Mui Kee is excellent. Have one of you order fish congee and your better half order say the mixed organs congee. Get an order of the blanched carp skin with sesame oil and scallions as an appetizer. Do even try the younger son’s milk tea from the adjacent shared stall that is part of Mui Kee. I love how they stir fry the mixed boney wild local fish with ginger and scallion to seal in the flavor prior to making congee, and it has that smokey flavor like a katsuodashi (not quite the same haha). Oh don’t forget a bowl of chopped fried cruller to dunk in the congee. Jetlag cure and perfect if you arrive 6 am and head straight to Mong Kok. Take note of the 20 to 30 year old brass pot they use to cook the congee.
I’m hearing Mak’s is no good these days (even Wellington Street Central), you can certainly try but maybe just focus on the signature small bowl won ton noodles then move on to try other things. I would say try Mak An Kee (Chung Kee) on Wing Kut Street instead (although they are quite pricey). Try the dried tilefish shaved powder (which they give you on a soy sauce plate) lo mein…but you would have to ask for lard or oyster sauce since the combo is dry…but nobody else will give you dried shaved tilefish powder since it’s always used for wonton soup broth. My cousin loves Mak Siu Kee in Tin Hau, but they live around there… Also try Ho To Tai noodles in Yuen Long, their prawn roe noodle is very aromatic (and some say the best in town) and the shop is super old school looking so you have the atmosphere to boot. Kam’s…already hearing bad things about them, plus the horrendous wait (mostly tourists from SE Asia and Taiwan go there now). You may be better off going to Teen Hung in Yuen Long since you speak the lingo for a more blue collar but delicious experience and frankly Yuen Long is as blue collar OG neighborhood as you can get, and better value (plus lots and lots of opportunites to do bang bangs). Apparently the won ton noodles at Yung Kee Central is still good, they do the broth right and they do an authentic wrap on the wonton skins where the slack looks like “goldfish tail”. For that maybe the ground floor for a quick bite then move on haha, I’ll have to try that on my next trip.
Fei Jie is always awesome…I usually go for the Wong Pai deluxe combo, sauce + mustard a must. Great choice, I love their marinade. Head to Hei Hei around the corner for stinky tofu…maybe not the greatest but at least they have it and it’s quite good.
Australia…oh man the worst food in the world according to some locals. Haha. It’s an experience nonetheless if only to scratch off your bucket list if you haven’t been already. It’s a perfect case study for efficiency but not the greatest service. Ham, macaroni soup, and Campbell soup base, lol. Their scrambled eggs were not that great and the same goes for their steamed milk custard…and frankly Tai Hang has a dai pai dong that does scrambled egg better with shrimp or char siu. If you want something far more local and fun, as long as the better half doesn’t mind it’s dumpy as heck, is So Kee dai pai dong Sham Shui Po. 24 hours (note the day(s) they are closed)…their pork chop instant noodles are great (same with their “slippery beef” which you can add on). The locals are so friendly and they’ll chat with you. This is the kind of experience I really enjoy. Then right across the street is a noodle dai pai dong where you can get soy sauce lo mein and they add lard to it…apparently their pork knuckle is good too.
I’ll be in Macau on the 26th and 27th so those two days are wasted. I might forego hanging out with Timmy and Squi in favor of spending a day in Yuen Long though. The claypot rice is also intriguing so I might have to add that to my calendar. Which claypot rice should I get at Ser Wong Fun??