after very late tea cum lunch at timhowan at 4.45pm, we were quite full.
i was considering trying out a daipaidong near royal park called chan kun kee 陈根记except it is really not that near, about 1.6km & 20mins walk. sis was not keen to walk in the dark through shatin park, so we decided to go back to keung kee chicken porridge 强记鸡粥，my usual daipaidong 大排档 introduced by a good friend jeanette of bespoke travellers.
keung kee is at tai wai, just 1 stop from shatin. we reached there about 9pm on 2.6.2015.
we got a table immediately. they have 3 adjoining shops, and were quite filled up.
haven’t research on the history yet, but their sign says 正牌沙田鸡粥, but is located at tai wai. maybe originally from shatin.
we ordered the steamed razor clams in garlic & tanhoon 蒜蓉聖子粉丝。it came with heaps of garlic & tanhoon. 🙂
the small razor clams cannot match with large ones we have in singapore. & somehow the steaming is just slightly over. it appears to be same with scallops we had the next day.
it was a good enough dish, especially we had 13 razor clams for just HK$95.
sis wanted to try their signature dish here, the roast pigeon. the skin was very crispy & great aroma. but the photo looked better than it tasted.
the meat was like average, maybe less than average.
i would rather spend HK$150 on drumstick quarter roast goose at yat lok.
kueng kee is of course famous for its chicken porridge 鸡粥.
the last time we had a pot – HK$120.
dinner for 2pax & 3 dishes came to HK$195=S$34…pretty ok la.. ^^