Wednesday, January 31, 2018

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

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.

Ho Hung Kee (何洪記), wanton mee

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.

Ho Hung Kee (何洪記), hor fun egg prawn scallops

We had stir fried hor fun with eggs, prawns and scallops. Those scallops they used were nice and sweet. 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 got a little boring after a while.

Ho Hung Kee (何洪記),

But that's where their chilli sauce saved the plate - so to speak. This tasted like the garlic chilli from McD. To be fair, this one 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.

Ho Hung Kee (何洪記), beancurd roll

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

Ho Hung Kee (何洪記), pan fried radish cake

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.

Ho Hung Kee (何洪記), braised pomelo skin

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.

Ho Hung Kee (何洪記), osmanthus jelly

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

Ho Hung Kee, Hysan Place, Causeway Bay

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