This cheap as chips noodle joint is consistently crowded. What distinguishes Kau Kee from other noodle restaurants is that they only serve their signature beef brisket in clear broth and curry soup. Mr. Poon, who is the second generation owner, presides over his giant pot (which is as tall as a person!) and boils day and night to make the 400lbs of brisket they serve each day. You would hope that they’ve perfected these dished by now, so I’m sure you would not be disappointed.
G/F, 21 Gough Street, Central, Hong Kong
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