Baked pastry shell with a barely-set custard filling that wobbles when carried to the table. Crispy on the outside, custard soft inside.
Tips from diners
Order this at the end of your meal. Egg tarts cool quickly, so eat while warm. The custard should be slightly runny in the center.
Silky rice congee topped with century egg slices and braised pork. The congee is not too thick, not too thin—perfect for soaking up the toppings.
Tips from diners
This is a light meal. Good for lunch or late-night eating. The century egg gives a savory depth. Ask for extra condiments on the side.
Four wontons with springy noodles in a delicate, clear broth made from pork and shrimp stock. The wontons are plump with visible shrimp inside. Noodles are silky and have the right bite.
Tips from diners
Order this to understand why this place earned a Michelin star. The wonton broth is clean and refined. Nothing fancy, just excellent execution.
Eat immediately. The noodles soften within 3 minutes. The window of perfect texture is narrow. Have your chopsticks ready.
Wonton noodles topped with salted shrimp roe, adding briny umami notes to the broth and noodles. The roe is generous and adds crunch.
Tips from diners
The shrimp roe elevates the standard wonton noodles. The brinyness of the roe against the delicate broth is a classic pairing.
Six wontons with the same springy noodles and delicate broth. A more generous portion for a full meal.
Tips from diners
One large bowl is a complete meal. Six wontons is substantial. The broth is consumed completely by most diners—it's worth every spoonful.
Founded by disciples of well-known wonton master Mak Woon Chi, earning Hong Kong's first Michelin star for wonton noodles. The house specialty features four plump wontons with visible shrimp in springy noodles and clean, refined broth made from pork and shrimp stock. Zhengdou shrimp roe version adds briny umami. Hysan Place location most accessible but touristy.
This is Hong Kong's first Michelin-starred wonton noodle shop. The recognition is for consistent quality over decades. Come for a piece of Hong Kong dining history.
Ho Hung Kee has multiple locations across Hong Kong. The Causeway Bay location in Hysan Place is the most touristy but also the easiest to access.
There's a lunch service gap (2:30-6pm). The kitchen is open for lunch (11am-2:30pm) and dinner (6pm-10:30pm). Plan accordingly.
A small bowl at HKD 40 plus a congee at HKD 28 and tea for HKD 15 totals HKD 83. This is Michelin-recognized eating at street food prices.
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