Stepping into Shing Kee Congee Noodle, I was transported back in time, waking up for a congee breakfast every morning.
The thought of slurping from a big bowl of congee excited me, as it was reminiscent of my daily congee rituals in Hong Kong.
After three long decades, the moment finally arrived!
I could relish the comforting embrace of traditional HK congee, and noodles made the Cantonese way.
After checking into The Kowloon Hotel, we took the MRT to Jordan Station on the Hong Kong MTR Tsuen Wan line.
In our group, there were six of us: a family of three, a couple, and then there was me—the solo traveler of the group.
We stood in line for 40 minutes.
I ended up sharing a table with the couple.
It was worth it, as the food lived up to the hype.
A Warm Welcoming Nostalgia
As I pushed open the door to Shing Kee Congee Noodle, the air was thick with the enticing aromas.
It reminds me of simmering broth and the lively chatter of diners.
It felt like a warm embrace from an old friend.
Instantly putting me at ease and setting the stage for an unforgettable culinary journey.
The Shing Kee Congee Noodle Hong Kong signboard beckons diners to savor traditional congee and noodle dishes, promising a taste of Hong Kong’s culinary heritage.
Dining in Hong Kong
Dining out in Hong Kong is often a communal affair.
Locals prefer to gather in groups and share dishes rather than order individually.
This cultural practice reflects the spirit of togetherness and camaraderie deeply ingrained in Hong Kong’s dining scene.
However, navigating this communal dining culture can sometimes feel daunting for solo diners.
In smaller eateries with limited seating, solo diners may be seated at smaller tables.
Or offered counter seating, as larger tables are typically reserved for groups.
As always, I naively assumed that everyone in my travel group was on the same page.
We’d share the dishes and divide the bill to sample a wider variety of food.
Of course, the restaurant had to split our group of six into two tables.
The family went first – the waitress said, we have three seats per table. So you guys go in 3 + 3 okay?
The husband of the couple said it could be 1, 2, and 3, or 2 + 4.
Yes. That is possible, of course, mathematically.
I was taken aback when, after we sat down, the husband insisted on separate bills for the couple and me – even though we were sharing the same table!
How considerate of them to introduce such a novel concept in communal dining!
Naturally, the restaurant worker was perplexed by the request to split the bill for a single table.
It lead to a consultation with the English-speaking restaurant owner.
I smiled at the owner and said, 搭檯 (Daap Toi), meaning to share a table (in a restaurant) with someone you don’t know.
The well-traveled couple seemed unfamiliar with Hong Kong’s cultural dining norms.
Despite the awkward start and the challenges it presented.
I thought, ‘Hey, first meal new travel companions, let’s make the best of things.’
Solo diners like me are used to going our own way and doing our thing.
I can still enjoy a memorable culinary experience with a bit of creativity and an adventurous spirit.
I confidently ordered two dishes for myself in Cantonese!
No need to share. LOL.
Now everyone wants to be funnier than my favorite comedian, Fluffy.
I just ate whatever I fancied and paid my own bill.
I always like the KISS principle.
The cramped dining area of Shing Kee Congee Noodle buzzes with activity and authentic Hong Kong Cha Chaan Teng Experience.
Shrimp Roe and Shrimp Ball Congee
I opted for the Shrimp Congee, which featured several generously sized shrimp balls.
The congee was liberally sprinkled with dried shrimp roe.
Interestingly the Chinese condiment is made by salt-curing the eggs of prawns before they hatch.
Considered a semi-delicacy in Southern Chinese Cuisine, dried shrimp roe imparts a salty, umami-rich seafood flavor to the congee it adorns.
Shing Kee is particularly generous with this topping.
It resembles paprika in appearance but darker in color, with a pronounced salty and fishy taste.
Good-quality dried shrimp roe is characterized by its bright vermillion color.
It adds visual appeal and depth of flavor to the dish.
Experience the transformation of Shrimp Roe and Shrimp Ball Congee before and after stirring, revealing layers of flavor and texture in this classic Hong Kong dish.
Steamed Rice Rolls with Chinese Doughnut
Cha Leung, “fried two,” is a Cantonese dim sum delicacy of crispy Chinese fried dough (youtiao) encased in silky rice noodles.
Traditionally, it’s served with a generous dousing of soy sauce, hoisin sauce, or sesame paste and topped with sesame seeds.
Since I savored the Crispy Cheong Fun at Dolly Dim Sum in KL, I’ve been eager to taste the authentic Cha Leung in Hong Kong.
While this dish can be found in Chinese restaurants across Guangdong, Hong Kong, Macau, and Malaysia, I must confess a preference for Dolly’s rendition.
The interplay of textures—soft rice crepe against crispy fried spring rolls—was simply perfect.
And the filling of julienned yam bean, shredded carrot, and prawns added a delicious flavor.
But my experience at Shing Kee Congee Noodle was more than just a meal—it was a cultural journey.
From the bustling atmosphere to the staff’s warm hospitality, every moment spent here felt like a celebration of Hong Kong’s rich culinary traditions.
Experience the visual appeal and delightful mouthfeel of Steamed Rice Rolls with Chinese Doughnuts. Crispy fried dough sticks are encased within soft rice rolls, creating a symphony of textures and flavors.
Shing Kee Congee Noodle Conclusion
I planned to return to Shing Kee Congee Noodle again in my travels.
As always, I returned to the hotel with a belly full of deliciousness.
My culinary adventure started on an extraordinary note, reaffirming my love for Hong Kong’s iconic flavors and the timeless joy of a good meal.
Shing Kee Congee Noodle
Address: 11號 Parkes St, Yau Ma Tei, Hong Kong
Business Hours: 10 am–11:30 pm
Phone: +852 2351 3018
Google: https://g.co/kgs/qiwzxs2
Blog Disclosure: This is a NOT sponsored blog post. All opinions are mine. The writer paid for her meal.
