Thursday, 7 August 2014

Legendary Hong Kong at Jurong Point in Singapore 港饮港食


I've visited Legendary Hong Kong 
港饮港食 twice since it recently opened at Jurong Point, Singapore. Legendary Hong Kong 港饮港食 serves familiar Hong Kong cafe fare like dim sum, noodles, congee, roast meats and signature beverages such as milk tea.

I asked Margaret, one of the partners at Legendary Hong Kong 港饮港食, to share the idea behind her latest cafe.

Margaret who has 5 Legendary Hong Kong cafes in Guangzhou and Xiamen, said that she wants to share authentic Hong Kong style cafe food through Legendary HK.

There were over 100 items on the menu, so I managed only to try a few, and have to be back for more :D

Chef Ho who helms the noodles and congee station has many years of experience including at Michelin-starred MAK's noodles before joining Legendary Hong Kong.


I tried the Hong Kong style wanton noodles.

Hong Kong wanton noodles come only in soup form. There is no "dry" version unlike in Singapore and Malaysia.


These slender egg noodles were among the crunchiest that I have tasted in Singapore, so far.

The broth which was round bodied was not greasy and was mildly flavoured with layers of savouriness.


The noodles had a slight kansui taste (lye water 枧水)
. Hong Kongers like to eat the noodle with a touch of lightly tangy vinegar which balances the kansui taste.

I like the flavour and texture of Legendary HK's noodles.


For the wanton, Legendary HK kept to the Hong Kong tradition of having just a single whole fresh shrimp inside the wanton wrap. There was no minced blend of pork and shrimps. 


I like to eat my noodles and wanton with this house made chili. It had a sharp sting and was loaded with flavours from Chef Ho's own blend of herbs and spices.


Eating my wanton with the chili sauce with the red chili oil flowing down the sides. 


Chef Ho is also famous for his beef brisket noodles. I shall be back for this Hong Kong food icon :D


Congee with pig's liver SGD6.80.


Legendary HK's congee is made by boiling a blend of a few different types of rice grains for hours till it become a gummy paste. No short cuts like using rice flour powder, so we can really taste the difference. We can taste the layers of rice flavours and textures.

Love this congee, a lot.


Steam shrimp dumpling SGD5.50.


The shrimp was plump and crunchy.


Steamed pork dumplings SGD5.00.

Good quality, meaty pork dumplings made right here at Legendary HK. Best eaten steaming hot, of course.

Click on photo for full review of roast duck and meat section

Chef Siu in charge of the roast duck and meats section had been a roast chef since he was 15 years old. Chef Siu's London roast duck, char siew and siew yok are Must Try items. (Click on Chef Siu's photo for full review of the roasts section.)


Custard crust bun with butter SGD2.50.

The signature custard bun was crispy on the surface. Inside, it was fluffy. Eaten with butter, the mouthful of crisp, soft, creamy, rich and buttery savoury flavours and textures was quite addictive, actually. 

Quite a sensational snack, really.


Of course, one cannot go to a Hong Kong cafe without tasting HK style milk tea.

Chef Lo who is the chef in charge of the beverages section, has been in this line since he was 19 years old. Margaret refers to Chef Lo as a "tea professor 茶博士", a honorific in Hong Kong for master tea brewers. 


Nice cold, sweet and fragrant Hong Kong milk tea SGD2.80.


Hot Hong Kong milk tea SGD2.20.

Legendary Hong Kong 港饮港食 is the place in Singapore for authentic HK cafe fare at reasonable prices.

Thanks to Marie and Winnie of Icon Group for the invite.

Restaurant name: Legendary Hong Kong 港饮港食
Address: Jurong Point II, Level 3 (at Boon Lay MRT Station), Singapore
GPS: 1.340615,103.706312
Hours: 08:00am to 11:00pm (Closed 2:00pm to 5:30pm)
Non Halal

Dates visited: 27 Jul 2014, 6 Aug 2014

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1 comment:

I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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