[Hong Kong] People head to Hong Kong for local food of dim sum, wonton noodles, and congee, but I would say give a go for the glutinous rice and cheong fun if you have the opportunity.

After heading to Hong Kong X number of times, I wanted to try out some local street delicacies that could excite my taste buds once again.

It was the right choice with Keung Kee 強記.

The no-frills eatery is about a 10-15 minutes’ walk from Causeway Bay MTR station, a short distance from the famous Joy Hing Roasted Meat 再興燒臘飯店.

Even if you were to walk past the famed eatery frequented by celebrities such as Hacken Lee, you might not pay special attention as it was blended in with the surroundings, a hole-in-the-wall with a couple of small tables and plastic chairs.

Except that it had an uncle Wu frying fragrant glutinous rice right outside, with a prominent red Michelin sign pasted at the back. The shop was once recommended in the Hong Kong Michelin “Street Food” guide.

Established since 1951, Keung Kee serves up simple “breakfast” fare of Mixed Glutinous Rice (HKD36, SGD6.34), Oyster Sauce Fried Noodles (HKD19, SGD3.35), Pork & Peanuts Congee (HKD27, SGD4.76), and Dried Shrimps Cheong Fun aka Steamed Rice Rolls (HKD19, SGD3.35).

The interesting thing is, though there is a physical store, the glutinous rice was still prepared push-cart style – just like how the owners’ parents did it.

Upon seeing that I was taking some photos, the owner Mr Wu quickly put on his shirt and continued his work of steaming then frying.

”We also have many Singaporean tourists coming to our store.

The Glutinous Rice was prepared with a mixture of rice, soaked for various optimal hours, steamed in high heat for about 5 minutes, then fried with ingredients such as Chinese mushrooms, dried shrimps, and the key ingredient of lup cheong (Chinese sausage).

Having grew up in an urbanised country, I have never seen Glutinous Rice being prepared this way before.
It turned out to be one of the best, no the best renditions that I ever had.

The rice was slightly oily, very fragrant, with a thin layer of crisp on some, tastily mixed with sauces and ingredients.

We know that Hong Kong serves some of the best preserved sausages around, and the lup cheong was distinctly sweet and soft. Memorably delicious. No regrets.

Even the rather simple fare of Congee was prepared with just the right creamy consistency, and even though there weren’t many ingredients inside, the bowl was somehow still tasty.

To think I almost left without trying the Cheong Fun. The pan-frying gave the outer layer a light crisp while the rice noodles was still silky-smooth.

Keung Kee 強記
382 Lockhart Road, G/F Chuang’s Enterprises Building, Wan Chai, Hong Kong
Tel: +852 2572 5207
Opening Hours: 12pm – 12am (Mon – Sun)

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Wing Kee Noodles 榮記粉麵 (Causeway Bay, Hong Kong)
Joy Hing Roasted Meat 再興燒臘飯店 (Wan Chai, Hong Kong)
Cheung Hing Kee Shanghai Pan-fried Buns 祥興記上海生煎包 (Tin Hau, Hong Kong)

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