Affordable Michelin star restaurants, which started with Tim Ho Wan, seems to be unique to Hong Kong’s culinary landscape. Ho Hung Kee was even able to hold it 5 years in a row and that must surely speak something about this place.
The menu seems to go on forever. The house specialty wonton and shrimp dumpling soup was four shrimp wonton with chewy noodles in a clear broth with a twinge of white pepper – the restaurant’s signature dish is everything you could ask from a bowl of wonton noodles. The wok fried beef hor fun noodles was done exceptionally well. Too good. This is the place to discover the delights of congee. This is Chinese porridge, made with rice instead of oats. The salted lean pork and preserved egg congee is really good. The rice noodle rolls filled with twister cruller is also very tasty. The deluxe glutinous rice dumpling with preserved meat is super duper yummy. The char wanton with sweet sour dip is awesomely tasty and nom! Yeah, they’re all as good as it sounds.
But as all good things come to an end, the rice noodle rolls filled with barbeque pork was the only dampener. The skin of those rice noodles are too thick.
Many things on their menu appeal to me. If I lived in Hong Kong, I would certainly be here much more often…As best of a bang for your buck as it can get! This is the true truth as I say it as it is…