Mui Kee Congee

Established in 1979, one of Mui Kee's long-standing winning formulas is the presence of wok hei in their congee. Using specially-procured copper base brass pots, ingredients get cooked through fast in high heat while retaining their tender texture. Fish and pork bone stock is used for their congee base, which is boiled with mashed century eggs and bean curd skin, resulting in a silky smooth consistency. Every bowl of congee here has a unique smokiness and wok flavour that is totally irresistible. Be sure to order the Fish Belly Congee ($42). Fresh and flavourful, it is truly the masterpiece of this establishment. Saddle that up with some crispy yau tiu (dough fritters), and you’ll have your palate covered.