金裝燉奶佬餐廳 Daniel's Restaurant
灣仔太和街10-20號地下B舖
Shop B, G/F, 10-20 Tai Wo Street, Wan Chai
https://www.openrice.com/zh/hongkong/review/from-jump-stick-to-drum-stick-e2085489
I was quite impressed with the food served here, Tsui wah used to be my favourite, but not anymore thanks to this place.
Tsui Wah tends to be more on the local side even though it has an English menu, same here, but they have a website too!
However most of their locations are in the New territories, city ones are located here and Causeway bay.
The range of food is very extensive, covering from Pakistani curries, Vietnamese noodles, Laksa and traditional local stuffs.
The Laksa was quite nice even though its not the authentic one.
The chicken and chips was accidently stumbled upon, at the Causeway Bay branch, the dish was spelt "Jump Stick steak" which intrigued me, then at this branch it was "Drumstick steak", so I suspect it was a case of mispelling of "Drum" sounding like JUMP!!
Anyway Drumstick steak still intrigued me, how can a drumstick be a steak? or was it simply chicken thigh?
As it was a recommended item, I decided to try it. When it came, I could understand why it was called a drumstick steak.
The chicken leg was flatterned, the thigh part de-boned, and there was half a piece of bone remaining in the drum part, so it was part steak and part drumstick attached.
The chicken was grilled nicely with crispy skin, on top of it was a grilled cheese slice and a scallop on top.
The chips were the crinkle cut type, slightly overdone no my preference.
Crispy bun with salted beef (corned beef) [NO PICTURE]
This was also another one of my favourites, crispy bread like the french buns, not too crispy. The filling was salted beef and melted cheese, basically the salted beef is the chinese version of corned beef, but a more moist and softer version.
Although the bun was crunchy, it still had some chewiness to it, and the smell of yeast.
Veal cordon bleu
I felt that this was a chinese version of cordon blue/escaloupe.
It was trimmed pork chop that was sliced in the middle with cheese in between it and coated with breadcrumbs and fried.
The dish is served with pasta, rice or vegetables and chips.
There is a choice of curry sauce or tomato sauce.
I had chips and curry sauce for my pork chop.
The porkchop was nicely none, very crispy with cheese oozing out from the middle.
The vegetable was wintermelon which tasted surprisly good as a boiled side, usually it is mushy and found in soups.
The curry sauce was not what I expected, it was watery and contained onions, and very hot. The portion of curry sauce was generous, it was served in a soup bowl.
Having the sauce with rice and pasta would be good too.
I had so much sauce left, I ordered another pork chop bun to dip it in.
Pork Chop bun:
The pork chop was trimmed and the fat taken off, every bit of the pork chop was edible.
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