Hong Kong - Sing Kee Dai Pai Dong at Stanley Street, Central (盛記大排檔)

We were intrigued by the glowing light and ascending steam in a distance that we walked towards this part of Stanley Street at Central, Hong Kong. We were very pleased to see this spot along a dark alley teeming with life: sounds of chatter, woks and utensils. We had to be part of this action at Sing Kee Dai Pai Dong.

Dai Pai Dongs are tze char stalls, by the road side. They are pretty amazing - the tiny stall is some sort of a transformer. A small space can be quickly converted into a kitchen, a preparation area, a serving station, a washing area and have enough to serve 10 to 20 tables. Their offerings are extensive too - the menu at Sing Kee was on two A4 paper and they serve the full selection of vegetables, meat and seafood.

We wanted something simple to taste the wok hei, which is the essence of all dai pai dongs, isn't it? We ordered the stir fried tofu at Sing Kee, which came glistening brown with chives and meat slices.

The tofu were sliced before stir frying, giving each piece a nice golden brown colour on both sides. The wok hei was abundant, and we weren't even mad that some of the tofu pieces were charred because they were so fragrant. The tofu skin, though soaked with the goodness of the sauce, was still crispy and the insides remained so soft. The meat was well-marinated and tender, while the fried chives gave an extra omph to this simple dish at Sing Kee.

We wanted to taste the freshness of the ingredients used at Sing Kee and ordered the stir fried clams. Many may shudder at the thought of eating seafood at a roadside stall, but we were game for it. We felt that the ingredients that we have experienced at Hong Kong had been nothing but top-notch fresh so far.

Sing Kee did not disappoint us. The clams were uber fresh - big, juicy and chewy. The sauce was full of wok hei, and I loved the stir fried onions especially. Such simple goodness.

The action and chatter at the roadside stall at Stanley Street continued into the night. There were still bouts of people waiting for their food and waiting for seats after we have polished the two dishes off. The experience of having tze char by the road is definitely something not to be missed when you are in Hong Kong and catch it - quick. Sing Kee could be your best bet in this disappearing scene here in Hong Kong.

HONG KONG FOOD BLOG REVIEW BY KUMORY

☁☁☁☁/☁☁☁☁☁

Sing Kee Dai Pai Dong (盛記大排檔)

82 Stanley Street

Central Hong Kong

5pm to 11pm daily

ps: Check out our ultimate food guide to Kowloon for more goodies in Hong Kong!

Hong Kong - Mak An Kee Chung Kee Noodles at Des Voeux Road Central, Sheung Wan (麥奀記忠記麵家)

Mak An Kee is a traditional family business specializing in wanton noodles in Central, Hong Kong. Chung Kee at Des Voeux Road is opened by the elder son of the founder. Thus, the humble eatery nestled behind push carts along the road bears the long name of Man An Kee Chung Kee Noodles.

It was around lunch time and we saw the office crowds streaming in and taking away from Chung Kee. An employee was wrapping the wantons at the back of the eatery. Everyone was quiet - the patrons concentrating on getting their tummies filled, the employee on getting the wantons filled.

The noodles at Mak An Kee Chung Kee noodles was not cheap - a bowl of wanton noodles cost HKD48, which is almost SGD8. Even by the standards in Hong Kong, this was rather expensive. Comparatively, the wanton noodles which we had at Mak Man Kee Noodles (麥文記) in Jordan was only HKD32 (SGD5).

We were still full from our satisfying brunch at Lan Fong Yuen (蘭芳園) so we ordered a bowl of wanton soup, minus the noodles. There were about 10 to 12 wantons in the soup, so I guess the hefty price of HKD42 was justified.

The dumpling skin was not too thick, and immediately scored points for me. The skin was soft and silky, and did not forbid me from getting to the fillings immediately. The filling was a generous portion consisting of fresh prawns, well marinated minced pork and crunchy black fungus strips. They were very hearty, and an excellent contender to the large wantons that we had at Mak Man Kee.

Perhaps it was the rental on Hong Kong island, or the power of their brand name that led to the hefty price tag on the food here at Mak An Kee Chung Kee. However, they did not scrimp on the quantity of the fillings, or the quality of the ingredients used. They do not open for dinners though, so if you are craving for wanton noodles at night, you would have to make a trip to Jordan and satisfy it at Mak Man Kee instead.

HONG KONG FOOD BLOG REVIEW BY KUMORY

☁☁☁☁/☁☁☁☁☁

Mak An Kee Chung Kee Noodles 麥奀記忠記麵家 

37 Des Voeux Road

Sheung Wan Hong Kong

8am to 7pm daily

MTR Sheung Wan Exit E2

ps: Check out our ultimate food guide to Kowloon for more goodies in Hong Kong!

