$25！誠意推介！Probably the best pork foie gras in town:
After a rare lunch karaoke session (the lunch part is rare) with a few high school students, aka the future pillars of our society, we went from Tsim Sha Tsui to Sham Shui Po to tour around the neighborhood. For two of the students, it was their first time in Sham Shui Po. They just stay in Yuen Long due to transportation costs so it's quite an amazing experience for them.
Before you become too surprised about that, don't - it's somewhat similar to those who only hang out on Hong Kong Island, or worse, those who only hang out only on the mountain tops of Hong Kong Island.
(There are many interesting places in Hong Kong which I haven't been too. How embarrassing.) ！(◎_◎;)
Anyway, there are tons of quality eateries in Sham Shui Po, but you'll need to know how to find them. One of those quality eateries is "Wai Kee". Rumor has it that it serves the best pork liver in town. So we asked Mr.I, one pillar of society who lives nearby, whether "Wai Kee" was good as its reputation. He was surprised how others outside the area knew it (I told him to check OpenRice). Mr. I agreed and brought us there.
We arrived at 6:30 pm and were a able to get a seat with relatively ease. They had at least three shop situated right next to each other. If I remember properly, we went to the middle one.
The place was minimalistic, old-school but clean. Nothing but a surprisingly uncluttered metallic counter separating the open kitchen at the far end of the shop and about five round tables placed at both sides of the wall. There was plenty of space in the middle. Definitely more spacious than any Chaa Chan Tengs in Mong Kok or TST.
The big menu was on the wall:The Ten Elements:
意粉 米粉 通粉 火腿 煎蛋 公仔麵 牛肉 豬潤 腸仔 餐肉: $25-$28 抵!
These were the six primary options:
a) Pork Liver; b) Beef; c) Egg; d) Spam; e) Ham; or f) Sausages.
in a broth with:-
1.) Noodles - (similar to doll instant noodles); 2.) Vermicelli; 3.) Macaroni; or 4.) Spaghetti. Mix & Match:
It's pork liver/beef/egg/spam/ham/sausages or choice of two of the above (even three or more at additional price) mixed with either noodle/macaroni/vermicelli or spaghetti - there is also the option of adding extra carbs at additional price.
How many combinations are there in total? I'll leave it to those who like maths to work it out! I can't. I believe there is no English menu but since I suggest you order pork liver macaroni , that's the only phrase you need to know ("jue yun tung").
We ordered three Pork Liver Noodles and three Pork Liver Vermicelli, one bottle of Coke and a glass of cold milk tea. Service:
The staff there weren't pushy at all. They were quite chilled. The cashier was staring into space and another was casually shuttling around serving the food to the equally quiet and relaxed (or tired) crowd in the eatery.
The service was not rough - which means very good by Cha Chan Yeng standards.
One of the ladies in our group courageously asked one of the staff to take a photo
To my surprise, the staff did not explode but simply asked a more technologically savvy (i.e. younger) staff to operate the smart phone - Good service. The Main:
Our food arrived after a short wait.
Definitely no awards for presentation:
What struck us was the generous amount of pork liver
and the interesting coloured soup.
The pork liver were properly cleaned, very tender, slightly fatty and very fresh and in very generous portions!
Apparently, "Yellow Sand Liver" is the premium grade amongst pork livers. I've checked what is meant by "Yellow Sand Liver". It seemed to be a "fatty liver", perhaps like a fatty goose liver - i.e. foie gras
. It's a type of liver that you'd like to have in a goose, a pig but most certainly not on you.
Even if Yellow Sand Liver
may taste more fresh and generally more tender than most livers, Wai Kee managed to bring out the best potential of normal "healthy" livers. It's amazing how they could do it. I understand that one has to marinate the liver in cooked oil to make it smooth to eat. You then have to rinse and clean it multiple times so the liver would taste great with a good texture.
Those at Wai Kee were just as tender and as flavourful as the yellow sand version but infinitely healthier. Better than most places which provide cuisines made with liver - usually overcooked, I believe at least equal to those provided by "King's Palace Congee & Noodle Bar" 【皇府】 and other expensive congee shops or "Sang Kee" (【生記】Wan Chai) but less than one-fifth the price!
Who says good food has to be expensive or made of fancy ingredients?
Probably the best liver in town indeed! Carbs:
Quite a lot of noodles
packed in that medium-sized bowl! The texture was a bit similar to "Doll Instant Noodles" but it had a stronger egg taste.
Slightly soggy for my taste but still, no complaints. We all enjoyed our noodles or vermicelli.
was cut into small shreds. You could eat everything with a spoon. A bit like a laska style.
I suppose macaroni
might be better a better option as it will absorb the very good liver soup a bit more easily.
By the way, don't forget about the chili sauce
on the table. I scooped it out and tried it. The colour was light orange. I thought immediately that it must be homemade. Indeed, the chili sauce was great! Almost like a very hot version of XO sauce. Very good with whatever you're having but just don't overwhelm the very good soup base.Broiled liver soup with ginger:
Cantonese mothers would make liver soup with ginger, Chinese wine and a bit of salt to taste. Liver soup is supposed to be very rich in iron and very good for health (particularly women's health.)
The remarkable thing about this simple bowl of pork liver noodle was the soup. It's proper liver soup!
Very aromatic with a hint of ginger and mild Chinese wine aftertaste
. I downed the whole bowl!
At a HK$25, just the soup itself was worth it's weight in gold - or more accurately - iron.
HK Style milk tea:
豬潤水: 薑味，酒味都很柔和。亦有濃郁的豬潤鮮味。淨豬潤水已值回票價! 通粉或更好 (真正掛湯!)
I usually drink coffee/tea for the caffeine only. I usually order it cold so I could gulp it down in 3 seconds. This time I took some time to enjoy the taste of this Hong Kong style milk tea.
You might be surprised at how varied the taste and the texture a Hong Kong Milk tea could be. Not a connoisseur by any standard, I felt that the taste was a good balance between red tea and milk, about half-half. The key point is that the texture and the aftertaste were very smooth.
If not the best liver in Hong Kong, definitely best value for money.
The great pork liver soup is worth it's weight in "iron"!
No queue. Spacious. Wai Kee Noodle Cafe ~ simple and honest food for the people!
Now that's a bit of Lion Rock spirit.
Shamshuipo is one of the less affluent areas in Hong Kong. It still had a lot of old government housing around the area.
However, I found the whole old town neighborhood chilled and friendly. After a brief school visit, walking through the streets of Sham Shui Po and interacting with the Kai Fongs of Shamshuipo, I found the place much calmer, peaceful and international than Mong Kok. Even the streets were wider and the air was fresher.
I initially wanted to post this very old TV drama about Hong Konger who lived in shacks (pending relocation to the government housing) here. It's a bit serious but you may wish to have a look.
Table Wait Time: 1 minute(s)
Date of Visit: Aug 19, 2012
Spending per head: Approximately HKD25(Dinner)Other Ratings:
Value for Money 5