shauneeie.blogspot.sg/2014/08/lengendary-hong-kong-jurong-point.html
continue reading
You may be interested in