Name(English): Sun Hing Chang
Name(Chinese): 新興棧食家
Category: Food and Beverage
Phone number: +852 27838539
Address(English): G/F, 23 Ning Po Street, Jordan
Address (Chinese): 佐敦寧波街23號地舖
Address Google Map Link: https://goo.gl/maps/CQf2UbBewY8p6ycd9
Address longitude and latitude: 22.306716161780113, 114.17082437699689
Nearest MTR Station: Jordan MTR station Exit B1
Nearest MTR Station Google Map Link: https://goo.gl/maps/eNs2tx9UmiUEkDVbA
Nearest MTR Station longitude and latitude: 22.304870859910483, 114.17164884752037
How far from the nearest MTR Station: 4 min walk from Jordan MTR station Exit B1
Opening Hours:
MON 06:00 – 01:00
TUE 06:00 – 01:00
WED 06:00 – 01:00
THU 06:00 – 01:00
FRI 06:00 – 01:00
SAT 06:00 – 01:00
SUN 06:00 – 01:00
Budget (per person)：HKD50
Recommended Time to Visit: Before lunch hour
Recommended Food/Drinks: Fish brisket congee, fish meat slices congee, beef congee
Accessibility Note：Easy access
This one is not meant for most tourists but that doesn’t make the food any less significant- Fish congee. While it remains an aesthetic conflict between East and West, congee is a simple, gentle yet sophisticated food that we the locals just love. And Sun Hing Chang is still standing strong serving the best fish congee with pride and enthusiasm for over 50 years in the food battlefield of Temple Street area in Jordan. (Don’t freak out. They serve congees with beef and pork too.)
Located on Wu Sung Street, the “food street” right next to Temple street, Sun Hing Chang has crowned the title of best 3 congee shops by the folks. Starting literally from the street, the founder elevated his career from a hawker to the owner of a popular diner visited daily by a big group of loyal fans. The secret all lies in their food.
Specialized in fish congee, the no-frills shop offers different specific parts of fish that are not found in most congee places. It’s all for the true local gourmets: Fish brisket, tail, head, fin joint, fish maw, bones, lips, meat slices, and “mustache”- the part taken from the gill cover called so for its curvy shape.
But the bestseller has to be the fish brisket congee. Using a bronze pot, the owner sautés the fish brisket with ginger and scallion on high heat. Once wine is drizzled into the pot, you can see a fire ball rising up from the pot. Next thing you know, you see people coming in tracing the aroma.
The congee base is also prepared with heart. It is made with rice, pork bones, dried scallop, oat, and century eggs, cooked daily for hours before dawn.
For such an old shop, you can expect it’s not only the good flavor but the enthusiasm and love that keeps bringing the guests back. In fact, there are dishes that barely earns the shop money, or even makes the shop lose a bit, say the “mustache” congee for example. But they insist to offer the love and joy, if you dig it.
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