Savoury brisket noodle soups worth waiting for
Beef doesn’t play a big role in Cantonese cuisine, but there is one big exception: brisket. All across town, you’ll find noodle shops specializing in brisket, but few have the same long queue as Kau Kee, a humble-looking restaurant with tile walls and a handful of small round tables.
Why it’s special
Kau Kee is notorious for the surly attitude of its staff, but it’s worth it for the delectable beef brisket they serve. After you sit down, choose from several different types of noodles, two cuts of beef – ’ngau lam’ (牛腩 brisket) or ‘ngau gun’ (牛筋 tendon) – and two kinds of broth: clear or curry. Prices range from HK$60 to $70.
Right across the street from Kau Kee, the crowds also flock to 勝香園 Sing Heung Yuen, a dai pai dong serving classic, hearty food like milk & butter on crispy bun (HK$20), pork chops and noodles in tomato soup (HK$28).