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Posts tagged “shrimp dumpling noodles

何洪記 Ho Hung Kee @ Hong Kong

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Over our numerous trips to Hong Kong, we’d tried quite a number of 雲吞麺 wantan mee joints. I remember vividly the first joint we’d visited eons back was 池記 in Causeway Bay. It was with a 拜碼頭 mentality that we went as they were purportedly very good. Or so said those who recommended the place to me. The experience was disappointing. The serving was too small to justify the price and the soup was laced with so much MSG we probably gulped down multiple times more water to ease our throats and clear it out of our system. And the price of one small bowl of wantan mee at 池記 Chee Kee was easily 2-3 times of what one would expect to pay in Singapore at that time. In short, the experience was pretty nasty. Oddly, the place was swarmed with tourists from across the border, Mainland China. As we watched those who shared the table with us slurp the noodles and down the soup with much relish, we couldn’t help wonder if there was something wrong with our tastebuds or theirs. in retrospect, I guess it was essentially not a case of one being inferior to the other but more of being different. Some aspects of  Chinese cuisine have been dubbed as being liberal to a point of being relentless with their use of salt and MSG. Perhaps 池記 had changed their recipe to better suit the tastebuds of their comrades from the “Motherland”. All purely speculative…

Our experience at 池記 inhibited our sampling of many other wantan mee places. Most notable are amongst the 香港5大雲吞麺家  “Wantan Mee Famous Five” in Hong Kong, that is  麥奀雲吞麺家 “Mak An Kee” in Sheung Wan, 麥奀記 (忠記) 麵家 “Mak An Chung Kee” Noodle in Central, 麥文記麵家 “Mak Man Kee” in Jordan, 何洪記 “Ho Hung Kee” in Causeway Bay, and 正斗 “Tasty Congee and Noodles” in Happy Valley. Their roots can be traced back to the original 池記 “Chee Kee” in Guangzhou China, where all of the “founders” of the Famous Five apprenticed. Our “logic” then was if their grandmaster tasted crap to us, the disciples couldn’t stray too far from being unpalatable.

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