After mass on Sunday, we had planned to visit Lan Fong Yuen, the legendary hole-in-the-wall cha chaan teng that serves a mean "silk stocking milk tea" ((絲襪奶茶).
To our dismay and disbelief, it was closed! Refusing to believe the closed shutters (because I heard the hole in the wall is hidden behind the deceivingly small store front), we tried to find, well, the hole to enter into the place.
Upon a closer look, sigh, it was really closed. Every Sunday. Disappointed, we trudged on.
In between Central and Sheung Wan is actually a "hipster" and indie place along and around Gough Street. As we were still early, the shops were not open yet and while meandering through the streets, we chanced upon this under-the-radar gem along Kau U Fong Road. As the few eateries around this area were either a) Western or b) not open yet, we settled for this because hey, there are photos of celebrities on the store front, so we surmised it can't be that bad.
As we hovered at the entrance looking at the celebrity photos and trying to decipher if the eatery was open (as the door was closed), the chef opened the door and welcomed us in, which was definitely a first in the food nazi world of Hong Kong.
Everything happens for a reason, because I had one of my favourite meals here at Kong Chai Kee!
We ordered Water Spinach "kang kong" (通心菜; HKD16) which came with a special fermented beancurd sauce. It was a unique flavour as the veggies we've been having so far on the trip were just drenched with Lee Kum Kee oyster sauce.
From the photo above, you may tell that the dumplings are quite large. Filled with black fungus, fresh and succulent prawns (two of them!!), and pork, this is definitely way better than the usual ones we have in Singapore.
What I enjoyed the most was the Quartier - Four Fish Ball Types (四寶河; HKD30). Kong Chai Kee is actually famous for their fishballs and is one of the few restaurants in HK that have their own, gasp!, family-run factory to produce fishballs and wantons. The soup broth was tasty and comforting, all the more flavourful with the condiments and garnishes like spring onions and onion oil. Of special mention is the fish dumpling, which I absolutely adored. Unlike the local fish dumpling you find in bak chor mee or fishball noodles which is small and puny, this is the real deal. The dumpling skin was just the right thickness, and the pulverished fish meat was savoury and packed with flavour. I wanted so much to order a bowl of fish dumplings after this but alas, the flesh is weak.
Definitely coming back here for my next visit to Hong Kong.
G/F, 2 Kau U Fong, Central
中環九如坊2號地下
中環九如坊2號地下
Opening Hours: 10am - 9pm
http://kongchaikee.com/
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