My brother-in-law Joe, an American from NYC who has tempered his Hong Kong palate after almost 25 years here, and I are always on the look out for 'the next best congee'. We were at Wah Kee in Wanchai just this morning, a joint worth sharing. Located near the Wanchai market, the address is at the bottom of the menu. I have no idea what it is in English, I only know it is the 2nd right hand turn if you continue to go east, from the entrance into Wanchai market, towards CWB. It is run by a matriarch via her 2nd generation. She looks and acts the part, I imagine her iron-clad discipline is no different from Michelin chefs at the pass in a rated restaurant. She must be feared in her younger days, as things are absolutely ship-shaped now. The menu is extensive for a small place but every bowl is individually prepared upon order. My all time favorite is their meatballs, made fresh from well grounded and well seasoned pork. Add a few slices of fish, 'pei dan' ie thousand-year-old-eggs, and a very generous splash of scallions I was close to heaven. Their sides are worth a mention as well; especially the rice flour rolls with sliced pork liver, flavored with local coriander stalk ... masterly! If you want to start your Sunday on the right foot, a comfort congee breakfast at Wah Kee may be the answer. It is usually quite full from mid morning, and it closes after lunch service on Sundays.
My brother-in-law Joe, an American from NYC who has tempered his Hong Kong palate after almost 25 years here, and I are always on the look out for 'the next best congee'. We were at Wah Kee in Wanchai just this morning, a joint worth sharing. Located near the Wanchai market, the address is at the bottom of the menu. I have no idea what it is in English, I only know it is the 2nd right hand turn if you continue to go east, from the entrance into Wanchai market, towards CWB. It is run by a matriarch via her 2nd generation. She looks and acts the part, I imagine her iron-clad discipline is no different from Michelin chefs at the pass in a rated restaurant. She must be feared in her younger days, as things are absolutely ship-shaped now. The menu is extensive for a small place but every bowl is individually prepared upon order. My all time favorite is their meatballs, made fresh from well grounded and well seasoned pork. Add a few slices of fish, 'pei dan' ie thousand-year-old-eggs, and a very generous splash of scallions I was close to heaven. Their sides are worth a mention as well; especially the rice flour rolls with sliced pork liver, flavored with local coriander stalk ... masterly! If you want to start your Sunday on the right foot, a comfort congee breakfast at Wah Kee may be the answer. It is usually quite full from mid morning, and it closes after lunch service on Sundays.
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