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Telephone
6737 2422
Introduction
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.
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Opening Hours
Today
11:30 - 15:00
17:30 - 21:30
Mon
Closed
Tue - Fri
11:30 - 15:00
17:30 - 21:30
Sat - Sun
08:00 - 21:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
https://www.umakemehungry.com/2019/08/mui-kee-congee.htmlChanced by Mui Kee Congee while we were around Shaw Centre area and decided to give it a try as there was no queue.To begin with, Mui Kee has its very first outlet in Mong Kok, Hong Kong. It had begun with a young 30 years old lady , Mak Mui. Her son then took over the reins by putting in his same amount of passion and efforts as his mum. Over the years, Mui Kee has steadily built up its reputation among locals as well as tourists. Three generations later, Mak Mui's grandson (known as Ah Tung) took over the business. He took over the recipes and heritage cooking techniques during the 2 years of training from his grandmother at the age of 22 before he was allowed to be in the kitchen.Congee is definitely the traditional Cantonese way of preparation. It was silky till no grains of rice can be seen. They were not watery and best was that each mouthful of it was permeated with so much of charred flavours in it. While I expect the dace fish balls to smell abit fishy but I was thrown with some surprise here.There were about 6 dace fish balls in my bowl and we were quite comfortable with the taste. It was bouncy and tasted refreshing. Seems like that one of the ingredients included were orange zest.Innard were cooked to the correct texture, not too tough. As for the intestines, they were well handled. We added some pork balls for another $4 and we were glad that it did not disappoint.Steamed rice noodle was thin and smooth by itself. Adding on the sweet black sauce had boosted its moisture and lifting the plain rice noodle a delectable one with its ingredients. Besides the mixed mushrooms, it does come with a few variation like the chfe recommendations, Sakura Ebi or Roasted Duck with preserved vegetables.The Chrysanthemum Red Dates tea is not your usual kind of sweet herbal tea. Instead it tasted bitter and may not be a liking for all.Each Overall, Mui Kee had brought the culture from Hong Kong into the shop where service staff take order conversing in Cantonese. However you can get them to switch into Mandarin or English too if you prefer this way. Apart than that, service is quite efficient and luckily the atrocious Hong Kong Service culture was not being brought here.https://www.umakemehungry.com/2019/08/mui-kee-congee.html
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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.
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