One of the most representative restaurants in Sham Shui Po District, Wai Kee’s iconic Pork Liver and Beef Noodle will never let you down. Its pig’s liver noodles, might not sound the most appealing, but locals and tourists alike make the journey to Sham Shui Po for this unique dish. If liver is not to your taste, you can also choose beef, ham, egg or sausage. If you fancy something sweeter, be sure to go for the kaya French toast.

Signature dishes include Kaya French Toast Pig Liver & Beef Noodles.

OpenRice People’s Choice Award: Best Chinese Noodles, Congee Restaurant (2008-16), Best Restaurant in Sham Shui Po (2015-16).

Wai Kee Noodle Cafe is famous among the locals. Be prepared to queue up! Photo credit: OpenRice

Address: G/F, 62 & 67 Fuk Wing Street / Shop D, G/F, 165-167 Pei Ho Street, Sham Shui Po (2-min walk from Exit B2, Sham Shui Po MTR Station)
Telephone: +852 23876515
Opening Hours: Mon - Fri: 06:30 - 20:30, Sat - Sun: 06:30 - 19:15, Public Holiday: 06:30 - 19:15
Online reviews: OpenRice

 

With thanks to the Hong Kong Tourism Board, discoverhongkong.com and OpenRice for the content.

Man Kee Cart Noodles is so popular that it boasts three outlets on the same block – all of which are constantly packed with diners. The eatery offers a diverse selection of noodle types, soup bases and ingredients that are all prepared fresh to order. Try the chu hou beef brisket and Swiss chicken wings, as well as the special chilli sauce, which is made in-house. These items are so tasty, they’re recommended even in Michelin’s street food guide from 2018 to 2020.

Michelin Award: The Plate

Busy Man Kee Cart Noodle restaurant. Photo credit: k.sina.com.cn

Address: G/F, 121 Fuk Wing Street, Sham Shui Po (2-min walk from Exit D2, Sham Shui Po MTR Station)
Telephone: +852 90595104
Opening Hours: Mon - Sun: 11:00 - 04:00
Online reviews: Michelin Guide - OpenRice

 

Michelin Award: The Plate

UNDERSTANDING THE MICHELIN AWARDS

STAR: Coveted by many chefs but bestowed upon only to an excellent few. Getting a star (or three) could change the fate of a restaurant.

BIB GOURMAND: Good quality, good value cooking.

Not quite a star, but most definitely not a consolation prize, the Bib Gourmand is a just-as-esteemed rating that recognizes friendly establishments that serve good food at moderate prices.

PLATE: Fresh ingredients, carefully prepared: a good meal.

In 2016 a brand new L’assiette or The Plate symbol was launched to recognize restaurants that 'simply serve good food'.

With thanks to the Hong Kong Tourism Board, discoverhongkong.com and OpenRice for the content.

One of the 'Sham Shui Po Best 3', Lau Sam Kee must-try dishes include Shrimp Roe and Beef Stomach, and the Pickled Radish on the table is an unforgettable side dish.

Founded more than 60 years ago, this old-school restaurant still makes its noodles from scratch – a real rarity in Hong Kong. Second-generation owner, Lau Fat-cheong, carries on the family tradition of kneading dough with a heavy bamboo pole to create a firmer and more textured noodle. The restaurant’s lo mein (dry noodles) are a must-try, and are famously served with a massive portion of dried shrimp roe to give them a huge umami punch.

Signature dishes include Shrimp Lo Mein, Wonton noodles, Tossed Noodles with Dry Shrimp roe or Pork Knuckle.

Michelin Award: Bib Gourmand

Come for authentic wonton noodles at Lau Sum Kee. Photo credit: OpenRice

Address: G/F, 48 Kweilin Street, Sham Shui Po (2-min walk from Exit D2, Sham Shui Po MTR Station)
Telephone: +852 23863533
Opening Hours: Mon - Sun: 12:00 - 22:00
Online reviews: Michelin Guide - OpenRice

 

Michelin Award: Bib Gourmand

UNDERSTANDING THE MICHELIN AWARDS

STAR: Coveted by many chefs but bestowed upon only to an excellent few. Getting a star (or three) could change the fate of a restaurant.

BIB GOURMAND: Good quality, good value cooking.

Not quite a star, but most definitely not a consolation prize, the Bib Gourmand is a just-as-esteemed rating that recognizes friendly establishments that serve good food at moderate prices.

PLATE: Fresh ingredients, carefully prepared: a good meal.

In 2016 a brand new L’assiette or The Plate symbol was launched to recognize restaurants that 'simply serve good food'.

With thanks to the Hong Kong Tourism Board, discoverhongkong.com, Michelin Guide and OpenRice for the content.

The practice of serving chewy instant noodles with other ingredients, such as fried chicken steak and chopped scallion seems to have originated in Hong Kong in the 1970s. It’s a fast, convenient and tasty meal that is strongly associated with the city.

Authentic Lou Ding. Photo credit: discoverhongkong.com

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.

If you don’t like to be limited by a menu, cart noodles are the best choice for you as you can mix and match the ingredients. This started as a street hawker meal in the 1950s. The ability to choose the number and types of ingredients offered an inexpensive meal.

You can choose your own ingredients to put in your noodle. Photo credit: discoverhongkong.com

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.

The most common types of noodles in Hong Kong are made from rice or eggs and flour. They are prepared in a staggeringly huge amount of ways, but stir-frying them is one of the most popular cooking methods. Stir-fried noodles with beef is one of the most common renditions of noodles in this style.

Stir-fried beef noodles. Photo credit: discoverhongkong.com

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.

Traditionally, bite-sized wontons (a kind of Chinese dumpling) are served in an aromatic stock with noodles that are springy to the bite. Ideally, the wontons will be filled 70 per cent with shrimp and 30 per cent with pork.

You can enjoy the famous wonton noodle on your tour. Photo credit: discoverhongkong.com

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.

Rice noodles are often served in soup with beef balls or fish balls. Cantonese meat and fish balls differ from their Western counterparts in texture. Instead of mincing, the meat is pounded until it is pulverised, giving them a smooth texture.

Authentic fish ball rice noodle. Photo credit: discoverhongkong.com

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.

From Chaozhou in Guangdong province, Chiu Chow people have brought their distinct dialect and cuisine to Hong Kong. The difference can be seen in their fresh-seafood renditions of congee, such as the baby oyster congee. Chiu Chow congee is made tender and fragrant by covering it and letting it stand for about half an hour after it is cooked.

A bowl of Chiu Chow congee with baby oyster. Photo credit: discoverhongkong.com

Did you know?

According to folklore, the Chiu Chow method of covering congee when cooking was discovered accidently by a Chiu Chow fishing family, who usually kept a pot of congee on their boat when at sea. The family in question was robbed by pirates but the fisherman’s wife had the presence of mind to hide their freshly made pot of congee under some blankets so that they would have food to sustain them for the voyage home. The pirates missed the congee and, when they had left, the family discovered the pleasant effect that covering the pot had on the rice grains.

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.

Congee, or rice porridge, is found all over China. However, it is unlikely that anyone puts more effort into congee than the Cantonese. Raw ingredients are put in continuously boiling rice porridge until they become soft and their flavours are infused in the entire mixture.

A bowl of congee with its typical side ingredients. Photo credit: discoverhongkong.com

With thanks to the Hong Kong Tourism Board and discoverhongkong.com for the content.