肥仔記麵家

This restaurant, Fei Jai Kee Noodle House, has a red background and a golden sign. After a bus ride from Macau across the Hong Kong-Zhuhai-Macao Bridge, I decided to have my first meal in Hong Kong here. The restaurant only accepts cash or Octopus cards; the waitstaff efficiently take orders and serve food with straightforward and brisk manner.

Braised Pork Rice with Preserved Mustard Greens $50 – The pork belly is stewed to the point where it falls apart with just a chopstick, and the salty yet sweet mustard greens tightly hold onto the fat. The sauce seeps into the long grain rice, making each bite so delicious that you can't help but want a second bowl.

Mixed Noodle Special $44 (Braised Beef Brisket + Fresh Shrimp Wonton) shows even more sincerity: the thick noodles have a subtle alkaline fragrance and are not too hard, while the beef brisket is tender with well-distributed sinews and a rich flavor from the braising sauce. The wonton has thin skin and crunchy shrimp, and the soup is not greasy at all even after finishing it.

A friend's Fresh Beef Ball Soup $36 with extra noodles $10 features beef balls that are springy, but the broth is slightly salty.

The indoor space is small, and four-person tables are often combined. The air conditioning is strong, and the walls are adorned with old newspaper clippings, while aluminum pots in the kitchen steam continuously, releasing the aroma of beef brisket. Three main dishes with tea cost less than two hundred Hong Kong dollars, which is reasonable for the Tsim Sha Tsui tourist area. After a long bus trip, starting with a bowl of hot soup followed by melt-in-your-mouth braised pork sets a down-to-earth and satisfying tone for this Hong Kong trip.