Tao Xiang Kitchen

Best soy braised chicken horfun!
Tao Xiang used to be my defacto lunch hunt when I was schooling around the area. Typical coffee shop stall in the fast service and no frills, but serving up yummy food.
The char siew, chicken and roast pork are all highly recommended!

Tao Xiang Kitchen will make you a nice bowl of anything Cantonese. The menu is strictly Cantonese «siu lap», just the kind of fare you would expect at a Cantonese noodle shop.
My favorite here and something I’d recommend is the yau gai meen or the soy-​braised chicken noodles. The noodles are al dente, the chicken is tender and juicy-​fresh and bursting with the flavor of soy. The small puddle of broth at the bottom of your bowl of noodles is infused with the juice of the chicken and the fragrance of scallion oil. If I have one negative thing to say about this dish, it is the one thing I’ve loathed since I was little. The bones. I never got the hang of getting a whole mouthful of noodle and chicken and then deftly spitting out the fragments of splintered femur that invariably remained embedded in the flesh of the drumstick after it’d been chopped up just before serving. Now that it is no longer socially acceptable for me to expect my mother to de-​bone my yau gai meen tableside, I’ll just have to deal. My humble suggestion, do as I do and ask that they not chop your chicken. If you ask nicely, the si fu may even be willing to take it off the bone for you. How good does THAT sound?
The grease of the braised chicken skin is cut perfectly by the piquancy of the pickled green chilies, add a nice hit of seasoned chili paste and you have a happy-​you-​making recipe right there.
It’s as honest and unpretentious as you can get, and it’s good too.