Video
Read full review
2013-04-28
552 views
雲吞海蝦味濃郁；麵略欠蛋香但仍算爽口；粥底綿度一般；兩層座位, 環境比黃枝記寬敞一點，服務不錯, 價錢中上;比上不足比下有餘。一試無妨。Medium texture congee;Chewy Bamboo-pressed noodles;Strong Wonton taste with Indian Prawns;Convenient location, decent environment.Worth a try if you're around the area.Not too late for congee:I foolishly thought I might get a place in this shop during lunchtime one day so I walked from Admiralty to here. I immediately walked to another shop once I saw a huge queue with about 15-20 in the line. I persisted and came here during di
麵略欠蛋香但仍算爽口；
粥底綿度一般；
兩層座位, 環境比黃枝記寬敞一點，
服務不錯, 價錢中上;
比上不足比下有餘。
一試無妨。
Medium texture congee;
Chewy Bamboo-pressed noodles;
Strong Wonton taste with Indian Prawns;
Convenient location, decent environment.
Worth a try if you're around the area.
Not too late for congee:
I foolishly thought I might get a place in this shop during lunchtime one day so I walked from Admiralty to here. I immediately walked to another shop once I saw a huge queue with about 15-20 in the line.
I persisted and came here during dinner time. This time I got in effortlessly.
Menu:
They had a large number of standard congee types as well as different types of egg noodles, some in soup with different toppings and lo mien (noodles served on a place without broth with various toppings).
I ordered a thousand year egg congee with salt-marinated lean pork meat.
The taste of the congee was nothing spectacular. Decent texture but not as smooth as Wai Kee or Wong Chi Kei. Not a lot of ingredients. Just a few shreds of lean meat and half a thousand year egg with a sprinkle of dried scallops. The scallops didn't really helped enhance the taste. The thousand year egg was pretty good. Apparently, a good quality thousand year egg should have some transparent crack-like patterns on the surface of the dark colored egg "white". Just like the mineral patterns on a slab of marble. Those here had that. The texture was firm and the taste was quite mild as far as thousand year eggs are concerned.
(You might know this already, but thousand year egg was once voted one of the ten most scary food in the world! I think the process of making foie gras might be scarier. )
I think Wong Chi Kei serve much smoother and thicker congee. Canton Teahouse also serve good congee with a very smooth texture.
If you prefer a congee less dense than the two mentioned above, San Kee at Sheung Wan, Wai Kee at Central and Fuk Kei at Mong Kok all serve very flavourful congees. No one could beat Wai Kee's when it comes to value for money though.
The good thing is that I didn't feel thirsty afterwards, so there may not be any MSG in it. (Mind you, I'm not a very sensitive MSG detector!)
Wonton noodles: The first thing to note is the presentation. This is the traditionally way of serving wonton noodles. The wontons were tucked below the noodles inside the spoon, elevating the noodles to maintain the springy texture of the noodles. The noodles were quite chewy but I couldn't really detect much egg taste in the noodles. Those at Mak's Noodles, Wing Wah and Wong Chi Kei all faired better. However, it's still better in terms of taste and texture than Tsim Jai Kei because of its good texture and the saline flounder soup with chives. All in all, nothing to write home about but no complaints either.
The flounder soup base had quite a lot of prawn roes and chopped Chinese chives. It's not as refreshing as those at Wing Wah. The seafood taste was more muted. Similar to those at Mak's noodles but with more prawn roes. Pretty good.
Wontons consisted of what was referred to as "sea prawns" (A type of marine prawns, according to Wiki, it's called Indian Prawns). Very decent prawn taste. I don't recall much pork, if any, in the wontons. The prawns had very good umami. Good!
Conclusion:
All in all, the congee and noodles were decent.
However, the broth and wontons did leave a good impression.
Convenient location, open till 10:30 p.m.
Worth a try if you're around.
Post
