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.

iconic chain spot for hk rice noodle, always a must go whenever i'm in the city…read more They always have some sort of promo or combo deal going on so take advantage of those! But regardless their meals are pretty affordable to begin with

This is SOOOOO GOOD and it causes you to keep craving for it. I got the super one with all the…read moretoppings, ma lat soup base and it was delicious. The drinks are also very refreshing. Side dishes, I tried the ma lat thousand year old egg and it was good. They also have many options to change out noodles to veggies or add additional toppings. All for the price of a few bucks HKD!

This establishment serves halal food and everything tasted great. The lamb racks were fried well…read moreand accompanied with mustard. The beef tripe in xo sauce was somewhat spicy. The lamb goulash was filled with liquid and nice flavor. The samosas were also good.

Ma's Restaurant is unique because it serve halal Chinese food. Although not the most fancy…read morerestaurant, the food it serves is top notch. We had their sesame pancake, which was delicious. It was perfectly crispy on the outside and gooey on the inside. I loved how fragrant the sesame was. We also had their lamb wrap, and we were pleasantly surprised at how crispy the wrap was and with the sweet hoisen sauce inside. Next, we had their beef goulash which is like a pan fried bun with beef inside. The goulash was super juicy and the beef was well seasoned. Lastly, we had a dan dan noodle with ox tongue. The soup base wasn't too spicy and noodles were al dente. The ox tongue was also fresh. Above anything else, all of the servers at the restaurant were really friendly and helpful. They proactively advised us on things we should order and ways to eat it. If you're in this area, I would give this place a try.

Vacationing in HK and one of the staff at the hotel recommeded it! Worth a stop couple location but…read morethis one was walking distance from our hotel ! I can definetly see why the seasoned potato and steak was a classic Fried egg yolk squid was full of flavored and the stir fried veggie yum ! Each dish elevated by that classic wok hey! Reasonable price and large portion

My taste buds have been blessed like never before…read more A hugely popular restaurant in Sham Shui Po, this local favorite has 3 locations on the same street that share the same kitchen. It's definitely beneficial to know the language and style of ordering before coming to one of the remaining restaurants in Hong Kong that will give you that old-school Hong Kong feel, where tables spill onto the street and extends down an alleyway. A friend of a friend brought us here on a Monday night after a long day of boating, so you can imagine how hungry we were! The moment we sat down (in a prime location: next to the where the butchers are slicing and dicing the freshly made roast pork, duck, etc.), our waiter, a older gentleman has tea and utensils ready and has a notepad out for our order. Now I can't tell you the actual name of each dish in Chinese, but please refer to my photos to reference the dish. (If need be, show your waiter the photo! You won't regret it.) Seasoned potatoes with steak: I believe this is the first thing on the menu, and with good reason! I don't know what kind of seasoning they used but the taste of these potatoes are out of this world. These are definitely not your run-of-the-mill sliced potatoes. I felt obligated to offer the last piece to my friends but breathed an internal sigh of relief when they declined and I was able to have it for myself. The steak was delicious as well, tender and just the right size to have with the potatoes! Seasoned crawfish with ginger and scallions: These are so fresh! You can walk right up the seafood market next door and ask for a pound of these crawfish to be cooked. There's a technique to eating these: rip off the head, then take the tail and pull lightly to separate the shell from the meat. Scallops with vermicelli: A giant scallop seasoned with cooked ginger and vermicelli. I practically inhaled this. The scallop and vermicelli both complemented each other; the subtle flavors of each mixed with the ginger. Roast Quail: Quail can be a bit difficult to eat, with many small bones, but it was worth it! The skin of the quail was flavorful and not too salty, and the meat tender. Battered Squid: I love seafood, particularly fried calamari, so if you're like me, you will love this dish! While similar to fried calamari, the batter for this squid is light and doesn't overwhelm the squid. The squid itself was perfectly chewy and not rubbery at all. Veggies with egg and preserved duck egg: Perfectly cooked veggies in a broth I would have loved some extra rice to pour into. The egg and preserved duck egg both add some extra kick to this dish. Fatty beef with broad noodles clay pot: I almost didn't think I could fit any more food into me, but I had to try it. The beef had just enough fat on it and was sliced thin enough to enjoy. The noodles and broth were delicious. 100% would recommend to a friend, a stranger, an enemy! The total came out to about 188 HKD each, between the 4 of us. Well worth it.

