On this trip, two restaurants are worth a special mention – they are both inexpensive, reliable, open at all hours, and make an effort to produce a best-in-class dish. They are well-known locally and I am now a fan too. The first is 黃枝記粥麵店 Wong Chi Kee Congee & Noodle shop (WCK), the other is 翠華餐廳 (Tsui Wah) which I will cover in a later post.
Cantonese egg noodle with dried shrimp eggs, soup on the side (lo mein)
WCK is famous mostly for its noodles – they have a long essay on its heritage of making Cantonese style noodle (since 1946) printed on their paper placemat. On this visit to HK, I noticed every brand tries to tell a proud story about its historical past and heritage to some old-fashioned values and time-tested know-how in making the product … now wonton noodle too.
We ate at WCK’s shop in Macau which is located in Senado square. WCK has branches in HK.
Pork in stir-fried soft noodles (yee mein), notice a bit of yellow leek, chinese black mushroom and red pepper in the noodle
Wonton soup – no MSG, and less clear than those I had in the past (probably full of MSG)
A second plate of lo mein with marinated beef brisket and tendons. Great with chili sauce.
This is basic Hong Kong style lunch food at its best – both quality and price.