Noob Cook Reviews



What's
New
Chicken Up (Korean Fried Chicken) Bijin Nabe at Tsukada Nojo Marukame Udon Bucket calla young view manna fish cake siam paragon

[Hong Kong] Kau Kee Restaurant

Beef Brisket Noodles 牛腩米粉
Signature Beef Brisket Noodles 上湯牛腩米粉 HK$27

This is a bowl of Hong Kong’s arguably most famous beef brisket noodles, found in the heart of Sheung Wan, at Kau Kee Restaurant (九記牛腩). Like Mak’s Noodle, it’s famous enough to boast its own (though less lengthy) wiki page and also own bragging rights to having customers like movie star Tony Leung (but alas, no star-spotting the day I was there).

I can’t really tell from appearance alone the potency of the soup. One spoonful and I was hooked. It was sooo rich. I read from my guidebook (Hong Kong Tram Guide) that the soup base is made from beef ribs and brisket juices. The good stuff are cooked in a giant pot, which is as tall as a man and is kept on a simmer day and night to cook the 400 pounds of brisket served daily. Although there are mixed reviews on openrice, this is easily one of the best beef brisket noodles I have eaten. Maybe I’m easily satisfied.

Kau Kee Beef Brisket with Rice Vermicelli
I love their rice vermicelli (米粉). It’s like a thinner version of our local thick rice vermicelli.

Kau Kee Beef Brisket with Hor Fun
with Hor Fun

Kau Kee Beef Brisket, Hong Kong
A piece of lean beef brisket. Very tender.

Chilli Sauce at Kau Kee Restaurant, Hong Kong
Love the chilli sauce, which is spicy like Mak’s Noodle Goes really well with the beef brisket.

Curry Beef Brisket with Ee-fu Noodles 咖哩牛筋腩伊麵
Curry Beef Brisket and Beef Tendon in Curry Sauce 咖哩牛筋腩伊麵
Besides clear broth, you can choose curry sauce. The spicy kick is definitely there, though we prefer the clear broth. Maybe it will be more comforting in winter.

Curry Beef Brisket with Ee-fu Noodles
One of the other types of  noodles which resembles our local mee poh.

Curry Beef Brisket (Closeup)
Mouthful of the beef brisket soaked in the curry stew

Oyster Sauce Vegetables from Kau Kee Restaurant
There is so much meat so we ordered a plate of oyster sauce vegetables 油菜

Iced Teas (Ice lemon tea & iced milk tea)
Drinks we ordered – iced lemon tea and iced milk tea (background)

Kau Kee Restaurant, Hong Kong | Kau Kee Beef Brisket

Kau Kee Restaurant 九記牛腩
Address: G/F, 21 Gough Street, Central
Walking Directions: Sheung Wan MTR, Exit A2
地址 : 中環歌賦街21號地下

Open on Mon- Sat 1230pm – 1030pm

Closed on Sundays and Public Holidays

Tip
I read about the infamous long queues especially during peak lunch hours. So my strategy was to go on a Saturday (they are closed on Sun) coz I reckon that like the CBD area in Singapore, the place will be quieter on weekdays. It seems I’m lucky again, just like at Tim Ho Wan. I went at 7pm and the above photo was the scene. No wait under the blistering sun, well in fact no wait at all, and I was happily slurping on my noodles 5 minutes later.

Check out all Hong Kong food reviews.

Also in Sheung Wan
Sing Heung Yuen* (Tomato soup noodles) (directly opposite Kau Kee)
Wing Hop Shing Restaurant (Claypot rice)

One MTR Stop away (Central MTR)
Yung Kee Restaurant (Roast goose)
Mak’s Noodle (Wonton noodles)
Tsui Wah (Wellington Street branch)
Tai Cheong Bakery (Egg tarts)

   

Leave a Comment





9 Responses to “[Hong Kong] Kau Kee Restaurant”

  1. Ju (The Little Teochew) — August 18, 2010 @ 8:52 am

    You’re doing a fab job with these reviews! Excellent pics, and I love your little tip at the end of the post. :)

    Reply

    • wiffy replied: — August 18th, 2010 @ 3:58 pm

      Thanks Ju :D

      Reply

  2. von — August 18, 2010 @ 12:26 pm

    Great review! I’ve always wanted to try out places like this in HK! You got any more of these reviews coming up?! ;D

    Reply

    • wiffy replied: — August 18th, 2010 @ 3:57 pm

      are you going HK soon? ;) I have a few more to go, and I’ll have a few about Macau too :)

      Reply

  3. Camemberu — August 20, 2010 @ 11:28 am

    Oh you had both the clear broth and curry! I wish I had enough stomach space for both! I have to go back and try the clear one. It smelt really good.

    Reply

  4. Jane — September 26, 2010 @ 8:00 am

    This is my must have whenever i go HongKong, its always my 1st destination.
    the beef brisket mee pok soup is my fav.
    Just to correct, (prob some miscommunication) its called “Chou-Min” (thick noodles) there, not Ee-fu. They have Ee-Min there and its our Ee-fu noodles here.

    Reply

    • wiffy replied: — October 27th, 2011 @ 10:46 am

      Thanks, I made the correction :)

      Reply

  5. Johne464 — June 1, 2014 @ 12:08 am

    Great website! I am loving it!! Will be back later to read some more. I am taking your feeds also gdbdeaakcadd

    Reply

Trackbacks/Pingbacks

  1. Pingback: Kowloon or HK Island? - Page 2 - www.hardwarezone.com.sg