hongkong delicacies

You can't talk about Hong Kong without talking about the food as it’s such an integral part of the culture. Hong Kong is known as the 'culinary capital of Asia', and as the place where the eating cultures of East and West meet. The sheer range on offer is impressive in itself, with more than 11,000 restaurants to choose from.

This guide is designed to help your visit to Hong Kong be as gastronomically pleasurable as possible, and to introduce you to the four main types of classic food to be found here: congee, rice noodles, noodles and rice.

According to Doreen Leung, the renowned food connoisseur, congee has the advantage of being both nutritious and easily digestible. It is known for its healthy and therapeutic properties over the centuries and is also a great complement to a variety of ingredients, like boiling congee served in different combinations. Food critic William Mark, on the other hand, loves rice noodles for their versatility. "You can stir-fry them, and you can use them in soup. Rice noodle soup with braised beef, with its clear, pure broth, brings out the taste and texture of the noodles beautifully. Kinsen Kam, one of the top ten figures in China’s Hotel & Catering Business, prefers the humble noodle, an important component in Chinese cuisine. Originally from the Guangzhou region of south China, noodles have moved into mainstream Chinese cooking. They can, says Kam, be used in so many ways, in a

soup or on their own: "Dried shrimp paste noodles, braised beef noodles, noodles with braised abalone...there’s something to suit every taste." And then, of course, there is rice... "In the past", says Yeung Koon Yat, member of Le Club Des and Club’s ambassador in Hong Kong, "rice would be a major part of the diet: of course you need other dishes to make a meal, but it would be the rice that kept the hunger at bay. During the war, people would consider a bowl of rice with pork fat a feast."

Hong Kong has recently become the second Asian city to be awarded its very own Michelin Guide. If that wasn’t enough of a reason to visit, the city has also just waived the alcohol duty. There has never been a better time to come and take part in the Hong Kong Food and Wine Year, launched by the Hong Kong Tourism Board. The festivities include a spectacular Hong Kong Wine and Dine Festival to be held from the end of October to early November. There are food and beverage offers and promotions in popular dining areas all year round, that will be downloadable from our dedicated website, HKFoodandWineYear.com, packed with essential information. Don’t miss the chance to recognise Hong Kong’s rich gastronomic heritage by celebrating with a sparkling array of events throughout the year.

The production, concept and publication of this guide are by Weekend Weekly with full support from the Hong Kong Tourism Board. The Hong Kong Tourism Board disclaims any liability as to the quality or fitness for purpose of third party products and services; and makes no representation or warranty as to the accuracy, adequacy or reliability of any information contained herein.All information in this guide are reported as of February 2009 and are subject to changes made by relevant parties. Should there be any enquiries, please contact the product or service providers accordingly. While every effort has been made to ensure the accuracy of the information in this publication, the Hong Kong Tourism Board and Weekend Weekly accept no responsibility, for any obsolescence, errors or omissions contained herein.

02 03

Jacky is a Hong Kong star chef. A food and wine enthusiast, he gave up his job in graphic design to set up his first private kitchen popular for its innovative dishes and creative presentations. Jacky currently writes a food column in magazines, hosts TV programmes and leads culinary classes.

A noted food columnist and connoisseur in Hong Kong. Well-known for his gourmet food appreciation and rich travel experience local and overseas,Mr. Chua knows everything about the city’s culinary arts and culture. His food obsession knows no bounds and takes him to placeswhere the delicious exists.

We have invited well-known gourmets and celebrities from all over Hong Kong, Taiwan, Japan and South East Asia to share with us the restaurants they adore and endorse! Forty superb restaurants in the city specialising in congee, rice noodles, noodles and rice are recommended to you, our honourable guests.

Ranging from delicate cuisines to local delicacies, every kind of food deserves your sampling. So grab a bite of the true Hong Konger’s lifestyle!

Disclaimer

Celebrity Profiles

Well-known artist Annie has been enticing followers not only with her pretty face but her outstanding acting performances. She is the leading character in the popular TV series The Taste of Happiness which is jointly produced by NHK of Japan and RTHK of Hong Kong.

Hiroki is a popular male artist in Japan who has been appointed the 'Ambassador for Hong Kong-Japan Tourism Exchange Year' by the Hong Kong Tourism Board to promote local gourmet food.

Michael is a typical bon vivant who loves travelling across the globe to discover the best eats, whether they come from roadside stalls or five-star restaurants. He is a former radio host and columnist on Hong Kong’s dining scene.

Michael Lam

Miss Malaysia 2003, Elaine used to stay in Hong Kong and has a luminous presence in the local modeling industry. Even after returning to Malaysia, she still has fond memories of Hong Kong.

With her affection for Hong Kong’s gastronomic delights and the city’s vibrant culture, Keiko is a long-time Hong Kong resident. Fluent in both Mandarin and Cantonese, she is a cookbook author, food columnist, a noted dietitian and a culinary teacher.

Concept and Production:Weekend WeeklyReported and Written by:Creative Services Team, Weekend WeeklyPhotographs by:Photo Department, Weekend WeeklyDesigned by:Art Department, Creative Services Team, Weekend Weekly

Elaine Daly

Hiroki Narimiya

Sakurai Keiko

Annie LiuChua Lam

Jacky Yu

Congee Leaves You Satisfied p04-05

A Hunt for Boil ing Congee p06-09

A Showcase of Congee p10-13

Restaurant Locations p14-15

Showcasing Rice Noodles p16-17

Rice Noodles in Soup p18-21

Wok-Fried Rice Noodles p22-24

Steam Hot Rice Rolls p25-27


All-Round Noodles p30-31

Classic Noodles p32-37

Superb Stir-Fried Noodles p38-40

Original Cart Noodles p41-43


The Joy of Eating Rice p46-47

High-Class Fried Rice p47-50

Rice with Barbecued Meat p51-53

Steamed Rice in Lotus Leaf p54-57


ContentsChapter 1: Congee

Chapter 2: Rice Noodles

Chapter 3: Noodles

Chapter 4: Rice

Tea Cafés &Fast Food Shops p60-61

Dining Itineraries p62-63

Dining Tips p64-65

Savour the Food . Embrace the Culture


04 05

Congee A congee meal served hot and soft brings satisfaction and renews your energy. While it has always been seen as a kind of healthy breakfast that starts off one’s day, Hong Kongers have made it into a major meal in itself with a variety of tasty ingredients that they eat around the clock, throughout the year. This chapter introduces the different kinds of congee you can find in Hong Kong. Its ever-changing tastes are beyond words. So, why don’t you try a bowl of our wonderful congee?

Congee, commonly eaten for breakfast, is a thin porridge made with rice or any cereal boiled in water.

[Pinyin] zhōu



Ordinary-looking and simply cooked,congee is hardly a feast for the eyesamong a variety of other gastronomic delights. Despite this, Hong Kong people are inexplicably fond of it.

Leaves You Satisfied

06 07

Cantonese-Style Boiling Congee

Located in Central, Lo Fu Kee’s master chef has insisted on starting the preparation work for congee at 3am daily for the past 50 years. Using old Thai rice, crushed preserved eggs and fish bones, a hot bowl of this soft-textured congee is a wake-up call in the morning. No wonder it made the prestigious Michelin list. Law Fu Kee Noodle Shop P14 1a

Congee with preserved eggs and lean meat ismy favourite, it is simply tasty!

Annie Liu

A shop specialising in serving MSG-free congee cooked with fresh fish soup. Hong Kong people love seafood and eat all kinds of fish, even fresh rabbit fish is carefully selected for the congee. The meat is sliced off the bones by hand every day to ensure that every single bite is nothing but tantalising.

