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Behind every bowl of Mui Kee congee lies a heritage as rich as its flavour. Its humble origins date back to 1979 where founder Mak Mui opened Mui Kee in a small corner stall in Mong Kok, Hong Kong. Today, Mui Kee Congee is helmed by her grandson, Ah Tung. Using recipes and cooking techniques which have been passed down through three generations, every scoop of silky smooth congee is filled with old school ingenuity. continue reading
Opening Hours
11:30 - 15:00
18:00 - 21:30
Tue - Sun
11:30 - 15:00
18:00 - 21:30
Payment Methods
Restaurant Website
Signature Dishes
Parrot Fish Belly Congee Homemade Pork Meatballs Congee Dace Fish Balls Congee Sliced Threadfin Congee Drunken Chicken in Shaoxing Wine Sakura Shrimp Steamed Rice Noodle
Review (1)
Have been to muikee with my friends. I have order a treadfin belly congee, while my Friend have ordered the parrot fish belly which he saw the price is much cheaper and regretted. Reason was after I let him tried the treadfin he found that treadfin texture was smooth, sweet and softer which parrot fish is tough and tasteless. He now knows that never look at price and order as you can never get to eat what is really called good nice and best food as what Chinese said 一分钱一分货. If you want to eat what is called good nice and best just spend a bit more money if not might as well just go coffee shop or food court. Treadfin belly congee $18++ but it definitely worth than spending $11.80++ on parrot fish. One more thing which some youngsters do not know what is wok hei. Wok hei meaning means burn taste. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)