Conpoy Chicken @ Cafe de Hong Kong 新天地小厨

Now you didn’t think that I would go to Cafe de Hong Kong just for a couple of French toasts and milk tea, did you?

Whilst there for our tea, Francis, the owner, recommended that we try the Conpoy Chicken that’s on promotion now till the end of the year. At S$10.80 for a half bird, why not? I’m always eager to try out new stuff and see if they can be added to my must-order list when I revisit places.

Conpoy Chicken is now on promotion until the end of the month (Dec 2013).

Conpoy Chicken is now on promotion until the end of the month (Dec 2013).

$10.80+ for half chicken (usual price $16+) and $20.80+ for whole chicken (usual price $32+).<br />+ denotes 10% service charge.<br />Date visited: 19th December 2013.

$10.80+ for half chicken (usual price $16+) and $20.80+ for whole chicken (usual price $32+).
+ denotes 10% service charge.
Date visited: 19th December 2013.

Conpoy Chicken:
Needless to say, conpoy was one of the ingredients used but the marination didn’t stop there. A well balanced mixture of Chinese herbs and dried shrimps went into the creation of this elegant dish and gave rise to an aromatic, succulent chicken that had me wondering why such a lean bird could be so tender and flavoursome?

I’ve had white chicken meat from Hainanese chicken rice method of cooking which requires a big bird of 2.3kg to get full-bodied flavours but this petite poultry was able to garner that delightful gamey essence. Also, I noted that the breast meat was moist and juicy without being stringy.

We invited Francis over and enquired on this dish which appealed to everyone of us at the table. Francis explained that besides using quality seasoning and secondary ingredients to enhance the sapidity, he chose to use Sakura chicken which cost more than regular chooks.

Sakura chickens, as opposed to the caged variety that most intensive-farms breed, are allowed to roam and mature at their habitual momentum of 60 days instead of the hastened 36 days. The petite birds smaller than 1.3kg enjoy antibiotic-free diets and are rich in amino acids, particularly glutamine, and tryptophan. Sakura chickens have less cholesterol, reduced fat compounds, and greater flavour. They also require lesser cooking time therefore retaining better sapor without sacrificing nutritional value.

However, Francis informed that while the cooking time itself may have been reduced, the preparation work that goes into the making of this dish is arduous and so the item will only be on the menu until the end of the month. As the festive season is drawing nearer, the restaurant would not be able to cope up with supply of this delicate tasting dish. Even now, daily production is limited and advance order is highly recommended.

Diners having late lunch while we were having a dessert of Milk Tea, French Toasts and Conpoy Chicken. Yup, my tea break was another meal in itself, lol...

Diners having late lunch while we were having a dessert of Milk Tea, French Toasts and Conpoy Chicken.
Yup, my tea break was another meal in itself, lol…

Mango Pudding S$4. The generous amount of real mango chunks made this another outstanding item on the menu.

Mango Pudding S$4.
The generous amount of real mango chunks made this another outstanding item on the menu.

A group shot taken with Francis (owner), Uncle Smart, myself, Yummicraft and The Silver Chef.

A group shot taken with Francis (owner), Uncle Smart, myself, Yummicraft and The Silver Chef.

Cafe de Hong Kong 新天地小厨
Address: 586 Balestier Rd,
Eastpac Building.
Singapore 329898.

Tel: 6255 3865 (call to book Conpoy Chicken in advance)

Operating hours: Closed on Mondays.
11.30am – 3pm, 5.30pm – 12am

Click to see Singapore’s best French toast here.

See other foods I’ve eaten at Cafe de Hong Kong by clicking here.

Happy eating 🙂

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Comments
5 Responses to “Conpoy Chicken @ Cafe de Hong Kong 新天地小厨”
  1. Melisa R says:

    You’ve got me at mango pudding… I always feel like a discover something new when reading your blog posts. I love them!

  2. the conpoy chicken looks good with spicy ginger and garlic on the side 🙂

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