Authentic Hong Kong Fare at Legendary Hong Kong in Jurong Point
Opened last year, Legendary Hong Kong at Jurong Point reflects the restaurant’s commitment to give diners the most authentic Hong Kong cuisine experience one can find on this little red dot. Located along the vibrant “Mongkok” (旺角) district in Jurong Point — Singapore’s first Hong Kong themed shopping and dining street, the restaurant is recreated with an old Hong Kong ambience with décor of warm tones, mosaic flooring and old-fashioned dining booths and chairs.
Because of the many reviews we reviews we read online, we decided to make a trip to the west to give it a try. The menu has over 300 dishes and the kitchen is helmed by five accomplished Master Chefs, each with their own specialty in Hong Kong cuisine that spans across five themes – Roasted Meats, Noodles and Congee, Dim Sum and Bakery.
As part of the history and culture of Hong Kong’s Yum Cha lifestyle, Dim Sum is a must and has become an integral part of Hong Kong life. At Legendary Hong Kong, Master Chef Ko Che Fai, formerly from famed establishments such as W Hong Kong and Crystal Jade, is only interested in using the finest and freshest ingredients he can get his hands on.
We had some classic items including Steamed Shrimp Dumplings ($5.50) and Congee with Century Egg & Pork ($6.80). The har kao skin was slightly thick and the shredded chicken in the congee was rather tough. However, I like the Sauteed Turnip Cake with XO Sauce ($5.50) featuring soft turnip cake with mildly spicy XO sauce. Some of the uncommon items on the menu include the Rice Flour Roll with Deep-fried Shrimp Spring Rolls ($5.50) which has a party of contrasting textures.
Their Baked BBQ Pork Buns ($5.50++ for 3) was sold out that day. I was quite disappointed because I travelled all the way to Jurong for this and was craving for their baked buns. Sigh. But well, it’s my fault because I should have ordered that first and eat it instead of waiting till the last.
For those who are familiar with MAK’s Noodle, their noodles are undoubtedly considered to be one of the best in Hong Kong. Today, the same chef who made the noodles at MAK’s Noodle, Master Chef Ho Yum, is now working in the kitchen of Legendary Hong Kong.
In keeping with the authentic taste, besides the extremely springy and smooth noodles, the chef is insistent on using only the traditional Wonton – those which are filled with shrimp, rather than those filled with pork that are commonly found in Singapore. The wantons are stuffed full of juicy nuggets of shrimp, folded into little round wrinkled parcels. The skin is not as slippery as I expected at Mak’s but you get a good crunch from the shrimps. The soup has a hint of the lye-water (jian shui) aftertaste from the noodles but not too overpowering.
Honestly, I prefer the Tossed Noodle with Spicy Pork Sauce ($7.80) because the spicy pork sauce was really tasty and after a good toss, the savory and sweet sauce coats the noodles well.
Hong Kong styled roast meats are considered to be one of the best in Chinese cuisine. The glaze of the skin and the texture of the meats vary from the style of roasting to the cut and type of meats. Hong Kong Master Chef Siu Chin Ho, with over 23 years of experience in roast meats, prepares each roast with extreme care to deliver just the right amount of tenderness and succulence.
The Legendary Hong Kong house specialty of “Roasted London Duck” (明炉烧伦敦鸭) is undisputedly the best-seller on the menu. The restaurant goes through about 50 roast ducks a day. Named after the city of London where people from around the globe flock to in search of the “best duck in the world”, Legendary Hong Kong uses “Grade A” Irish ducks from Silver Hill Farm in Ireland.
98% of the Chinese restaurants in the United Kingdom selling roast ducks use the Silver Hill breed of ducklings, including the famed chef Heston Blumenthal. A premium farm where ducks are fed on wholesome, natural foods and exercised daily, this tender care from food to exercise gives the ducks consistent tenderness in its flesh and an unforgettable aroma when cooked. Our BBQ Twin Combo ($16.80) consists of Roasted London Duck and BBQ Pork. The roasted duck has a beautiful orange crispy skin with tender meat. However, the char siew we had that day was really dry and tough.
The stir fried dishes fare better, in my opinion. We had a bowl of Braised Beef Brisket, Tendon & Tripe ($10.80) which is stewed in broth until the briskets and tendons turn into fork tender magical nuggets with a light yet deeply flavorful broth.
After a round of dishes, the restaurant manager came over and recommended Braised Assorted Vegetables with Preserved Taro Sauce in Clay Pot ($12.80). This turns out to be the star of my dinner. Because they specially imported Chinese Preserved Beancurd from Hong Kong, the vegetable dish is spiced yet sweet, firm yet soft, and deliciously flavorful. For a safe option, for the the Poached Spinach with Salty and Century Eggs ($9.80).
Because I didn’t get a chance to eat their Baked BBQ Pork Buns, I ordered a French Toast HK Style ($3) instead. It’s sweet and eggy, with peanut butter in it. Still can’t beat my favourite french toast at Cafe de Hong Kong because the thick bread was more pillowy soft, but good enough to end the night.
We paired it with HK Style Tea and Coffee Mix ($2.20 Hot, $2.80 Iced). Master Chef Lo Chi Man, with over 20 years of tea-brewing experience was adamant none of the tea blended in Singapore gave that same bitter-sweet after taste as those in Hong Kong. As a result, his recipe for the “HK Style Tea and Coffee Mix” is prepared from a special blend of five different varieties of teas that are imported from Hong Kong. Additionally, his insistence on delivering the most authentic tea drinking experience also sees a different proportion of ingredients used in both hot and cold versions of the same tea. Excellent cup of yuan yang!
Legendary Hong Kong
Address: 63 Jurong West Central 3, #03-80 Jurong Point 2 Shopping Centre, Singapore 648331
Tel: 6794 1335
Opening hours: Mondays to Fridays 11am to 10pm; Saturdays, Sundays and
Public Holidays 10am to 10pm
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