Thursday, October 24, 2013

A Comforting Return to Cafe de Hong Kong

I have been wanting to dine at Cafe de Hong Kong for the longest time now since my last visit and so took the chance when some friends craved for happy juice. 

The food was comforting as always.

Their Crispy Roast Chicken was a tad dry on this visit but still tasted flavourful from the fermented beancurd marination. Its crispy skin with just a sliver of underlying fat was gobbled up happily. Moohehe.

Fish Roe Fried Rice is a must here. The tiny spheres burst in the mouth giving a fresh, briny touch.

Yau Mak Choy with Black Beans and Dace demanded for moore rice. The salty punch of the black beans and fish reminded me of homely meals at, well, home.

Ok, before this start resembling an old post of Cafe de Hong Kong, I also tried two new (or at least since my last visit) dishes.

Instead of the Claypot Mutton, I tried the duck variant. There was the same delicious sauce that was perfect spooning over rice but with a slightly lighter flavour. The sauce also seemed to tame the gaminess of the duck.

Steamed Pork with Preserved Vegetables was a plate of soulful comfort. Typically Cantonese, this dish combined fatty minced pork with bits of water chestnuts and tung choi (a type of preserved vegetables) for a smooth tasty effect.

Rather than desserts, our dinner was anchored by a serving of Braised Bee Hoon. The wok hei was beautiful in this simple but well executed dish.

For happy juice, we had a fresh Cloudy Bay Sauvignon Blanc 2012 and this Bordeaux 2006. Didn't know Carlsberg started producing vino too. LOL.

We paid less than $20 excluding wines.

Cafe de Hong Kong
586 Balestier Road
Tel: 6255 3865

Chew On This: Cafe de Hong Kong offers free corkage on wines so feel free to BYO or ask its boss, Francis, for recommendations from his wine chiller.


Anonymous said...

Hey, what happened to the fish skin?! I have been meaning to try it since your previous post on it. Is the fish skin still available or is it off the menu now? Thanks! Kate

The Hungry Cow said...

Hey Kate, yes they still have the crispy fish skin. Once you start, you can't stop. Don't say I didn't warn you! Moohehe.