Cha Chan Tang style Hong Kong tea house Tasty Kitchen uses a special technique for its retro “deep-fried” yellow-feather chicken to maximize the crispiness of the skin. The chef pours hot oil over the bird repeatedly until an ideal golden brown color is achieved, and the crispness of the skin provides a contrasting match to the tenderness of the meat. Steamed Rice in Double-boiled Duck Soup with Aged Mandarin Peel is another nourishing warming winter specialty, with the duck meat double-boiled to slowly release its flavor along with that of the aromatic aged mandarin peel, with the rich taste being fully absorbed by the rice. 

Recommendations:

  • Deep-fried Crispy Yellow-feather Chicken (Half) - MOP128
  • Steamed Rice in Double-boiled Duck Soup with 10-year Aged Mandarin Peel - MOP98

More Culinary Sensations: 

  • Steamed Yellow-feather Chicken with Red Dates and Black Fungus - MOP128
  • Fish Congee with 10-year Aged Mandarin Peel - MOP88

Lunch: 24hours

Location: Galaxy Macau™, G/F, G040A

Tel: +853 8883 2221