This is a family favourite! You are not going to find any comfortable seating here. Instead, the floor is grimy, you might share a table with others, and you might want to compulsively wipe the utensils before you eat with it. However, this is old school casual Hong Kong eating at its best. My family's favourites include the fried glutinous rice (生炒糯米飯), beef chow fun (乾炒牛河), claypots, and the daily chinese soup. Thinking about the food makes my mouth water, and we often order more than we can eat so we can pack up the rest to go for the next day. If you don't speak any sort of Chinese though, it might be hard to get anything here. Tag along with a local, and just eat everything they present. Trust me. read more

富記粥品 - BBQ pork with roasted goose, beef chow fun, glutinous rice, eggplant in spicy garlic sauce, veggies and special soup of the day. - Cantonese Near Me - Hong Kong, HK

Pretty good... We had a lot of stuff here since I came here for lunch as well as dinner. Here is what we had... LUNCH... Fatty char siu: I thought this was the best dish that I have had in this restaurant. The fat isn't hard which means it will melt when it goes straight into your mouth. Roast goose: This was pretty good too. I liked the flavor of the skin and the meat. Sweet and sour pork on rice: This was a great dish. The pork seems fresh and the sauce isn't too sweet or too sour. They have achieved the balance. DINNER... We ordered most of the same things, but I will only describe the new dishes. Scrambled eggs with shrimp: This was very nice. I think this place adds butter or milk to their eggs. Couldn't stop eating this dish. Tofu with fish: I wasn't really a fan of this dish. The texture as well as the flavor of the fish seemed off. I liked the tofu though. Overall, I think this place is worthy of my services. I'll be back. read more

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Super good congee and the rice noodle with Chinese doughnut inside was delicious! No wait when we came in the morning and fast service. Plenty of other tourists checking it out and just know they don't serve the bbq pork in the morning. Have to wait until lunch time :( read more

富記粥品 - Cantonese Near Me - Hong Kong, HK

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In the last few years 富記粥品 (Fu Kee Congee) has been on the radars of many local food fanatics last few years, even though FK has been around since 1948! Set your GPS if you are not familiar with the Mong Kok area. I know I get lost when wandering around this part of town! For some reason, Fu Kee is the favorite of many bachelors of all ages...especially those dudes with bad habits and character. Which the locals refer to as 麻甩佬 (mah lut lo). 麻甩 sounds like malaise, or malade as they say in French (apparently a word used by Belgian missionaries when treating sick patients in Guangzhou at the time). But somehow now such dudes of ill repute have a few things in common.... women, sex, many other random vices (which most of us have anyway to some degree), and a love for comfort food high in calories, fat, cholesterol, and insane flavor up the yin yang, that pairs well with an ice cold beer. Then again, one doesn't have to be of ill repute to have such tastes and tendencies. Despite most customers are elderly male locals, there have been spottings of quite a number of female customers who have found their way in here, ill repute or not :-) It is a pretty no nonsense operation. Go in, find an empty stool (or availability on booth) and sit down. It's Hong Kong where real estate is king, and you are not. So be prepared to share your tastes of ill repute with random strangers (just not your plate of food). For beverages, it's either soda (Coke in a can, good for combating MSG) or beer. None of that frou frou iced tea with Stevia, Cosmopolitans, sparkling or still H2O, iced coffee or milk tea in this classic joint. Oh yeah, no English on the menu. Bring a local if you can, or point. Some loyal customers swear by the congee here, but it appears to be rather subjective. Should you get congee, perhaps the standard pork organs/innards congee, or roast goose congee. Roast duck should be pretty good here as well. Roast goose is rumored to be done the traditional way with with a marinade/rub made from fermented bean paste, scallions, garlic, Chinese rose wine etc, and the goose is let to hung dry for half a day before roasting. Great with beer. Oh might as well get 花生、鳳爪炒心椗 (peanuts, marinated chicken feet, and chicken hearts) as an appetizer. Others prefer a more down to earth boiled soup that works for them...something like mustard greens with pork slices with rice in soup (soggy rice). No nonsense and cheap. Same with 魚雲時菜湯 (fish head and vegetable soup). Or ginger scallion pork liver and kidney stir fry. But if you have a lot of bad character in your bones with vice running through your blood....whether you are a playa, gambla, thug, thug wannabe, passive agressive, a loner, or have an amazing social circle on the internet yet feel empty inside, then perhaps one of their finest roasties offerings might fit the bill. BBQ pork, cha siu. But not your usual cut....you have to ask specifically for the fatty part, like TORO. 肥叉. It is pretty much 80% fat. But to roast it properly and not burn the hell out of it, requires a lot of skill and patience. It looks so fatty but when you eat it, it is one of the best things ever. My friend and I pretty much cleared up this plate, and knew our quota was maxed out for the year. In retrospect, this should have been paired with an ice cold beer! Some of their small dish type appetizers are meant to be paired with beer as well. Their 肉絲炒麵 pan fried noodle with pork strips, yellow chives, bean sprouts is a very classic approach. The look and feel is fit for photography, in addition to having a nice layer of like a crispy "noodle cake". There is no excess cornstarch goop sauce like at many dim sum restaurants in California. A little vinegar would escalate this, but ideally some good ol' YKY chili sauce would send this to the moon. The Japanese salaryman may have izakaya to unwind himself or to get bone ass drunk before he goes home. The Hong Kong middle aged man with no emotional attachments (or a playa to the end)? Depends. A place like this would be an ideal choice....and for him, easier to romance himself with salty roasted fatty protein and animal parts, than it is to spend a fortune chasing after women. The perfect locale for a date with thyself. What more can you ask for? read more

