Best of the Best Wonton Noodles in Hong Kong – Ho Hung Kee Congee & Noodle Wanton Shop

Mak’s Noodles was supposed to be our 3rd stop for the best wonton noodles in Hong Kong, but we did not make it there. K and A, locals of Hong Kong shy away from visiting there as they feel that the bowls of noodles are too small for the price. One can expect to have at least 4 bowls before you start to feel satisfied, they say. Daisann‘s travel blog talks more about the pilgrimage to Mak’s noodles and how her local friends shun it too.

We found our last and final stop for wonton noodles by chance. While I was lost from looking for Freedom Noodle Stall, I asked a nice elderly man for directions. He kindly brought us to Freedom and told us about Ho Hung Kee Congee and Noodle Wanton Shop. I’m so glad he did as it’s a fantastic place!

Ho Hung Kee Congee & Noodle Wanton Shop

Ho Hung Kee was so packed even though it was after the lunch time (around 3pm). I love how when you enter, the wanton noodle kitchen is to your right and the congee kitchen is to your left.

Congee kitchen

Wanton Noodle kitchen

It gives a real sense that they are efficient and serious about their congee and wonton noodles.  Even though this was our 2nd lunch, we just had to try their Wonton noodles and congee.

What can I say but yum! Ho Hung Kee makes their base for wontons by taking seven parts shrimp to three parts pork and a little pepper. They then grind the shrimp and pork mixture to a paste and spread it onto a thin egg flour wrapper.

We also had an additional bowl of shrimp dumplings. The filling has wood ears (black fungus) in addition to the pork and shrimp mixture. I love the added springiness it brings to whole texture of the dumpling. It left me wanting more.

Next came their fish congee, am I glad we ordered this. It was one of the best congee that I had in Hong Kong! Cantonese congee is very different to the Teochew congee, it tends to be more glutinous than watery. The texture is akin to oatmeal and can be a little sticky. Having congee for me is pure comfort food and I usually eat it when I’m feeling unwell. Having congee for me when I’m sick makes me escape from feeling horrible. Ho Hung Kee’s congee was smooth and silky, tasty and the fish pieces seasoned to perfection and I loved it! So luscious and yummy!

So what do you feel like eating most when you are feeling unwell?

Ho Hung Kee Congee & Noodle Wanton Shop

2 Sharp St East,
Causeway Bay, Hong Kong
Tel : +852 2577 6558

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  • http://twitter.com/wayfaringchoc Hannah Terry-Whyte

    I, too, love congee when I’m feeling unwell. I’ve never had a “real” version but I make mine with spinach, garlic, ginger, chilli, coriander, and smoked salmon if I can afford it that week!

  • Lollcakes

    I love boiled egg and marmite “soldiers” when I’m not feeling well. That and a hot toddy! YUM!

  • Anonymous

    I hate watery congee, It needs to be a bit sticky.

  • http://www.honeyandsoy.com honeyandsoy

    That’s great that you have your version 8), it’s like creating a “healthy” fried rice. honey’s mom used to put canned tuna with loads of other vegetables in her congee. I’m more into plain congee with loads of side dishes.

  • http://www.honeyandsoy.com honeyandsoy

    8), a chef after my own heart

  • http://www.honeyandsoy.com honeyandsoy

    I can just see you all rugged up, sitting in a comfy armchair and sipping the hot toddy 8)

  • http://www.maameemoomoo.com/blog Maameemoomoo

    *sniffs* My HK plan this year end got aborted.

    I want the wanton mee and congee! :(

  • http://footscrayfoodblog.blogspot.com Lauren aka Ms Baklover

    My HK trip is slowly coalescing, in part by showing my would-be travel buddy all your amazing foodie finds!

    That’s really interesting about the Cantonese/Teochew congee difference. I have only had congee from a Vietnamese congee shop near me, so I assume that would be Teochew, right?

  • http://www.honeyandsoy.com honeyandsoy

    I hope that your HK trip is going to be great!You have to try the egg tarts!!
    http://www.honeyandsoy.com/egg-tarts-in-hong-kong/

    Hmmm, I’ve never tasted Vietnamese congee before, but if it’s starchy, I’ll put it in the cantonese category. Dont’ worry too much about categorizing it. in Singapore I used to put congee into the two categories and avoided the Teochew one as it tasted like rice in hot water.

    I think it’s really cool that all through asia, congee is cooked with different ingredients and is a really tasty gruel, excellent for digestion (as the rice has broken down). As long as you like how it tastes, that’s all that matters 8)

  • http://www.honeyandsoy.com honeyandsoy

    I feel for you 8(……

  • Lorraine @ Not Quite Nigella

    I love eating won ton noodle soup! My mum used to make it for me :)

  • http://www.loveisaroundtheworld.com JanJan @ Cooking for My Love

    Ho Hung Kee is truly amazing! It’s definitely on my “must-go” list in Hong Kong :)