Michelin Guide Beef Noodle Soup Hong Kong

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4. Where To Get The All-time Beef Brisket Noodles In Hong Kong

There'due south something comforting most a steamy bowl of noodles, bathed in a flavour-packed goop simmered with Chinese spices, and served with chopstick-tender beef brisket. Beef brisket noodle soup is a humble nonetheless incredibly flavoursome dish consisting of iii components: beefiness brisket, noodles and broth. Every noodle store in Hong Kong has its own recipe, merely the best ones are often praised for their tender beefiness cuts and clear soup that imparts an aromatic flavour.

Just what makes a truly bully bowl of beef brisket noodles? Pun Kwok Hing, the 2nd-generation owner of Kau Kee, Hong Kong's oldest and most iconic beef brisket shops, answers without hesitation: "Fresh, quality beef cooked from the eye."

Simply in fourth dimension for the colder months, here are four beef brisket shops that take impressed our MICHELIN inspectors—and warmed the souls of Hongkongers.

Sister Wah

Located in Tin Hau, Sister Wah has been feeding hungry locals with beef brisket served in a clear broth since 2003. Their famous local beef brisket is freshly butchered daily, which gets delivered to the shop every forenoon. The beef brisket is then blanched, seasoned and simmered with aromatics to create a broth that's packed full of season.

The beef brisket, likewise as other cuts of beef similar boneless short ribs and butterfly brisket, can be enjoyed in two ways: solitary or with noodles. Autonomously from the clear broth, Shanghai-manner dan dan noodles is also a popular choice.

RELEVANT: Behind the Bib: Sis Wah

Eng Kee Noodle Shop

Eng Kee Noodle Store

This unassuming noodle shop in Sai Ying Pun has been around for more than 2 decades, perfecting their beef brisket noodles with beef brisket braised and steeped in a spiced marinade overnight. The consequence is tender cuts of beef brisket served over springy wonton noodles and a flavourful beef broth.

Eng Kee is also famous for their oven-grilled char siu (barbecued pork), which is made with pork cervix and pork shoulder to give a juicy, marbled texture. While you're there, try the deep-fried wontons and bootleg chilli sauce on the side. For those looking for variety, other toppings similar beef tripe, squid balls, fish balls, beef meatballs and deep-fried fish peel are also on offer.

RELEVANT: fifteen Bib Gourmand Noodle Restaurants In Hong Kong

Kau Kee

A neighbourhood joint that has been around for close to a century, Kau Kee is almost synonymous with beef brisket noodles. The restaurant offers a diverseness of noodle types and soup bases. The most famous noodle here is yi mien, a type of Cantonese egg noodle made with wheat flour, which costs extra but for skilful reason. It is known as the noodle of longevity and has a spongy texture. Other options include rice noodle, flat noodle, and egg noodle.

When it comes to the goop, Kau Kee is known for their specialty back-scratch goop, which can be served in a thicker gravy separately with dry out noodles. For those looking for lighter options, the clear broth is simple, but it helps to cut through the fattiness of the beef brisket. Beef tendon is as well available, if you prefer a chewier texture.

Eight Treasures

One of the new entrants to the MICHELIN Guide Hong Kong Macau 2021'south Bib Gourmand pick, Eight Treasures specialises in a beef broth simmered with viii Chinese herbs, including female ginseng, yam and longan, for over 10 hours, lending it a distinctive aromatic sweet.

On the menu, you'll find an informative page defended to different cuts of beef, of which the finger rib, skirt steak, and betoken end are considered the about desirable. If y'all're lucky, you lot can take all three cuts in 1 bowl (which costs a whopping HK$218)—but they're commonly sold out earlier lunch time. Another popular pick is a combination of beef brisket, honeycomb tripe and tendon, but yous can also opt for noodles with a unmarried beef cutting.

RELEVANT: The New Hong Kong Macau 2021 Bib Gourmand Selection - What MICHELIN Inspectors Said

Pearl is the Digital Editor of MICHELIN Guides Asia. A globetrotter who savours food, as much as the encounters with people behind it, she writes to relive those moments and serve upward a taste of different cultures. Her ever-growing ambition for adventure has led her to some of the world'south near exotic flavours: from chelo kebab in Iran, doro wat in Federal democratic republic of ethiopia, zaatar manouche in Lebanon, to green pismire gin in the Northern Territory.

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Source: https://guide.michelin.com/hk/en/article/features/where-to-get-the-best-beef-brisket-noodles-in-hong-kong#:~:text=One%20of%20the%20new%20entrants,it%20a%20distinctive%20aromatic%20sweetness.