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2014-01-28
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First meal in Hong Kong! Landed around 6 am on December 25, 2013 and after dropping off my luggage, this was the first place I hit up. Took the MTR and found my way upstairs from the Fa Yuen street wet market, up to the cooked food stall. There are other stalls around, but Mui Kee garners 80% of the foot traffic.They have been featured on multiple TV/youtube clip interviews, and of course discovered by local media personality food reviewer types.This family run business has been doing it for at
First meal in Hong Kong! Landed around 6 am on December 25, 2013 and after dropping off my luggage, this was the first place I hit up. Took the MTR and found my way upstairs from the Fa Yuen street wet market, up to the cooked food stall. There are other stalls around, but Mui Kee garners 80% of the foot traffic.They have been featured on multiple TV/youtube clip interviews, and of course discovered by local media personality food reviewer types.
This family run business has been doing it for at least a couple decades, if not 30 years. Mr Choi and his crew start their day around midnight, blending the right types of rice, washing, and cooking it. In addition, fresh fish is pan fried and used as a base stock (for fish soup congee). All that hard work translates into early hours of the morning when patrons show up as early as 8 am, hankering for a steamy bowl of ethereal congee.
The menu is posted in Chinese, English, and Japanese. Even visitors from out of town can find their way in. But of course it really helps to speak Cantonese for better navigation.
Watching Mr Choi cook, cut slices of protein (or innards) is quite a pleasure. The congee base is put into these brass pots (some have been used for over 20 to 30 years by now) which he explains retains heat better. Condiments (meat, fish, or innards) are cooked inside with the congee and finished in a matter of short minutes, before arriving at your table.
Crullers (fried dough) is pre-portioned and served cold. But once it goes into the congee and absorbs the flavor, it becomes an unbeatable companion to the hearty bowl.
Want more? Try the blanched carp skill, cooked at just the right consistency (and chilled) with garnishes of ginger, soy sauce, a little oil, and lots of scallion. The texture is quite incredible, and to be able to enjoy this with the congee in this kind of quality (especially for someone coming from overseas), is quite amazing indeed.
The hot milk tea is nothing to write home about, but nice that it is available, at least far better than anything in California.
I had a taste of the pork liver and kidney congee and also enjoyed it very much. Mui Kee knows how to bring the best out of fresh ingredients, treat and prep it carefully.
People living in Hong Kong should be glad that Mui Kee is around.
张贴
