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Located on Gough St, the decades-old shop, which seats only about 20, is known almost as much for its brisket as for its gruff, unsmiling service. Lines are almost always long but it moves quickly. The food looks super simple but the flavors are so deliciously complex; a strong beefy, herby flavor that makes you want more. The ee-fu noodles go well with whichever broth but I’d pick the curry for its one of its kind unique flavor.
If you like it smooth and rich, look no further. Unexpectedly to be found in a beef hor fun eatery, Kau Kee brew their milk tea in authentic style using stockings to give that silky smooth texture you can't find outside HK.
A must eat whenever I am in HK, regardless whether it is a breakfast or a late dinner, this is the most comforting and satisfying noodle dish. And yes 粗麵 is Mee Pok in HK, and 九記 has the best Mee Pok which stays al dente even cooked and soaked in the super steamy hot beef broth.
Jr prefers the slightly fluffy yi mian 伊面, but I prefer the crunchier thin mee pok (flat egg noodles). The brisket is better than the beef slices! Gotta try the curry one next time.
Yes, you hear me right. That what HKers call our Mee Pok, 粗麵, which translates to thick noodle. Anyway, it's the best Mee Pok I've ever eaten, in my life! Though the beef stock is super hot, the noodle withstand the heat and stayed super QQ (I think I need a better word than al dente). The sliced beef are beefy and has a succulent texture. Their beef brisket is also melt in your mouth!
Just the best beef brisket noodles I've ever had. Very tender beef brisket and slippery rice noodles (thin kway teow) in a delicious stock. Slurped it all up! You can opt for flat noodles, which is basically mee pok. My friends did so and said that their mee pok was super gd cause al dente ~ hahahaha.
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