Though Mui Kee is a well known institution in Hong Kong, there is a certain delight in eating a seemingly simple dish prepared in painstaking traditional fashion, with no shortcuts and the cooking excellent. Congee is a humble food that many blue collar workers eat to start their day. And Mui Kee, is a humble stall inside the cooked food centre in the Mongkok Garden Street Market Complex.
The stall has been around for decades and their congee is based on a mix of older and newer crop rice with the meat cooked quickly in the congee in old brass pots. We had the pork innard congee (#2) with intestine, heart, liver and meatball) and the fish belly soup. The liver and innards were cooked just right and the meatball had a pleasing bouncy texture. The fish belly congee had very fresh fish cooked to just the right tenderness, and the aromatic and creamy congee benefited from fish in the congee base. Both were garnished with some ginger, green onion and lettuce.
The type of food stalls that I hope doesn’t go away over time. Humble food but little delightful gastronomic pleasure sprinkled with history.
We cleaned the bowl despite its 30+C outside. Congee was noticeably superior than the Tasty’s version the day before.