Wai Kee — Restaurant in Kowloon

This is by far my favourite restaurant in the Sham Shui Po Area and sometimes when I happen to have cravings, I'll make my way here just for their food.

So this places is always busy and there is a reason why. Their Pork Liver Instant Noodles 豬膶牛麵 and their Kaya Toast 咖椰多 or 咖椰西多. It is truly one of the many treasures in Hong Kong and their simplicity is probably the key to their success. Offer few items but do those few items so well no one else can do a better job. And here i'm really just referring to the Kaya french toast. When I'm trying to eat a little less oily i'll go for the Kaya Toast but we all know deep fried foods just taste so good.

I compare Wai Kee to Australian Dairy Company in Jordan - both have specialized in a certain dish and stuck to their ways. The service is sometimes pretty mean but I'm willing to brush it off as...

Not too sure why people raving about this instant noodles with sliced beef and sliced pork liver?? It’s tastes good and seems like no skill to cook at home. I guess for people that don’t cook this is a good option but expect long line ups. As a tourist, not too sure what the hype all about… basically instant noodles and chunk in sliced of pork liver and sliced beef and wait 8 minutes and serve. My emotions reading reviews were wow must try, saved my appetite, took the trip to travel to Shum Shui Po, ate, oh that’s the instant noodles that I make at home… oh… oh… I spend $40 plus commute expense for instant noodles that I could if not gone out and cook at home and finish in 15...

🐖 Pork Liver isn’t for everyone, and can be quite an acquired taste. Growing up, I disliked it because it was often boiled till its texture became rough and dry. However, once I was able to prepare it properly - usually stir-fried with ginger and spring onions; or as a soup with ginger, it became somewhat of a comfort food.

🍜 The pork liver noodle soup at Wai Kee in Sham Shui Po was exactly that - comfort food. And it’s one of those eateries in 🇭🇰 that has gained a reputation for this specific dish. The liver tastes fresh and cooked to just the right level of tenderness, and the pork broth based ginger soup is flavourful and warming - I could sip...