Li Fangyu became a Hong Kong food expert after being 'shocked' multiple times — unforgettable flavors for five years

Reporter Zhu t?幔?ū北ǖ技/p>

As a travel show host, Li Fangyu has her own set of travel tricks, so independent travel is no problem at all. Having just finished a three-day, two-night trip to Hong Kong, thinking about the local food still leaves her longing. “I’ve been to Hong Kong so many times, but I’m not used to a lot of the food recommended by others and often ended up hitting a ‘minefield.’ This time, I simply stuck to well-known chain restaurants — it was convenient, simple, authentic, and delicious, saving me from a lot of detours.”

▲ To get a bowl of beef brisket noodles at Kau Kee, you first have to take on the challenge of this long queue. (Photo / Provided by Li Fangyu, same below)

%Don’t worry about the possibility of H7N9 at the puppet bridge? Don’t panic. Fangyu said that no one in Hong Kong is wearing masks, and it doesn’t look like there’s an outbreak at all. So with her favorite Hainanese chicken rice right in front of her, she naturally dug in with gusto.

When it comes to Hong Kong food, Li Fangyu immediately thinks of the beef noodle soup from “Kau Kee.” “The first time I had Kau Kee was on my birthday five years ago. A brother brought me here, and even the taxi driver who took us said he could eat three bowls. I never expected to be so unforgettable after trying it. During that time, I went to Hong Kong many times but didn’t get to eat here because it’s closed on holidays and public holidays. Finally, I fulfilled my dream this time!”

Although she’s only eaten there twice, Li Fangyu already has plenty of insights about Kau Kee. She recommends that anyone who loves beef noodle soup must try their original beef noodle (premium beef noodle) when in Central. Not only is the beef tender enough to melt in your mouth, but the broth is the most important part. “The taste of the clear-braised beef noodle with the original broth is amazing. Compared to it, Taiwanese beef noodle broth tends to have more seasonings, but Kau Kee’s broth tastes very ‘beefy!’ You could say Hong Kong’s braising skills are just too incredible. For those who want to experience the original flavor like me, I suggest going with the rice noodles, because egg noodles and instant noodles have their own saltiness and don’t pair well with the beef broth. For the best taste, go with rice noodles or vermicelli.”

%Worried about H7N9 at the restaurant? Don’t worry. Fangyu said that no one in Hong Kong is actually wearing masks, and it really doesn’t seem like there’s an outbreak. So with her favorite Hainanese chicken rice on the table, she naturally dug in with gusto.

In addition, without worrying about the H7N9 concerns, Li Fangyu headed straight to the “Tsui Wah” chain restaurant to enjoy Hainanese chicken rice, praising it as “really delicious.” She also boldly shared how tasty the fried chicken was, completely shedding her image as a dieting female celebrity. Afterward, she definitely planned to grab a drink at “Lan Kwai Fong.” But with so many restaurants and cha chaan tengs around Hong Kong, Li Fangyu chose “Sugar潮流” near her hotel. “Here, not only are the dim sum portions large — a full 12 pieces — but the decor is also upscale. Unlike typical cha chaan tengs, which are often overcrowded, noisy, or where you might end up sharing a table, the cost-performance ratio here is really high. And I don’t know if it’s because I was too hungry or because Hong Kong is the kingdom of dim sum, but I felt the food was even tastier than in Taiwan!”

%The hotel she stayed at was very close to a popular spot for local delights. Whether it’s the dim sum or the savory dishes ordered, they were all equally impressive.