They're called Fish & Chicks, but I'm there for the Fish part. Most of my fellow diners seem to go for the Fish part too, though I've seen a couple of Chicks on plates from time to time.
Thing is, they've got just this one outlet.
And this one and only outlet is this stall at this little nook in the basement in the food court of Cathay Cineleisure. Which means that as dingy as it looks (now!), when you're going down the escalator, you don't want to turn around and take the escalator back up to the brighter-lit alternatives on the first and second floors.
Neither do you want to bother about the (usually short) queue at the stall. Nor the fact that you're seated under harsh white lights dining at mono-design rectangular grey tables and chairs or hard booth seating. You don't want to look around you and care about the coldness and cookie-cutter, eat-and-go atmosphere of this place. Neither do you want to bother about the fact that you've to wait to place your order, and that you've got to carry this round pager thingy back to your table and wait 8-10 minutes before the pager lights up and you can go collect your food.
Because you'll be missing out on this.
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| SALTED EGG |
The fish is good. It's served freshly prepared and piping hot. And it is huge piece. Huge enough to share if you don't want to finish it all by yourself, but don't bother sharing, I'd say, because places for salted egg sauce fish & chips right now are only very few. It's as good as another more well-known fish & chips restaurant of a local brand. Maybe the batter's a bit different, but it is fried well, there's a crispiness about it and it tastes good. The fish inside is flaky soft as flaky soft as it can be and it forks off well, so it's good.
But the clincher- the absolute clincher- is the salted egg sauce. It is for this sauce that you go for. It is for this sauce with the battered fried fish that you go for. It's like an oozy, melty dressing all over your fish, and it goes so, so well. That distinct flavor of salted egg, that richness, the way it blends into your white flaky fish... And they're pretty generous about the sauce, not to mention the generosity towards the ketchup, the chili and the tartar sauce as well. :)