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As stated on the menu, Tai Cheong’s Scrambled Eggs with Toast, Cheese and Chicken Chop ($9.50) is essentially a hunky portion of fried chicken chop perched above a pool of creamy mushroom sauce, stacked with a slice of thick airy toast, omelette and a blanket of melted cheese. A combination that can’t really go wrong, the chicken was the star element for me. Juicy and crunchy, the bonny piece of meat was not at all greasy and made the meal so much more substantial. The eggs were a tad underseasoned in my opinion but otherwise a great lunch option or something to share over teatime.