Hong Kong - Sun King Kee Noodles at Gage Street, Central (新景記粉面家)

I love all things original and nostalgic, and the floor tiles in front of Sun King Kee Noodles at Gage Street in Central Hong Kong was what caught my attention. They were in beautiful shades of pastel and intricate designs. Next thing that caught my eye was the numerous celebrities photos and article features. We knew we had to give Sun King Kee a try.

The beautiful tiles, celebrities photos and news articles continued inside the shop. What I loved next about the shop was the red and white handwritten menu plastered on the pastel green wall. So much feel!

And the feel just did not stop at the walls. It continued on to the ground, and to the furniture used at Sun King Kee. It seemed like we were right at the set of a 1960s retro show.

Sun King Kee prides themselves on handmaking their balls and dumplings from seafood. They serve fish balls, sotong balls and fish dumplings made right in their humble kitchen. We ordered the soup with all their handmade goodies, and we were absolutely blown away. The fish balls and sotong balls were very solid, and we could taste the freshness of the seafood used. The ultimate bomb at Sun King Kee for us was the fish dumpling. In fact they were so good that we ordered a second bowl of soup- this time, just the fish dumplings.

Served in a gorgeous porcelain bowl, this bowl of fish dumpling soup totally owned it. The fish dumpling skin was very crunchy, and its translucent colour revealed the minced fish meat that was lovingly hand-wrapped in it.

The minced fish meat in the fish dumpling was very well marinated while still retaining the freshness of the seafood. The juice from the fish meat was still locked within the dumpling, and boy, it was so savoury and so fragrant I would never forget the taste.

There are skeptics who would skip an eatery because there are too many (gimmicky) celebrities photos or when the place seems like it was last renovated in the 1960s. These are the people who will miss out the true treasures here at Sun King Kee. Not only the interior is preserved since the opening of the shop, the quality of the food is also thoroughly preserved until today. You can be rest assured that you are going to get nothing but originality, freshness and quality at Sun King Kee. Go ahead and try, you will be blown away like we did.

HONG KONG FOOD BLOG REVIEW BY KUMORY

☁☁☁☁☁/☁☁☁☁☁

Sun King Kee Noodles (新景記粉面家)

7 Gage Street/ 12 Queen Victoria Street (after relocation)

Central Hong Kong

9am to 8pm daily

ps: Check out our ultimate food guide to Kowloon for more goodies in Hong Kong!

Hong Kong - Yung Kee Restaurant at Wellington Street, Central (庸記酒家)

With its golden-metallic facade, you know that Yung Kee Restaurant (庸記酒家) means serious business. Located along Wellington Street in Central Hong Kong, Yung Kee boasts a three-storey seating capacity, and many accolades under its belt.

Glossing the cover of Yung Kee's menu is the very reason why we were there- roasted goose (燒鵝). Yung Kee has won numerous awards for its roasted goose, and we were there to find out for ourselves if the hype was all for real.

We ordered a small portion of the roasted goose and were surprised at the generosity of the serving at Yung Kee Restaurant. The roasted goose was in a beautiful shade of brown and glistening in the sauce. The roasted goose was served with sour plum sauce.

The skin of the roasted goose was in a perfect crisp, yet still remained juicy. Under the crispy skin was a proportionate balance of fats and meat. The fats were almost in a molten state, held in place by the skin and the meat which was very tender and juicy. All three worked in a lethal combination that made us reach for seconds almost immediately. To us, it was simply lip-smacking, and not a hint of guilt at all.

We overheard patrons who wanted to air-pack the roasted goose for a flight and reckoned that they were tourists who couldn't wait for their loved ones to have a try of Yung Kee's roasted goose. It was indeed worth the hype and the accolades, and you have to try it to believe that a simple dish like this could take our breath away. Yung Kee definitely has to be a pit-stop when you are in Hong Kong.

HONG KONG FOOD BLOG REVIEW BY KUMORY

☁☁☁☁☁/☁☁☁☁☁

Yung Kee Restaurant (庸記酒家)

32 Wellington Street

Central Hong Kong

11am to 11pm daily

http://www.yungkee.com.hk/index.html

ps: Check out our ultimate food guide to Kowloon for more goodies in Hong Kong!

Hong Kong - Lau Sum Kee Noodles at Fuk Wing and Kweilin Street, Sham Shui Po (劉森記麺家)

Lau Sum Kee Noodles was the only reason we visited Sham Shui Po. Okay, one of two reasons. We wanted to experience for ourselves, the scenes in 怒火街頭 (Ghetto Justice), the Hong Kong drama that was based on the Sham Shui Po community and their tussles with life and legal issues. I am not afraid to admit, we are huge TVB drama fans.

