Saturday, August 21, 2010
HK: Law Fu Kee Congee and Noodle Specialist 羅富記粥麵專家
Congee is soul food. It really is. Even a small sip of well-boiled rice gruel can bring warmth to the body and joy to weary spirit.
I'm actually not a big fan of congee, because all too often, the ones I get are less than satisfactory. So it's really wonderful when I come across congee that's made the way it really ought to be. This one is probably one of the best I've ever had.
The Hong Kong Tourism Board folks brought us to Law Fu Kee Congee and Noodles. This was Day 4, our final day in Hong Kong, and I was so happy to know we'd be having our local breakfast here. This place is listed in their very helpful "Local Delicacies" booklet guide. Apparently, the Michelin Hong Kong Macau guide gave it two stars?
Like many eateries in Hong Kong, it's small and cramped, but the food more than makes up for it.
The old school ambiance too, is charming. The place looks like it hasn't seen an interior decorator in decades. Faded red booths line one side, while glass-topped tables and wooden stools flank the other wall. Diners often share tables with strangers. The long queues mean this is is not a place to eat and linger. But it's so worthwhile catching a bite.
The menu is very simple - congees with various ingredients, and noodles with different toppings. Some blanched vegetables and fish balls make up the side dishes.
This is my congee with lean meat and century egg. It's smooth, creamy, robust and comforting all at the same time. The texture is just right, and the taste just makes you relish spoonful after spoonful. I finished every single drop, and wished there was more. I'm still craving it today.
The first photo is of Alvin's bowl with pig's liver and fish slices.
You must have the "youtiao" or yew char kway here, with your congee. The pieces are huge but suitably crispy and doughy - perfect for dipping into congee.
If you prefer noodles, they do them pretty well here too. Here's some beef tendon noodles.
The deep-fried fish ball with clam sauce (looks and tastes very fermented). The fish balls are made from dace with bits of dried orange peel.
The master chef has been making congee the same way for 50 years. He starts preparing at 3am, boiling fish bones and old Thai rice together. It's a lot of hard work, but it's hard work I am most grateful for.
LAW FU KEE CONGEE AND NOODLE SPECIALIST 羅富記粥麵專家
140 Des Voeux Road Central, Hong Kong. Tel: +852 2541 3080
144 Queen's Road Central, Hong Kong. Tel: +852 2543 3881
G/F, 50 Lyndhurst Terrace, Central, Hong Kong. Tel: +852 2850 6756
Open daily 8am to 8pm
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