Vlogger sparks controversy at HK's controversial Kau Kee Restaurant

A recent altercation between an influencer and the owner of Central's iconic Kau Kee Restaurant has reignited debate about the establishment's famously brusque service and photography policies.

The incident occurred when Tony, a TVB actor and social media personality, attempted to film while dining at the decades-old restaurant known for its beef brisket noodles. Shop owner Poon confronted Chun, leading to an altercation that required police intervention.

To investigate claims of the restaurant's hostility toward filming, Sing Tao Probe conducted an undercover test.

During a busy lunch service, reporters openly filmed their meal without permission while providing commentary. Unlike Tony's experience, staffers ignored the filming despite noticeable reactions from nearby diners.

One customer, Ng, admitted he visited specifically to test the shop's rumored intolerance for filming after hearing about Tony’s experience.

"The noodles were decent," Ng said. "But contrary to stories about staff yelling at customers, nobody stopped us from filming."

When asked for a comment, the restaurant owner Poon explained the distinction: "Nine out of ten customers take photos - we don't mind normal filming for memories. But that influencer came with professional equipment, computers, and lighting. He was clearly conducting commercial filming for profit without permission."

The shop has long polarized diners with its famous noodles (~HK$95 per bowl). While some customers like Taiwanese visitor Lin praised the tender beef and flavorful broth, others like Guangdong native Lau criticized the cramped space and high prices.

Poon remains unapologetic about his approach: "I can't please everyone. If 70 out of 100 customers are satisfied, that's good enough." When asked about the shop's reputation for rudeness, he challenged: "If we were really that bad, would we have lasted decades?"

Kau Kee continues drawing crowds despite - or perhaps because of - its contentious reputation. As lunch queues demonstrate, the allure of "authentic" Hong Kong dining experiences persists, even when they come with a side of confrontation.

(Marco Lam)