In such a vibrant community, there will of course be good food. Lau Sum Kee is a modest shop with the main stall on Kweilin Street and a branch along Fuk Wing Street. Like any other eatery in Hong Kong, the space is small, the tables are placed very close together. But that did not stop us from enjoying the delicacy whipped up right in front of us in the tiny kitchen.

The menu at Lau Sum Kee is extensive. But we knew what we were going for - their dried shrimp roe noodles (蝦子撈麵) - we didn't even knew such a dish exist! This is exactly the wonder of the culinary universe and the adventurous spirit.

We had the dried shrimp roe noodles with beef brisket. It was such an interesting sight- the brown powder sprinkled all over the noodles is actually baby shrimps, okay the dried shrimp roes. It added to the overall crunch and springy texture of the noodles, and enhanced the flavour of the sauce - amazing! The beef brisket was really awesome too - really soft and tender, and so well marinated. We may have found a piece of heaven in this ghetto!

An old man walked into the shop and ordered a dozen of fresh, uncooked wantons for takeout. There spurred us to order a bowl of wanton soup- and boy, were we elated! The wanton skin was smooth as silk, and beneath each one was two very fresh and crunchy shrimps. The soup was also very homely, and I loved the spring onions that came with it.

Lau Sum Kee definitely made our trip to Sham Shui Po worth it. Apart from this modest but amazing noodles house, Sham Shui Po is also home to a fashion belt consisting of wholesale garments shops at Cheung Sha Wan Road and DIY shops along Ki Lung Street. This ghetto is lovely, this ghetto is happening and this ghetto will do you justice if you take some time to explore it.

Hong Kong Food Blog Review by Kumory

☁☁☁☁☁/☁☁☁☁☁

Lau Sum Kee Noodles (劉森記麺家)

48 Kweilin Street (Main)
80 Fuk Wing Street (Branch)
Sham Shui Po Hong Kong
12pm to 1am daily

ps: Check out our ultimate food guide to Kowloon for more goodies in Hong Kong!

Hong Kong - Kum Wah Cafe at Bute Street, Mongkok (金華冰廳)

Long queues are perpetual in front of Kum Wah Cafe at Bute Street in Mongkok. The locals love Kum Wah's polo bun- be it in the morning, afternoon or evenings.

The polo bun at Kum Wah had such contrasting texture that worked so well together- the bun was so soft and fluffy while the top was such a crispy delight. And as if it was not the ultimate yet, the thick piece of butter - which was not too salty or heavy- melted and resulted in such a heavenly bliss. Ultimate comfort food, we would say.

Milk tea is the best companion to polo bun, and Kum Wah does it well too. The tea was smooth and the froth very fragrant. Like any other cha chaan teng in Hong Kong, the milk tea did not come with any sugar and we could add according to our whims and fancies.

Also like any other cha chaan teng in Hong Kong, there were many many handwritten menus pasted all over the walls and menus slipped under the glass on the tables. Our adventurous side prompted us to order the Baked Pork Chop Curry Noodles. Boy, we were blown away by this unique creation. The cheese was wonderfully baked to perfection with the well-flavoured pork chop, and the curry sauce was rich and yet not too spicy or overpowering. It was a good, hearty combination.

It is not difficult to realise why the crowds keep coming in and leaving with a white paper bags in their hands. Warm, fluffy bun topped with a sweet, brown crust with a melting piece of butter in between- the Kum Wah polo bun is such a comfort food. There were also many locals crammed into the booths in Kum Wah itself, eating rice dishes and slurping hot bowls of noodles. And they would almost always finish their meals with a Kum Wah Polo Bun, accompanied with hot milk tea or yuan yang. It is undeniable that the locals love the polo bun at Kum Wah, and in fact, we do too.

Hong Kong Food Blog Review by Kumory

☁☁☁☁/☁☁☁☁☁

Kum Wah Cafe (金華冰廳)

47 Bute Street

Mongkok Hong Kong

630am- 12am daily

ps: Check out our ultimate food guide to Kowloon for more goodies in Hong Kong!

Hong Kong - Mido Cafe at Temple Street, Yau Ma Tei (美都餐室)

Mido Cafe at Temple Street in Yau Ma Tei, Hong Kong is a scene right out of the movies. Oh, but wait, Mido Cafe was exactly where many Hong Kong movies were filmed. It exudes immense nostalgia and charm, and this is perhaps the only place in Hong Kong that feels unhurried.

Once we stepped in Mido Cafe, we were transported right back to the 1970s. Beautiful mosaic tiles were laid not just on the floor, but also splendidly on the walls. The wooden earthly green booth seats; cream cushioned chairs; bright red coca cola crates; hand-written menu pasted on the walls - all seemed hapharzardly placed, but it is this exact chaos that makes everything at Mido so poignant.

