This eatery used to be a small stall on a side alley in Wanchai. Many years ago, when I finished work and walked to Causeway Bay, I would see a long queue lining up for their sticky rice, especially during the cold days. A Michelin Bib Gourmand since 2016, when coming back to Wanchai on errands today, I took the opportunity to visit Keung Kee.
Having now moved into a retail space, the décor has been modernized, with the space clean and tidy, having a no-frill HK café style ambience, with the tables separated by plastic partitions in the middle, reminding us of the social distancing during the tough times of COVID. As we came in late afternoon, it was relatively quiet.
We ordered the signature Sticky Rice with Preserved Sausage and Duck Liver Dried Sausage 鴛鴦腸雜錦臘味糯米飯 ($68), with additional shiitake mushroom 冬菇 ($14). The sticky rice is fragrant from the oils of the sausages, and together with soy sauce, there is a nice savoury balance. The sausages are of good quality, with spring onion and shiitake mushroom further adds to the aromas. Very nice.
My wife has Imitated Shark’s Fin Soup with Fish Paste and Lettuce 生菜魚肉碗仔翅 ($36). The soup is a bit too thick, essentially gluey, but the flavours are good, having the familiarity of the old days.
We also has assorted snacks to share, including Fish Ball 魚蛋 ($12), Pork Rind 豬皮 ($14), Shao Mai 燒賣 ($12), and Seitan 麵根 ($13). These are not bad, but nothing special.
Together with a bottle of Coke ($14), the
total bill is $183. Quite expensive considering these are supposed to be
traditional street food. While the sticky rice remains good, the rest is rather
mediocre. I miss the vibe of the side alley too.
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