Miss Wong in Hong Kong is the name of Old Bird‘s newly launched lunch menu. Inspired by Hong Kong cafes (aka cha chaan teng), you can devour a hot and spicy Sichuan Fried Chicken Sando with Pineapple Bun or go for a hardy crispy HK curry pork cutlet on rice. It’s definitely nostalgic flavours with an Old Bird twist.
Since my family is from Hong Kong, I am always excited to support and try overseas renditions of Hong Kong cuisine. Every chef and restaurant has their own recipes, and this review is my opinion (Disclaimer, I was invited to their media tasting.)
Here’s a preview of their menu!
1. Sichuan Fried Chicken Pineapple Bun and Salted Egg Yolk Fried Cicken Pineapple Bun
Sichuan Fried Chicken Sando with Pineapple Bun
If you’re a fan of the Nashville hot fried chicken, then you won’t be disappointed in the Asian version. Old Bird created a Sichuan peppercorn seasoning that coats the fried chicken and you will instantly taste the numbing heat and a slight burning sensation. The fried chicken dredge fries up into a light and crispy texture while the chicken was super tender and juicy. The pineapple bun is made in-house and it lends its sweetness to counter the spice and salt.
I would absolutely order this again.
Salted Egg Yolk Fried Chicken Sando with Pineapple Bun
This fried chicken sando has a generous smear of a slightly grainy, salty and rich umami egg yolk paste! The sweetness from the pineapple bun and tanginess from the mayo coleslaw balances out the richness of the fried chicken.
If you’re not feeling fried chicken, opt for the pineapple bun with butter. This is an ode to “bolo yau”, a pineapple bun with a thick slab of cold butter. Mentioned previously, their pineapple buns are baked in house and has the right fluffiness and perfect sweet cookie crust.
2. Rice rolls
Traditionally, you’d enjoy these bite-sized rice rolls with a heavy drizzle of peanut butter or sesame sauce, hoisin and a sprinkle of sesame seeds. Old Bird’s version also includes chili oil! It’s an excellent twist because the “crunchies” from the chili oil adds additional heat, umami flavour and texture.
3. HK Curry Pork Cutlet Rice
You likely have experienced the fragrant scent and yellow hue of the iconic Hong Kong curry if you often frequent Hong Kong cafes. Old Bird smothers the rice with curry and I believe it’s made with curry powder, turmeric and coconut milk. On top, is a crispy and juicy pork cutlet. The crispy batter wrapping the pork reminds me of a cross between a Taiwanese popcorn chicken and Japanese tempura. Anyone who is hungry after a long day will appreciate this dish.
4. Vegan Spaghetti Bologene
Old Bird created a vegan version of the saucy, cheesy, and meaty baked Spaghetti Bologene that I grew up eating. If you blindfolded me, I wouldn’t have noticed that they used Impossible Foods’s meat and the flavour of the “meat” sauce was very similar to the one I know and love. However, I prefer it to have a bit more sauce but overall a great dish!
Fun fact: The dish is better the next day because the noodles soak up the “meat” sauce.
5. HK curry fish balls
These HK curry fish balls are more than just a pretty colour. They’re packed with curry flavour. Old Bird’s housemade chili oil is also a featured component of this dish and it adds some heat to the curry flavour. As for the sauce, I prefer a richer consistency since it clings to the fish balls, similar to the version sold on the streets in Mong Kok. Overall, it’s a great appetizer to share with friends!
Lunch menu details + limited time deal
These menu items will be available Wednesday to Sunday from 11 AM to 3 PM for takeout only. You can order directly online for pick up, or through DoorDash and UberEats.
Get a free drink on take out orders over $20
Old Bird is offering all orders a free drink on purchases over $20 until March 31st. Simply add the item ‘Free Drink For Pick Up Order’ directly to your cart or by calling to place your order.