Wait @JLee is also part thai? I
$90? That should only be if you are ordering two chickens and tipping 20% which is entirely optional!
Sorry for the confusing wording but Tock doesn’t let me word it as per chicken but rather ordering per guest which I find annoying but I’ve yet to find out how to change that. Apologies for any confusion but know I would never charge those kind of absurd prices.
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Yes my maternal grandfather was a Chinese-Thai
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Cool! Thanks for the info are you planning on cooking up any more Thai dishes or are you sticking to mostly canto at PRD?
We may dabble in it but I don’t wanna stray too far from the Cantonese-diaspora, so if anything we will explore Thai-Chinese dishes and other types of Chinese inspired cuisines.
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Looking forward to it! Can’t make it this weekend but want to get your hainan chicken again at some point. I had it at a Chinatown after dark pop-up once years ago (it was the infamous one where there was a crazy long line and you ran out).
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In terms of portion size, I ordered the Hainan Chicken set last weekend (for 1-2) and it fed my family of 3 with no complaints. (and no leftovers!)
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Stirm Riesling, nice choice.
I’ve seen Tock takeout menus that have “serves 2-3” or “serves 3-4” etc. at the end of the description.
Any chance you’ll be doing canto style roast goose?
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Wow I would go for that!
Probably not, geese in China are much smaller than the humongous ones we have here. If I remember correctly the geese in China are about the same size as our large ducks. Also I don’t have room for the right type of oven unfortunately.
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That’s the Vietnamese version from Hoi An.
Thanks
Re-did the order for Sunday
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gai yang, sticky rice, papaya salad
Chicken was cooked perfectly and the flavor was good. Really liked the dipping sauces. I would have preferred some more funk in the papaya salad, maybe some more fish sauce.
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I’m guessing you were the only person who ordered the mango rice, sauce on side?
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Any chance I can special order the gai yang and mango sticky rice for next Tuesday? 
That was me, wanted to wait until I got home to pour the sauce over.
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We’re actually closed on Tuesdays, and we will probably only do this on the weekends.
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any chance to do brisket noodle soup like kau kee in HK?
http://www.thatfoodcray.com/best-beef-brisket-noodle-soup-kau-kee-hong-kong/
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