Dim Sum, Wonton, Char Siu, this and that- You always get these answers when it comes to the best food to eat in Hong Kong. Don’t get me wrong, I’d very much give you the same list as a friend with my 100% honesty and enthusiasm. It’s just that I’m mad at myself for not thinking of the good old fashioned satay beef noodles. Yes, it’s that everyday comfort food that stays out of the mind but deep in the soul. So now, let’s talk about it.

Tender beef slices soaked in rich satay sauce on instant noodles have rooted deep in our Hong Kong memories of taste. While you can find it at literally every single restaurant at any time, there is this Cha Chaan Teng that takes it to a whole new level: Claypot beef rump slices in ultimate satay sauce.

Located in Tsz Wan Shan, a rather off the beaten neighbourhood in Wong Tai Sin, Wing Kee still manages to attract fans from near and afar with its killer clay-pot fascination. Already famous for their traditional clay pot rice, the eatery decided to play a big flavorful twist. By collaborating with a credible old school factory, Wing Kee invented their extremely rich satay sauce that has extra peanut flavour and a sharp aroma of spices. But that’s not it. Instead of cheap frozen meat that is commonly used in Hong Kong, they adopt quality beef rump slices. The result? The espresso satay beef noodles shock the local dining scene. Honestly, it’s a bit heavy, and that’s why it’s worth your walk.

Equally fascinating is the Rose Fatty Beef Slices Claypot Rice. Quality fatty beef slices formed in the shape of a rose on top of rice in a clay pot; drizzled with rum and rose wine, and set on fire to glaze before adding in homemade soy sauce. I won’t say any more about taste. Only imagine or go try it yourself.