Video
Read full review
2011-04-25
400 views
Went to Shek Tong Tsui in a breezy afternoon. After a failed attempt to visit Bo Kee for its famous roasted duck, we changed our target from a bowl of scrumptious 'siu mei' noodles to a bowl of noodles with wanton, dumplings and other local delicies.And there was Kuen Kee, a modest little stall which serves, unquestionably, one of the best - and the cheapest - wantons in soup in Hong Kong. One would be shocked by the price as the numbers after the dollar signs are just so anti-inflation. One cou
And there was Kuen Kee, a modest little stall which serves, unquestionably, one of the best - and the cheapest - wantons in soup in Hong Kong.
One would be shocked by the price as the numbers after the dollar signs are just so anti-inflation. One could easily have a decent meal here with $25 or less.
Deep-fried fish skin($10) - the seasoning was not very even as some parts were bland while others were too salty. It was freshly fried and you could hear cracking sounds when you dip it into the soup it came with. The dipping process softened the skin and helped you with eating it if you do not have very strong teeth, but i personally prefer eating it dry and in the crispy way. A better snack than potato chips!
Wontons in soup ($16) - it was a steal really, for there were a good count of almost ten big and round wontons in the bowl of soup. The soup was a little spicy as there were too much pepper in it, but the wantons themselves were good. The wrap was thin and spongy, and you could find a whole shrimp and pork in each wonton. They tasted undoubtedly fresh and tasty - comparable to what's served at Mak's Noodles and whatever!
牛筋河($15). The 牛筋 was cooked until half-melted and they were so soft that there was no need to bite or chew - the thing woult just melt in your mouth. It kinda stuck on the teeth but they were not unbearably sticky - it was just 綿and糯. Would be better if they were braised longer until the flavour of naam yue has been completely absorbed into it. But its good enough. In contrast, the rice noodles were brittle and tasteless.
筋腩撈麵
薑葱撈麵The traditional and fine egg noodles were used in the dried 'lo min' and they were indeed rich in flavour. I like the somehow chewy texture too - they were 'al dante' but in a Chinese way!
Do drop by for a bowl of nice and cheap wanton in soup if you pass by! This place is no worse than Bo Kee and Sam-Sing Beef noodle, this i personally guarantee.
Post
