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For Kee Restaurant 科記咖啡餐室
A no-frills Sheung Wan cha chaan teng that has been frying its famous thick, juicy pork chops for decades — part dai pai dong, part neighbourhood institution.
Cash only, open from breakfast to mid-afternoon and almost always packed; closed Sundays.
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The legendary bone-in pork chop — fried crisp, tucked into a soft bun — with a cup of milk tea.