This old restaurant is famous for Roasted Pigeon and Chicken Congee. A group of 8 people, we went there last night for a feast. We ordered a couple of signature dishes: Roasted Pigeon (燒乳鴿), Soya Sauce Pigeon (鼓油皇乳鴿), Chicken Congee (雞粥), Baked Fish Intestines with Eggs (焗魚腸), Spicy Spiral Shells (辣酒煮螺), and so on.

Re roasted pigeon, I prefer eating young baby pigeon. The pigeons here are big. Although they’re meaty and juicy, but skin was not crispy enough. I did love the Soya Sauce Pigeon, the Soya Sauce had a mellow spices flavor and a unique fragrance.

Chicken Congee (top left) is the MUST-EAT signature here. I think they put beancurd in the congee, as it has a very nice fragrance and smooth texture. One bowl enough to feed 6-8 people.

Baked Fish Intestines (top right) was heavenly done. Fish Intestines were baked in traditional earthenware with eggs & fluffy dough sticks, very crispy on top. Eggs absorbed all the fatty taste of the intestines, yummy! This traiditonal old dish need lots of time to prepare, especially in cleaning the intestines. That’s why no many restaurants make it these days.

The spicy spiral shells with wine was also a delight. Highly recommended.

The bill ended up each person approximately HK$60, super value-for-money!

Shatin Chicken Congee
Address: G/F, 6-12 Chik Chuen Street, Shatin. [MAP]
How to get there: Tai Wai MTR Station Exit A, cross the traffic light and walk straight, turn right on Chik Chuen Street. Walking time about 5 minutes.
Phone: +852 2697 9818