Trusty Congee King’s fish soup congee is extra ordinary, Rabbit Fish Coogee is my recommendation.

Trusty Congee King P14 1b



Congee is commonly called 'rice porridge' in Mainland China. However, it means more than that in Guangdong Province. Especially for people in Hong Kong, both the choice of ingredients and the cooking method of boiling congee

involve hard work. 'Boiling', in Cantonese refers to putting fresh raw ingredients into the hot and continuously boiling plain congee, their flavours enhancing the soft-textured congee. With just a sip, its warmth creeps through your body.

Jacky Yu

Boiling CongeeA Hunt for

Sang Kee is my favourite congee shop. Their congee is the best in town.Chua Lam

"Sang Kee is a small old shop in an alley located in Sheung Wan. It is difficult to locate, yet people are attracted by its famous reputation", says noted food critic Mr. Chua. At lunchtime, Sang Kee is always crowded with customers waiting for seats or takeaways. They all come here for the fragrant and soft congee with its varied ingredients, especially the rare air bladder variety which is rarely available and in limited supply. You can order whatever favourite ingredients you fancy.

08"Whatever the combination is, Sang Kee’s congee is always tasty", Mr. Chua says with a smile.

Sang Kee Congee Shop P14 1c


Whenever I want a light meal, I think of a bowl of steaming hot congee.

Local celebrities and the city’s elite have long been fans of the Prince Restaurant, recently cited by the Michelin Guide. Known for its excellent dishes with abalone, ginseng and fish maw, its congee brings total satisfaction to its customers. Every day, its chef spends three hours cooking the plain congee to ensure a soft porridge. The carefully selected ingredients make for a distinct congee flavour. Such delectable choices include Congee with Crushed Meat of Leopard Coral Grouper and Congee with Kudzu and Red Dates. With a panoramic view of Victoria

Harbour, diners can watch the ferries and with the giant skyscrapers serving as a stunning backdrop, this is a marvellous Hong Kong showcase.

Prince Restaurant P14 1d

09

Annie Liu

A majestic view of Victoria Harbour and the restaurant's stylish interiors delight diners.


Sun Kau Kee’s hotpot ingredients are apparently the same as the usual congee ingredients, yet they make a clear difference.

10

Don’t forget to have a sip of the congee havingthe essence of all ingredients’ flavours. You’ll findit extraordinarily fresh and delicious.

Jacky Yu

A Showcase ofCongee

Hong Kongers love hotpots, regardless of the season. Sun Kau Kee is aware of this and as such, has introduced its customers to a brand new style of congee-based hotpot. Ingredients include hand-cut beef, tender grass carp and rare pork heart. Chicken is another choice for its tender meat. Thanks to all of these fresh ingredients, the congee is amazingly fresh and delicious!


Sun Kau Kee Noodle P15 1e

11

I began coming here when I was young for the congee, I love its friendly environment.

Michael LamNathan Congee and Noodles in Jordan may not be world-famous, but it is certainly a favourite with many foodies. Its congee choices are prepared traditionally, such as Congee with Chicken Pieces and Congee with Fish Fillets. Its motto is gimmick-free and simply put, 'Genuine skills, genuine ingredients. Never compromise quality for price.' No wonder, it has attracted so many local and foreign celebrities over the years. The cheerful waiters ably represent Hong Kong’s hospitality.


Nathan Congee and Noodle P15 1f

12

Owner Chan Kwok Leung (left) serves friendly and is committed to providing ingredients of the highest standard. Loyal customers have favoured his great food for over 10 years.

13

For over 60 years, this authentic Chiu Chow-style restaurant upholds their premium food quality. Their Baby Oyster Congee is prepared conventionally: for starters, the pork bones and calamari are stewed for a long time to make the soup. Rice, minced meat and baby oysters fresh from Shantou every day will then be added. Its congee is flavoured with the owner’s genuine passion for preparing superb food. Its famous Marinated Goose and Scrambled Eggs with Baby Oysters forms a perfect match with the congee.

Owner Mr. Ho insists on using fresh ingredients and over the years in almost six decades this has earned him the reputation of providing quality food. He believes 'No hard work, no good food' and emphasizes the key to make wonderful congee is rice quality, the right cooking time and exquisite ingredients which is a family trade secret. Never oily, the goose has a crispy skin and a fragrant aroma, giving a sharp contrast to the light-flavoured congee, and each providing distinct tastes.

Chan Kan Kee Restaurant P15 1h

Chua Lam

Except Congee with Roast Goose, Congee with Pork Liver at Fuk Kee is also worth tasting.

For Hong Kong side, we have Sang Kee.For Kowloon side, we have Fuk Kee!

1gFuk Kee P15

Chan Kan Kee’s dishes are made in the most conventional Chiu Chow-style.I recommend the Baby Oyster Congee as well as the Marinated Goose. Jacky Yu

BestMatch



All the seats are taken by neighbourhood patrons and the admiring clientele.

14 15

Johnston Road

Ship

Stre

et

Tai W

ong

Stre

et E

ast

Swat

ow S

treet

Fa Yuen Street

Tung Choi Street

Argyle Street

Queen’s RoadWest

Queen’s RoadCentral

Posse

ssion

Stree

t Bo

nham Strand

East

BonhamStrand East

Hillie

r Stre

et Mercer StreetBurd Street

Jervois Street

Peking Road

Kowloon Park Drive

Canton Road

Mallory Street

Heard Street

Hennessy Road

Wan Chai Road

Wing

Kut

Stre

et Gilm

an S

treet

Des Voeux Road Central

Nathan R

oad

Saigon Street

Cheong Lok Street

Nanking Street

= Telephone = Transport= Address = Opening Hours = Average Budget Per Head



1a. Law Fu Kee Noodle Shop140 Des Voeux Road Central, Sheung Wan, Hong Kong2541 30807am – 10pmMTR Sheung Wan Station Exit E2HK$40

1e. Sun Kau Kee Noodle9 Tai Wong Street East, Wan Chai, Hong Kong2865 282711am – 1amMTR Wan Chai Station Exit A3, turn right and walk for about seven minutesHK$90

1b. Trusty Congee King7 Heard Street, Wan Chai, Hong Kong2882 326811am – 11pm (Mon to Sat); 11am – 10pm (Sun)MTR Wan Chai Station Exit A4, turn right and walk down Hennessy Road for about 10 minutesHK$60

1f. Nathan Congee and Noodle11 Saigon Street, Jordan, Kowloon2771 42857:30 am – 11:30pmMTR Jordan Station Exit B1 and walk about five minutesHK$40

1h. Chan Kan Kee Restaurant11 Queen’s Road West, Sheung Wan, Hong Kong2858 003310am – 10pm (Mon to Sat); Closed on SundaysTake tram west bound line, get off at Western Market and walk for about 10 minutesHK$70

Congee

1c. Sang Kee Congee Shop7 – 9 Burd Street, Sheung Wan, Hong Kong2541 10096:30am – 9pm (Mon to Sat); 6:30am – 6pm (Public Holidays); Closed on SundaysMTR Sheung Wan Station Exit A2, turn right and walk about five minutesHK$50

1d. Prince Restaurant11/F, 1 Peking Road, Tsim Sha Tsui, Kowloon2366 130811am – 12mn (Mon to Sat); 10am – 12mn (Sun)MTR Tsim Sha Tsui Station Exit C1, walk down Peking Road for about five minutes to enter a nearby subway and take the exit to 1 Peking RoadHK$250

1g. Fuk Kee104 – 106 Fa Yuen Street, Mong Kok, Kowloon2385 12307:30am – 11:30pmMTR Mong Kok Station Exit D2 and walk down Argyle Street for about three minutesHK$40

RiceNoodlesShowcasing

Rice noodles are noodle strips made of rice which is vastly grown in South China. It is a staple food inGuangdong and South East Asia.

