This popular local classic is well known for their fish-based congee. Even in the morning, you see…read moreall kinds of people sitting and enjoying congee. They have your classics like pork and preserved egg. But they also can add pretty much anything you want. For me, what stands out is the depth of flavor in just the base congee. Never have I had such a strong and impactful flavor from just a bowl of congee, even just the rice itself. My favorite was the fish belly congee with Chinese donuts (youtiao) on the side. Be sure to watch out for all the bones, and to add a bit of white pepper on top! Also the waitstaff yell across the restaurant at the chefs, giving you the full Hong Kong experience. Even if they seem a bit mean, do not be afraid! They are not truly angry; this is just how they express their thoughts (I hope).

This is a local favourite - delicious congee made to order. You can add whatever you want to it-…read morefish, meat balls, pork blood, pork liver - all staples in the congee world. What makes good Cantonese congee? We call it the "base", the way they cook the rice until it melts into the broth, creating a thick sticky broth filled with umami. If you can still see whole rice grains, that's not congee, that laziness. As per Hong Kong standard, if you order fish congee here, it will come with the fish bones and bits. Be prepared to have to pick them out. I do highly recommend the fish congee though, but the meatballs are not shabby as well. There isn't a lot of tables and there isn't a lot of service. In fact, the lady taking orders might yell at you. This is, of course, all part of the Hong Kong food scene charm.

I went here last week .Location is great and the best things is food . Yummy yummy . Environment…read moreis very nice love to visit again .

TeaWood totally appeals to the urbanites: a decor of green and wood tone, baskets of fake produce,…read morea blackboard with a childlike drawing of a farm, cutleries that look like spades and pitchforks, and even tables with a glass box tabletop of fake sprouting greens. It speaks of our idea of a farm: wholesome, natural, nostalgic, healthful, minus the dirt under your fingernails and the manure on your boots. It makes you think that you are eating healthy and natural, even if you are eating fried chicken or an 8" tall honey toast loaded with ice cream and cream. Don't get me wrong, I don't hate this place. Successful marketing, that's all. It's nice to feel a bit closer to nature and a bit more tranquil just sitting inside the restaurant. And their food is pretty good. We ordered a set lunch, which for $72 includes a drink, an appetizer, an entree (your choice of protein includes beef, pork, chicken, duck and fish! No veg option though) and a small noodle/rice. They hand made their noodles, and the beef is tender, so I really enjoy their beef noodle soup. We couldn't resist ordering the honey toast. It is a stack of 3 thick slices topped with mango, mango ice cream, whipped cream, sauces, marshmallow and more. Quite a feast for the eyes. They bring along knife and tongs to make it easier to make headway into this gigantic tower. I really enjoy the dessert. The toast is crunchy on the outside but still soft inside, so it doesn't hurt my tongue like sandpaper, and has a hint of sweetness. Personally, I think this is a dessert best shared among 3 or 4 people. The two of us got really stuffed putting this away. A significant portion of the menu is dedicated to drinks (tea and coffee) and desserts, making this a great spot for afternoon tea.

After a few years, i retried this congee place at Fortress Hill. We got congee, ox tongue…read morecruller(牛脷酥), and cha siu rice rolls. This time around, the ox tongue cruller was very disappointing. It was not only cold but also very bready. It was not crispy at all. The congee was silky and the sliced fish was fresh though. The rice rolls were average.

I pretty much stick out like a sore thumb everywhere I go in HK especially when I walk into this…read morejoint looking the way I did before I head out bar hopping in Central. It's basically a congee , noodle, rice establishment catering to people not like me. Well, my stomach felt like I needed it before the alcohol started to flow, so here I was. There are no western dishes here at all. Stricly Chinese, Cantonese to be precise. Good for what it is, and no complaints from me. My meal came with a drink. I chose hot HK milk tea Get in, get fed, get out. Standard M.O. of these places.

