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Michelle Wong

Opposite Olympian City, a commercial and residential complex in West Kowloon which houses the offices of two of the world’s largest banks, is an area with several inexpensive restaurants.
One of these is Chef Choi’s Prawn Mee, offering delicious Southeast Asian snacks and dishes.
On the menu is a short profile of chef Choi, which says he learned how to make the hawker dish of prawn mee 30 years ago from his uncle on Jalan Alor (Alor Street) in Kuala Lumpur, Malaysia, which is famous for its food stalls. The dishes he cooks are free of MSG.
We ordered the restaurant’s signature dishes. The prawn noodles are available in two forms: with and without soup.


The prawn soup noodles (HK$55) was a delightful bowl consisting of fresh shrimp, deep-fried prawn heads, egg, tofu puff, fried shallots, pork neck, beansprouts and crispy pork lard.
The soup base was rich, with flavours of chicken and prawn, without being too oily, while the rice noodles absorbed the flavours from the broth. The crispy pork lard and crunchy prawn heads added texture and aroma to the dish, and the shrimp meat was fresh and bouncy.


The dry prawn noodles (HK$55) had the same ingredients except that the noodles were Hokkien noodles, and came with a small bowl of soup on the side. The handmade yellow noodles were al dente, but were rather bland without the soup.
Another signature dish is Hainanese chicken rice (HK$55), served with three different sauces and a bowl of soup. The chicken was smooth and tender, while the rice was aromatic with the scent of ginger.
Craving some snacks, we ordered “glass cuttlefish” with water spinach (HK$48), and shredded chicken with sesame (HK$25).



The cuttlefish was surprisingly crunchy, almost like the texture of jellyfish. Sitting under the cuttlefish was water spinach with a savoury chilli sauce.
The shredded chicken was as smooth as the Hainanese chicken, and was mixed with shredded cucumber and sesame oil with a hint of sesame dressing.
We ended our meal with a pot of double-boiled mutton soup (HK$55), which had an intense flavour but was too gamy for most of us.
Chef Choi’s Prawn Mee, 22 Kok Cheung Street, Tai Kok Tsui, tel: 6152 6403. Open: 11.30am-10pm




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Prawn soup noodles at Chef Choi’s Prawn Mee in Tai Kok Tsui, Hong Kong. Photo: Michelle Wong

Hainanese chicken rice at Chef Choiâs Prawn Mee, G/F, 22 Kok Cheung Street, Tai Kok Tsui, Hong Kong on April 22, 2019.  22APRIL19[15MAY2019 FOOD 100-]SCMP / Michelle Wong

Squid with water spinach at Chef Choiâs Prawn Mee, G/F, 22 Kok Cheung Street, Tai Kok Tsui, Hong Kong on April 22, 2019.  22APRIL19[15MAY2019 FOOD 100-]SCMP / Michelle Wong

Double-boiled mutton soup at Chef Choiâs Prawn Mee, G/F, 22 Kok Cheung Street, Tai Kok Tsui, Hong Kong on April 22, 2019.  22APRIL19[15MAY2019 FOOD 100-]SCMP / Michelle Wong

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Dry prawn noodles at Chef Choiâs Prawn Mee, G/F, 22 Kok Cheung Street, Tai Kok Tsui, Hong Kong on April 22, 2019.  22APRIL19[15MAY2019 FOOD 100-]SCMP / Michelle Wong

Shredded chicken with sesame at Chef Choiâs Prawn Mee, G/F, 22 Kok Cheung Street, Tai Kok Tsui, Hong Kong on April 22, 2019.  22APRIL19[15MAY2019 FOOD 100-]SCMP / Michelle Wong

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Food & Drink


Signature prawn noodles, with and without soup, at Chef Choi’s Prawn Mee were delicious; the chef learned from an uncle on Alor Street, KL how to make the dish
Hainanese chicken rice was enticing too, while snacks included shredded chicken that was tender, and double-boiled mutton soup, which was a little too gamy



Signature prawn noodles, with and without soup, at Chef Choi’s Prawn Mee in West Kowloon were delicious; the chef learned from an uncle on Alor Street, Kuala Lumpur how to make the dish.


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Malaysia