We won’t waste our breath pondering the riddle of whether the chicken or the egg came first. Instead we can confidently say that if you’re looking for a Western restaurant in Hong Kong with an emphasis on poultry and eggs then Chicken n Egg, found nesting down Tak Ku Ling Road in Kowloon City, should be first on your list. With chickens flown in twice a week from Australia and eggs from Holland, Chicken n Egg guarantees freshness and healthfulness with each and every dish.
After the avian flu scare, it’s become all the more important to the residents of Hong Kong that the standards of food preparation when it comes to poultry are exceedingly high. Chicken n Egg brings in chickens from Australia, where there have been no reported cases of the potentially fatal disease, twice a week, where they (and every other ingredient) are submitted to wholefood cooking practices – no artificial flavours, preservatives or unnecessary processing – so diners at this family-friendly Kowloon City restaurant know they are eating nothing but the best and most nutritious breakfasts, brunches, lunches and dinners.
Chicken n Egg’s signature dish has to be the whole or half roast chicken, plump, juicy and tender. Eggy breakfast combos are popular choices among local Kowloon City residents who’ve made this Western-style restaurant their second home, with eggs anyway, as a part of the big breakfast, in a classic omelette or prepared Benedict or Royale line up with delicious share plates and desserts. Bread is made daily onsite at Chicken n Egg’s Tak Ku Ling Road premises, along with soups, desserts, juices and smoothies – even the gravy and salad dressing are made from scratch.