The Juicy secret of Legendary Hong Kong
Legendary Hong Kong seems to be Jurong's best-kept secret.
Usually when a restaurant opens, hungry Singaporeans will generate enough chatter that it is easy to track online.
It opened last July but it was only when I was invited to try its dim sum last month that I became aware of its existence.
But it seems that the rest of Jurong is in on the secret - it was packed the two week nights I was there.
Legendary serves the usual Hong Kong fare from roasts to porridge, noodles and dim sum. There is a bakery too.
And since it is situated in the Hong Kong street portion of the mall - replicated to look like we are stepping onto a Hong Kong street - it added to the whole feel.
Do not look for refinement here though. This is a place where you eat, enjoy and leave.
The food is inexpensive and authentic. The restaurant hired a few established chefs as consultants and the result is a best-of Hong Kong food.
I am a Tampines resident so travelling to Jurong for dim sum and wanton may not be my priority.
But if you are in the vicinity, I strongly recommend a visit.
TOO MUCH EGG
Although I love egg dishes, I did not take to the steamed egg white with century egg and salted egg ($11.80). It is egg on egg on egg, and for me, that is too much egg.
SWEET & SALTY
The custard crust bun comes with a variety of toppings, from a slab of butter ($2.50) to luncheon meat and a fried egg ($3).
I love anything with luncheon meat so I loved this. It is a sweet, salty and creamy bite.
To enhance the experience, eat it with a heavenly glass of iced Hong Kong style tea and coffee mix ($2.80).
You must try the roasts because they are excellent.
The signature is the roasted London duck ($58) but also try the poached chicken and crispy pork belly.
The BBQ pork was slightly too dry but ask for a fattier portion and all will be good. Order a barbecued twin combo ($16.80) for variety.
For me, if the wanton noodles ($6.80) at a Hong Kong restaurant are good, everything else should be too.
Legendary's version is made by chef Ho Yum from Hong Kong's Mak's Noodle. The noodles have a springy, pleasing consistency.
The server suggested we add vinegar into our soup. I was reluctant at first, but it turned out to be a good idea.
SILKY BUT CRISPY
The thick rice roll with deep-fried shrimp spring roll ($5.50) has a skin that is silky and tender. The fritter is crispy.
Legendary Hong Kong
Provisional Unit #03-80
Jurong Point 2 Shopping Centre
Weekdays 11am to 10pm;
Weekends and public holidays
10am to 10pm