Ho Hung Kee Congee & Noodle — Restaurant in Hong Kong Island

This restaurant has been well known to serve good springy Wonton Noodles since 1940s and exquisite Congee after they added dim sums and other dishes after moving from their 1st stall, as read. Went for their Congee as recommended by my cousins and also due to many good reviews / awards.

Ordered their Salted Lean Pork And Preserved Egg Congee and we do like it. Congee was thick, silken smooth, savory and packed with flavours from the toppings, especially from the Salted Lean Pork and chopped scallions. Adding a dose of Grounded White Pepper elevated the flavours.

We also ordered their Noodles with Barbecued Pork and Oyster Sauce that came with dry stir thin chewy egg noodles. However, the egg noodles had slight soapy flavour, that i don't really preferred, as noodle could have been thoroughly rinsed under cold running water to wash away the excess alkaline salts.

The barbecued pork pieces that came with the dish were thick, tender, passable Fat-To-Lean (More Lean) ratio as its not too gressy but still moist and flavourful. Each piece had a slight chewy texture, but without any glossy glaze. I personally prefer more fat to lean ratio and a sweeter glaze.

Besides two of their well-known dishes, we tried their House Specialty Noodles With Oyster Sauce that had Stir-Fried thin noodles with slight crispy texture with Bean Sprout and Scallion. However, the dish is a little too bland for us and we had to add chilli paste to elevate the flavours.

Their Youtiao wrapped with thin rice sheets was also a dish we liked. Youtiao was crispy and airy. Perfect combo with Soy Sauce.

Overall, the restaurant was spacious, brightly decorated and rather cosy. Service staffs were efficient and attentive, but missing smiles. Food that we ordered were consider good for us, even though there were some pointers.

Thus as many have argued, Is it worth paying premium for spacious setting, standard services and food that tasted only slightly better or even similar to others who priced their food more economically? Its really an...

Yo, this spot is straight-up legendary! Ho Hung Kee has been slinging noodles since the 1940s and earned that coveted 1 Michelin Star – making it one of the most affordable starred joints in HK. Talk about bang for your buck! The Real Deal: Star Power: Michelin-starred since 2011 (with brief hiatus in 2014) Signature: House Specialty Wonton Noodles – those springy noodles stay bouncy even after soaking in that sweet, clear broth What's Fire: Wonton Noodles (HK$40-58): The OG reason people queue up – perfectly al dente noodles with plump wontons Congee Game Strong: Silky smooth, hours-long cooked congee that's creamy perfection Beef Brisket Noodles: Another crowd-pleaser that hits different Real Talk: The prices have definitely climbed (hello, Michelin tax!), but the quality stays consistent. Some locals grumble about the tourist markup, but honestly? The technique is solid, and that broth game is still on point. The noodles maintain their texture even when you're taking your sweet time with photos. Bottom Line: If you're chasing that authentic HK wonton noodle experience with Michelin credibility, this is your spot. Sure, you'll pay a bit more than your average cha chaan teng, but sometimes you gotta treat yourself to the classics done right! Pro Tip: Hit up the Causeway Bay location for the full experience, or grab a quick bowl at the airport if you're in transit. Either way, you're getting a taste of Hong Kong...

This one Michelin star restaurant was highly recommend for its wanton noodles. We couldn't resist taste testing it so we booked in for early lunch. It turned out to be a good idea as a queue materialized after we received our table.

The decor was an unexpected white walls and furnishing with contrasting seats in a shade of turquoise. Service was polite and efficient, with a serve of Chinese tea while we browsed the menu. It was a picture book of noodles, congee, dim sum and stir fried items.

We decided on the famous wanton noodles, accompanied by fish skin, beef hor fun (stir fried beef with flat rice noodles) and fried dough stick wrapped in flat rice sheet.

The wanton noodles were deep yellow, thin and crunchy in a seafood sweet broth with several bite-sized prawn dumplings. Unfortunately the noodles did not survive the meal test and became pale yellow and limp after resting in the hot broth for more than 10 minutes. We felt the wanton noodles and prawn dumplings at Chee Kei were a better make.

The beef hor fun was dismal, a product of too much cooking oil and reduced time on the fire. The flat rice noodles were uncharred and lack flavor. There weren't enough beef slices to accompany the large portion of noodles.

The fried dough stick was still crispy and fluffy wrapped with silky smooth rice sheet. The fish skin were thick, crunchy and flavored by a fragrant sauce of sesame oil, spring onions and...