I’ve got no idea what Portuguese chicken is. No, not the Nando’s Peri-peri version, but the “Chinese” version that’s often on menus of HK restaurants. And apparently my mom doesn’t either, so I guess it’s more unique to HK vs. Mainland China. Well, I’ve had the chance to finally try out the dish at this week, when I visited Goldstone Bakery. They are a restaurant in Chinatown with a large menu of Chinese and HK-style cuisine. Although quite spacious, the restaurant does get very busy, and I had to wait 5-10 minutes to be seated during lunch time. I decided to get their “special” versions of their Baked Pork Chop Spaghetti and Baked Portuguese Chicken with Rice, which are currently priced at $9.75 and comes with your choice of either coffee or tea.
Baked Pork Chop Spaghetti (Special Version, $9.75):
This consisted of a generous piece of pork chop served over a bed of spaghetti and covered in tomato sauce. The pork chop was essentially like a schnitzel or Japanese katsu, and was pounded thin and breaded. It was very crispy and reasonably tender, although I would have liked there to be a bit more meat present. The spaghetti was cooked to my liking: tender without being too mushy. Although I’m not the biggest fan of tomato sauce, I did like theirs, which was not too watery and coated the noodles and pork chop pretty well.
Baked Portuguese Chicken with Rice (Special Version, $9.75):
The dish consisted of chicken and taro baked in a yellow sauce. I thought that it was going to be served with rice baked together with the chicken (similar to the pork chop); instead, the chicken came in a dish that’s separate from the rice. Now I’ve never had Portuguese chicken before; I thought that the yellow sauce was curry but it did not have any heat or spice, although it did have a nice fragrance of ginger (and I think there might be some coconut as well). There were several large pieces of bone-in chicken, which was extremely moist and tender, as well as a few large pieces of taro. Unfortunately, I did find the dish to be overall pretty bland and under-seasoned.
I certainly enjoyed my visit to Goldstone Bakery. While their food does certainly have room for improvement, it is still quite tasty. Portion-wise, their “special” versions are considerably smaller (probably 1/2 to 2/3 the size) compared to the regular versions, but still reasonably large: while I could have done with a bit more food, it’s probably more than enough to satisfy an average appetite. The service is what you’d expect from a lower-end Asian restaurant: the staff is reasonably friendly, but not the most attentive and the food can take a while to arrive. They are currently cash only, so be sure to have some on you if you wish to visit.