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2013-05-05
1517 瀏覽
生滾粥底夠綿米香濃郁;薑荵撈麵麵有蛋香;欖菜炸鯪魚球質素不錯;整體性價比高;皇后分店比其他勝一籌。推介!Bigger, Brighter and Tastier than Des Voeux Road Branch;Fluffy, starchy congee;Flavourful egg noodles and wonton;Value for money;Recommended.Law Fu Kee - Queen's Road:I think this branch is much better than the othe branch at Des Voeux road. The scholar congee I had there wasn't cleaned properly. Despite that experience, the shop appears to have a lot more good comments so I decided to risk it.It's brighter, cleaner and more spacious than the o
薑荵撈麵麵有蛋香;
欖菜炸鯪魚球質素不錯;
整體性價比高;
皇后分店比其他勝一籌。
推介!
Bigger, Brighter and Tastier than Des Voeux Road Branch;
Fluffy, starchy congee;
Flavourful egg noodles and wonton;
Value for money;
Recommended.
Law Fu Kee - Queen's Road:
I think this branch is much better than the othe branch at Des Voeux road. The scholar congee I had there wasn't cleaned properly. Despite that experience, the shop appears to have a lot more good comments so I decided to risk it.
It's brighter, cleaner and more spacious than the other branch.
There were two separate stalls at the door, one managed by a congee sifu and another by a noodle sifu. Congee and noodles specialists indeed.
You could see clearly that the congees were all made to order. None of the toppings were precooked. This type of congee is called "Saang Gwan Juk".
"Saang Gwan Juk" literally means raw boiled congee. This is a special Cantonese way of making congee. The toppings you choose weren't cooked until you place your order. Only then will the sifu scoop out a bowl of congee from a large pot, then transfer the smaller amount of congee to a smaller pot. The sifu will then boil the congee and the toppings quickly.
This prevents the topping from being overcooked and preserves the texture. Contrast this to chicken congee, for example, in which the chicken is boiled together with the congee until it dissolves into the congee.
Menu:
It's the same in all branches I believe. All the stock congees, egg noodles with different toppings, a limited amount of veggies, as well as their signature fried mud carp balls.
We ordered the following amongst myself and my colleague:Meatballs Congee:
This time I decided to go for their signature "Meatballs Congee" instead of Scholar's congee.The texture was extremely smooth, fluffy and starchy. It had a very nice rice taste and refreshing spring onion taste.
Similar to Wong Chi Kei but Wong's had more rice content than here (i.e. thicker). Still, it's far better than the Des Voeux Road branch.
The meatballs were made of pork. Those were essentially marinated with salt. It brought out the pork taste. To be perfectly honest with you, I'm not sure whether I'd brand this a signature item. Anyway, not bad. Worth a try.
Chopped ginger and spring onions lo mien with wonton:
I seldom order lo mien as I prefer noodles in broth. In the rare occasion that I order lo mien, I order Jaa Chang Mien (egg noodles with a sweet and spicy meat sauce placed on top.) Since I'm now on a noodles and congee crawl (), I decided to try something different.
This was my first experience with ginger and spring onions lo mien. I wasn't too sure what to expect, would it be too bland or too overpowering?
The noodles were smooth. Not as springy as those in Wing Wah but it had no alkaline taste. The egg taste was pronounced. This mixed well with the fresh spring onions and ginger. It was on the light side but wasn't as bland or as overpowering as I had suspected it to be. The balanced flounder soup that came with the noodles became very important. I found adding some broth onto the noodles helped the taste significantly. 
5-6 wontons were tucked under the noodles. Each wonton had one shrimp and a little bit of pork in it (7:3). The wonton had a very smooth skin, similar to Wing Wah. Mak Un's wontons faired slightly better with better umami in the prawns but the price was more reasonable here.Fried mud carp balls: Six fried mud carp balls were fresh and tasty. It had some preserved olive leaves inside. However, not as sweet as those in Tsim Jai Kei, who really is a specialist of mud carp balls but this is also worth a try.
Choi Sum: Reasonably fresh and crunchy. No complaints.
My colleague ordered a beef flank steak noodles. He though the beef flank steak was quite good. But after trying those at "Shui Kee", he thought otherwise. Well, that's another story. Service: The obaba sounded very bossy but was actually quite nice.
Conclusion:If I had to choose, I think Law Fu Kee is better with their congees than their noodles.
Nevertheless, their wonton and noodles are also worth a try.
The price is also reasonable.
Queen's road branch -Recommended.
張貼
