Mui Kee, founded in 1979, holds a unique charm for food lovers. The special flavor of "wok hei", found in every bowl of congee, is a treat not to be missed. Brass pots with copper bottoms, sourced especially for their unique properties, cook ingredients quickly on high heat. This method ensures ingredients remain soft and tender.

A special blend of fish and pork bone stock forms the base of the congee. This stock, combined with special ingredients, creates a smooth and creamy texture in each bowl of congee. Each serving carries a smoky aroma and flavor from the wok, a combination that has proven hard to resist for many.

The Menu

Mui Kee offers an English menu, making meal selection straightforward and simple. A common recommendation includes pairing a bowl of congee with a side dish (Like Fresh Fish Skin or Chinese Donut Rice Roll). Given Mui Kee's expertise in seafood, the Fish Belly Congee stands out as a popular choice among customers.

Our Recommendation

Fresh Fish Skin (爽魚皮)

At Mui Kee, fish skin is prepared raw, descaled, and presented with soy sauce, sesame oil, ginger, and green onion. It is important to coat the fish skin thoroughly with the garnish and sauce prior to enjoying this flavorful dish.

Chinese Donut Rice Roll (炸兩)

is a side dish not to be missed. Unlike many other congee shops that serve the Chinese donut softened and keep it available throughout the day, Mui Kee ensures that these donuts maintain their crispiness when served. Paired with rice roll and sauce, this dish offers a complex flavor experience.

Fish Belly Congee (生滾魚腩粥)

Mui Kee has perfected the art of preparing fish congee. Choices range from the more common Sliced Fish and Fish Belly to adventurous options like Fish Jaw, Fin, and Tripe congee. Please note, the fish congee, while delicious, contain bones, so caution is advised while consuming this dish.

Homemade Pork Meatballs Congee (生滾秘製肉丸粥)

The Homemade Pork Meatballs Congee is another standout dish. Freshly made meatballs are prepared daily, providing a bouncy, or al dente, texture. The flavor of the pork infuses into the congee, demonstrating the "fresh boil" approach of Mui Kee, where each bowl of congee is made to order. This ensures every serving is as fresh as possible.