Review #300 is dedicated to a very special dish - The Drunken Squab…read more "Drunken" poultry is a famous Shanghainese delicacy that is often served as a cold appetizer. Drunken chicken is the most popular dish and is readily available even in the US, especially in areas like the SGV. Drunken squab is a lot more difficult to find in the US. Heck... just any good and fresh (not frozen) squab is hard enough to find in the US. Despite its name, this dish won't make you drunk, as the proper way of preparing it is to boil the wine first before using it as a marinade so that all the alcohol is evaporated, and the wine is properly reduced. Also, boiling the wine with some coarse sea salt and spices greatly enhances its flavor. The drunken squab here at Wu Kong was the best one that I have ever had. Period. The squab itself was fresh and the meat was flavorful. It was perfectly cooked so that the meat was tender. It was marinated perfectly so that the wine enhanced the natural flavor of the meat rather than overwhelming it. The wine was high quality premium stuff - very smooth and gentle to the palate -- and it was reduced properly to produce a rich flavor. This is a squab lover's dream come true. Before I forget... Everything else that we ordered were good. XLB's - They had the largest juice pockets of any XLB's that I've ever had. Each one contained at least one to two large soup spoonfuls of juices. The best way to eat them is to wait for it to cool down a bit (so you won't burn your tongue) and eat it in one bite. If you must take more than one bite, eat it over a small bowl so you won't lose those yummy and precious juices. Fried Dumplings - Also very very juicy. Be careful when you bite into it so that the juices don't squirt out. Scallion Pancakes - They were quite unique and were shaped like a donut rather than the thin pancake style generally found in the US. They were absolutely yummy, pan-fried to golden brown on the outside, moist and slightly chewy inside. Amazing. Cold Noodles - A great idea on a hot summer day! It was beautifully presented with 3 types of shredded meat on top and came with a nice setting of sauces, which included chili paste, a sweet soy sauce, peanut sauce, sesame oil, etc. Shanghainese Chili Stir Fry - Sweet and mildly spicy hot, this could be served with noodles, steamed rice, steamed buns (man tow) or scallion pancakes. Absolutely yummy and authentically Shanghainese! This place is quite expensive ($$$) but I assure you that it's worth every penny. If you decide to open up your wallet and spoil yourself with some of the best Shanghainese cuisine in the World, then this is the place. A solid 5-star experience, even by Hong Kong's high standard of Asian cuisine.

This is one of my favorite Chinese restaurant in Hong Kong. Spacious seating and fabulous…read moreShanghainese and Peking food. Very decent place for gatherings and groups. *Peking duck - it takes them about 45 mins to roast one so suggest you call them ahead of time to tell them to start roasting before you arrive. Great "gamey" taste with most of the fat "roasted away". The pancake is of the dry and thin type ... much better than what you will find at Peking Garden and a little bit less authentic compared to those in spring deer restaurant in TST. *Hairy crab set dinner - very very delicious. Every dish is covered with a lot of 蟹粉！ *Fried rice with egg white, conpoy and Chinese kale - delicate and balanced. Just the right amount of everything. they peeled off the "skin" of the Chinese kale so everything feels good and chewable in your mouth!!! Another good thing is that getting table reservation s quite easy.

Food was exceptional! Tasty Egg with runny yoke. Delicious Ham with thin white bun. Fried whole…read morefish was fresh and cooked to perfection. Vegetable dish so fresh as if it just got delivered from the farmer. Dessert of fried dough filled with red bean paste gave a perfect sweet ending to this great meal! Waitstaffs very attentive. Seatings was spacious in a contemporary setting. Makes this a five stars dinning experience!

Friends of mine from the college days met up with me here for lunch on Sunday. I was a little…read moreworried that I would be disappointed by this restaurant. A Michelin star doesn't necessarily impress me. However, this restaurant can back up its star. The shredded chicken with bean jelly noodles and peanut sauce was tremendous. The chicken was delicate and shredded nicely, while the peanut sauce wasn't overwhelming. Nothing seemed overshadowed. The siu long bao is legit and can contend as one of the best. Yup, dare I say it, Ye Shanghai's offering of the classic is up there with Din Tai Fung. The skin was thin, but not sticky or dry. The skin also held the meat and juice quite nicely. The filling itself was flavorful but not greasy. The har gao here was actually quite good as well. Having a carrot underneath was interesting but the dumpling itself was not too starchy. The shrimp was nicely steamed and not too tough. The thin pan fried noodles with soy sauce was, again, not too greasy but having lots of soy flavor. It wasn't too salty and had good wok flavor. The fried chives pancakes/bun was flaky and delicious. I guess anything fried is at least flavorful but this wasn't too greasy. That's the theme for this restaurant: nothing seems to be a grease ball. The desserts were mostly western-style (with a theme of fusion), which was a bit of a change in the meal. Probably my favorite was the panna cotta with berry sauce. The panna cotta was smooth and creamy and the berry sauce was a sweet yet tart accompaniment. Another good one was the chestnut tiramisu with chocolate sorbet. A normal Asian flavor with the chestnut mixes well in a tiramisu. Lastly, the mango "napoleon" was a nice take on the traditional French dessert. The pastry used tofu skins instead of wafer-thin puff pastry and pastry cream was replaced with mango. The exception to the western-dominated desserts was this Chinese sweet soup which was tremendous. I liked the combination of goji berries and longan in the soup. It was refreshing and sweet soup. Service wasn't obtrusive but rather polite and helpful. I was greeted nicely at the entrance and was helped a lot by the maitre d'hotel. Maybe speaking in Cantonese goes a long way. Just having tea here was delightful, as I liked the glasses served and the smooth flavor of the teas. (thanks so much Cora, Ah Foon, Diana, and Peter)

It was alright. This was a Michelin guide, but, there was nothing special. Great if you are hungry…read moreand in the area, but definitely not worth a special trip. Shared tables with strangers.

