Opened in 1951, the original Keung Kee moved down the road (from Marsh Road to Lockhart Road in Wan Chai) in November 2021. The new Keung Kee restaurant is a newer and bigger space offering more seats and a wider menu featuring a variety of local snacks. The shop may look new but the eatery has over 70 years of history with humble origins as a street cart that was passed down, along with its dishes and recipes, through three generations to become what it is now.
The glutinous rice with preserved Chinese sausage and duck liver sausage is a signature and with one mouthful, you'll understand why. It's made using local Chinese sausages and top-quality Thai glutinous rice. The owner insists on making it himself, starting his work at 7am every morning. He soaks and steams the rice and pan-fries the preserved sausages. Then, by the time the shop opens at noon, he pulls out a large plate of fragrant glutinous rice from the steamer and pours their special recipe soy sauce over it. The result is wonderfully fragrant with flavourful preserved sausages that add a meaty richness and soft smokiness to the rice.
Other highlights include their creamy chicken congee which is made with chicken oil; bouncy fishballs, pork skin and turnip in fermented beancurd sauce; and pan-fried cheung fun with dried shrimp that you can add fried scrambled egg to, adding great flavour, texture and fragrance to the dish. Keung Kee also has some traditional Chinese desserts including beancurd sweet soup, Malaysian-style mixed bean sweet soup, and green bean with dried tangerine peel sweet soup.
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