Come lunch time, Tak Kee became a favorite amongst the blue collar workers from nearby with plenty of casual swearing overheard. Solid tasty chiu chou fare at a budget friendly price point. Used to be a little remote near the end of the tram line in the Western District. With the construction of the MTR extension, it is now right next to one of the entrance to the Hong Kong University station. Time will tell whether MTR will bring good fortunes to the eatery with potential rent inflation and gentrification.
I enjoyed my meal at Tak Kee very much.
The oyster congee, chiu chow style, I came for this. It did not disappoint. Yummy broth with contribution from the bivalves, the meat, and the shitakes, with the rice soaking up all these goodness. I wish I can find this dish more regularly back home, and with some resemblance of quality.
The signature pickled cabbage pepper pork tripe soup. Full of peppery taste for fans of peppers (which I am). Perfect for summer (the pickled cabbage) and winter alike (the pepper).
Look at all the pepper that remained after finishing the soup, with loads more in my stomach.
The chiu-chou marinated goose meat- 1/2 meat pieces and 1/2 meat. meat pieces on top was more tender. Should probably just gotten that. The marinade was pretty nice. Obviously not the top in the city but made for a very pleasurable neighborhood dish.
Sauteed bean sprouts, chives, egg, sliced fish cake. Solid.
Sauteed bitter melon with minced pork. Good for ‘lowering the summer heat’.
Vegetable sauteed hor fun noodle. Done with the right wok hay with tender gai lan vegetable.
Would love to explore more of their menu.