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Sheung kee is one of the tastiest congee shops in hk. The congee is made fresh daily with rice and dried scallops daily. This time having the Kup dai -supreme mix of meats congee. When ordering I ordered and added an off menu item of fresh fish maw. The congee came bubbling nice and hot and filled to the brim with congee and pork goodies as well as the fish maw. Everything was cooked to perfection and dipping with the accompany soy ginger and spring onion was the perfect accompaniment. There was nothing to fault. Worthy of the Michelin honor.
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全港生滾粥最好食，心目中係上環/鰂魚涌生記、佐敦新興棧、土瓜灣七喜，排名已分先後。魚腩豬膶粥 ($58) (8.5/10)新鮮豬膶，厚切。火侯控制好，八成熟，餘下兩成用滾粥餘熱煮熟，保持了厚豬膶嘅彈性爽口。太熟會粉，太生會見血，唔新鮮會腥羶，可見店家做豬膶功力上乘。新鮮魚腩，九分熟，保持了鮮嫩的連皮鯇魚腩肉質，有魚鮮味。同一道理，最緊要唔好會煮到太「鞋」。粥，夠綿，薈萃了粥料精華，啖啖鮮甜。薑蔥豉油，用來點魚腩，但點豬膶亦可。
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生記係上環出晒名，估唔到係鰂魚涌都有分店！腸粉醬汁勁多一啲都唔孤寒，每一條腸粉都會沾到甜醬麻醬辣油豉油！自家製魚餅係用凌魚肉做，煎熬得勁香口！蔥花味好香 食幾塊已經飽晒
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生記都是我較常光顧既粥麵店因為份量夠大而且吃後很滿足, *不過感覺味精倒是重了點,吃後都會較為口喝 所以對味精敏感的人未必適合光顧,但因為抵食,而且味道不差,所以我都照推薦給大家試試是日點了滑牛肉丸粥, 滑牛數量不少,肉太數量更是有7-8粒之多,所以為何我說抵食這個魚餅其實都是一些很傳統小吃, 味道不錯(雖然油多了點)但當沾了辣醬後還是可以.這個米粉通常在極度飢餓時叫, 其實真的沒有特別,就像媽媽炒米粉既味道一樣
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本身俾生記出面啲相吸引左想食粥，但望完個menu, 諗起之前食既牛腩面唔好食，心有不甘傻左轉食牛腩米，個湯底真係太清了，話清湯腩者唔使清到無咩咸味掛。牛腩肉質比較粗身，可能部位唔太青靚，但我唔應該係粥店要求啲咩。辣椒醬有豆瓣醬底，加左會好食啲。我見其他人個個都叫粥，而且聞到皮蛋味真係好正咁，下次一定要試豬膶皮蛋粥😭ig : eatesterhk#quarrybay#congee#taje away#noodle
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