Delicious Mui Kee Congee in Hong Kong

Mui Kee Congee has been serving Cantonese-style porridge since 1979. Despite its humble beginnings as a street stall, it has become a must-visit spot for congee aficionados. Here’s what makes it special: Signature Fish Belly Congee: The hallmark of Cantonese cooking is the technique of sheng gun, where raw ingredients are cooked in continually boiling rice porridge until their flavors infuse the entire dish. Mui Kee’s signature fish belly congee is made with dace fish sourced from the Shunde region. Each bowl is cooked to order, sautéed with rice wine, and served when it reaches a rolling boil, imparting an unmistakable wok hei (wok’s breath) flavor. Traditional Copper Pots: The congee is cooked in traditional copper pots over flaming stoves. These pots heat up quickly and evenly, allowing the ingredients to cook through fast while retaining their tender texture. Fresh Ingredients: The day starts early for third-generation owner Choi, who visits the fishmonger below Mui Kee to procure the day’s best catch. The freshest fish, weighing about six pounds, ensures cleaner, fresher-tasting meat. Flavorful and Smooth: Mui Kee’s congee is smooth and delicious. They offer various options, including dace fish balls, pork liver, sliced beef, four treasures, and century egg with lean meat. Mui Kee Congee has even ventured beyond Hong Kong, running a branch in Singapore. If you’re ever in Hong Kong, don’t miss this soulful bowl of Cantonese comfort. #foodies #hongkongtravelguide