水記

营业中

休息中

Eating a bowl of beef brisket noodles on the slope of a backstreet in the bustling Central, is an experience rarely found elsewhere. To many Hongkongers, the re-opening of Shui Kee must be a thrill, especially when more and more decades-old establishments are closed for good. I came here hoping to savor a bowl of flat rice noodles with “ngau saa gwaa”, which is said to be the fourth stomach of an ox. Apparently, I wasn’t here early enough to compete with other patrons as there are only 2-3 servi