Noodle was thin and springy with a very subtle alkaline taste. Of course, the highlight was the wantons that came with crunchy prawn and juicy minced pork, wrapped in thin wanton skin. The large portion (6 wantons) wasn't that big either- just nice for one person, so don't waste your time ordering the small portion.
Ho Hung Kee is a 1 star Michelin restaurant in Hong Kong famous for their wonton noodles just like Mak's Noodles. I however feel that the must have is actually the sliced fish congee which is by far the best congee I've tried. The congee is smooth and you can't really feel the rice grains yet so flavourful you feel like you are drinking fish broth brewed for hours. You won't regret eating this.
The you tiao was light and crispy, wrapped in thin and silky cheong fun. My all time favorite.
Was disappointed as it was supposed to be their star dish. It was very oily and one dimensional. SG has nicer beef hor fun with richer flavor and wok hei.
3.5 munchies: Deep-fried to crispy and golden brown, these beancurd rolls were stuffed with fresh and succulent prawns. I liked how the beancurd skin was not too thick and that the filling was generous, albeit some parts on the outside were a tad charred. Dip it with black vinegar for some smoky punch with a light, pleasant bitterness.
3.5 munchies: The molten salted egg custard centre was not as oozy and flowy as I'd like. Fortunately, the taste of salted egg was rich and distinct; texture was smooth and creamy with some bits of salted egg. Go for the sweet & sour prawn balls and rice noodle rolls with youtiao when you're at this one-Michelin-starred cha chaan teng.
5 munchies: Crispy, succulent prawn balls wok-fried with sweet and sour sauce that had the right consistency. Instead of adding pineapples, the preserved peaches complemented the seafood perfectly with its sweetness and soft texture. I'd also highly recommend the rice noodle rolls with you tiao and beancurd rolls with prawns at this one-Michelin-starred cha chaan teng.
Nearest MTR: Causeway Bay, at Hysan Place, Level 12
Words cannot even begin to describe my love for this dish. The rice noodles were springy and had a great chewy texture. There was also a great wok hei aroma. The beef slices were super tender and well-marinated. I really liked that the bean sprouts and spring onion were still crunchy, and tasted really fresh (probably only added at the last stage of cooking). It gave the dish a nice crunch, and helped to cut though the heaviness of it all. Should definitely order to share, since it's a huge portion served, and you want to reserve stomach space to try other things here.
Nearest MTR: Causeway Bay, at Hysan Place, Level 12
The congee was incredibly smooth and super tasty on its own. It wasn't bland unlike most other porridges or congees around. There were also pork shreds that were flavourful and well-marinated. I definitely preferred that the pork was shredded than sliced. It made it a lot easier to eat and taste it's flavour. They were also damn generous with their century egg pieces, giving a large quantity of big egg chunks. All in all, one of the best century egg porridges I have eaten anywhere. A must-have should you come here.
YES PLEASE! Hong kong's noodles are so springy!! How do they do that?! Anw this pig's stomach congee is so smooth as well! :') #everythingsogood #caninotcomeback
A white, heavenly, thick and smooth bowl of congee. It's so good that you wouldn't mind paying HKD 49 for it. This outlet closes on May 20th. Moving on to greener pastures and higher prices.
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#烧卖 #红豆布丁
Not quite used to such thin noodles but the "qq-ness" is shiok.
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Most of the time we'd just reach airport in time to check in and fly off. But a meal here would be a splendid treat for a last roasted goose and HK wanton noodles. Think Mak's for the tasty noodles, with the oh-so-yummy goose leg on top. Not to mention the name earned a Michelin star in 2012 & 13. Certainly enjoying HK food till the last stop. #burpple #foodgasm #foodpics #foodlover #foodstagram #foodstagram #foodie #instagramsg #instasg #whati8today #nomnomnom #stfoodtrending #burpproved #hkeats #hkfood #hongkong #hkfoodies #hkfoodlover #roastedgoose #goosemeat
