So I got a little tired of looking for places to eat in Hong Kong Island. The cool thing to do now (for me anyway) is to venture out into the heart of Kowloon (Tsimshatsui, Jordan, Yau Ma Tei, Shamshuipo, Prince Edward, etc.) and even Kowloon City … because there are just so many small finds there that have rich histories and not-your-usual-type-of-food.
Case in point (or point in case, whatever floats your boat), in my quest to explore a little more of Kowloon, I was recommended this place called Wai Kee Noodle & Cafe (維記咖啡粉麵) in Shamshuipo. Apparently, its been around since 1957 and they have 3 stores side-by-side (well, a real estates agency got sandwiched in between) and their specialties are:
- Milk Tea, Coffee (奶茶, 咖啡)
- French Toast (咖央西多士); and
- Pig’s Liver and Beef Noodles (豬潤牛肉麵)
We got there at around 1PM and usually, there would’ve been a long line-up already, but we got lucky. Surely enough, as we left the restaurant, there was a small queue outside the restaurant.
Anyway, part of the reason why I think the restaurant saw a rise in popularity is because Donald Tsang came here to eat a while back and there was a picture of him on the wall. It was just like the British-days (pre-1997) when Chris Patten would go around the city having herbal teas and egg tarts.
Anyway, this is what I had which is the Pig’s Liver and Beef Noodles (豬潤牛肉麵). For noodles, you get to choose between variations of vermicelli and instant noodles. I had the latter.
I don’t know what all the fuzz is about. It was really just instant noodle with beef and pig’s liver and I can’t really taste the beef either. The soup base isn’t the really flavorful type you would expect from say, Kau Kee … it was more the really clear broth (清汤) that cooked the beef and livers. Hence, all that residue from the liver’s blood floating on the soup. It wasn’t bad, it just wasn’t as good as I had expected. That said, however, the liver is pretty fresh and even after sitting in the soup for a while, it was still chewy / tender … and wasn’t too tough or flaky.
What was good though, was the French Toast (咖央西多士), which I had after the noodle. It wasn’t too oily and the “咖央”, which is the filling, whatever it is (I still can’t quite describe it) isn’t too sweet, which is good. I believe the filling is a a mixture of butter, sweetened concentrated milk and syrup and it was done just right. I would go there just to have another French toast right now!
I’ll go back for the French toast and milk tea next time!
Siu Yeh Rating: 5/10
Note: Photos taken with an iPhone
Wai Kee Noodle & Cafe (維記咖啡粉麵)
62-66 Fuk Wing Street, Shamshuipo
Kowloon, Hong Kong
(Exit B2 at the Shamshuipo MTR exit)
Tel: +852 2387 6515
Filed under: Hong Kong, Sham Shui Po | Tagged: Bow Tie Tsang, Chris Patten, Coffee, Donald Tsang, 豬潤牛肉麵, Hong Kong, Hong Kong Style French Toast, Kowloon, Restaurant Guide, Restaurant Review, Shamshuipo, Wai Kee Noodle & Cafe (維記咖啡粉麵), 咖啡, 咖央西多士, 奶茶 |