Welcome Kong’s Eatery The beloved Angie’s Kitchen is now Kong’s Eatery. Jacky Lam of KK Malaysia & Chef Kong have teamed up in a Sichuan eatery as Chef Kong is a Sichuan food specialist. Uncle had resisted going as every Tuesday evening for the past 3 years, he has the best memories of Aunty Angie’s hospitality and her imitatable Malaysian Nonya food, with strong Penang influences. The first thing you notice as you enter Kong’s is the impressive spicy hot pot counter. My, the collection of items you can pick for your spicy hot pot is truly varied, from black pudding to tripe, tofu kee to bamboo shoots. Uncle brought his erstwhile newshound Uncle Charles, to save him having a spam doorstopper sandwich. He chose the cold poached chicken which was made even more delicious by the topping of minced ginger and spring onion. Jacky recommended we try the following 2 dishes. The mapo tofu lived up to its name, as a food favoured by “toothless nanas”. The twice cooked pork resembled bacon rashers, but was lit by dried chilli and Sichuan peppers with a welcome dash of crunchy greens in the garlic shoots. Uncle was tempted to sit in his usual corner table by the window. He was glad he didn’t as this is now Kong’s Eatery and he rightly owns it. #kongseatery #mountstreet #cbdauckland #sichuancuisine #coldpoachedchicken #mapotofu #twicecookedpork #instasichuan (at Auckland CBD) https://www.instagram.com/p/BrCKffslN8k/?utm_source=ig_tumblr_share&igshid=2jn0vqzmlw1
