Mui Kee Congee

Came here for breakfast before heading out to see the Big Buddha in Lantau Island on Thursday morning. Located on the top floor, inside a multi-​story building with tons of stalls selling variety of veggies and meats. My uncle and aunt had been going and going about this place since i had told my family i was visiting hong kong a few months ago and said this place was one of the few «dai pai dong» style «saang gwun jok» (street stall style cooked from raw) [i know my translation sucks Lol].
Prior to my visit to HK, i had read on either tripadvisor or openrice that the «original» mui kee family member had passed away sometime last year so quality had dropped.
My friend and I love good congee and had been looking for a good place since a local place in SF had closed a few years ago.
Prices are fairly decent at around mid 30s per bowl (depending what you order).
I had ordered a fish filet congee and she had a preserved egg and pork congee. With a side of chinese doughnut (yao tiao). The congee itself was pretty decent. I liked it. «Smooth and creamy» but its not the correct terminology for congee. its more like «meen». The yao tiao was cold. Totally expected it fresh and hot. wtcrap.
Maybe this was overhyped for me. It was still pretty decent tbh if you like congee. But nothing to what it was hyped to be for me. So sad

It’s a shop inside of a very local market, the Fa Yuen Street Market is very barebones, it would be a little off putting to some Westerns. But if you can get passed that, the market is great and the food court on the top floor offers really good food at very reasonable prices. It’s a breakfast and lunch spot and they close every Tuesday.
The food–
Congee with Shredded Salted Pork & Preserved Egg– I am not normally a fan of preserved egg since the yolk is too strong for me but the one here was great. The congee was great and the preserved egg had a less intense egg flavor, this was my favor congee here. The pork was just regular pork.
Congee with Sliced Fish & Pork Meatballs– This was my second favorite, I really loved the flavor and texture of the pork meatballs but the fish was barely noticeable, overcooked and bony. I would have been happier with just the meatballs.
Congee with Sliced Beef– This was just OK, the beef was unnaturally tender but did have a good marinade.
Chinese Dough Sticks– The typical staple that accompanies every congee and the one here was good but on the greasy side.
Steamed Rice Rolls– I enjoyed this but I am more of a fan of a thicker dough. The dough was so delicate that it basically broke apart with the touch of a chopstick. Flavor was good but the texture was just OK.
Milk Tea– The milk tea was great, it was super refreshing with a nice tea flavor with a slight bitter finish. The tea was good and not overly sweet. I did really love the tea but sadly the congee and the tea didn’t really pair well together.

First off, this is in a 3 – 4 story building. Google/​Apple maps was not super accurate, but brought me to right vicinity. Make your way up the escalators to 3^rd floor to find this place.
The congee is excellent, fish based stock and we had beef and century egg/​pork. Egg/​pork was better then the beef. Pretty sure if I lived/​worked near here I would frequent often. You can tell half the customers come because of the popularity/​reviews and are tourists. Skip the chinese donuts, they looked bland.

It’s in a food court that’s kind of dirty but definitely very local. It’s a little hard to get to. We came here for the congee and fried dough which were good. Iced milk tea was delicious. You will find lots of old men with their pet birds chilling here too.

My uncle is from this area and swears by this place and my cousins say they always go when they visit Hong Kong. So during our family vacation, we came here for breakfast, obviously getting lost along the way. Thankfully people were nice enough to point us in the right direction. It is at the very top of a market. As you walk in to the first floor, you will see a seafood market, with the escalators to your right. Take the escalators to the very top. Prices are cheap and you get a lot of congee. I’d also order some fried dough, because fried dough is awesome with congee!

Don’t be intimidated by the exterior. You’ll need to go up several escalators until you reach the roof. Once you’re in, if you can’t read Chinese, the stall with the best congee is straight ahead as soon as you walk in.
They do have menus in English.
As for the congee, it is outstanding. I highly recommend the sliced fish or the pork with century egg. Don’t forget to ask for the fire sticks. Alone they are stale but put them in your congee and it tastes like magic.
Price is cheap and food is so good. Make sure you definitely check this place out!

Mui Kee is located on the 4^th floor at the Fa Yuen Street Market. It’s busy with locals, but even tourists find their way here hearing about this place. It’s family owned and been here for decades.
I’ve been here many times for breakfast and lunch. The congee paired with dough sticks is always great. I also like the fried rice and the stir-​fried rice noodles with beef (Beef chow fun, 乾炒牛河), which is a classic Cantonese dish. It really got the ‘wok hei’, the breath of the wok, a complex smokey signed flavor which you only can get when food is cooked fast enough in extreme heat while still retaining a crisp and fresh crunch.

First meal in Hong Kong last year! Landed around 6 am on December 25, 2013 and after dropping off my luggage, this was the first place I hit up. Jet lagged as hell but I needed a refresher.
Took the MTR and found my way upstairs from the Fa Yuen street wet market, up to the cooked food stall. There are other stalls around, but Mui Kee 妹記生滾粥品 garners 80% of the foot traffic.
They have been featured on multiple TV/​youtube clips of documentaries and some interviews, and of course discovered by local media personality food reviewer types.
This family run business has been doing it for at least a couple decades, if not 30 years. Mr Choi (who is actually a former partner of the founder) and his crew start their day around midnight, blending an exact ratio of old crops and new crops of rice (much like tradition sushi rice blending!), placing century egg on top of the rice to get more flavor, adding yuba where appropriate. In addition, fresh fish is pan fried and used as a base stock (for fish soup congee). All that hard work translates into early hours of the morning when patrons show up as early as 8 am, hankering for a steamy bowl of ethereal congee that blows away 98% of the crap available abroad.
The menu is posted in Chinese, English, and Japanese. Even visitors from out of town can find their way in. But of course it really helps to speak Cantonese for better navigation.
Watching Mr Choi cook, cut slices of protein (or innards) is quite a pleasure. The congee base is put into these brass pots (some have been used for over 20 to 30 years by now) which he explains retains heat better. Condiments (meat, fish, or innards) are cooked inside with the congee and finished in a matter of short minutes, before arriving at your table.
Crullers (fried dough) is pre-​portioned and served cold. But once it goes into the congee and absorbs the flavor, it becomes an unbeatable companion to the hearty bowl.
Want more? Try the blanched carp skill, cooked at just the right consistency (and chilled) with garnishes of ginger, soy sauce, a little oil, and lots of scallion. The texture is quite incredible, with the skin properly de-​scaled, a refreshing crisp factor, and to be able to enjoy this with the congee in this kind of quality (especially for someone visiting from overseas), is quite amazing indeed.
The hot milk tea is nothing to write home about by local standards, but nice that it is available, at least far better than anything in California. The founder’s son added café beverages to the menu, I can only hope that one he entirely takes over the family business that he can maintain the quality with passion.
I had a taste of the pork liver and kidney congee and also enjoyed it very much. Far too often, pork kidneys are improperly prepared, overcooked, or the product is not good quality. No such problems here. Mui Kee knows how to bring the best out of fresh ingredients, treat and prep it carefully.
People living in Hong Kong should be glad that Mui Kee is around. One of the greatest local flavor blue collar delights! Food snobs may have their own opinion of Mui Kee, but nonetheless, specialists like this place who keep it real and affordable, are a rare find these days.