HOT CHICK by Paul's Kitchen
灣仔汕頭街27號地下A舖
Shop A, G/F., 27 Swatow Street, Wan Chai
https://www.openrice.com/zh/hongkong/review/hot-hot-hot-e2386616
Walked past and noticed a standee so decided to try it because there was roast chicken and fish and chips on the menu.
Just a street away, there is La Rotisserie which is famous for roast chicken!
The shop had red paper covering the shop's name at the time.
Unfortunately, they only do takeaways.
This joint is opened by Paul's Kitchen in Central which I have always wanted to go.
It is called Hot Chick which is not to be confused with Hotchicks at North Point which reminds me of FLAMES and FLAME that both do roast chicken as well.
Sadly FLAME in Wan Chai does not serve roast chicken anymore but FLAMES in Quarry Bay does.
I went for the roast chicken and desserts over several days.
For the roast chicken, there is a good variety of sides but as they have just opened, I could only choose the potato gratin or chips.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roast spring chicken set:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roast spring chicken:
The chicken was juicy and tender with a deliciously seasoned skin while the potato gratin was nice and creamy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salad:
The salad was fresh, but nothing spectacular about it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Apple crumble:
The apple crumble was a bit disappointing because Paul's Kitchen is meant to be British but the amount of custard seemed like a dollop of cream to them.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sticky toffee pudding:
Again, this British dessert is meant to be served with custard and there was none.
The toffee was sticky and sweet but if it had custard then it would have been perfect.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Banoffee trifle:
The banoffee trifle was a bit different to what I was expecting because trifles have jelly, sponge and custard.
There is a better amount of custard on this because I kept telling them a spoonful of custard was not enough!!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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The bill: $17X
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