If you’ve ever wandered through Temple Street Night Market in Hong Kong, chances are you’ve seen (or smelled) the long lines and sizzling hot plates at Hing Kee Restaurant. This place has been serving up delicious claypot rice for decades, and it’s one of those spots where both locals and travelers are willing to wait for a taste.
When I found out Mark Wiens had also gone here, I knew we were about to eat GOOD. And let me tell you…the claypot rice at Hing Kee restaurant was everything I hoped for.
A Quick History of Hing Kee Restaurant
Hing Kee has been a family-run business for over 40 years, starting as a humble street stall before expanding into a multi-shop empire along Temple Street. What’s unique is that they haven’t lost that old-school charm. The claypot rice is still cooked traditionally over charcoal, giving it that perfect smoky, crispy rice layer at the bottom.
They’ve built their reputation on consistency — the same cooking methods, the same flavors, and the same casual, bustling atmosphere. It’s the kind of place where your food might arrive in minutes, but the memories will stick with you long after you leave.
Why Hing Kee Is So Popular
Besides the food being absolutely delicious, Hing Kee’s popularity comes down to three main things: authenticity, atmosphere, and variety. They haven’t tried to modernize the claypot rice, keeping it true to the traditional way it has always been made. The street-side seating, the sizzling pots arriving at your table, and the clink of metal spoons against clay create a dining experience that feels uniquely Hong Kong. Hing Kee also offers dozens of claypot combinations along with side dishes that are perfect for sharing or keeping all to yourself. It has become somewhat of a rite of passage for food lovers visiting Hong Kong, and if you are into authentic local eats, it is a place you should experience at least once.
What We Ordered at Hing Kee Restaurant
We went for three dishes that completely lived up to the hype:
⦾ Wine-Braised Mussels in Chili Sauce
Rich, spicy, and just messy enough to be perfect. The mussels were plump and coated in a sauce that was both savory and fiery, making it impossible to resist dipping bread or even a spoon straight into the broth.
⦾ Preserved and Salted Egg with Chinese Spinach
A silky, earthy combination where the preserved egg gave a deep umami punch and the salted egg added a creamy, briny richness. The spinach soaked up all that flavor, making each bite better than the last.
⦾ Claypot Rice with Minced Beef and Egg
Our final dish of the night—and quite frankly the star—was a true Hong Kong classic. The rice came sizzling in a claypot, crunchy at the bottom, and topped with tender minced beef and a perfectly runny/jammy egg. Once mixed together, it was the most satisfying, comforting, smoky bowl of gold.
I can see why Mark Wiens practically danced in his chair when he tried these. They are that good.
Final Thoughts on Claypot Rice at Hing Kee Restaurant
Hing Kee isn’t just a place to eat…it’s an experience. From the history to the bustling night market atmosphere and, of course, the incredible food, it’s a must-visit for anyone in Hong Kong. Whether you’re following in the footsteps of locals or food legends like Mark Wiens, you’ll leave with a full belly and a happy heart.
If you’re visiting Temple Street Night Market, go hungry, bring friends, and don’t forget to scrape the bottom of that claypot. That crispy rice is the best part.
