[Hong Kong Cuisine] 5 Must-Try Beef Brisket Noodle and Rice Noodle Shops in Hong Kong

 

What are the everyday noodle and soup dishes for Malaysians and Singaporeans? Do Singaporeans eat laksa? Do Malays eat curry noodles? So what about Hong Kongers?? Beef brisket rice noodle soup and wonton noodles are the obvious choices. Traditionally, the beef brisket in Hong Kong’s beef brisket soup noodles should actually be the ‘Chu Hou-style beef brisket’ braised in Chu Hou sauce, but over the past decade, Hong Kongers’ tastes have changed, and everyone has come to favour another cooking method: ‘clear soup beef brisket’. So which place is my personal favourite?? Here are a few of my recommendations.

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#1 New Xian Clear Broth Brisket

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In recent years, it has been named by Michelin as one of Hong Kong’s newest culinary gems. Fortunately, Xin Xian is situated next to the Yau Ma Tei MTR station, which is less frequented by the crowds, so it hasn’t attracted the long queues typically associated with Michelin-starred establishments. If you’re visiting Xin Xian with high expectations, you simply must try their star dish, the ‘Niu Keng’ beef brisket. The generous cut of brisket is attached to the connective tissue; the meat is fresh and tender, whilst the connective tissue melts in the mouth with a rich, savoury flavour. Remember to arrive before 6 pm; if you’re late, the ‘Keng Nam’ will have sold out, though the ‘Beng Sha Nam’ and ‘Shuang Nam’ are also excellent choices.

Ground Floor, 37 Portland Street, Yau Ma Tei, Kowloon
+852 2332 6872
Monday to Sunday: 11.30–00.00

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#2 Sister Hua’s Clear-Broth Beef Brisket

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When I go to Sister Hua’s for clear broth beef brisket, I only ever order two things: (1) braised beef brisket and (2) clear broth with radish. But actually, before tucking into the beef brisket, you really must take a sip of their clear beef broth. The clear beef broth is made by simmering beef bones for half a day; it is neither oily nor greasy, with a mellow, sweet and savoury beefy flavour—this is the very soul of Sister Hua’s Clear Broth Brisket. As for Sister Hua’s ‘Keng Nan’ brisket, the fatty parts are richly aromatic and sweet, whilst the lean meat is incredibly tender. The marbling of fat and lean meat is simply superb, making it the prime cut for brisket lovers. Aside from the brisket, Sister Hua’s clear broth radish is also an absolute must-try. With a delicate, sweet flavour, the white radish is simmered in clear beef broth until it’s tender and free of any grit. What’s more, a large bowl costs just 10 yuan – incredibly good value – making it a must-try snack.

Ground Floor, 13A Electric Road, Tin Hau, Hong Kong Island
+852 2807 0181
Monday to Sunday: 11:00–23:00

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#3 ‘Tasting Happiness’ Clear Soup with Beef Brisket

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‘Chang Xi’ is a beef brisket noodle shop I discovered myself, but actually, every time I go there, I always order their tangy ‘tomato beef brisket soup with rice’, Although it differs from the traditional Hong Kong style, Chang Xi’s fresh tomato broth is carefully simmered daily using twenty jin of tomatoes, along with beef bones, free-range chicken and pork bones. It’s tangy and savoury – absolutely delicious!
Their beef brisket is also tender and succulent, sourced from the finest cuts that the owner, Mr Li, personally selects from various butchers early every morning. ‘Chang Xi’ excels in the wide variety of beef cuts and cooking methods on offer, such as pit-braised brisket, crispy brisket, crumbly brisket, offal, beef tendon, beef tongue, oxtail… and so on—there are already seven or eight cuts to choose from. Although the quality at ‘Chang Hei’ does not quite match that of renowned establishments such as Hua Jie, Qun Ji and Xin Xian, it is well worth a try if you’re in the North Point area.
G/F, 13 Bookstore Street, North Point, Hong Kong Island
+852 3487 1291
Monday to Sunday: 11:00–00:00

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#4 Kau Kee Beef Brisket

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With a history spanning 90 years, ‘Kow Kee’—which began operating as a street-side stall in the 1980s—is renowned far and wide for its rich and flavourful clear-broth brisket and curry brisket. The clear broth, infused with Chinese herbs, has a distinctive flavour, The curry beef brisket served with egg noodles is also a perfect pairing, and at one time had Central residents hooked. But as my close friends will know, I’m not particularly keen on Kau Kee’s beef brisket these days, as the flavour is now rather mediocre and the service is poor – I wouldn’t necessarily go there even if there were no queue! I couldn’t care less about whatever recommendations your so-called ‘travel gurus’ might make. If you’re still set on going, the address is below….

Ground Floor, 21 Gough Street, Central, Hong Kong Island
+852 2850 5967
Monday to Saturday, 12.30–22.30
Closed on Sundays and public holidays

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#5 Group’s Clear-Broth Beef Brisket

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Although it’s a long way to travel to Qun Ji in Daming Li, Tai Po, to eat beef brisket, it’s definitely a hidden gem well worth a visit. You can smell the rich aroma of beef bone broth the moment you pass by the door. It goes without saying that their braised brisket and tender brisket are melt-in-the-mouth and delicious; their beef cheek, however, is truly unforgettable. It boasts an intensely rich, savoury flavour and is so tender and flaky that it requires almost no chewing. Aside from brisket and flank, Qun Ji also offers rare cuts such as bull’s penis, beef tongue and ‘ox’s delight’ – they truly have everything. Anyone who loves beef brisket and the various cuts of beef simply must visit Qun Ji.

G/F, 26 Tai Ming Lane, Tai Po Market, Tai Po, New Territories
+852 2638 3071
Monday to Saturday: 13:00–20:00; closed on Sundays

 

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P.S. I know, I know – lots of readers are keen to find out which restaurants make up my ‘Top Ten Offal Noodle Shops in Hong Kong’. I’ve made a note of them, and I’ll write a review as soon as I have a spare moment.