The menu at Mido Cafe is extensive. Apart from those handwritten ones pasted on the walls, each table had a menu detailing all their offerings in both Mandarin and English. We could not say no to a lot of items on the menu, so we decided to go for a safe option, and an adventurous choice for our beverages and food.

The Yuan Yang (tea and coffee mix) at Mido Cafe was not just safe, it was perhaps the best Yuan Yang that we have had. We could taste both the tea and the coffee, but they were not distinct- they were fused together in a smooth, creamy blend with a slightly salty aftertaste.

Iced lemon tea we have had many, but Iced lemon coffee? Now, that was the first time we heard of it and we had to give it a try. We wouldn't have thought that two acidic components could go well together, but the lemon gave a refreshing twist to the black coffee. And with it iced, the lemon coffee was a pleasant delight.

Everyone loves cripsy noodles, don't we? The crispy noodles was thus our safe choice. The noodles were indeed crispy and very fresh- and there was no remnants of oil or its smell. The sauce, however, was a little too salty for our liking. The beef had the wok hei, but it was a little tough. This dish was a little disappointing for us. Perhaps sometimes, the safest or simplest dish may be the hardest to satisfy.

Our adventurous spirit pointed us to the baked pork ribs rice. The creamy tomato and cheese sauce covered the fried pork ribs and buttered rice in a beautiful, fiery red, and gave a nice flavour to the smokey pork ribs that were well marinated and very juicy. Each grain of the rice was coated sunshiney yellow with butter, but after some time, it could get a little overwhelming. The portion is huge, and with the intense flavour, the baked pork ribs rice definitely has to be shared.

There were hits and misses in the food offering at Mido Cafe, and we would prefer the drinks here more than the main courses. Many Hong Kong actors and actresses have graced the seats at Mido Cafe not just for their roles, but also in their personal lives. Mido Cafe still remains as a humble abode for the locals though it has been extensively featured in reel. There is no cheap, gimmicky marketing stunts like photos of celebrities plastered all over the wall; there is only authenticity, class and timeliness here at Mido Cafe.

Hong Kong Food Blog Review by Kumory

☁☁☁☁/☁☁☁☁☁

Mido Cafe 美都餐室 

63 Temple Street

Yau Ma Tei Hong Kong

830am to 930pm daily

ps: Check out our ultimate food guide to Kowloon for more goodies in Hong Kong!

Hong Kong - Mak Man Kee Noodle Shop at Parkes Street, Jordan (麥文記麵家)

Right next to Australian Dairy Company at Parkes Street in Jordan, Hong Kong is another noteworthy eatery- Mak Man Kee Noodle House. It also draws in huge crowds, but they quickly disperse right after downing a hearty bowl of noodles, for the place is rather small, the waiters impatient. But hey, we are in Hong Kong after all.

The interior of Mak Man Kee has all the things that I love about the eateries in Hong Kong - mosaic floor tiles forming beautiful patterns on the floor, wooden booth sides along the sides of the shop, and a big, bright menu plastered on the wall. So cosy, so quaint, so I like.

This is the main reason why we were at Mak Man Kee- big, huge gianormous dumplings! The wantons were really huge, and there were so many of them that they were overcrowding the bowl and we had difficulties maneuvering the spoon without spilling the precious broth. Each wanton was a wholesome, hearty affair- there were 2 large shrimps lovingly wrapped in the wanton skin that remained tender even in the boiling hot soup. The shrimps were very fresh and crunchy, and a perfect contrast with the silky texture of the wanton skin. Simply heavenly!

The beef brisket noodles at Mak Man Kee not only warmed our tummies, but also our heart. The beef brisket was stewed to such tenderness, it ripped right off with just a slight tweak of the chopsticks, and melted in our mouths. The broth was also perfect- not too salty, not too oily and the right amount of homeliness. The noodles that accompanied the beef brisket was a little hard in comparison, but that seems like the trademark of Mak Man Kee. We observed that every customer took some time to slowly chew the noodles, and I guess that truly allows you to savour every single bite of this wonder.

Mak Man Kee Noodle Shop is the place to be to immerse yourself right in the midst of the locals and their daily lives. Cuddle close with them as you share a table or booth with them; experience a little 'tsk' when deliberating between the heavenly wanton noodles or the hearty beef brisket noodles; tuck in and savour every bite of the homely noodles and broth; and then whisk yourself out of the place onto your next program because you are always in a rush when you are in Hong Kong.

Hong Kong Food Blog Review by Kumory

☁☁☁☁☁/☁☁☁☁☁

Mak Man Kee Noodle Shop 麥文記麵家

51 Parkes Street

Jordan Hong Kong

12pm-1230am daily

ps: Check out our ultimate food guide to Kowloon for more goodies in Hong Kong!