We have covered the Commonwealth Crescent vicinity before, and for good reason. It is a foodie paradise. In the area surrounding Commonwealth Crescent Market are four corners, each with a restaurant of its own. Three of the four are zhi char places, while the fourth is famous for fried chicken wings.
We start with the oldest establishment of all on the eastern end of Block 117 with Hong Kong Street Chun Kee. Several different zhi char restaurants have occupied this space, but this outlet of the Hong Kong Street Chun Kee franchise has been the most enduring. It has recently undergone renovation and the previously al fresco eating area now has a permanent roof. So, no need to roll down the tarpaulin when it rains. Its gentrification has also made it look a little more slick besides justifying a modest price increase.
It's justly famous for its fish head noodles in milky soup, but on this occasion we went for the seafood san mee (deep fried noodles in egg gravy) and the san bei ji (chicken cooked in wine sauce), all comfort foods which are always satisfying. More photos to come when we next return to this favourite haunt of ours.
 |
| Honest to goodness seafood san mee. This is the small sized portion. |
 |
| San bei ji (Claypot chicken cooked in wine). The basil adds a piquant touch. |
HONG KONG STREET OLD CHUN KEE
Block 117 Commonwealth Crescent #01-733
No comments:
Post a Comment