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2016-02-29
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With over a half century's history, the restaurant was reknown for its housemade noodles using bamboo sticks. Beef Brisket with dried flat noodles ($55)Although it was called "beef brisket", the noodle was served with a mixed of beef tender and beef bisket covered in rich and intense beef stock. The noodle was cut and cooked evenly. The lye taste was still prominent despite the flavourful beef stock. The way the noodle was prepared made it very absorbing. The noodle got mixed in the thick collag
With over a half century's history, the restaurant was reknown for its housemade noodles using bamboo sticks.
Beef Brisket with dried flat noodles ($55)
Although it was called "beef brisket", the noodle was served with a mixed of beef tender and beef bisket covered in rich and intense beef stock.
The noodle was cut and cooked evenly. The lye taste was still prominent despite the flavourful beef stock. The way the noodle was prepared made it very absorbing. The noodle got mixed in the thick collagen rich juice easily.
The beef tender was soft and jelly-like. It literally in my mouth once I mashed it with my tongue.
While the beef brisket gave a more solid texture with a tougher chewiness. The easily tore meat fibre should be suitable for elderly.
If you wanted to add some complexity to the dish, feel free to add some of their housemade chili oil for extra spiciness and flavour.
Chili Oil
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Chili Oil
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The small amount of shrimp roe sinking at the bottom was already flavourful enough for this hot bowl of clear soup. It was such a nice match with the dry noodle.
I have been craving for a good plate of beef brisket flat noodles for months and Wong Chi Kei has got everything I wanted! The flavour of the beef brisket, the texture of the noodle, the taste of the chili oil and clear soup. They all reminded of the old Hong Kong authentic taste of simpleness. Pickled Ginger Preserved Duck Egg with Soft Yolk($38)
There were six pieces of preserved duck egg with a runny sexy soft egg yolk. The eggs were served with pickled ginger as well as some scallion.
Having them all together in one bite would be the only way to enjoy this traditional small dish. The freshness from the scallion and sourness from the pickled ginger balanced out the thick and strong preserved flavour from the duck eggs. The crunchiness from the sliced ginger also made a great contrast to the soft eggs. It was a dish that I could eat again and again!
Pickled Ginger Preserved Duck Egg with Soft Yolk($38)
$38
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This traditional dish was my childhood's favourite pick at any congee shops. It was covered with seafood sauce and sesame seed sauce.
Steamed noodle rolls stuffed with deep fried dough ($28)
$28
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Housemade Iced Tea ($32)
After asking the staff, I found out that it was actually iced red tea with oranges. It was a refreshing drink with a noticeable smooth red tea base and fresh orange juice.
Housemade Iced Tea ($32)
$32
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