Fare Fujian's regional favourites, including sea worms, pigs' trotters and sticky noodle dishes.
Ambience We probably visited on the worst night possible - Friday night soon after pay day - and it was as rough and ready as dining in Hong Kong gets: about 20 scarlet-faced Fujianese were skulling brandy, playing deafening drinking games and smoking over their food.
Cost About HK$80.
Who to bring Non-squeamish friends who can read the Cantonese-only menu and are looking for an authentic, although slightly frightening, experience.
Turn-ons Mun Nam is the only venue we know that serves sea worms. If you are the kind of diner who likes a challenge, the dish should suit: the worms (right), which are about 5cm long and look like bamboo shoots, were served in a half-shell of aspic (savoury jelly). While the jelly was slippery smooth, the worms were ribbed and rubbery and took some dedicated chewing. The deep-fried pork with vinegar was fried until just crunchy and the vinegar sauce made a good, tangy accompaniment. The five spices chicken roll was enjoyable, although a little greasy.
Turn-offs The oyster pancake was really a towering heap of mini-oysters interspersed with lumps of egg; the dish could have fed 10 and we felt overwhelmed by it. While it was interesting to try the traditional-style Fujian noodles - egg noodles soaked in special soy sauce and topped with more oysters and shredded mushrooms, spring onions, carrots and cabbage - we found them too gooey. The service verged on rude.
Drinks They had run out of the Fujian beer we wanted, so we made do with one of the few other varieties they had in stock.
G/F, 25Kam Ping Street, North Point, 28072168