I suggested to Mike that we should revisit Hung Kang Teochew Restaurant for his father’s birthday on the 4th day of CNY. They had four set menus for CNY – $468, $668, $888 and $1288. We like what was offered for $468 – authentic Teochew dishes like Goose Meat, Prawn Fritters, versus the more expensive sets which offered Crispy chicken for $668 or BBQ Suckling Pig for $888. To change the Steam Gray Mullet to Pomfret, we had to top up $50. Also, to be politically correct, we decided to change the Shark’s fin soup with crabmeat and shredded fish maws to just fish maws soup. The restaurant claimed the prices for both soups are the same, with or without the shark’s fin. I told Mike when he relayed to me the price, ‘How can shark’s fin soup be the same price as fish maw soup? Either we are being ripped off, or those who ordered shark’s fin soup are not getting their shark’s fin.’ Still, we decided to go with no shark’s fin, much to Aaron’s dismay. ‘It’s only once a year!’ He grumbled, and got rewarded with tirades from both his brothers about not being environmentally aware.
My family arrived early and the boys immediately attacked the dish of braised peanuts. They requested another plate and I reminded them that it’s not free. The new plate arrived, bearing few countable pieces. ‘Twenty peanuts!’ I counted. If you want to be miserable about peanuts, then served it in little sauce dish like other restaurants, instead of the long oval plate. Chinese food is unlike French food. We want to see abundance, not tiny art piece. (That’s why I don’t visit French Restaurants.)
The Teochew Prosperity Raw Fish was refreshing, with its serving of local lettuce and parsley. The fish maw soup tasted exactly like shark’s fin soup. We didn’t notice the lack of shark’s fin. Everyone enjoyed the thinly sliced goose meat, which goes well with rice drenched in braising sauce. A disappointment was the pomfret, which was over-cooked.
Half way through the meal, a waitress came over and told us that they had served our other table a half portion of suckling pig wrongly, so would we want to top up by ordering the other half for our table? We declined, and she told us apologetically that she had to charge us $98 for the pig. If we don’t pay, the part-time waitress would have to pay for her mistake. She continued to persuade us to order the other half-portion. The other people on our table reasoned that shouldn’t the dish be free then if it’s not our mistake? Finally, I asked if at least they should give us a discount and they agreed to charge us 50%, which worked out to be $45 for that half portion.
It’s just as well we didn’t order the pig, for the other table consisting of five teenage boys couldn’t finish the Teochew Fried Noodles, but everyone managed to clean up their small bowl of Sweet Yam Paste with Mandarin Orange.
That’s the problem with Hung Kang Restaurant. The food quality is inconsistent, and they lack the service expected of a similar class restaurant. We certainly would not visit there again anytime soon.