Beef noodle soup. When more than one person recommended the ones at Kau Kee to me, it became a priority visit while in Hong Kong. As befits a 90+ year old restaurant with a speciality, their menu is short – beef brisket or beef slices or curry beef tendon on your choice of noodle soup. There may have been a vegetable too.
At about 8pm on a weekday, three of us found a table with relative ease though the small restaurant was constantly packed while we were there. A bowl of Kau Kee’s special beef brisket in traditional broth (88 HKD, all beef and no noodles), another of beef brisket with e-fu noodles in broth (32 HKD), and two curry beef tendon with rice vermicelli (30 HKD each) had us bursting at the seams.
The bowls weren’t large but they were filled to the brim – lots of noodles and beef and topped up with broth. The beef brisket was just tender and very flavourful and well, beefy, as was the broth. I enjoyed the e-fu noodles though perhaps their strong flavour would pair better with the curry.
The curry beef tendon was gorgeous. This beautiful bowl opened my eyes to excellent Chinese curries – I had only had terrible yellow curry powder and cornstarch monstrosities prior to this. This was delicious and rich and complex and full of both tendon and beef brisket. I’d never had such soft beef tendon as this before; they must have simmered the mixture for ages.
We did over order by that bowl of extra beef; a single bowl of beef and noodles each would have been enough and been even more of a budget dinner. Oh, what I’d give for a bowl of the curry right now!
G/F, 21 Gough Street