Mui Kee Congee has been running for over 40 years. The founder of Mui Kee Congee, Mui Ze, started her congee business near the MacPherson Stadium since 1979 and moved to Fa Yuen Street Market in the early 90’s.

In order to ensure fresh, smooth and velvety congee, Mui Kee insists that their congee must be started cooking from midnight, using Vietnamese See Mew as well as plenty of century eggs, fresh pork bones and fishes. After a few hours cooking, adding dried beancurd sticks is the last step to sublimate the smoothness and velvet of their signature congee.

Mui Kee uses copper pot to heat up the congee with fresh fish and other ingredients. Since the copper pot is a good heat-transmitter that can keep the meat faultlessly tender during the cooking process. Mui Kee’s soft-textured congee not only fulfils the satisfaction of your stomachs, but also cleans the intestines, which is perfectly suitable in breakfast and lunch