Hong Kong Street Chun Tat Kee 881 (XO) Fish Head Beehoon

Eric Neo, director of culinary of Capella Singapore, says, “You have to like the flavour of fermented shrimp to love har cheong gai. The marination process is crucial: it needs exact amounts of fermented shrimp paste, ginger, garlic, and oyster sauce to give it its distinct flavour; to fully integrate the flavours, the egg and flour batter needs to be marinated together with all of the above; and always deep fry to golden brown to ensure a crispy and juicy wing. Hong Kong Street Chun Tat Kee 881 (XO) Fish Head Beehoon in Balestier hits the nail on the head for me.”