Available in small and large portions. Reviewers consistently call this one of the closest to homemade congee they've tasted in Chicago. The kitchen achieves that luxurious, velvety texture by cooking the rice and broth together for hours. Order it plain and add your own toppings, or choose from menu combinations.
Tips from diners
Order small if you've never had congee — it's surprisingly filling despite seeming light.
A benchmark Cantonese dish — the chicken skin is rendered and golden, the meat stays moist. The ginger-scallion sauce is bright and cuts through the fat. Reviewers call this their favorite hole-in-wall Cantonese dish on the North Shore.
Tips from diners
Order with white rice — the ginger-scallion sauce is too good to leave on the plate.
Soft, hand-pulled or fresh egg noodles in a light, aromatic chicken broth.
Tips from diners
A lighter, comforting alternative to spicy noodles if you want flavor without the heat.
Tender, melt-in-mouth beef brisket simmered for hours in a rich broth, served with chewy noodles.
Tips from diners
Order this on a winter evening — the slow-cooked brisket and warm broth feel like a hug.
This is Ken Kee's interactive signature experience. Broths include tonkotsu pork, light chicken, spicy chili, and seafood. Noodle options range from thin and soft to thick and chewy. The novelty is real — you're customizing a proper Hong Kong street-cart meal.
Tips from diners
Ask the staff for their recommendation if you're overwhelmed by options — they'll guide you to a proven combination.
Ken Kee has served Chinatown for over 20 years, but the real story began in 2021 when Kenny Yang of Strings Ramen purchased and redesigned the space. The new Ken Kee celebrates 1950s-60s Hong Kong street culture with two-story neon signage, retro pop-art, and kitsch design. The menu splits into two parts: traditional Cantonese dishes and an interactive Hong Kong cart noodle experience where you choose from 4 broths, 8 noodle types, and dozens of toppings.
The retro design is part of the experience — take a moment to appreciate the two-story neon and pop-art before you sit.
Friday and Saturday nights fill up by 7pm — come early or expect to queue.
Counter seating offers a view of the open kitchen — great for people-watching or watching noodle prep.
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