The full name of this place is 金豪肥牛豬骨煲 (lit. Kam Ho fatty beef and pork bone hotpot), but I didn't see anyone having fatty beef nor hotpot. I call restaurants like these "stir fry diners" - in Hong Kong Cantonese we call them 小炒皇 siu chau wong, meaning "king of little stir fries". Decor-wise they look half way between the much chronicled cha chaan teng (local style cafes) and bustling Chinese restaurants, with a rowdy hint dai pai dong (roadside/market eateries). They've got the easy-wipe tiled floors and fluorescent lighting of the cafes, the round tables of the restaurants, sans tablecloths and napkins and the loud, shouting waiters of the markets. There are quite a few of these, mostly in densely populated areas (where in Hong Kong isn't densely populated? Um, ok, they're in more densely populated areas, close to housing complexes etc.) where they would be substitutes to dinners at home. You'd be wrong to think these are home-cooking places though, these are notorious MSG and peanut oil wonderlands.
Enough introductory natter, let's get back to this one, Kam Ho. It's in Sham Shui Po and we went because even I can get bored of T'ang Court, and my auntie, who suggested this place, had just been to Ming Court that day for lunch. (We are so, like, spoilt, omg). Seriously, we needed something different. Kam Ho is in Sham Shui Po, an area famous for several things - computer and electronics-related thingamajigs, working girls and cheap (and sometimes good) food. It's extremely densely populated and was where my grandma brought up my mom and her siblings. Appropriately, we came back with my grandma.
It was quite late by the time we got there - around 9pm, the place was packed and everything on other people's tables looked good. (Again, no one was having the namesake hotpot). The waiters were loud, but extremely friendly and gave us suggestions for what to eat. Unfortunately, as we later found out, most of the dishes they're famed for were sold out, except for these...
Chicken and shark fin soup. (Are PETA running after me?) The shark fin used here is just the odds and ends - not the classy vermicelli-like stuff, but it was good enough for me. Shark fin soup for me is always more about the soup anyway (shark fin itself has no taste). The soup had a rich, milky quality to it, probably due to the addition of chicken bones. And guess what, no sign of MSG!