[Pinyin] fěn

This chapter introduces rice noodles cooked using different methods, including Rice Noodles in Soup, Wok-Fried Rice Noodles and Steaming Hot Rice Rolls favoured by Hong Kong people. Discover and enjoy the wide array of visual and gastronomic pleasures thanks to the world-famous diversity

of Hong Kong’s cuisines.



1716

Rice Noodles are like an artist’s blank canvas thatacts as the foundation to many great dishes. Rice noodles versatility and flexibility closely mirror the characteristics ofHong Kong people’s ability to successfully adapt to change.

Hong Kong people eat fish ball rice noodles as the Japanese eat udon, while the Taiwanese eat beef noodles. All of them are filled with childhood memories and feelings of home. Sun King Kee handmakes fish balls every day using fresh sea-fish like swamp eel, mackerel, baby eel and

wat chai, the fish balls are wonderfully springy and tasty. It is no wonder that 50 catties are sold daily. Today, the family’s third generation operates Sun King Kee and its magnificent history is etched in the 1940s decor that adorns the shop.

18

Sun King Kee Noodle P28 2a

in SoupRice Noodles

Having participated in the series 'The Taste of Happiness' which is jointly shot in Hong Kong and Japan, I understand the story behind and affection between the Hong Kong people and fish ball rice noodles. It seems that I have a closer relationship with fish ball rice noodles now. Annie Liu


19

Pronounced Lai fen in Cantonese, this is a kind of round-shaped rice noodles. Empty seats are hard to come by almost all day with the crowds flocking to enjoy the lai fen handmade daily by the master chef. To make these special noodles, rice is first grounded and its powder is made into paste. The concentrated paste is then poured into a metal cylinder, punched with holes in the bottom, for compression into strips of Lai fen. Whether Lai fen is matched with deep-fried crispy cuttlefish rolls or spareribs in vinegar, its light flavour is always distinct.

The texture of Lai fen is similar to that of thicker rice vermicelli. But as it’s made from pure rice paste, you can feel the strong scent of rice in it. Jacky Yu


Dai Kee P28 2b

Do You Know?

From cattle farming to factory production to retail sales, Lok Yuen makes beef balls all on its own. Persistence in using beef without any other meat gives every handmade beef ball the real taste of beef. They also constantly create new flavours such as Beef Ball with Black Pepper and Beef Ball with Fish Maw. Recently, they also made Pork Balls with Valuable Abalone. The first to put abalone in a pork ball, Lok Yuen knows no boundaries to its gourmet.

21

Lok Yuen Beef Ball King P28 2d

Lok Yuen has been open for many years but the quality of its signature beef balls remains superb. Well done!

The Art of MakingGreat Pork Ballwith Abalone

Chua Lam

The juice completely fills the centre of the pork ball. Better have a small bite to sip the soup first and continue to finish the remaining part.

You can see clear air holes as it is handmade.

Each pork ball is filled with a big dice of fresh abalone. Its abundant filling will leave you satisfied.

From humble beginnings as a roadside stall 80 years ago, Kau Kee is now a reputable restaurant highly regarded for its beef brisket in broth. Kau Kee has earned plaudits from local and foreign media. Patrons come from around the world and even famous movie stars like Nick Cheung and Takeshi Kaneshiro are its regulars. Its main attraction is its tender and springy beef

brisket cooked with a secret recipe and its flavourful broth stewed with Chinese herbs and beef bone. This delectable combination is served with soft and flimsy rice noodles. Happy eating!

20


Kau Kee’s beef brisket is undeniably tasty! Jacky Yu

Kau Kee Restaurant P28 2c

Founded in 1946, Ho Hung Kee refuses to open any new branches despite their flourishing business. Second generation successor, Mr. Ho Kwun Ming, explains this is to ensure high standard of food quality and consistency. Ho Hung Kee employs a time-honoured method with lard to stir-fry rice noodles with beef. Every strip of rice noodles is wholly coated with the restaurant’s secret recipe magic sauce. Every slice of beef is fresh and tender.

22

Ho Hung Kee uses lard to cook its Stir-Fried Rice Noodles with Beef. That’s why I appreciate it!

As the restaurant has limited space, it’s better to go there between 3pm - 6pm to avoid a long wait for a seat.

Ho Hung Kee Congee and Noodle Shop P28 2e

Chua Lam

Wok-FriedRice Noodles


23

The 'Swiss sauce' of Tai Ping Koon Restaurant enjoys great popularity among locals and Westerners. Once upon a time, a foreigner went to Tai Ping Koon in Guangzhou and ordered 'Sweet Marinade Chicken Wings'. After eating, he exclaimed, "Sweet! Sweet! Good!" The waiter mistook the word 'sweet' as 'Swiss' and told his boss about it. Since then, 'Sweet Marinade Chicken Wings' was renamed 'Swiss Chicken Wings' by Tai Ping Koon. After a hundred years of operation, it still spends five hours a day cooking the 'Swiss' sauce with premium light soy sauce, chicken bones, carrots, onions, spices and a sauce with essences accumulated over the last few decades. It is undeniably fragrant and irresistible.

Tai Ping Koon Restaurant P29 2f

"Please come again next time!" says Mrs. Chui, owner of Tai Ping Koon. She is always affectionate with customers.

The unique cuisine of Hong Kong-style western restaurants originated during the old British colonial times in the territory. The cuisine is special because it represents the fusion of Chinese and Western culinary cultures. By further adding local flavours, it shows a miniature version of Hong Kong’s history and culture.

It was my happiest moment to dine out at Tai Ping Koon when I was a kid.The dishes in Swiss sauce were my favourites.

The restaurant’s deco makes you feel you are back in the 1940s.

Michael Lam

Do You Know?The Rise inHong Kong-StyleWestern Restaurants


Recommended by the Michelin Guide, one should definitely try West Villa’s famous Stir-Fried Xinzhu Rice Vermicelli with Crab Meat. Upon ordering, a waiter will wheel in a trolley laden with ingredients led by crab meat, shrimps and shreds of Jinhua ham and stir-fried in a Chinese style pot in front of the customers. The threads of rice vermicelli do not stick together, are dry enough and palatable. West Villa is also famous for its Cantonese-style dim sum such as Silhouette on the Snow and Steamed Bun with Barbecued Pork Filling.

24

Next time when I visit Hong Kong, I have to try the rice vermicelli.

West Villa Restaurant P29 2g


Hiroki Narimiya

25

There are not many shops in Hong Kong renowned as rice roll experts. Tong Kee, founded in the 1980s, is one of the best offering as many as 38 kinds of rice rolls. Apart from traditional ones like Rice Rolls with Fresh Shrimps, Rice Rolls with Roast Pork and Rice Rolls with Beef, there are unusual varieties like Rice Rolls with Pork Liver and Rice Rolls with Roast Duck. Its steam cabinet, which produces heat three times higher than those of other restaurants, makes rice rolls especially fragrant, smooth and translucent. It is always crowded once it opens from 7pm to 2am.

Tong Kee Steamed Vermicelli Roll Specialise P29 2h

In today’s Hong Kong, it’s not easy to find a shop like Tong Kee which specialises in one kind of food.

Despite its inconspicuous location, Tong Kee is always busy.

