Ok I was here when it was just Humming so it appears to have a change of name. I wasn't impressed with the food first time and a year or two had gone by so I thought I'd give it another chance for a takeaway meal.
I hadn't realised it had changed name until I was inside and I was really impressed to find that their new menu included early morning Irish breakfasts, Italian coffees and still a Chinese at lunch and evening times. This is certainly a first for me and good for them. It's likely needs must as times are tough for many businesses and undoubtedly things will get much more difficult.
So it was a lemon chicken and boiled rice for me (£6.80). If it's done right it can be very good and it was fairly good here - with the chicken breast flattened, seasoned, dipped in a light batter and fried so it's not pre prepared. It needs to be eaten quickly as the batter goes soft quite quickly. The batter is thin so usually it's a 90% chicken dish.
I enjoyed the meal. It's once in a blue moon for me. It's cheap food and simple to do well. The lemon sauce was also simple: Robinson's lemon barley water, diluted, boiled and thickened with potato starch and a few slices of fresh lemon tossed in at the end. Orange chicken is made similarly with orange barley water and sliced orange.
Chinese restaurants do a lot of advance preparation to allow them to serve meals super fast: sweet & sour, flour based curry, flour based gravy, Peking with fried and boiled rice kept warm in steamers. Pre battered chicken pieces are used for sweet & sour, salted chilli, sweet chilli but not usually lemon chicken as the batter is different. The pre battered chicken can be up to and over 50% batter that could literally sit in a sauce for hours and not become limp or soft.
I had noticed that many Chinese takeaways in town had started using the pre battered 'hard' chicken pieces for lemon chicken and for me it's unacceptable. read more