This south Chinese Cantonese dish is made with springy and al dente egg noodles and drizzled with sesame oil, lard and a moreish soy sauce infused aromatics, five spices, herbs and stock. These are then topped with stewed soy sauce chicken, greens and spring onions. A small plate of pickled green chilli accompanies the dish to reduce the heaviness of the meal. Chilli is optional.
Chew Kee Eating House 8 Upper Cross St (Map) https://chewkee.com/ 8am – 6.15pm Mon
There are two similar sounding stalls along this stretch of the road. Both are of the same heritage and arguably one of the first families of this HK style soy braised chicken noodles. The founder had passed on and the two siblings (sister here, and brother down the road) now continue the legacy albeit both have a wistfully different recipe. Their noodles are very “QQ”, al dente and springy or whatchamacallit and the difference lies in the secret braise sauce. We find the sauce here notches bolder than the other and the chicken is very smooth. Looks wise, this stall hangs up chickens that look darker (because of the bolder darker braise sauce). To complete the meal, order a plate of extra greens and a bowl of sui kao dumplings to experience the whole meal sensation.
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