Comfort Food at Chee Kei, Hongkong

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Tsimsha Sui is always one of my favorite spots in HK.  There’s lots of things to see and do, and of course Mong Kok.  There’s cheapo things among the more prestige labels, cheap eats mixed with the affordable and the luxury delicacies.  On our trip we went to Chee Kei which is quite well known franchise in HK with i think a few shops around Hong Kong and Kowloon side.

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Menu with English

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Hot strong tea is served while waiting for your mains to arrive.

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The funny thing is they are famous for crab congee and wontons but I always order plain congee and the pork leg.  Although we ordered the wonton this time.  In Hong Kong the norm here for veggies are boiled and served with a side of oyster sauce.  In Thailand, vegetables are always stir fried with some sort of sauce, the only naked veggies are salads.  And then Thais plop dressing on top.

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Enter a Kailan with oyster sauce.

The wontons came in a steaming piping hot claypot, it was shrimp wontons with pork broth or soup.  Not too salty and quite savory, a good porkiness.  The wonton wrapper was not over cooked like most shops so when they are sitting around for a long time.  This is a firm, chewy lovely consitency.  The Shrimp mixture was a good  mouthful with chunks of shrimp.  Good. It’s a nice professional homey feel to it.  I like mine witha spash of vinegar and chilli paste.

 

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Nice & Plump!
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Spicy, savory, yummy XO sauce.

For those in the know, XO sauce isn’t sauce with congnac, I’m not sure exactly where the real origins are but every seafood restaurant has their own recipe or like amazing traditonal housewives.  It’s made of according to recipie, the black ham, conpoy or the dried scallops, dried shrimps, oil, chillies and garlic.

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Hot, creamy and comforting!

Hong Kong Congee I think is the reigning King of all rice porridge dishes.  The rice is a silky, creamy thick delicate thick soup.  I can’t replicate the taste, i’m not sure why but it’s just not the same which is why every trip back to HK is a treat.  This time we ordered the fish which has raw slices of fish in our boiling congee, it’s cooked within seconds!

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5 spice poweder blend and turnip pork leg stew

Yummy and not at all oily. Usually the feet part isn’t fatty, if you go up the leg then it gets more fatty and less meaty kind of.  This is stwed until soft but has a firm texture, a soft delicate taste with the turnip.  I like the balance of flavours, sometimes the 5 spice blend is too harsh and it covers up everything else.  I think that is for people who like a dark sauce.

 

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Feast for 3!

For a normal lunch or dinner 200 HK bucks is quite steep, still affordable but a bit pricey since cha cha teng or side stalls are like 30 – 40 bucks a bowl but it’s nice to order from an english menu and eat in a nice surrounding.  So i recommend this for an affordable cheerful eats in HK.

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Homemade Egg Noodles & Fish Balls

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Very Humble Looking Store Front

Located near our new office on Pridi Road, Phrakanong is an old old shop selling clear broth noodles with either morning glory or mung bean spouts.  It doesn’t look appealing probably for caucasians but this shop has been making their own fish balls, wontons and egg noodles for many many years, kind of a fusion between chinese and thai tastes.  It costs about 50 baht for a bowl of noodles, not cheap but rather filling and delicious.

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Where they cook your noodle to order.

As you can see their cooking station, they have all the types of noodles on show in the glass showcase, from “sen lek” thinnish rice noodles, “sen mee” round super thin rice noodles, “sen yai” wide ride noodles and egg noodles or “bamee”.  You choose your noodles and your toppings which comes with a choice of fish balls, Ue Guay which is Fish Paste in a long tube with some spring onions and fried and then sliced, crispy wontons, fried taro sticks in a mound shape, spring rolls and little prawn wontons and shrimp balls.  I’m not a bean sprout fan so i always ask for other green vegetables instead.  In all those bowls of condiments that you see, there are salt, sugar, pepper, garlic oil, spring onions, preserved vegetables, msg (most likely) and the pinkish thing is called Yen Ta Fo which is a fermented bean paste which makes your soup pink and has a sweet beany tofuish taste.

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Shrimp balls, fried taro, spring rolls and shrimp wonton, a rarity nowadays.
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See the fish-balls?  Light chewy delicious no fishy smell!

Again it’s a rarity you can’t find these toppings anymore in Bangkok, I’m sure there are some left but i dont know where they are.  Fish balls are common but all these other toppings are special and must be tasted when you are in Bangkok!

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Egg Noodle Special with Broth on the Side YUM!

It’s easier to see the noodles without the soup or broth on top so we ordered it separately.  The fish balls was delicious, the spring rolls crispy and the moo daeng or red sauced roasted pork has a nice texture to it.  really Yummy, and all for 50 baht or less than 2 USD!

Pridi – Near Gas Station.  You can park at the gas station for 20 baht.