Hong Kong – Wong Chi Kei Noodle and Congee Restaurant

Restaurant: Wong Chi Kei Noodle and Congee Restaurant
Cuisine: Chinese
Last visited: April 10, 2010
Location: Central, Hong Kong
Address: MTR station: Central
15B Wellington Street, Central, Hong Kong
Price Range: $10-20CAD

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5.5
Service: 3
Ambiance: 4
Overall: 5
Additional comments:

• Since 1951
• Famous for congee and wonton noodles
• Popular to locals
• Home made noodles
• Fresh, made upon order
• Casual, quick, quality
  

**Recommendations: Won ton noodles, congee

Wong Chi Kei Noodle and Congee Restaurant is a famous restaurant in Hong Kong. It started in 1951 in China and made movies to Macau, Causeway Bay and now found it’s newest home in Central, Hong Kong. It may be located in a touristy area but it’s very familiar to locals.

It’s a casual noodle and congee house featuring home cooked food and hand made noodles. The recipes and techniques are authentic and the quality is one you can taste.

The congee is the best I’ve had even compared to Vancouver. However the wontons are better in Vancouver (especially at Neptune Won Ton noodle in Richmond) than they are at Wong Chi Kei. The ones here are very small! Vancouver truly has GREAT Chinese food even compared to Hong Kong.

Wong Chi Kei is also right across the street from another famous Chinese Restaurant – Yung Kee Restaurant.

Yung Kee is famous for their Peking Duck and BBQ Pork – don’t to be missed! I didn’t come on this occasion, but I’ve been before. It’s a fancier fine dining style Chinese restaurant with great food.

Famous barbeque pork at Yung Kee Restaurant (across the street from Wong Chi Kee)

On the table:

**Sliced Fish Congee – 6/6

• Sliced fish congee $32HKD = about $5CAD
• I always order sliced pork and preserved egg congee, but on this occasion I went for the sliced fish because my sister likes it better.
• This is the best congee I’ve ever had. It had fish, ginger, green onions and the texture of the congee was so perfect!

• It’s very creamy, thick and very flavourful. Not watered down (well for congee standards) at all and it’s served piping hot.
• The fish was very fresh and it was a flaky white fish but not cod. It had the texture of salmon, but it was less fishy in taste.
• If you think you don’t like congee, you will after this place!

Seasonal Vegetable with Oyster Sauce

• Kai Lan aka Chinese Broccoli with Oyster Sauce – $18HKD = about $2.50CAD
• It’s quite traditional and common to order a side dish of vegetables if you’re having congee.

Chilli sauce with noodle in soup – 4.5/6

• Chili sauce with noodle in soup $29HKD = about $4CAD
• The noodles are home made egg noodles and they are very fresh.
• The egg noodles are what made Wong Chi Kei famous. They’re hand pulled and hand made, however they were a bit soft for me. They cook really quickly especially in the hot soup so it’s easy to overcook.
• It’s spicy, tangy soup broth with amazing ground pork on top.
• The ground pork is so tender and it’s so well marinated and flavorful. It was almost like crumbled Asian style meatloaf. Delicious!

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