HK-style curry was created specially to be milder in spice and sweeter to cater to the Cantonese, as opposed to Indian curries. The curry here had a light texture to it, whilst still injecting a very modicum amount of spiciness. The coconut milk was somehow rather apparent, which might not be ideal for some people. Although this bowl looks small, it was decently filling, and full of ingredients — generous chunks of chicken meat, potato cubes, and tau pok. I did run out of gravy for my rice after a while, so having slightly more gravy would have been well appreciated!

Rate:🌟🌟🌟