Steam HotRice Rolls


Jacky Yu

26

Lung King Heen at the luxurious Four Seasons Hotel is the only restaurant in Hong Kong to receive three Michelin stars. Commanding spectacular views of Victoria Harbour, the atmosphere is modern and stylish, featuring embroidered glass screens and silver-plated ceilings from Italy. Must-try items include a series of rice rolls with prestigious seafood fillings, available only on Saturdays, and baked whole abalone puffs. There are also many deliciously affordable Chinese dim sum and other delectable dishes on weekdays.

Its panoramic views of Victoria Harbour are also breathtaking and have become a hot spot for both locals and visitors.


I have never thought that such paper-thin rice rolls can wrap such a wide range of food items.

Annie Liu

Lung King Heen P29 2i

With Western-style interiors, One Dim Sum defines unconventionality by operating in the mode of a fast food shop. Yet, it adopts the most traditional way to make hand-pulled rice rolls which is hot, delicate and delectable. The owner, Mr. Yeung, explains, "Dim Sum is the quintessential Cantonese food, but it can only be found in Chinese restaurants. Rejuvenating the shop’s image could bring in young customers and let them eat in a more relaxed atmosphere".

27

One Dim Sum P29 2j

Japanese are rice lovers. However, there is no food made from rice paste in Japan. Rice rolls in Hong Kong bear a strong and aromatic scent of rice. Japanese tourists will love it. Keiko Sakurai

Do You Know?How to make hand-pulled rice rolls


Pour the r ice paste onto the steam cloth which has been placed on top of the steamer.

Be fo re the r i ce paste sol id i f ies, add the ingredients evenly.

When the rice paste is steamed and appears translucent, remove the steam cloth. The shape of the rice rolls is initially formed.

Cut into portions. Roll them skilfully into rice rolls. Serve hot.

1 2 3 4

28 29

Camarvon Road

Granville Road

Cameron Road

Hau Fook Street

Portland Street

Nathan Road

Prince Edward Road West

Jardine’s Crescent

Jardine’s Bazaar

Penn

ingt

on S

treetYun Ping Road

Gough Street

Kau U Fong

Queen’s Road Central

Man

Sin

g St

reet

Man Yuen Street

Man Ying Street

Man Wui Street

Fa Yuen Street

Tung Choi Street

Shantung Street

Sharp Street East

Russell Street

Percival Street

Mat

heso

n St

reet

Fa Yuen Street

Tung Choi Street

Playing Field Road

Four SeasonsHotel

Man Kat Street

Finance Street

Gage StreetGraham

Street

Lyndhurst Terrace

Peel S

treet

7 Gage Street, Central, Hong Kong2541 66479am – 9pmMTR Central Station Exit D2, take the Central – Mid-Levels Escalators to reach Lyndhurst Terrace and walk down Gage Street for about one minuteHK$40

2a. Sun King Kee Noodle

384 Portland Street, Prince Edward, Kowloon2787 1397 / 2787 13989am – 11pmMTR Prince Edward Station Exit C2, turn right and walk about five minutesHK$40

2b. Dai Kee

21 Gough Street, Central, Hong KongNo telephone service12:30pm – 7:15pm; 8:30pm – 11:30pm (Mon to Sat);Closed on Sundays and Public HolidaysMTR Sheung Wan Station Exit E2, go straight down until reaching Wai Yuen Tong, then walk uphill for about three minutesHK$50

2c. Kau Kee Restaurant

11 Fa Yuen Street, Mong Kok, Kowloon.2384 049610am – 3:30amMTR Mong Kok Station Exit E2 and walk down Nelson Street for about 7 minutesHK$50

2d. Lok Yuen Beef Ball King

40 Granville Road, Tsim Sha Tsui, Kowloon.2721 355911am – 12mnMTR Tsim Sha Tsui Station Exit B2, walk down Cameron Road, turn left to Carnarvon Road and walk about six minutesHK$120

2f. Tai Ping Koon Restaurant

4/F, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong3196 888012nn – 2:30pm, 6pm – 10:30pm (Mon to Sat); 11:30am – 3pm, 6pm – 10:30pm (Sun and Public Holidays) MTR Hong Kong Station Exit E1, go to the ifc mall and walk about two minutesHK$300

2i. Lung King Heen

26A – 26C, Man Wui Street, Yau Ma Tei, Kowloon2710 79507pm – 2:30am (Mon, Tue, Thu to Sat); Close on Wednesdays and SundaysMTR Jordan Station and take a taxi. Trip costs about HK$20HK$40

2h. Tong Kee Steamed Vermicelli Roll Specialise

RiceNoodles



2e. Ho Hung Kee Congee and Noodle Shop

2 Sharp Street East, Causeway Bay, Hong Kong2577 655811:30 am – 11:30pmMTR Causeway Bay Station Exit A, turn right to Matheson Street and walk for about three minutesHK$80


Shop 1 – 2, G/F, Kenwood Mansion, 15 Playing Field Road, Mong Kok, Kowloon2789 2280 / 2789 218011am – 1am (Mon to Fri);10am – 1am (Sat, Sun & Public Holidays)MTR Prince Edward Station Exit A, turn right and walk about three minutesHK$60

2j. One Dim Sum

Shop 101 – 102, 1/F, Lee Gardens Two, 28 Yun Ping Road, Causeway Bay, Hong Kong2882 211011am – 12mn (Mon to Sat);10am – 12mn (Sun & Public Holidays)MTR Causeway Bay Station Exit F and walk down Yun Ping Road for about three minutesHK$200

2g. West Villa Restaurant

Whether you’re having Dandan, cart noodles,or stir-fried noodles, you can be sure Hong Kong meets your needs. Read on to learn more about the wonderful world of noodles.

30 31

In Hong Kong, the traditional craft of noodle making is still preserved and is best exemplified by our very own handmade bamboo-pressed noodles. Mr. Lau, the only bamboo-pressed noodle master in town, shows us how to make these well-loved springy and crunchy noodles.

Add duck eggs and appropriate amount of lye to the flour.

Mix all the ingredients well and knead the flour to make dough.

Press even ly w i th the bamboo cane unti l the dough is springy.

Put the dough in the machine and compress to get the correct thickness.

Machine-cut the flattened sheets into noodle strips.

Coil the noodle strips into even portions.

Special thanks: Lau Sum Kee Noodle

1 2 3 4 5 6

NoodlesNoodles are commonly described as narrow, ribbon-like strips of dried dough, usually made from flour, eggs, and water and are shaped through rolling, kneading, pulling or pressing. They come in all shapes and sizes - thick or thin, flat or round; cooked, stir-fried, braised or deep-fried, they can be transformed into many fabulous dishes.

[Pinyin] miàn

All-Round



Noodles are one of the staple food in Hong Kong.The city’s love affair with noodlescan be gleaned from the stacks of instant noodle cups in homesand the noodle shops found on every street corner.

Opened in 1956, business has been going so well that they opened a branch near the original outlet to meet the increased demand. The Lau family continues to be steadfastly committed to providing customers with their handmade bamboo cane-pressed noodles. Each strip of noodles is flavoured with the passion and dedication of the owners ensuring that this Hong Kong classic style of noodles is preserved. Lau Sum Kee Noodle P44 3a

32

Chua Lam


The bamboo cane-pressed noodles of Lau Sum Kee don’t stick together.They are so springy and have the consistency I love!

Best Pairings forNoodles

NoodlesClassic

To intensify the taste of Braised E-Fu Noodles with Abalone Slices, Ming Court recommends that this dish be paired with a bottle of Pinotage 2002, Fairview, Primo, Paarl, South Africa. The freshness of abalone is enhanced when enjoyed with this full-bodied, fruity and slightly spicy wine.

