Finally went to check out PThai’s in Hong Kong Super market. They have a pretty limited menu of 4 different items with occasional specials like Pig feet. The fried chicken was sold out so we got the fried pork belly and Khao Man Gai. I grew up eating Hainan Ji fan and can say this one was really excellent. If i had any critiques, the soup that came with my chicken rice was alittle too salty for me. The Khao man Gai had the most delicious chicken fat rice. It was chefs kiss. The fried pork belly was really solid too, the nam prik that comes with is a bit strong and Chef Thai recommends eating it with a small amount of sauce on top of rice for the best experience. Make sure to get there early as they sell out of items. Weekdays are obviously less busy.
by Austinfoodadventures
7 Comments
I want some Hainanese chicken. Even though this is Thai version.
When are you going to post your blood work and annual physical reports on here. We need to know your longevity with your adopted diet.
Those prices are wild for chicken and rice.
That store feels kinda dirty. I’ve never looked back towards their kitchen, but their grocery/produce section just feels gross to shop in whenever I go in. I’ve skipped trying the restaurant in the back because of that.
The rice, fried chicken, and sauces were amazing to me. But the soup and poached chicken were kind of a let down. My chicken felt cold and underseasoned, and the skin didn’t have a pleasant springy texture I like in the Hainanese style (though another user commented this may be a difference in preparation between Hainan and Thai style). I think for the price I just expected everything to blow me away.
It’s pretty good but pricey and I wished the portion sizes were larger. Par for the course in Austin where there is so little competition.
Ive had it a few times now, and each time I was left feeling dissatisfied. its expensive, the portions aren’t large enough, and the chicken fat rice was kind of … funky. I blame this last one on the mass market chicken out there. Maybe if this was iron chef and he could only use local raised free ranged chicken it might have been really good.