For the cod 'n' chips, cod fillets are thicker and larger than pollock fillets. Donna Mah / For China Daily

Eat beat

A feast of stones

I'm not British, but you don't have to be British to appreciate the deep-fried goodness of crispy beer-battered fish. Granted, I have been known to use ketchup on my chips instead of the "traditional" salt and vinegar, but that's what I like. I had heard from many people that K's in the Mui Wo Cooked Food Market had authentic fish 'n' chips and I was keen to try a few of the British classics served there.

K's opened last year and has firmly established itself in the hearts of many as the place to go for those in need of a fish 'n' chips fix. The eatery recently re-launched with a new look, adding British touches everywhere.

Being on the side facing away from the sea in the cooked food market, there's not much of a view from K's, so they have stickered the outside walls with London scenes giving diners something to look at while they eat. The Union Jack is now a featured image on the tables, the menu and the aprons the servers wear.

The fish in the fish 'n' chips is either cod or pollock. Both are good, but for those that are not familiar with the fish, both are white fish with cod fillets being thicker and larger than pollock fillets. The cod 'n' chips comes in three different sizes - small, medium and large - but the portions are generous, so two of us shared a medium order. For an additional HK$38 ($4.90) make your fish 'n' chips a set meal with your choice of peas or mushy peas or beans, bread and butter, and a beverage. The pollock 'n' chips comes with three fillets or two. The chips are thick-cut and fresh - not from a bag.