Do You Know?

Having received the 'Best of the Best Culinary Awards' from the Hong Kong Tourism Board, Michelin Star winner, Ming Court, is one of the few upscale restaurants located in bustling Mong Kok. Only five years old, it has received impressive reviews from the town’s most respected food connoisseurs. Its Executive Chef Tsang Chiu King, backed by 30 years cooking experience, ensures every dish bears his signatures of delicate presentation and exquisite taste. Ming Court P44 3b

33

Food either tastes good or bad regardless of how conventional or unconventional it is!Tsang Chiu King, Executive Chef of Chinese Cuisines, Langham Place Hotel

Let’s Wine and Dine!


Do You Know?

Lanzhou La Mian masters are on stand-by at Crystal Jade La Mian Xiao Long Bao to make hand-pulled noodles upon customer’s order. How the chefs make the uniformly shaped hand-pulled noodles is a piece of delicious art. By using such ingredients as pork tailbone, mature chicken, Jinhua ham and dried tangerine peel gives the stock its aromatic and intense flavour. It’s no surprise the restaurant made it into the prestigious Michelin Guide.

Crystal Jade La Mian Xiao Long Bao P44 3c

Noodle Strips: To ensure a high standard, noodles should be freshly made on demand so they will be springy and smooth and keep the flour's natural taste.

Noodle Dough: The well-kneaded dough will only keep for four hours, otherwise it will lose its doughy taste.

34Located near the harbour, a sunset is the best company for customers to enjoy this dish.

How to Make the Perfect Hand-Pulled Noodles

Only a smooth and springy feel make for a good La Mian. Crystal Jade has always maintained its high standard.

Michael Lam


Wing Lai Yuen is a superb noodle maker. Its skilled noodle masters make the best noodles most suitable to the different seasons.

The signature Dandan Noodles of Wing Lai Yuen were first created by the common folk in Sichuan. Today, noodle masters make fresh, slim and silky noodles by hand every day. When served a hot bowl of these tasty noodles, the combined aroma of pork bone soup and peanuts emerges. Other ingredients such as shredded white radish and minced meat are added to the Modern Dandan Noodles to make the dish creamier and more palatable.

35

Chua Lam

Wing Lai Yuen P44 3d

Many local and foreign media have sampled his fare, while Wing Lai Yuen has also been well received by the public. A multi-award winning restaurant, this place is the definitive Hong Kong eatery.


Wonton noodles are among the classic Hong Kong dishes. Noodles, stock and wonton filling should be selected and matched with great care to get that perfect wonton noodle soup. To ensure quality, Chee Kee owner Mr. Wong makes surprise visits to his shops and checks out the noodles himself. Simply match the noodles with the traditional bite-sized wonton, and you will find it quite extraordinary!

A unique trait of Chee Kee is its limited size, so that waiters can serve the hottest noodles to customers at the fastest speed.

Chee Kee P44 3e

36


LimitedSupply

Outstanding wonton noodles should be refreshing and not glutinous. Most importantly, they should be served hot.

Jacky Yu

Do You Know?

Tasty Congee and Noodle is carrying forward the Hong Kong tradition in wonton-making with its modern image.

Wonton noodles are up there in the list of classic Cantonese snacks. Although wontons from different shops are flavoured in their own styles, its meat filling should always be fresh and its taste always distinct and at the same time well-blended. Weighing one 'qian' and three 'fen' (equivalent to 6.5 grams), each piece of wonton is filled with fresh water shrimps and semi-fat pork. With its bite size just right and the soup aroma lingering on your taste buds, wonton will surely whet your appetite!

Tasty Congee and Noodle Wantun Shop P44 3f

37

Cooked wonton wrap is velvety, soft, thin and translucent enough to show the filling.

The rule of thumb in wonton making is a 7:3 ratio, i.e. seven portions of fresh shrimps with three portions of pork.

A little 'tail' at the end makes it look like a swimming goldfish.

Chua Lam


How to Make the Best Wonton

Chosen by the Michelin Guide as a gourmet restaurant, The Royal Garden Chinese Restaurant takes after a traditional Chinese

courtyard. With a small bridge over a flowing stream and screens with Chinese-style embroidery, there is a familiar comfort in these surroundings. To create the Best of the Best Culinary Awards Gold with Distinction Award-winning

dish, Dragon on the Snow, slim noodles are stir-fried and further simmered in stock. Topped

with fried egg white and lobster meat, the dish is smooth and elegant.

The Royal Garden Chinese Restaurant has brown, gold and beige motif colors to evoke an elite and elegant mood.

38

The restaurant serves delicious and mouth-watering dishes in a comfortable setting. Its Gold with Distinction Award-winning dish, Dragon on the Snow, is a must-eat item!


Elaine Daly

The Royal Garden Chinese Restaurant P45 3g

NoodlesSuperb Stir-Fried

Don’t be surprised if you run into veteran movie and TV stars like Susanna Kwan and Sam Hui at Manor Restaurant, aka the 'Celebrities’ Dining Room'. Manor first created its signature dish, Stir-Fried Noodles in Soy Sauce, 20 years ago and it has since been served numerous times to its local followers. Strips of noodles that do not stick together and are evenly coated with the restaurant’s special soy sauce.

Jacky Yu

39

Manor Restaurant P45 3h

Manor has specially employed a team of cooks to make whole-egg noodles. The fine-textured slim noodles are my favourite.


Perfect Match

Cantonese people believe that 'boiling water makes good tea' and 'a cup of tea is the best company of dim sum', so at Lin Heung Tea House, each customer is served with a small teacup of hot tea. Aside from its traditional way of making tea and dim sum, the restaurant is famous for its Stir-Fried Noodles with Sliced Pork. The chef makes sure

he gets the best pork from the market every day. Together with hotbed

chives and mushrooms, they are sliced, stir-fried and finally placed above the deep-fried egg noodles to form a spectacular dish. The egg noodles are refreshing, not oily,

and remain crispy even when mixed with the sauce.

Lin Heung Tea House P45 3i

Sakurai Keiko

40

I like going to Chinese teahouses because I like Cantonese-style dim sum and dishes. Stir-fried noodles with sliced pork is my all-time favourite.


Cart Noodles have been a local favourite ofHong Kongers since the 1950s.

As living standards had yet to prosper during those times, cart noodles offered an inexpensive dining option.

These noodles started with the appearance ofstreet hawkers with their carts laden with noodles

and various ingredients, hence its name.Cart noodles are unique because they can

be matched with a wide arrayof ingredients such as pork blood cubes,

pork skin, turnip, hotand spicy chicken wings

and cuttlefish patties.

41

Cart NoodlesOriginal


42 43

Curry, hot pepper powder, marinated foodstuffs and 12 other secret ingredients are transformed magically by the owner, Miss Chung, into this special Hong Kong-style hot and spicy sauce loved by the customers. Sun Kee Noodles P45 3k

Lan Lan Noodles has been serving Hong Kong for over 10 years but it was only recently that it introduced cart noodles with new ingredients such as hot and spicy chicken wings and shrimp rolls. Its grilled skewered meats and pan-fried vegetables with minced fish meat filling are some of the other classic snacks favoured by Hong Kong foodies.

I recommend both Wing Kee and Sun Kee because their waiters are very cheerful and passionate, and best show Hong Kong’s hospitality. Jacky Yu

Chua Lam

The long queue at Wing Kee is a common sight. Both locals and tourists head to the shop to taste the soup cooked with decades-long marinade and various ingredients like cuttlefish heads and chicken wing tips. Wing Kee Noodle P45 3j

With its assortment of ingredients and affordable prices,cart noodles represent the city’s local food scene.