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.

Perfect beef noodles to warm you up on a cold cold night. If you're on the eastern side of HK,…read morethere's no need to trek over to the western side for Kau Kee. Just come here instead! We came in right before closing, around 9:30pm. There was plenty of seating still available. They told us they were out of lamb, but it's ok as I wanted beef. I'll come back for the lamb next time. The guys ordered the Tibetan-style dry beef noodles in garlic sauce (HK$42) and I opted for the beef noodle soup (HK$38). The food was served very promptly, within 5 mins of placing the order! And my my, was my noodle soup piping hot!! Mhmmm super warm and hearty, with a generous serving of coriander. WINNING. THAT BROTH THOUGH, HOLY COW. Very very flavorful. It reminds of the soup at the end of hot pot when everything's been cooked in it. Just like that. Full of beef flavor. I loveeeee. For the dry noodles with garlic sauce, it reminds me of tsukemen, where the broth came on the side. It's the same broth used for the noodle soup but a tad saltier. I saw the chili pepper next to this item on the menu so was hesitant about ordering it. But I tried a bit of my friend's and it wasn't too spicy at all! I'll definitely return for it! (And will need to return for the other skewers and cumin fried chicken wings!!) How much did we spend among four people? HK$205. What a STEAL! Around HK$50 per person. It doesn't get any better than that. Plus serving size is much bigger than that of Kau Kee, and for the same price, you're better off coming to Qinghai Tibetan Noodles. NOM AWAY!

We just moved to Hong Kong and have kids who are picky eaters. This is just about the first place…read morewe've been in 3 weeks that everyone loved. Great beef noodle soup, great chicken, and the noodles were fabulous. Will come here again.

As an avid hotpot fan, I would be happy to have hotpot for dinner 24/7. The thought of a bubbling…read moresoup base and some nice beef already has me salivating as I write this. I don't care if its summer out there, I just want that beef right now. This has led me onto a search for the best all you eat hotpot restaurant out there because there's no arguing that it offers the best value. There may be niche ones which do extremely good meat and other items but they will cost you an arm and a leg to dine here. No good if I want this in the long run. That's when I chanced upon Giant Seafood Hotpot. This shop first opened in Tsuen Wan where it was situated on 16/f of a commercial building- the view was amazing and given it was all new back then everything was nice. the food they served was really fair for the price (160?) and all soft drinks were for free too (they serve you real coke by the way). I've been a fan of this place for the best part of a year when everybody else seemed to have discovered it and things went down hill from there. Nowadays, you have to reserve a table in advance by a week or so at least, that's if they let you make a reservation. The second thing is that walk-in is well nigh impossible unless you decide to start waiting from about 5 pm. IF you were lucky to get a table you will find that the place has gone downhill and no care has been taken to keep the place up. The food is alright if you go early enough when they tend to give out the prettier stuff, go later at night and you will really be scraping the bottom. Please make more tables available!

We walked in at 3am and they laughed and sent us away. They were open for another hour and we…read moredidn't want more than a snack. Extremely rude staff.

Used to be a 5 star spot but quality have declined since the transfer of ownership. They're known…read morefor their stir fry dishes with tons of wok hei.

Our orders: bean curd and greens, deep fried pork chop…read more Pros + Taste + Pricing + Authenticity Cons - Atmosphere: I can't say that I'm a fan of waiting and staring at patrons as they finish their meals to stealthy grab seats. Our group divided across the restaurant for a solid thirty minutes so we could hawk around and scout for a table. The fans distributed across the location made the weather bearable. Plastic chairs, clear plastic table cloth. Definitely wash your dishes once more just to play it safe - Timing: because of the sheer popularity of this place, I was already full by the time they started bringing our 4th and 5th dishes as it took about 30+ minutes for it to come out. I had already filled up on the first 3. Don't be surprised if you have to wait 45+ min for a table on busy weekend evenings.