This popular little restaurant on Lyndhurst Terrace is famous for it's Chinese porridge (sometimes called congee) and noodles. According to the locals, the most delicious dish on the menu is fresh fish skin. The uncooked fish skin is served with ginger and Chinese spring onions and this interesting combination of condiments, amazingly enough, eliminates the usual fishy smell and the freshness of the fish will remind you of a plate of your favourite sushi . If you are feeling extremely adventurous, why not try the pork liver porridge? If the thought of pork liver isn't appealing, they have a variety of other dishes on the menu such as fish balls, pork balls, wontons and sliced beef porridge.

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To cook the congee, the plain porridge is boiled in a big pot and kept very hot all day. When the customer orders the congee, they pour a portion from the big pot into a separate pot to mix with the customers order, such as pork liver. They are cooked together for 1 to 2 minutes which, according to congee connoisseur, is the best way to bring out the true flavour. Few shops prepare congee this way anymore and Lo Fu Kee is one of the best. Locals love the hot soup and porridge even during the hot, humid Hong Kong summer and luckily for customers and cooks alike, they pay their air conditioning bill!

There are branches on Des Vouex Road and Queens Road Central as well and all are really popular at lunch time amongst office workers in Central. The menu is varied and the prices are fantastic. Ask for an English menu and don't be afraid to ask questions. The staff are always willing to help and will even offer free chopstick handling lessons if necessary!