Shu Qi’s viral Kiki Noodle Bar in Hong Kong, with dishes designed by a three-Michelin-star chef: we try it out

The restaurant, backed by Taiwanese celebrities Shu Qi, Pauline Lan and Matilda Tao, has opened in two locations in Hong Kong

Special dishes, such as the signature abalone and fish maw noodle soup, have been created by three-Michelin-star chef Albert Au

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Abalone and fish maw noodle soup served at Kiki Noodle Bar, IFC, Central. Photo: Snow Xia

Published: 3:00pm, 8 Oct 2019Updated: 8:28pm, 10 Oct 2019

Three Taiwanese celebrities – Shu Qi, Pauline Lan Xinmei and Matilda Tao Ching-ying – recently opened two new branches of Kiki Noodle Bar in Hong Kong, after the first, in Taiwan, went viral on social media.

The Hong Kong shops have teamed up with three-Michelin-star chef Albert Au Kwok-keung to create special dishes.

Three of us arrived at Kiki in Central at 6pm on a Tuesday when just a few customers were dining. The shop – decorated in white and pale wood – has large windows so you can look into the open kitchen.

The signature dish, abalone and fish maw noodle soup (HK$138/US$17.60), was created by Au, who is the youngest Chinese chef of a three-Michelin-star restaurant (The Eight in Macau).

The interior of Kiki Noodle Bar in IFC, Central. Photo: Snow Xia

Made from pork bone and chicken simmered for hours, the soup base had a rich taste and was gelatinous and not greasy.

The two abalone in the broth were chewy, elastic and smooth, while the fish maw didn’t taste fishy, and absorbed the taste of the soup. Chinese cabbage added a fresh flavour to the broth.