Garlickylicious chicken 金源小館 (灣仔)'
灣仔大王東街3號大旺樓地舖
G/F, Tai Wong Building, 3 Tai Wong Street East, Wan Chai
https://www.openrice.com/zh/hongkong/review/garlickylicious-chicken-e2016629
This restaurant reminds me of the Turkish restaurant in MK, but it’s called “Our restaurant” instead of “Your restaurant”.
I ordered the Garlic chicken and Vinegar pork chops, as the pictures for these looked good from users posted on OR.
The Garlic chicken came first, we had not even waited 5 minutes and it arrived, a generous bowl of chopped half-cooked garlic in soy sauce, and a plate with half a chicken.
The chicken was tender and juicy, not dry at all. The chicken was worth it’s price, only a few pieces of chicken skin on top of the chicken for presentation, and the rest was chicken. In other roast restaurants, when you order half a chicken, they serve you chopped up bones, chicken skin, and parts with no meat at all.
Anyway, poured the whole bowl of garlic sauce on the chicken, to let the tofu soak up the sauce and the chicken. The tofu tasted really good, full of garlic, soy and chicken. The chicken was cooked just right too, and went so well with the sauce, giving it sweetness, without overpowering the taste of chicken and yet you could taste the garlic.
Then came the pork chops in vinegar sauce, it came at the right moment, just as the chicken was nearly finished, moving on from a garlicky taste to a stronger taste sensation.
The portion looked quite big, and smell of vinegar was so strong you could almost taste it.
Taking a bite at the pork, there was generous sauce around it, and crunchy on the outside from the fried garlic and light flour. The pork was tender and not dry at all. The sauce was not that sour too, with the right amount of sweetness to balance it out. The pork was cooked chinese style with the pork deep fried first, and then stir frying it in the vinegar sauce.
I was very impressed with this dish, 95% on the plate was edible, there was no extra decorative stuff and the pork only contained small pieces of bones.
In other places I have tried, the whole plate of pork is inconsistent, only a few pieces are good, and then there is more bone and fat than the actual pork.
What is more irritating is being served a big plate of food among a large group and only 30% is edible.
Moving from a strong dish to dessert, given to us free, we got the tofu in sugar sauce.
From a strong sweet and sour dish, to tofu, the sweetness of the sauce gently neutralised the previous aftertaste left in the palate.
I don’t usually eat this dessert, but I had to admit it tasted nice, the sugar sauce was not syrupy at all, but light and watery, yet having lots of sauce with the tofu, does not go overly sweet. The tofu and sauce ratio was like 60:40
