Wednesday, January 31, 2018

Ho Hung Kee (何洪記), Hysan Place, Causeway Bay

We've seen Ho Hung Kee (Shop 1204-1205, 12/F, Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong, tel : +852 2577 6060) mentioned every now and then online so we decided to eat here since we were already at Hysan Place. It was also today that we realized that there were so many floors in the mall even though we had been here before previously.

So from what I could discover, they've been around for a long time and started off with humble beginnings back in the 40s. Back in 2012, the restaurant became the first wonton noodle shop to have received a Michelin Star. That star is still around today.

Here's a bowl of their wanton mee. The smaller of the two sizes that they offered. Not bad. I liked those wiry chewy noodles which reminded me of those at Mak's. I know it's a very cliche comparison but Mak's was honestly the first place that came to mind. So - this would fall into the category where I wouldn't mind eating if I were here but I wouldn't just specially come to HHK for them.

We had stir fried hor fun with eggs, prawns and scallops. Those scallops they used were nice and sweet. Really, they were good. The flavouring of the rice noodle was light. I guess it's just how they do them. While those rice noodles were nice for a little bit, it honestly got a little boring after a while.

But there's where their chilli sauce saved the plate - so to speak. This tasted like the garlic chilli from McD. To be fair, it was more nuanced - so to speak again. Meaning that it was better tasting. So while we were worried that were could not deal with the huge portions earlier, that chilli made us inhale the entire serving with relative ease. Enjoyed this.

Steamed beancurd skin and pork I think. With dried shrimp roe. Decent if unexceptional.

Fried radish cake was fine. I think we very much prefer the creamier variety which these weren't. Spoilt by those that we've had over the years at Imperial Treasure.

Tried braised pomelo skin for the first time. They were bitter and had a texture like some kind of steamed/boiled gourd. Not my kind of thing in the department of flavour. Wouldn't eat them again.

I suppose we liked things enough to stay for desserts so here's osmanthus jelly. The flavour of the ones here were pretty good.

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