Braised beef brisket is one of my favourite things to eat in Hong Kong – it’s comfort food, a dish of rich, complex flavours and depth. When I heard of Man Kee HK Beef Restaurant in Bangsar, I immediately planned a lunch visit with Jien.
Because we love a good beef brisket stew. Especially the HK version, layered with spices and bovine goodness.
Man Kee HK Beef Restaurant occupies a small lot in Telawi Square. If you’re familiar with Hong Kong Hotpot, they currently occupy half of that space, serving an assortment of beef cuts in thick stews.
We tried the Wagyu Beef Brisket & Tendon (RM55 per portion) and the Curry Beef Tendon with Rice (RM28). Both were delicious – the stew was adequately thick, with plenty of flavour from the beef and spices. It leans towards the sweeter side, just the way HK does their braised beef briskets.
The brisket and tendon were meltingly tender and packed with flavour. This goes well with white rice or plain noodle (RM4.50), which you can order at Man Kee HK Beef Restaurant. I also enjoyed the curry beef tendon, made using regular beef hence the cheaper price tag.
This was thick and robust, and delicious with rice. Definitely thicker than the curry beef brisket I’ve eaten in Hong Kong, but I’m not complaining. What I like about dining at Man Kee HK Beef Restaurant is that you get to pick the cuts of beef you like.
Entrails, stomach, spleen and intestines are also available so if you’re a fan, this is the place for you. For non-spare part eaters like myself, you can stick to the brisket, tendon and beef meatballs. No judgement passed (I hope). The chilli dipping sauce provided really elevates the flavours of the tendon and brisket.
Midway through our lunch, Jien decided to order a portion of chicken rice (RM20) and it was also pretty good. Corn-fed free range chicken is used so the meat is leaner but still tender. I’m impressed with what they did with the skin – I usually discard the chicken skin but at Man Kee, the skin packs flavour.
The chicken rice comes with a small serving of gizzard and liver, both I usually avoid but for some reason, I decided to just “go with it” at Man Kee. Good stuff. The gizzard was cooked just right so it retained that slight crunch, while the liver had barely any gamey or metallic taste so it was pleasant to eat.
I reckon the ginger and chilli dipping sauces at Man Kee HK Restaurant are one of the tastiest I’ve eaten thus far. Aromatic, creamy, savoury and sweet, the balance is amazing. And the rice? Fluffy and deliciously infused with chicken essence/stock.
We also ordered some Portuguese egg tarts (RM5 per piece, RM15 for 3) – this is lighter (airier) than the ones in Macau, but pretty good. Prices are slightly on the higher side; we paid close to RM130 for all the above inclusive of a HK Milk Tea (RM8) but what you’re getting is good food and quality cuts.
Man Kee HK Beef Restaurant operates from 11.30am till 4.30pm from Tuesday to Sunday. The space is small so I reckon it’s better to go early to eat comfortably. Here’s hoping they don’t do things the HK way – sharing table really isn’t my thing anymore.
Food: 7.5/10 (non-halal)
Verdict: Delicious beef brisket and tendon. Try the curry version as well.
Man Kee HK Beef restaurant 民記港式牛腩麵
Level 1, Telawi Square,
39, Jalan Telawi 3,
59100 Kuala Lumpur.
Tel: 011-1129 6071
Business hours: 11am till 3.30pm