Including the Michelin one-star Mak's Kee and Mak Man's Kee, more will be added regularly later, so you can enjoy the best food at home!

There is no other place to enjoy supreme soy sauce chow mein, stir-fried noodles, except in a traditional congee shop in Hong Kong.  But we have it for you at hbome now.

Want to try some classic noodle dishes? Fengcheng dumplings — named after the city of Shunde in Guangdong province — are a cousin of wonton noodles, and while they may not be as famous, they’re still delicious.

Braised pork knuckle noodles is also a Cantonese classic.

Lesser known amongst expatriate, nam yu braised pork knuckle noodles are jam-packed with the sweetness and the wine flavours from, well, the nam yu. Nam yu is a red fermented soy beancurd made with yam, Chinese yellow wine and red fermented rice. As the pork knuckles are slowly cooked in spices and nam yu sauce for hours, they become immensely tender.

It isn’t hyperbole to say Hong Kongers take their beef brisket noodles seriously.
While briskets refer to the chest cut of meat, most beef brisket noodles shop separates the cut further into briskets, boneless short ribs, inside skirt briskets, and outside skirt briskets. Our menu would also include tripes to tendon as well as beef balls.

This 60-year-old establishment is all about Cantonese wonton soup noodles – firm and bouncy prawns, visible through the paper-thin translucent skin, with springy duck egg noodles swimming in a flavourful broth. The noodles taste equally great when simply tossed in oyster sauce or shrimp roe, the latter also available as a pre-packaged condiment to go.