During the post-war time in the late 1940s, wonton (or wantun) noodle and congee became popular in Hong Kong.

There used to be the Big Four families in the noodle and congee business, including “Hung Kee” (the Ho family), “Chiu Kee” (the Chan family), “Chee Kee” (the Mak family), and Wing Kee (the Au family).

Originally from Canton (now “Guangdong”), Mr. Ho Chiu Hung moved to Hong Kong as a migrant worker. In 1946, he set up his first shop “Ho Hung Kee Wantun Noodles Shop” in Hong Kong. From its humble beginning as a roadside food stall in Wan Chai, “Ho Hung Kee” quickly became a household name in Hong Kong.

Mr. Ho Koon Ming succeeded his father’s trade in 1984. In September 1996, the “Tasty Congee & Noodle Wantun Shop” (正斗) was founded in Happy Valley, and the same original shop remains even to this day. It also has a branch shop in the Hong Kong airport, clearly a popular spot for many travellers and perhaps their last chance to enjoy the local Hong Kong taste before they take off.

My favourite congee here is the “Double Frog and Chicken Congee”, and it’s always nice to finish with some traditional Chinese dessert.

The restaurant is also well known for its traditional rice dumplings, aka zongzi, especially during the Dragon Boat Festival, which is June 14 this year, also a public holiday in Hong Kong.

Address: Tasty Congee & Noodle Wantun Shop, 21 King Kwong St, Happy Valley