Lan Lan Noodles P45 3l

45

Hennessy Road

Lockhart Road

Jaffe Road

Percival Street

Wellington Street

Kau U Fong


Aberde

en Stre

et

One InternationalFinance Centre

(One ifc mall)

Connaught Road Central

Man Cheung Street

Harbour View Street

Hennessy Road

Tang Lung Street

Russell Street

Percival StreetKweil

in Stre

et Un Chau Street

Fuk Wing Street

Mody R

oad

Science Museum Road

Granvill

e Roa

d

NoodlesB2/F, The Royal Garden Hong Kong, 69 Mody Road, Tsim Sha Tsui East, Kowloon2724 266611:30am – 3pm, 6pm – 11pm (Mon to Sat);10am – 3pm, 6pm – 11pm (Sun & Public Holidays)MTR East Tsim Sha Tsui Station Exit P2HK$250

3g. The Royal Garden Chinese Restaurant

160 – 164 Wellington Street, Central, Hong Kong2544 45566am – 11pmMTR Sheung Wan Station Exit E2 and walk down Queen’s Road Central in the direction of Central district for about seven minutesHK$80

3i. Lin Heung Tea House

Shop F – G, G/F, Lockhart House, 440 Jaffe Road, Causeway Bay, Hong Kong2836 999911am – 4amMTR Causeway Bay Station Exit C, walk down Percival Street for about five minutesHK$200

3h. Manor Restaurant

27A Sugar Street, Causeway Bay, Hong Kong2808 287711:30am – 10:30pmMTR Causeway Bay Station Exit E and walk down Yee Wo Street for about two minutesHK$40

3j. Wing Kee Noodle

Shop B, 49 Tang Lung Street, Causeway Bay, Hong Kong2573 543812nn – 11:30pmMTR Causeway Bay Station Exit B, walk down Hennessy Road and turn to Tang Lung StreetHK$30

3k. Sun Kee Noodles

Shop 22, G/F, New Mandarin Plaza, 14 Science Museum Road, Tsim Sha Tsui East, Kowloon2369 10297am – 12mnMTR Hung Hom Station Exit D1 and walk down the pedestrian footbridge for about two minutesHK$30

3l. Lan Lan Noodles

84 Percival Street, Causeway Bay, Hong Kong2890 861611am – 11:30pm (Mon to Fri);10:30am – 11:30pm (Sat, Sun & Public Holidays)MTR Causeway Bay Station Exit A, turn right and walk about three minutesHK$70

3e. Chee Kee

Shop 3016 – 3018, 3/F, One ifc mall, 1 Harbour View Street, Central, Hong Kong2295 010111:30am – 11pmMTR Hong Kong Station Exit E1HK$90

3f. Tasty Congee and Noodle Wantun Shop




82 Fuk Wing Street, Sham Shui Po, Kowloon2386 358312nn – 11pmMTR Sham Shui Po Station Exit D2 and walk down Kweilin Street for about five minutesHK$50

3a. Lau Sum Kee Noodle

Shop 102 – 105, Whampoa Gourmet Place, Site 8, Whampoa Garden, 7 Tak On Street, Hung Hom, Kowloon2320 643011am – 4pm, 6pm – 11pmTake mini-bus from Tsim Sha Tsui Hankow RoadHK$110

3d. Wing Lai Yuen

Shanghai Street

Reclamation Street

Portland Street

LanghamPlace Hotel

Hong Kong

LanghamPlace

ShoppingCentre

6/F, Langham Place Hotel Hong Kong, 555 Shanghai Street, Mong Kok, Kowloon3552 330011am – 2:30pm, 6pm – 10:30 pmMTR Mong Kok Station Exit C3, enter Langham Place Shopping Centre and walk about three minutesHK$300

3b. Ming Court

Shop 3328, Harbour City, 17 Canton Road, Tsim Sha Tsui, Kowloon2622 269911am – 11pmMTR Tsim Sha Tsui Station Exit A1 and walk down Haiphong Road for about five minutes.HK$100

3c. Crystal Jade La Mian Xiao Long Bao

Haiphong Road

Canton Road

Gateway Boulevard

Russell Street Percival Street

Mat

heso

n St

reet

Shun

g King

Stre

et

Tak T

ing S

treet

Tak Hong Street

Tak On Street

Yee Wo Street

Sugar Street

Penn

in gt

on S

treet

44

High-Class

46 47

As a member of Le Club Des Chefs and the club’s ambassador in Hong Kong, Mr. Yeung Koon Yat, aka Brother Yat, was the first to start frying rice in a ceramic pot. He uses expensive ingredients in his signature fried rice. The slightly charred crispy rice and the flavourful ingredients will surely fascinate diners.Forum Restaurant P58 4a

As the 'Culinary Capital of Asia',you can find all kinds of food in Hong Kong.But like most Asians,Hong Kongers grew up with rice as an integral part of their staple diet.

Raw rice grains are cooked with water to create rice. It is called 'Leng Chai' (literally means 'handsome

guy') in some local restaurants. How this all started has been lost through the ages.

[Pinyin] fàn

RiceThe Joy ofEating

Rice in itself is a basic and simple food item. However, a simple bowl of rice brings out the flavours of many wonderful dishes. This chapter introduces different rice dishes - the varieties of fried rice, rice toppings with barbecued meats and rice cooked in lotus leaves - foodstuffs greatly adored byfoodies the world over.

Fried Rice

My secret is never to make light of any step in the process of making fried rice. Don’t be sloppy about the control of the flame’s intensity and the sequence of cooking the ingredients.

Mr. Yeung Koon Yat,creator of Ah Yat abalone.

Brother Yat’s fried rice looks good, smells good and tastes good. What’s the secret? Jacky Yu



48

With fresh water shrimps as its star ingredient, the Hoi King Heen’s Zangzhou Fried Rice also has a mix of supporting ingredients. The rice is stir-fried over an intense flame to drive out moisture and oil. The menu constantly changes with seasonal items to cater to the demands of Hong Kongers. Look at their movements, both

the chef and the rice are dancers on the stage!

RecommendedDish


Hoi King Heen P58 4b

Michael Lam

Rice is cooked in a ceramic pot to have lower water content than that cooked in regular rice cookers, making it better and tastier for stir-frying.

Savour its food and experience the unique Hong Kong culturalambience in this traditional tea house.

The Michelin Guide describes Luk Yu as a teahouse 'on the verge of distinction'. An appropriate description since the place has a truly gentle, cultured and scholarly ambience. The chefs are all skilled so that when they stir-fry the rice, they make it seem that every grain jumps all over the wok like the grains are dancing. The freshly made fried rice appears golden yellow. Another indication of

an excellent fried rice is that its grains don’t stick to one another.

49


Luk Yu Tea House P58 4c

Elaine Daly

Open until 3am daily, Tai Woo Restaurant is a haven for sleepless diners. Its innovative and unusual cooking techniques have continuously earned them the 'Best of the Best Culinary Awards'. Fresh ingredients and a tasty stock are used to cook its traditional Yangzhou Fried Rice, making its version of a singular experience. Another award-winning must-try dish is Salt Baked Chicken with Sesame.

50


Tai Woo Restaurant P58 4d

Annie Liu

There is an extensive range of ingredients in Yangzhou Fried Rice.It looks nice, tastes nice. No doubt it is one of my favourites.

