Restaurant: Kau Kee Restaurant
Last visited: April 30, 2010
Location: Sheung Wan, Hong Kong
MTR: Sheung Wan Station
21 Gough Street, Hong Kong
+(852) 28150123/2850 5967
Price Range: $30HKD/bowl about $4CAD/bowl
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
Ambiance: 1.5 (but it is what it is!)
Overall: 5 (food outweighs ambiance)
- 90+ years
- Best beef brisket noodles in Hong Kong
- Serves only beef brisket noodle soup bowls
- Famous for beef brisket and broth
- Very popular to locals & celebrities
- Line ups
- Quick, very casual
- Home made stock/broth
- No English menu
- Shared table seating
- Budget-friendly/Cheap eats
- Must try in Hong Kong
- Not exactly the cleanest, but no one cares
- Minimum charge $27HKD/person – about $3.60CAD/person
- Cash only
- Dinner only
**Recommendations: Original beef brisket with noodles and curry beef brisket with noodles
Kau Kee Restaurant is one of Hong Kong’s oldest and most famous restaurants serving beef brisket noodles and soup. It is very local and always busy with line ups during peak hours. It’s authentic home cooked Chinese comfort food and a must try in Hong Kong.
They specialize and focus on beef brisket and broth and they’re the best at it. Basically the must try items are the original beef brisket and the curry beef brisket. You have 3-4 choices of noodles and they sometimes sell out of the “ho fun” or flat rice noodles by the end of the day, so come early – it’s dinner only too!
I haven’t had anything close to this level in taste and quality in Vancouver, BC. For me it’s almost the Chinese equivalent to Hokkaido Ramen Santouka.
Kau Kee Restaurant is a very typical Hong Kong style restaurant. Don’t expect service or ambiance, but it doesn’t matter because the food is that good. The service is quick and casual and you’re pretty much sitting elbow to elbow with random strangers. Get in and get out… 15 minutes. We did… and headed for dinner #2 at Wang Fu afterward. (I had 3 dinners and dessert at Tong Pak Fu this night)
On the table:
- Beef brisket, tendon, and flank steak with your choice of vermicelli, egg noodle, or ho fun (flat rice noodle) in beef broth $27HKD – about $3.60CAD
- It’s just enough for one person and the bowls aren’t that big, so it’s actually not that cheap for Hong Kong standards. I still think it’s cheap and the value is there.
- The beef broth is the highlight. This is one of the best beef broth’s I’ve ever had next to home cooked.
- I ordered it with egg noodles because they had sold out of “ho fun” or flat rice noodles.
- It’s a clear colour (as real beef broth should be) and it’s made with sweet spices, tangerine peels, and some other Chinese herbs. The orange peel is very subtle, but you can tell it’s in there. It has a very strong and saturated beef flavour. It’s salty, a little sweet, and aromatic.
- I just wanted to drink 8 bowls of it. Why 8? Cause I’m in Asia!
- They use super fatty beef brisket, flank and tendon to create the broth. That’s the traditional Chinese way of doing things. It’s quite oily, and that’s the only thing I ding them for… it’s greasy.
- The brisket is so tender but extremely fatty although the fat just melts in your mouth. It’s slow cooked and braised so it just falls apart. Each piece of beef has completely absorbed all the flavours of the broth so it was very juicy.
- Beef brisket, tendon and flank steak in curry stock with your choice of vermicelli, egg noodle, or ho fun (flat rice noodle) $27HKD – about $3.60CAD
- DROOL! I honestly still crave this and that’s how I know it’s a 6/6. It’s freaking delicious and my mouth is watering as I type.
- Just look at that greasy bowl of saucy noodles! It’s actually soup, not sauce, but it was so thick it’s almost like gravy. Personally, I liked this better than the original.
- Since ho fun was sold out I picked the vermicelli for this one. Very suitable.
- How can you deny that deliciousness?!? Just look at the picture!
- The vermicelli noodles are actually round thin noodles so they’re a bit different.
- The beef was completely soaked in curry stock. It was actually quite spicy and it was almost like a curry beef stew.
- We asked for leaner beef and more brisket instead of tendon because me and my sister can’t handle too fatty and the broth was oily enough. The chefs gave the biggest sigh when they heard this lol.
- To be honest, I’m not a fan of tendon, but the one here is AMAZING. Oh my gosh, it was super soft, tender and just melted in my mouth. No joke. I barely had to chew it. It was more tender than the brisket. It was almost creamy.
- It’s quite messy and was almost like pulled pork but with curry sauce. Some of it splashed in my eye and it burned for like 5 minutes! I don’t hold anything against this curry beef brisket though… I’d still highly recommend it!