Usually when I travel I make sure I try at least one of every famous local dish. For congee, I decided to try Ho Hung Kee because it is the most famous (or at least, that’s what Google told me). This restaurant has been listed in the Bib Gourmand category in the Michelin Guide. A few years back it was awarded with a star but it has since been downgraded.

This is located in Hysan Place at Causeway Bay, a relatively classy location compared to it’s previous premises. While I don’t mind the non traditional setting and perhaps slightly higher prices, I just hope that the food is as good despite other changes.

House Speciality Wanton Noodles in Soup (small) – HK$38 (SG$6.18)

Nope, this is no where near Mak’s and I do not recommend trying wanton noodles here, even though it was quite decent. The broth just is totally different and the noodles isn’t as good as Mak’s.

The congee was much better, thankfully. The dough fritters were extra crispy too, kind of different from the hard and chewy ones I am used to having in Singapore.

Salted Lean Pork & Preserved Egg Congee 皮蛋瘦肉粥 – HK$52 (SG$8.45)

Century egg pork congee is my favourite sort usually. Firstly, the congee texture here was one of the best I ever had. It was very smooth and mushy, just like how I prefer it to be. However, for this particular flavour, I found that the ingredients were rather tasteless as though it was simply thrown into the plain porridge.

Pork Liver, Intestine, Bladder and Meat Ball Congee 正斗生肠及第粥 – HK$52 (SG$8.45)

The congee base should be the same for all congee served here but for this flavour, somehow the flavours of the ingredients blended in better and the congee itself was more tasty.

For just congee, the price is on the high side – probably 4 times higher than what Singaporeans typically are expecting to pay. However, the texture is indeed quite uncommonly good so this serves as a good experience.