|
Thanks to the influence of the social media and dedication of the owner, this stall was able to survive in the throat cutting F&B business in Hong Kong. Not only they are famous among the locals, many tourist purposely visited them to try out their legendary congee. .
|
A combination of three different rice - new rice, old rice and glutinous rice - with fish and pork broth. The owner made the broth with mountains of fish bone and pork bone. Using the broth, he simmered the congee. Stood in front of the granitic pot and kept stirring the bottom for hours to prevent it being burnt. .
|
After the congee was reheat, he then added in the raw fish or other meat (as you requested). Before serving, a handful of Chinese cabbage was thrown in for extra sweetness. Not only because their fish was super fresh, it was the intense sweet which made it so captivating. Unlike many stalls, he insisted not to use any MSG and up kept the traditional method. All these were the result of the hours of hard work and years of passion. The perfection of One Dish. .
|
Thankful, the son was willingly to take over the business. So in the near future, it won't be a dying act. .
|
Mui Kee Congee (妹記生滾粥品)
.
|
🏠: 4/F Fa Yuen Street Market, Mongkok, Hong Kong
.
|
⏰: 7am to 3pm daily

  • 2 Likes