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Douglas Adams once proclaimed in the Hitchhiker's guide to the Galaxy that however fast the body travels, the soul travels at the speed of an Arcturan Mega-Camel. Being a native Honker with childhood split between Hong Kong and New York, I suspect that my soul started migrating 20+ years ago in a straight line on the Polar-2 air route that connects the two cities - and as I age, my soul slowly traverse away from Southern China and drift ever closer towards the Big Apple. I don't think it's quite there yet. This astral projection does weird things to my food preferences. When I grew up in Kowloon I remembered enjoying organ meats like ox offal (牛雜) sold by street carts. Once I got to New York however I can't stand the stuff anymore. Maybe it's the specific breed used, or the techniques of preparation, but I no longer enjoy it. Same with pig kidneys. Used to love it on hot pots, but nowadays I cannot tolerate it at all. My wife asked for a breakfast place that will serve up a mean bowl of congee 粥 before we do some shopping in Mong Kok, and I had to look for a place. Great, everyone got 3.5 stars on OpenRice. I'll have to figure out which one is closest to the shopping spots and has the most 3.5 stars. Fu Kee looks promising. A little dinky, and looks grimy at the edge, but serviceable. Imagine my surprise when I look at the menu and realize that most items do not appeal to me. Not a fan of fish slices, not crazy about chopped beef, and they don't have barbecue meats so early in the mornings, so some other options are out. My wife ordered the preserved egg and pork congee 皮蛋瘦肉粥. I went with the Distinguished Congee 及第粥. It's both food and a moral lesson. See, back in the olden days the top 3 scholars who aced the Imperial service exams were referred to as Distinguished 及第, and they were served a bowl of congee containing offal to remind them to be humble, like the British concept of a humble pie (think haggis). In the American version it's typically liver, dried squid, peanuts and scallion. I figure...how bad could it be? Well, remember that entire innards thing? It didn't improve with age and change of geography back to Hong Kong - I am suddenly confronted with a bowl of congee containing pig liver, pig kidney, pig heart, pork, and mysterious intestinal things (I think it's chitterlings or fallopian tubes) with ginger. I tasted the congee and it has some off flavors. Then I tried some of my wife's congee and it tasted a little fishy as well. Then we realized what happened - when they prepped the congee for various customers they didn't rinse things properly, and the flavors cross-contaminated. The ingredients didn't taste fresh, the congees aren't that great, and frankly, nothing else we ordered were satisfactory. Nonetheless we finished our congees, paid and got out. I ended up burping the smell of not-very-well-cleaned pig kidneys for the rest of the day, and felt queasy afterwards. *Ugh*. Never again. Not the best place to have congee in Mong Kok, and certainly not the cheapest. I would not recommend this place for any reason whatsoever. read more

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