Mui Kee Congee 妹記生滾粥品

Cheap and good and yummy

Fortunately, in HK, the price is much friendlier. Located in an unpretentious food market, the shop was not yet packed when I arrived slightly after 8am. Ordered their congee with pig's innards + fish belly + you tiao and was still impressed with the smooth texture and strong wok hei flavour. The innards were clean, and they're generous in portion too!

Porridge with lots of wok hei! It's also naturally sweet and silky, containing ingredients that are fresh and velvety smooth. I especially like the fish belly, which is so fine that little effort is needed to break it up. And another thing I like is that their porridge do not feel overly starchy, so even after finishing a bowl, your tummy still feels light.
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I'm definitely going to try their branch in Singapore, will see if they have the wok hei too.
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You can also try this delight at Botanic Gardens, but their contract is only until 31st December 2017 and the owner isn't sure if he will renew it.
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The owner was really friendly and service staff were great!
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The congee was flavourful with no MSG, though I would've preferred to have more rice grains than soup in my congee.
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Loads of ingredients and the pork balls have salted fish embedded in them!
#cptslowyeoxhk

Er what this review lacks in terms of pictorial food porn Mui Kee makes up for with its amazing congee! This is located on the topmost floor of a wet market. Get past the stinky fishy stalls and you'll be rewarded with a piping hot bowl of tasty tasty congee. We had the century egg + pickled pork congee and it came with really huge chunks of century egg. Also get urself a side or two of dough fritters that are SUPER crispy which makes them superb for dunking in the congee since they don't get soggy easily.

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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. .
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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. .
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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. .
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Thankful, the son was willingly to take over the business. So in the near future, it won't be a dying act. .
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Mui Kee Congee (妹記生滾粥品)
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🏠: 4/F Fa Yuen Street Market, Mongkok, Hong Kong
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⏰: 7am to 3pm daily