AI Spot Summary
The North Mushroom and Smooth Chicken Claypot Rice at Hung Kee is well-seasoned, with a good combination of mushrooms and chicken, making it suitable for those who enjoy a lighter taste. The Waxed Meat Claypot Rice has a stronger sausage wine flavor, appealing to those who prefer rich flavors. The pan-fried oyster cakes are generous in portion, but should be eaten hot; otherwise, they can become greasy.
The atmosphere inside the restaurant is similar to that of a Taiwanese stir-fry shop, offering a diverse range of dish options that feel warm and welcoming. There are many people in line, but the table turnover is quick, making the wait time acceptable.
The service efficiency is high; although there are many people, the turnover speed is fast, and the waiting time is about 30 minutes, which is acceptable.
Reviews
Location: Yau Ma Tei, Hong Kong
On a holiday evening, I came here and was surprised by the long line of people waiting. But there are three large dining areas for indoor seating, so I thought, okay, let’s wait! Fortunately, I didn’t have to wait too long, about 30 minutes, which is acceptable.
🌟 Stewed Chicken and Mushrooms Claypot Rice
Claypot rice is a very characteristic dish of Hong Kong. Once the lid is opened, there are a series of things to do: pour the sauce, mix it up. However, since I’m not a big fan of a lot of crispy rice, I started eating quickly. After mixing, it felt a bit like fried rice but with lots of ingredients. The mushrooms and chicken were well-seasoned; I personally think this flavor suits my taste.
🌟 Lap Cheong Claypot Rice (Beef)
There are three types of meat to choose from. I initially had high expectations for this because I saw many videos recommending it. However, to me, the lap cheong (cured sausage) tasted a bit too strong. The sausage I really like had too heavy a wine flavor. I didn’t really love it, but if someone enjoys bold flavors, they would probably love it.
🌟 Hing Kei Fried Oyster Cake
I think it resembles a fried oyster cake. You need to eat it quickly as soon as it’s served. The portion is quite substantial. Five of us ordered one serving, and we didn’t finish it. When it gets cold, it becomes super oily. Though it seems quite famous, I personally feel it’s okay not to order it.
Before arriving in Hong Kong, I already knew that Xingji Claypot Rice was very famous, so I came here to eat with my friend who lives in Hong Kong. I originally thought the place would be like a snack shop, but I actually feel it's quite similar to the hot stir-fry restaurants in Taiwan. Besides claypot rice, there are a lot of dishes or soups to choose from. However, the main dish that the restaurant focuses on is claypot rice.
This time, I ordered the restaurant's signature dish: Goose Liver, Pork Intestine, and Chicken Claypot Rice. When it's just out of the pot, it's recommended to drizzle a little soy sauce on it, then cover it and let it steam for 1-2 minutes. At this point, the rice will be just right in moisture, while also absorbing the aroma and saltiness of the soy sauce. If it's steamed for too long, the whole claypot rice will become too dry, which isn't very tasty.
The chicken was fine, quite tender, but it was rather average in terms of flavor. However, it was my first time trying goose intestines, and here the goose intestines aren't actually the intestines of the goose but rather some of its organs or other parts stuffed into sausages. The texture has a slight fishy taste, but because it's been marinated, the flavor is very salty and quite oily, which I'm not a big fan of. But it was just a chance to try something new!🤣
