{"id":1038050,"date":"2018-12-10T15:14:13","date_gmt":"2018-12-10T07:14:13","guid":{"rendered":"https:\/\/culinarycapital.hk\/?p=118031"},"modified":"2018-12-10T15:14:13","modified_gmt":"2018-12-10T07:14:13","slug":"wing-kee-restaurant-claypot-rice","status":"publish","type":"post","link":"https:\/\/jonathansin.com\/en\/wing-kee-restaurant-claypot-rice\/","title":{"rendered":"[Hong Kong Cuisine] Wing Kee Caf\u00e9 in Tsz Wan Shan: The best claypot rice in all of Kowloon"},"content":{"rendered":"

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\u2018Wing Kee\u2019s claypot rice is absolutely delicious!\u2019 This phrase has been circulating amongst my foodie friends for ages, but as Tsz Wan Shan is a bit out of the way, it\u2019s always remained on my wish list. Recently, I finally had the chance to arrange a trip with some friends to give it a go. I\u2019ve actually found that it\u2019s quite convenient to take a minibus from the Wong Tai Sin MTR exit, or even to drive there.<\/p>\n


\nWing Kee has been in business for over 20 years. As well as serving traditional claypot rice dishes, it also launches two or three limited-edition modern claypot rice dishes each year; examples such as the \u2018Devil\u2019s Cheese Claypot Rice\u2019 and \u2018Sichuan Spicy Minced Pork Claypot Rice\u2019 are all extremely popular. My friend and I ordered two other signature dishes: the \u2018Lau Fau Shan Golden Oyster and Dried Prawn Clay Pot Rice\u2019 and the \u2018Flaming Rose Beef Brisket Clay Pot Rice\u2019.<\/p>\n

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Let\u2019s start with the most important part: the rice. Wing Kee really does an excellent job with it; every grain is perfectly dry, and the crispy rice at the bottom of the pot\u2014the real star of the show\u2014is deliciously fragrant and crunchy. I think it\u2019s better than any other place on Temple Street; it\u2019s the best I\u2019ve had in Kowloon so far. If you\u2019re a fan of crispy rice, you simply must give this a try!<\/p>\n

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\u2018Liu Fu Shan Clam and Dried Prawn Clay Pot Rice\u2019<\/span><\/h3>\n
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At first, I was worried that the claypot rice made with this combination of golden oysters and dried prawns might turn out too dry and unappetising, but thanks to the owner\u2019s skill and the high-quality ingredients, my concerns proved entirely unfounded. It turns out the owner\u2019s wife is a native of Lau Fau Shan, and both the golden oysters and dried prawns are top-quality produce sourced from the local fishing community of yesteryear. Every oyster is large and plump; as they are semi-dried, they are fresh, fragrant and delightfully chewy; the dried prawns are also enormous, bursting with a sweet, savoury flavour. There is also a claypot rice dish featuring dried whitebait, another ingredient sourced from Lau Fau Shan, which I shall save for my next visit.<\/p>\n

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\u2018Flaming Rose Beef Clay Pot Rice\u2019<\/span><\/h3>\n
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When the lid of the clay pot rice is lifted, the first thing you see is a beautiful \u2018rose\u2019\u2014actually crafted from cooked beef neck. According to the owner, the beef is sourced from Li Fai Kee\u2019s premium range. The owner pours a small bowl of rose wine over the clay pot rice, then lights a roaring flame. The heat causes the alcohol to evaporate, leaving behind a lingering aroma that imbues this \u2018rose\u2019 with a rich fragrance. Describing this clay pot rice as \u2018a delight that lingers on the palate\u2019 is most fitting, and it certainly makes for a superb photo opportunity. It\u2019s important to note that once the flame has died down, you must quickly remove the beef with chopsticks or eat it straight away, otherwise there\u2019s a risk of it being overcooked. I actually think you could try using pork neck instead. Just imagine how sinfully delicious it would be when the pork fat and rose wine are melted by the heat and seep into the rice. Moreover, as pork neck is fattier, it\u2019s easier to control the cooking temperature.<\/p>\n

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\u2018Lau Fau Shan Oyster Sauce\u2019<\/span><\/h3>\n
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As you get older, you really need to pay more attention to a balanced diet\u2014so how could I not order some Chinese broccoli? Actually, these are all just excuses! My real aim was to try the oyster sauce that everyone says is an absolute must-try. The oyster sauce here isn\u2019t as crystal-clear as the kind I usually eat, and the colour is relatively pale, but the flavour is natural and bursting with umami. It turns out this is the oyster sauce that fishermen in Lau Fau Shan usually make at home for their own consumption. The ingredients consist solely of oyster juice and salt, with no preservatives, colourings, MSG or other additives. This particular oyster sauce is only available at Wing Kee or a few small shops, so do remember to give it a try when you come for the claypot rice.<\/p>\n

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\u2018Salty Lime and Plum Cream\u2019<\/span><\/h3>\n
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I simply must recommend this drink to you all. When tangy, salty lime juice meets sweet cream, and you add a single Yao Feng salted plum, mightn\u2019t the combination of salty, sweet and sour flavours seem a bit odd? Let me tell you, this \u2018Chinese-style mocktail\u2019 is absolutely delicious. Don\u2019t believe me? Try it for yourself.<\/p>\n

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\u2018Other Recommendations\u2019<\/span><\/h3>\n
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Overall, I was very pleased with both claypot rice dishes I had today. My friend also highly recommended the \u2018Sinful Cheese Claypot Rice\u2019 I mentioned earlier. You can choose between chicken, luncheon meat and beef as toppings; I\u2019ve heard the luncheon meat goes best with it. The rice is topped with a generous layer of semi-melted buffalo mozzarella and cheddar, which not only delivers a rich flavour but also creates that signature stringy effect. To finish, a poached egg is added to give the dish an even smoother texture. However, as it\u2019s simply too indulgent, I\u2019ll save it for when I\u2019ve finished my diet.<\/p>\n

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All claypot rice dishes are cooked to order, so be prepared to wait for over 30 minutes during busy periods. But to enjoy piping hot, delicious claypot rice, it\u2019s well worth the wait!<\/p>\n

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Address: Shops A-B, Ground Floor, 12 Yuk Wah Lane, Tsz Wan Shan<\/span>
\nTelephone number: 852 23289232<\/span>
\nOpening hours: Monday to Saturday 06:30 \u2013 21:30; Sundays and public holidays 06:30 \u2013 17:30<\/span>
\nTransport: Take the MTR to Wong Tai Sin, then change to minibus route 37M near Sunlight Centre; the journey takes 5\u20138 minutes.<\/span><\/p><\/blockquote>","protected":false},"excerpt":{"rendered":"

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