Recommendation by Cheryl Ng
Just like any other family business, the father basically had an argument with the son who wanted to do something different. The son ended up breaking off and he opened a tiny tiny joint in causeway bay. A true hole in the wall. Cramped, hot, looked like a pauper’s joint, and got a Michelin star for it, one of the smallest Michelin starred restaurants in hk with long wait times outside and something like only 9 tables inside. You’d have to share. After getting the star though, he grew and expanded and opened a bigger more comfortable restaurant in Hysan Place in Causeway Bay on the 10th or 11th or 12th floors or something like that. Hard to miss if you ask the information desk there or check online, coz his is the only congee place in the mall.
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