Many of Hong Kong’s dai pai dongs (street stalls) have either closed down or moved indoors over the years, and fortunately for congee lovers, Mui Kee belongs in the latter category. Opened in 1979 as a street stall, and now located on the top floor of a wet market, Mui Kee specializes in fish broth-based congee.

Toppings are cooked to order, and each serving of congee is finished off in a copper pot on extremely high heat, in a manner similar to stir-frying in a wok. Congee purveyors using this technique are few and far between these days, making them a rare gem—little wonder that the stall is busy even in summer, despite the lack of air conditioning. 

Fresh fish belly is a specialty here, but you’ll find all the classic toppings like pork meatballs, sliced beef, pork innards. and century egg, as well as essential side dishes like savory Chinese doughnuts and steamed rice rolls.