Law Fu Kee is a small eatery famous for their congee, perfect for those Hong Kong breakfasts. The master chef has been preparing congee at 3 am for over 50 years. It was also part of the prestigious Michelin Guide Asia and Macau a couple of years ago.
The restaurant is very easy to find as its on the main street. We got there around 10am, so we’ve missed the morning crowd.
I love the simple and kitschy decor that harken back to a simpler time with the linoleum floors, tiled walls and giant flower tablecloth.
Their congee is made with old Thia rice, crushed preserved duck eggs and fish bones starting at 3am that has been the same for more than 50 years. Their menu is pretty simple, congee with different toppings and if you want some noodles, they also have those but we were not able to try.
My default order, Congee with Lean Meat and Century Egg (HKD26 or P138). My wife makes a mean version of this but nothing prepared me for the BEST bowl of congee so far. I’m saying so far only since trying is forever and there might be a bowl better than this, I just have not had it. Silky and smooth rice porridge in each spoonful with flavorful slivers of meat and cut century egg. I finished the bowl in no time.
Read about Irene’s version of HK style congee here.
Irene and Lauren shared a bowl of Congee with Meatball (HKD26 or P138) since they prefer the simpler ones. I got to try the meatball and it was really good, had a nice meaty bite. The congee base was the same as mine.
What’s a bowl of congee without its perfect partner the youtiao (fried bread stick). Crispy and lightly salted, you can eat it along with your spoonfuls of congee, mix it in or dip it and sop some of the congee.
I also got a Deep Fried Fish Ball with Clam Sauce (HKD$16 or P84/ 3 pieces) also. Irene knows that anything with clam on the menu also gets my eye. These large fish balls are made with dace (mud carp) and preserved orange peel and serve with a fermented clam sauce on the side. The fish balls were fresh, boucy and tasty with the orange peel giving it a nice citrus zing (I love my citrus). I’m still on the fence regarding the fermented clam, made with Chinese wine. The smell is a bit off putting and will turn off quite a few people. Dip the fish balls in it and add a host of briny and strong flavors. I think I need another visit.
There are 3 branches of Law Fu Kee but the one we went has the nearest MTR stop is Sheung Wan where you take Exit E2. The map below should help you navigate to the nearest branch.
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Law Fu Kee offers some of the best Hong Kong style congee I’ve ever had and at great prices. I’ve made it a point to try more new restaurants in Hong Kong and I’m glad I got to try Law Fu Kee. On my next trip, I’m trying Mak an Kee, a wonton noodle specialist around the corner from Law Fu Kee.