Legendary Hong Kong is set to blaze a trail where Hong Kong fare in Singapore is concerned. Hiring 8 established chefs in their own speciality from Hong Kong, Legendary Hong Kong is determined to give diners the most authentic Hong Kong cuisine one can find on the island.The restaurant’s unique charm is the 4 narrow entrances that mimic the narrow streets of Hong Kong. The four entrances correspond to each of the sub-themes that make up the restaurant: Roasted Meats (九如烧腊), Noodles and Congee (香港粥面) ，Dim Sum (龙凤茶居), and “Bing Sut” The pre-cursor to “Cha Chaan Tengs” (白宫冰室) where drinks, desserts and toasts are sold. The sub-themed restaurants and the chef’s bio can be found in the fact sheet attached.In the roasted meats section, one will find the exclusive “London Roast Duck”. Named after the city where people, especially Chinese people from the globe flock to in search of the “best duck in the world” because of its succulent flavor, Legendary Hong Kong has signed an exclusive deal with Silver Hill Farms, a premium duck farm where each duck sold is de-feathered by hand so as to ensure integrity of the quality of meat and no bruising. These ducks are sold to some of the best Chinese restaurants in Europe. Information on Silver Hill Farms is attached.For those who are familiar with MAK’s (麥奀雲吞麵世家), recommended in the “World’s Cheapest Michelin Starred” restaurant, you will know that their noodles are undoubtedly considered to be one of the best in Hong Kong. Today, the same chef who made the noodles at MAK’s is now at Legendary Hong Kong. In keeping with the traditional Cha Chaan Teng type of food served, the chef is also insistent on using only the traditional Wonton – those which are filled with shrimp, rather than those filled with pork that are commonly found on the streets of Singapore.For the Dim Sum sub-theme restaurant, Legendary Hong Kong has hired 2 chefs with experience totaling 53 years to head it. As part of the history and culture of Hong Kong’s Yum Cha lifestyle, Dim Sum is a must and has become an integral part of Hong Kong life. The chefs are only interested in using the finest and freshest ingredients they can get their hands on.Their determination to provide as authentic an experience for the diner also extends to their drinks even something as common as the Yin-Yeung Tea is more than meets the eye. Personally hand-picked by the owners, the chef in charge of the “Bing Sut” where tea among other foods are prepared and cooked, determined that none of the tea blended in Singapore gave that same bitter-sweet after taste as those in Hong Kong. Not only that, he claims that tea brewing for both hot and cold tea to the proportion of milk used in each differs and unsatisfied with what he has tasted so far, decided that he will blend his tea in Hong Kong before importing to Legendary Hong Kong.