Yung Kee has grown from a barbecued meat stall in Central into a world-famous eatery. Just imagine 400 barbecued geese are sold here every day! This impressive result is attributed to the commitment to quality food making of Mr. Kam Kin Wai, the restaurant’s second-generation owner. The freshly barbecued goose has a paper-thin, crispy and succulent skin. With its oil gently dissolved into the rice, the dish is an absolute delight. Goose and rice make a perfect match.

51

Chua Lam

Yung Kee Restaurant P58 4e

RecommendedDish

The Rice with Barbecued Goose of Yung Kee is deeply profound!


withBarbecued MeatRice

This restaurant features vintage and classic decors that bring you back to the authentic old Hong Kong. Tak Yu offers a wide range of classic Cantonese-style dim sum, with its signature barbecued pork. The semi-fat pork is rightly barbecued, making it tender, soft, crispy, juicy and not oily. What a fiesta of flavours!

52 53

Although a blend of old and new architecture can best represent the landscape of Wan

Chai, to discover its real taste, you must go to Joy Hing Food Shop which is most

famed in the area for its barbecued meat. You’ll surely give a thumbs-up to its Rice with Barbecued Pork and Rice with Barbecued Duck: the outer layer of the meat is mildly flavoured with maltose. If you want to have a pleasant meal, come after 2pm to avoid the lunch crowd.

Though the Japanese also make barbecued pork, they just can’t miss the chance to eat some more, this time with local Hong Kong flavours.

The barbecued pork in Hong Kong is a gourmet food from heaven. I’m itching to bring it back to my home in Japan!

Joy Hing Food Shop P59 4g

Sakurai Keiko Hiroki Narimiya

Tak Yu Restaurant P59 4f



54

Soak the glutinous rice. Steam it in a big steaming basket for about 30 minutes.

Jacky’s choice: Steamed Glutinous Rice with Roe Crab. As soon as the steaming basket is

opened, the scent of glutinous rice and crab roe float in the air.

Stir-fry mushrooms, dried shrimps, pickled radish and Chinese preserved meat. Add soy sauce, sugar and pepper to season.

Mix the steamed glutinous rice and the fried ingredients.

Chinese culinary culture dates back to ancient times. Lotus leaf is often found in many dishes. Innovative chefs of Hong Kong ably use it to create a variety of distinguished and delightful dishes such as the refreshing Steamed Glutinous Rice in Lotus Leaf. We have invited Jacky to show how to make the dish.

Soak lotus leaf until softened. Place it on the steaming basket. On the lotus leaf, place the glutinous rice. You may add larger-size ingredients such as a big roe crab like Jacky does.

in Lotus LeafRice Steamed


Fung Shing is a friendly teahouse that has been in Hong Kong since 1954. It is

committed to making quality food from affordable ingredients.

The must-eat item here is definitely the Steamed Glutinous Rice in Lotus Leaf. Fresh lotus leaf is used to wrap glutinous

rice, lotus seeds, shrimps, dried scallops and barbecued goose dices. Upon serving at the table, a medley of flavours soon fills up the surroundings and leaves you happily content.

From lunchtime dim sum to dinnertime dishes, the local tastes

they offer will never fail to surprise you.

55

Fung Shing Restaurant P59 4h

Steamed glutinous rice in lotus leaf represents a true Hong Kong taste.The dish made with lotus leaf is especially fresh and attractive!


Sakurai Keiko

Lei Garden is a Michelin 1-star restaurant located at the ifc mall in Central. Well-known for its Cantonese cuisine, there are quite a number of noticeable western elements added to its food and décor. The well-received Steamed Glutinous Rice with Shredded Chicken is a good example. Every day, the chef prepares the glutinous rice, mushrooms and yolks of salted duck eggs in a traditional way, but the final products are served in a delicate western style.

56

Lei Garden P59 4i


Savour the original taste of chicken in this Steamed Glutinous Rice with Shredded Chicken in Lotus Leaf. Its Western-style presentation is quite exquisite.

Jacky Yu

When fresh lotus leaf is combined with delicious rice with shredded chicken, Jacky says he can’t resist placing an order again.

The setting at Lei Yuen is quiet and relaxing. Customers are comfortably seated on sofas in semi-open booths.

Molecular gastronomy has been popular amongst Western cuisines for some time

now. You can find examples of such cuisine at Bo Innovation, a Michelin

2-star restaurant. To make its Beggar Chicken Stuffed with Glutinous Rice, the first step is to grind the glutinous rice and turn the powder into paste. Then convert it into a pudding, squeeze the juice from lotus leaves to marinate the chicken fillets in. Finally, the chicken stuffed with

minced pork is slowly grilled until done. It is undoubtedly worth

a visit.

57

Bo Innovation P59 4j


Bo Innovation is one of the very few restaurants in town which focuses on innovative cuisine. Judging from the appearance of the dishes, you think you’re enjoying Western cuisine, but actually you’re tasting authentic Chinese food!

Jacky Yu

Chicken fillets absorbed with essences of lotus leaves

Lotus leaf-flavoured chicken stuffed with minced pork

Glutinous rice transformed into a pudding

58 59

Lockhart Road

Jaffe Road

Percival Street

Hamilton Street

Pitt Street

Shanghai Street

Portland Street

4a. Forum Restaurant

Mallory Street

Heard Street

Johnston RoadHennessy Road


D'Aguilar Street

Stanley Street

Wellington Street

Portland Street

Nathan Road

Prince Edward Road West

Austin Road

Hillwood Road

Nathan R

oad

Two InternationalFinance Centre(Two ifc mall)

One InternationalFinance Centre

Man Cheung Street

Stanley Street

Wellington Street

Wo On Lane

D’Aguilar Stre

et

Johnston Road

Ship

Stre

et

Tai W

ong

Stre

et E

ast

CentenaryGarden

Salisbury RoadGarden

Mody R

oad

Rice485 Lockhart Road, Causeway Bay, Hong Kong2891 2555 / 2891 251611am – 11pm (Mon to Sat)10am – 11pm (Sun & Public Holidays)MTR Causeway Bay Station Exit CHK$450

378 Shanghai Street, Yau Ma Tei, Kowloon2388 38845am – 3pm, 6pm – 10pmMTR Yau Ma Tei Station Exit A1 and walk down Pitt Street for about one minuteHK$60

4f. Tak Yu Restaurant

Shop C, 265 – 267 Hennessy Road, Wan Chai, Hong Kong2519 663910am – 10:30pmMTR Wan Chai Station Exit A2 and walk about five minutesHK$40

4g. Joy Hing Food Shop

Shop 3008, Two ifc mall, 1 Harbour View Street, Central, Hong Kong2295 023811:30am – 2:30pm, 6pm – 10:30pmMTR Hong Kong Station Exit FHK$200

4i. Lei Garden14 – 16 Hillwood Road, Tsim Sha Tsui, Kowloon2368 5420 / 2739 881311am – 2am (Mon to Sat)10am – 2am (Sun & Public Holidays)MTR Jordan Station Exit D, turn left and walk down Nathan Road for about three minutesHK$150

4d. Tai Woo Restaurant

24 Stanley Street, Central, Hong Kong2523 54647am – 10pmMTR Central Station Exit D2, walk up D’Aguilar Street and turn to Stanley StreetHK$350

4c. Luk Yu Tea House

B2/F, InterContinental Grand Standford, 70 Mody Road, Tsim Sha Tsui, Kowloon2731 288311:30am – 2:30pm, 6pm – 10:30pm (Mon to Sat)10am – 2:30pm, 6pm – 10:30pm (Sun & Public Holidays)MTR East Tsim Sha Tsui Station Exit P1 and walk down Mody Road for about five minutesHK$300

