If you're a foodie with a passion for local Hong Kong cuisine, a visit to Kau Kee is essential. Established in the 1920s, this renowned restaurant is famous for its beef brisket noodle, a staple dish in Cantonese cuisine. Located on Gough Street, Kau Kee is a mere 10-minute walk from Central or Sheung Wan MTR Station. However, brace yourself for a sizeable queue outside the shop, as you might have to wait up to 45 minutes for your delicious bowl of noodles.

Once the wait is over, a mouthwatering bowl of beef brisket is ready to be served. The menu features three main categories:

1. Beef brisket (牛腩) vs. Cartilage (牛筋) - Choose brisket for an all-meat experience or try the highly recommended cartilage.
2. Noodle type - Yi Mein (伊麵), Rice Noodle (米粉), Flat Noodle (河粉), or Egg Noodle (麵). Kau Kee's specialty is Yi Mein, a wheat flour-based egg noodle.
3. Broth - Clear Broth (上湯), Curry Broth (咖喱), or Dry Noodle (撈麵). Don't miss the must-try curry broth.

Upon entering the shop, simply decide on your preferred meat, noodle type, and broth. After placing your order, your noodles will be served within a matter of minutes.

If Cantonese noodles aren't your thing, opt for the beef brisket in broth without noodles, priced at $160-180 per bowl. Though the cost may seem steep, the exquisite taste justifies it. The beef, braised for hours, is exceptionally tender, and the cook rises early each day to prepare the perfect brisket and cartilage. While some may find the fats greasy, they actually create an ideal blend that melts effortlessly in your mouth. The soup base, simmered for hours, boasts a complex and rich fusion of beef and herbal flavors.

Besides its delectable dishes, Kau Kee is notorious for its subpar service. First-time visitors should expect to share a table with other patrons in a crowded, tight space and remember that the overworked waiters might not have the time for polite service. Rest assured, it's nothing personal!