香港街餐館

Signature highlights here are the San Lau Hor Fun, a fragrant stir-fried flat noodle dish with generous chunks of fish, and the Har Cheong Gai, which is crispy on the outside and juicy within, carrying that distinct prawn paste aroma. The place is often bustling with steady queues—a clear sign of its popularity among families and groups who return for hearty, comforting flavors that never disappoint.…查看更多

Haven’t been back here since before Covid, but their is still shiok — full of wok hei and the bean sauce is on point! Went for takeaway, and the staff even offered a glass of warm barley drink while I waited — such a nice gesture. Really appreciate the little touches like that!…查看更多

Very cosy with a warm, family-friendly vibe. You can tell it has lots of regulars, and it’s easy to see why. First time here and we loved the generous portions and flavorful dishes. Overall, a very pleasant experience—I’ll definitely bring my extended family and friends next time!…查看更多

Visited this outlet with friends, and it was fantastic! The food was fresh and flavorful, the ambience cosy, and prices very reasonable. Service was attentive and friendly, making it a great spot for a casual meal or gathering. Definitely a place I’ll be returning to—highly recommended!…查看更多

I seldom post about coffeeshops but here I must share where my favorite Prawn Paste Chicken (Har Cheong Kai) lies. After tasting several different ones, I still have to hand it to the first (and best) prawn paste chicken I'd ever tasted atHong Kong Street Zhen Yuan Ji @ 412 Balestier Road, nestled amongst a row of shophouses along the main road.I had come here for the famous XO fish head beehoon before, as well as the Moonlight Hor Fun (Yue Guang Hor Fun) - seafood / beef hor fun with an egg yolk beaten into the center resembling the full moon.However, nothing beats the Prawn Paste Chicken (Har Cheong Kai) here. The chicken winglets are deep-fried till a lovely golden crisp, and tastes every bit as crispy as it looks. The flesh is tender and none of that sticky or redness of frozen chicken meat.The best part of it is the flavor. When one's teeth first sinks into the crackling skin, the first burst of flavor hits upon the palate - the near exact taste of lobster crackers! Yes, one could imagine that they are really munching on the sweet pieces of lobster crackers when they eat this, before they chew on the succulent flesh within. The chicken winglets are not greasy as well, giving it a very pleasant texture overall, easily enhanced by a couple drizzles of lime squeezed onto it.Forget the rest of the dark-skinned, soft textured prawn paste chicken I eat at many other places after that - they are either too salty or lack the aroma of the prawn paste which this dish's name acclaims so proudly.For full review and more photos, please feel free to visit:http://thearcticstar.blogspot.sg/2014/09/prawn-paste-chicken-at-hong-kong-street.html…查看更多