Kau Kee
×Beef Brisket Noodle
牛腩麵
Why you must eat itBrisket simmered long, falling apart under the press of a chopstick. Two broths — clear or curry — and the noodle can be rice noodle or e-fu. Ask for the tendon cut (ngau gan naam) and you get melting, gelatinous richness. It closes for a stretch between lunch and dinner, so check the opening time.
A brisket house of over seventy years in Central. It has featured in Michelin, and the small shop draws a line. Hong Kong brisket noodles vary shop to shop in the spice blend of the braise, tastes split between the clear-broth and curry camps. Kau Kee made its name on a clear, limpid broth.
- Nearest
- MTR Sheung Wan, Exit E1
- Hours
- 12:30-22:30（中休みあり）
- Price
- ~HK$60