The Kee Wah Dublin led me to remember something I've been trying to find around here for years. It's the Hong Kong style chicken pie.
Kee Wah and other local places serve what I call an Americanized version of chicken pie in which the pie is more like a puff pastry and is filled with a small amount of drier chicken filling. The pie is kept warm under warming lights.
This differs entirely from the HK-style pies which are made once a day in small batches and are not kept warm under lights since they always sell out by noon. Their shape is in a true pie form, and they are served in little tin dishes. The size is much, much smaller, and the crust is much crumblier and buttery. The crust to filling ratio is much lower, and the filling itself is more moist.
I have attached a small photo of what they look like.
There's also a third style of Chinese Chicken Pie which you can find in Vancouver, and it differs entirely from the SF and HK variants, but I digress. Has anybody found what I'm talking about in SF, or is it just not done?
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