I was going to post some Fine Dining photos, but it's Sunday let's share 1 more beloved local Hong Kong recipe 1st 😜. 甫魚上湯伊府麵 Toasted Dried Flat Fish Powder with E-Fu Curly Egg noodles in Superior Seafood & Pork Broth HKD $63, usually made from Flounder or Sole【跑馬地 '正斗' Tasty Congee, Happy Valley, HK 🇭🇰】A past staple but now rare to find noodles recipe also served at sister Michelin 1 🌟 Ho Hung Kee 何洪記. As explained previously, the 2nd Generation Mr Ho. runs both & more brands now, but at Ho Hung Kee the original kept his Father's 1940's Guangzhou 西關味道 recipes, so the groups various shops taste slightly different by deliberate design, but for 正斗 brand, no doubt the higher end Happy Valley original is naturally the best.
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Previously some got our occasional 大地魚~甫魚撈麵 Dried Fish Noodles fix at 灣仔 楊記麵家 but that's already closed for nearly 10 years now ☹️.. These days for dry version it's mainly 麥奀記 (忠記) Mak An Kee noodles Pty. Ltd aka "Chung Kee", opened by eldest son who escaped from Mak's Noodles family 麥奀記 but who stealthily nicked the Registered Company name from under his dad's nose 👀, u need to draw a Flowchart to understand family businesses or feuds in HK 😁😂. The Wet versions are amazingly umami packed here at Tasty Congee 正斗, also Ho Hung Kee 何洪記, & if you're lucky on the day when Luk Yu Tea House 陸羽茶室 serves one, since they were friends with the Mak's Family in the past and did 4 Hand collaborations way before Asia50Best days .. 👐🏻 @ 正斗粥麵專家 - 香港Tasty Congee & Noodle Wantun Shop Hong Kong
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