If you're looking to devour noodles that are good quality and good value, visit this Bib Gourmand…read morerestaurant on Fuk Wing Street. There are several round tables inside which seat 4 persons semi-comfortably, on round stools. It's a family business that uses the bamboo pole kneading method so that noodles have a springy texture. Their wontons are made on site with whole prawns and pork, plus pickled radish are made in-house and are complimentary during your dine-in meal. Try the signature tossed noodle with shrimp roe and braised beef brisket and tendon. The tossed noodles are dry but springy, and the sprinkle of shrimp roe gives it a little extra texture and flavor. The beef is moist and slightly fatty. The wontons had a nice thin skin and tasty and fresh filling inside, just like their fresh dumplings. Overall a good spot to get your noodle fix and experience the typical Hong Kong noodle culture while sharing a table with other noodle connoisseurs (or just an auntie or uncle slurping delicious noodles in soup).

Easy to miss for some reason and walked by this place several times before finding it even though I…read morewas using google maps. Very short wait. No instructions. Small hole in the wall and be prepared to share a table. Got flat white noodles with fried tofu and some other topping. The soup was brown and the aroma was great kind of like a five spice smell and taste but not overpowering. It was delicious. And cheap like $5. You get your check when you order and then you bring it up to pay in cash. This place is good and I think the broth is better than tsim chai kee. But noodles better at tck. Still though I'm too old for hassles and sharing tables and waiting. Takeout might be the way to go.

Causeway Bay's commercial / shopping scene makes it easy to overlook old school noodle spots like…read moreWing Kee. Apart from the typical name, there is nothing typical about their rendition on classic noodle soups like wonton and or beef brisket noodles. In fact, I dig it so much I tend to get both. At the same time. My go to combo of beef brisket and wontons have been an easy choice practically each time. The consistency of the tasty broth, as well as the tenderness of the brisket makes this a popular choice for virtually all patrons. A dash of hot oil and some scallions make this a fun late night bowl of goodness as well, though I tend to come here more often than not for a solid work lunch. While beef brisket and wonton is my personal favorite, just about any combination can be had here. I've seen people order ones with hard boiled tea eggs (茶蛋) and blood cubes (豬紅) or radish (蘿蔔) in the soup pile. At some point the noodles become overlooked, so instead of traditional wonton egg noodles, I try to see if they'll get me yee noodles or lo mein. Of the two locations in CWB, this one seems to be less crowded. Their sister spot on Sugar Street is also really popular, but I prefer coming here because I will always get a table at any time. They're both equally dingy but worth the visit for a reasonably priced meal. The service isn't much to rave about, but then again, there aren't many noodle spots that are. It's strictly cash only and better as a solo meal than a group outing.

Hong Kong, Wan Chai. November 2023…read more You might wonder why I'm giving 5 stars for glutinous rice w lap cheong and cheung fun w dried shrimp. It is because the cheung fun was pretty darn good - way better than anything I can get back home. And the glutinous rice bowl? The best taste and texture in a glutinous rice I've ever had. This is a three generation business that just churns out good food. Currently run by second generation, Ng Siu-Fung, and with sons and other family members involved in the business, Keung Kee has been in the community for 70 + years and plans to be century old institution that puts out representative Hong Kong snack food. Yes, this is a snack shop, not a bing sutt, not a cha chaan teng, and certainly not a restaurant. They started as a street food cart selling only snacks. Their non-soup or congee dishes are still modestly sized for one person. Now, one of their signature dishes is glutinous rice in a bowl with lap cheong and lap mei, some mushrooms, and a sweet sauce. Thai Golden Phoenix glutinous rice, soaked and double boiled, and prepared slightly differently than straight stir frying. The rice texture comes from a combination of new and old cooked glutinous rice - very moist yet satisfyingly chewy. And the stir fried nuggets of cheung fun with dried shrimp are addicting. Adding soft scrambled egg makes it even harder to share. The Keung Kee name is not unique. There is a dai pai dong and roasted meat shop with the same name. Make sure you go to Lockhart, not elsewhere, and go into the one the new golden lettered sign!

Classic Hong Kong street food, located in a pretty easy to spot area! It's quite amazing they are…read morestill around in Wan Chai considering how much cheung fun they have to sell just to stay there, but my parents insist that their food sells at a premium comparing to other places. It's probably because they can -- they've been awarded a Michelin recommendation. To be fair, they have quite a few items that are very good. Their cheung fun has got the right consistency, easy to slurp with the sauces that they came with, yet can still be picked up with a wooden stick. The lo mai fan (fried glutinous rice) is fragrant, fried to perfection, with the seasoning distributed evenly all over. I quite like their sweet dessert soups as well! It's not as common to find the sweet yuba dessert soup anymore, and it's a must get for me. If you like anything with beans, the zha zha is nicely done too. I regularly get a large order to go just to share with my family across the harbour; it's that good. The service is... Hong Kong style. As long as you try hard to not get in the way you'll be fine.