Wing Kee - 荣记粉面

Literally translated as 'Cart Noodles', this dish was sold by street vendors operating from push carts in the '50s. Customers chose from variety of ingredients, including pork, chicken innards and different kinds of meatballs, to go with hor fun or noodles. Brisk business has see Wing Kee evolve from a street vendor to one with its own shop space. Today, its menu offers congee as well as different types of noodles, and food-lovers are drawn here for its nostalgic ambience.

Beef balls, cuttlefish balls, fish skin, fish balls, fish dumplings, pig's blood jelly...there are more than 20 ingredients to choose from. You can pick two, three or four ingredients to go with rice vermicelli or thin rice noodles, in beef or clear broth.

Besides traditional cart noodles, they have added many new creations to the menu, including Cuttlefish Head in Gravy and Chickin Wings in Gravy. For the latter, only the smooth and tender end of the wing, which absorbs the sauce better, is used.

Succulent Cuttlefish Head in Gravy (HK$17)

The Chicken Wing in Gravy (HK$17) use only the end portion of the chicken wing, where the skin is most chewy

Cart Noodles, with two ingredients at HK$17, three ingredients at HK$21, four ingredients at HK$25, and an additional HK$8 if you add a topping of fish skin

ADDRESS: G/F, 43 Jardine's Bazaar, Causeway Bay
TELPHONE: 852-2576-3688
OPENING HOURS: 11am to 10:30pm (closed on first 3 days of CNY)
DIRECTIONS: Causeway Bay MTR Station, Exit F

Ho Hung Kee Congee & Noodle Wonton Shop - 何洪记粥面专家

This reputable restaurant shares the same boss with Tasty Congee & Noodle Wonton Shop, but not the same chefs, who bring their unique and eaually impressive culinary styles to the table. Celebrity gourmet Chua Lam once wrote in an article that the Fried Beef Hor Fun here is the best in Hong Kong.

The Scrumptious Ee Fu Noodles (HK$60)

What is truly impressive is their congee. Rice is boiled till it achieves a fine and smooth consistency,m wtih distinct layers of taste emerging as you eat. The owner declines to divulge the secret; all he is willing to say is that the broth is the most important ingredient. Another vital element is the bean curd skin and dried scallop, which are added gradually , and cooked till they dissolve into the congee - no wonder every mouthful is bursting with flavour, The plain congee alone is reason enought to come back for more.

The tender Pig's Trotter with Fermented Red Beancurd (HK$27)

Top quality ingredients are used in the plain congee. The COngee with Ping Gibletis loaded with crunchy pig intestines, liver, tripe and handmade meatballs - it's a dish tha's worth flying to Hong Kong for. Craig Au Yeung recommeds the Ee Fu Noodles, where the noodles are first braised in wonton soup then fried. It's light yet has a surprising depth of flavour, enchanced by a delicious gravy.

The Pig Intestine Congee (HK$32) with tender liver and crunchy intestines is impeccably prepared

Some restaurant staff are assigned to just watch over the congee.

ADDRESS: G/F, 2 Sharp Street East, Causeway Bay

TELPHONE: 852-577-6558

OPENING HOURS: 11:30am - 11pm

DIRECTIONS: Causeway Bay MTR Station, Exit A (i.e. exit to Times Square)

Tasty Congee & Noodle Wonton Shop - 正斗粥面专家

Many food experts unanimously recommended this dinging destination and proclaim their Fried Beef Hor Fun is the best in Hong Kong.

The Fried Beef Hor Fun (HK$68) is evenly coated with sauce, separates easily and has a wonderful aroma.

What makes a good friend beef hor fun: it does not leave a coating of oil on the plate; every ingredient should separate easily and be evenly coasted with sauce; and it should be cooked at the temperature where the beef slices remain tender, the noodles smooth, and the Chinese chives fragrant.

When the chef gets all these right, you have a perfect dish of Fried Beef Hor Fun!

The goose webbed feet (HK$44 for two) are fat and juicy, and the gelatinous collagen just dissolves on your tougue

Goose Webbed Feet in Abalone Sauce is a winter dish of Norwegian goose webbed feet, braised with shiitake mushrooms and abalone sauce. The thick and meaty webbed feet literally melts in your mouth. The restaurant is also famous for its wonton, where the ration of prawn to pork is an exact three parts to seven, ensuring that one ingredient does not overpower the other. These dumplings make a perrfect match with their supple duck egg noodles.

The posh decor means you pay a little more

Dough Fritters in Rice Roll (HK$30) requires skill to ensure that the dough fritters stay crisp beneath its think rice roll wrap

ADDRESS: G/F, 21 King Kwong Street, Happy Valley
TELPHONE: 852-2838-3922
OPENING HOURS: 11:30am - 12pm
DIRECTIONS: Take the tram to Happy Valley Terminus, then walk 5 minutes

Mak's Noodle - 麥奀雲吞麵世家

Mak's Noodle has over 100 year of history, and three generations of the family have devoted themsleves to ensuring the freshness of their broth and top quality of the wonton skin and filings. And this dedication is apparent is every mouthful of their noodles.


The soup base is prepared every morning with shrimp, ground flounder and pork bones., Those who prefer a milder taste should make it a point to go before 3pm, while those who love richer broth should dine after 6pm, when the flavours have had time to emerge.

Besides the toothsome broth, this restaurant is also known for its special noodles. Unlike commercially available noodles which are made with chicken eggs, Mak's uses duck eggs, wich umpart a different faavour to the noodles. They are especailly delicous paired with saltwater prawn dumplings.

The Saltwater prawn wontons, coupld with their homemade soup base recipe and springy noodles, is a heavenly combination (HK25)

Prawn roe and a blend of seasongs springkled on top of dry noodle lifts a simple dish (HK$38)

The meat strips in the signature Fried Sauce Noodle (HK$38) taste kuijfe beef bak gua.

ADDRESS: G/F, 77 Weilington Street, Central
TELPHONE: 852-2854-3810
OPENING HOURS: 12pm - 8pm
DIRECTIONS: Central MTR Station, Exit D1 & D2

Law Fu Kee - 罗富记粥面

Deep-friend Dace Fish Balls, a popular local snack, is done to perfection at Law Fu Kee. The taste of fish is very strong, and it is eaten with a clam dip sauce that is similar to fish sauce. It is best eaten hot, Besides fish balls and the congee, try their wonton, which have a wafer-thin skin enclosing a delicious broth and tender prawns. Plus, it is very good value for money.

From left Similar to squid/sotong balls, the Deep-fried Fish Balls are eaten with a special sauce that brings out the flavour of the fish. Dace Balls Congee is a traditional dish in Hong Kong. The dace has a srpingy texture and a light touch of pepper.

Law Fu Kee Front Entrance

ADDRESS: G/F, 50 Lyndhurst Terrace, Central
TELPHONE: 852-2850-6756
OPENING HOURS: 8am - 8pm
DIRECTIONS: Central MTR Station, Exit D1 & D2
TIP: Noodles are available only after 11am