Restaurants renowned for their secret chicken recipes had a hard time getting the birds back on the menu yesterday. Leung Hung-kwong, 47, owner of the Tai Wai Healthy Chicken Takeaway shop, said yesterday it had been extremely difficult. 'I ordered 30 chickens for today but my wholesaler only managed to get 15, and two of them died before arriving at the To Kwa Wan slaughtering house,' he said. 'And I have no idea what price he is charging me.' However, Mr Leung insisted the price for his secret chicken recipe would remain the same as before the onset of the bird flu epidemic - $160. The lack of supplies failed to deter long-time customers, including provisional legislator Andrew Wong Wang-fat, from making the journey to Mr Leung's shop yesterday afternoon. 'I just love the taste of his chicken,' said Mr Wong, a customer for 13 years. Mr Leung and his wife, Cheung Tze-ying, have sued Secretary for Economic Services Stephen Ip Shu-kwan for mishandling the bird flu crisis and causing them to shut down the business. They are claiming $245,000 in damages. Restaurant operators had mixed views about restoring chicken to menus. Choi Chor-seng, manager of the Ying Heung Restaurant in To Kwa Wan which specialises in salt-ovened chicken, said the decision had not been too difficult to make. 'The chickens are too expensive at the moment and we can manage to sustain business without them as our customers are mainly mainland tourists who don't mind not seeing chickens on the tables,' he said. However, franchised restaurants said they would be putting chickens back on the dinner menu last night. They also pledged that any rise in wholesale prices would not be added to customers' bills.