4b. Hoi King Heen

32 – 40 Wellington Street, Central, Hong Kong2522 162411am – 11:30pmUse MTR Central Station Exit D2, walk up D’Aguilar Street for about three minutes and turn rightHK$350

4e. Yung Kee Restaurant

4h. Fung Shing Restaurant1/F, European Asian Bank Building, 749 Nathan Road, Mong Kok, Kowloon2381 52619am – 3pm, 6pm – 11pmMTR Prince Edward Station Exit C1 and walk about two minutesHK$150

4j. Bo InnovationShop 13, 2/F, J Senses, 60 Johnston Road, Wan Chai, Hong Kong2850 837112nn – 2pm, 7pm – 10pm (Mon to Fri);7pm – 10pm (Sat & Public holidays); Closed on SundaysMTR Wan Chai Station Exit A3, turn right and walk down Johnston Road for about four minutes to reach the private lift entrance on 18 Ship StreetHK$250




60 61

Tea cafés and fast food shops are major features on Hong Kong’s culinary landscape. Tea cafés are stores predominantly selling drinks and snacks while fast food shops originated from the Western fast food culture with the food items well prepared in advance so that customers can get their orders in five minutes or under, or it’s not 'fast' food. With a wide selection of food items at very reasonable prices, these shops have become a daily part of life in Hong Kong. There’re value for money items like congee, rice noodles, rice toppings, and many other local delights such as French toast and pineapple bun with butter that won’t hurt your pocket.

A Classy Choice Tsui Wah RestaurantTsui Wah Restaurant is formerly a small tea café that started operations in 1967. Today, some of its branches are open 24 hours. Noodles with fish balls, curry rice and stir-fried instant noodles are some of its signature dishes.

Specialising in Baked Pork Chop with Rice Café de Coral

Basement & 1/F, Chinachem Tower, 34-37 Connaught Road Central, Central, Hong Kong / Shop 2307, Level Two, Harbour City, 17 Canton Road, Kowloon2104 7092 / 2175 0181Central 6:30am – 9:30pm / Tsim Sha Tsui 7am – 9:30pmHK$40

Café de Coral is perhaps Hong Kong’s fastest-growing and leading fast food chain for over 40 years with a network of over 120 branches. Its Baked Pork Chop with Rice is the restaurant’s signature dish.

5-Star Barbecued Meats Tai Hing Roast Restaurant

Shop J, G/F, Po Ming Building, 49 – 57 Lee Garden Road, Causeway Bay, Hong Kong / Shop 75 – 79, G/F, New Mandarin Plaza, 14 Science Museum Road, Tsim Sha Tsui, Kowloon2576 8961 / 2722 0701Causeway Bay 7am – 11:30pm / Tsim Sha Tsui 7am – 12mnHK$40

Tai Hing began its business as a small fast food shop selling roast meats. It has gradually expanded to become a fast food chain with over 30 branches in Hong Kong and Shenzhen. Try its barbecued meats and chilled original milk tea, both are high quality comfort food.

Rice with Curry Beef Brisket in Secret Sauce Fairwood

Basement, Causeway Bay Commercial Building, 1-5 Sugar Street, Causeway Bay, Hong Kong / Shop S, G/F & 1/F, Bo Yip Building, 6 Ashley Road, Tsim Sha Tsui, Kowloon2856 4458 / 2856 8606Causeway Bay 7am – 10:30pm / Tsim Sha Tsui 7am – 10pmHK$40

Fairwood has been dedicated to upgrading its brand image and food quality over the past few years. Highly recommended dishes are Rice with Curry Beef Brisket in Secret Sauce and No MSG series.

15 – 19 Wellington Street, Central, Hong Kong /77 – 81 Parkes Street, Yau Ma Tei, Kowloon2525 6338 / 2384 838824 Hours (Only in limited branches)HK$40

The Go-to Place for Barbecued Meats Maxim’s MX

398 – 400 Hennessy Road, Wan Chai, Hong Kong / Basement, Yau Shing Commercial Centre, 51 Sai Yeung Choi Street South, Mong Kok, Kowloon2893 7867 / 2390 7530Wan Chai 7am – 10pm / Mong Kok 7am – 12mnHK$40

Maxim’s Group has 65 branches in Hong Kong. Its new brand name, Maxim’s MX, carries its new colours of red and white and has trendy and relaxing setting. The restaurant is famous for rice with barbecued meats and iced tea with milk.

Throwback to the Past Mido CaféMido has been a major part of Temple Street in Yau Ma Tei for over 50 years. Its 1950s feel has made it a favourite locale for TV and movie series. Two of its signature foods are baked spareribs with rice and red bean and lotus seed iced drink.

63 Temple Street, Yau Ma Tei, Kowloon2384 64029am – 9:30pmHK$50

Tea Cafés and Fast Food ShopsReady-to-eat

-and-drink




62 63

Central / Sheung Wan

Wan Chai / Causeway Bay

Yau Ma Tei / Tsim Sha Tsui

Mong Kok / Prince Edward

Below HK$100 HK$101 – 200 HK$201 and up

To help you plan your itinerary and make the best use of this guide, we have included this section to suggest where you can enjoy the food we recommend. The location of all restaurant districts and the average expenses are clearly stated (see opposite). Just follow our well-planned itinerary to enjoy congee, rice noodles, noodles and rice around the clock, you’ll find yourself immersed in upscale cuisines or popular local dishes in all main tourist spots.

*Opening hours from 11am onwards

Sang Kee Congee ShopP08 1c

Law Fu Kee Noodle ShopP06 1a

Kau Kee RestaurantP20 2c

Lung King Heen

P26 2i

Tai Ping Koon Restaurant

P23 2f

Yung Kee Restaurant

P51 4e

Trusty Congee King*P07 1b

Chee Kee*P36 3e

Ho Hung KeeCongee and Noodle Shop

P22 2e

West Villa Restaurant

P24 2g

Sun Kee Noodles

P42 3k

Joy Hing Food Shop

P53 4g

Wing Kee Noodle

P42 3j

Forum Restaurant

P47 4a

Manor Restaurant

P39 3h

Lei Garden

P56 4i

Chan Kan Kee RestaurantP13 1h

Sun King Kee NoodleP18 2a

Fung Shing Restaurant

P55 4h

Dai Kee

P19 2b

Tai Woo Restaurant

P50 4d

The Royal Garden Chinese Restaurant

P38 3g

Prince Restaurant

P09 1d

One Dim Sum

P27 2j

Wing Lai Yuen

P35 3d

Lan Lan Noodles

P43 3l

Crystal Jade La Mian Xiao Lung Bao*

P34 3c

Nathan Congee and Noodle

P11 1f

P25 2h

Tong Kee SteamedVermicelli Roll Specialise

Tak Yu Restaurant

P52 4f

Breakfast

Lunch

Dinner

Breakfast

Lunch

Dinner

Breakfast

Lunch

Dinner

Dining Itineraries

Lin Heung Tea House

P40 3i

Tasty Congee and Noodle Wantun Shop

P37 3f

Luk Yu Tea House

P49 4c

Bo Innovation

P57 4j

Ming Court

P33 3b

Lok Yuen Beef Ball King

P21 2d


Savour the Food . Embrace the Culture Hoi King Heen

P48 4b

P32 3a

Lau Sum Kee Noodle

P12 1g

Fuk Kee

Sun Kau Kee Noodle

P10 1e

in different districtsCongee, Rice Noodles, Noodles and Rice

Breakfast

Lunch

Dinner

Restaurant

P00 0a

Restaurant Name

Rice Noodles Noodles

Congee Rice

Restaurant Details (Page no.)

Restaurant Map LocationAverage Cost

hongkong delicacies

Documents