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2021-12-21
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Keung Kee has been operating for more than 60 years. They restaurant started with two signatures: glutinous rice and beef offal. Now Keung Kee’s elder son succeeds the restaurant and focuses on the rice which the taste and quality have been maintained throughout the years💪🏼鴛鴦腸臘味糯米飯 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗚𝗹𝘂𝘁𝗶𝗻𝗼𝘂𝘀 𝗥𝗶𝗰𝗲 𝘄𝗶𝘁𝗵 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗣𝗿𝗲𝘀𝗲𝗿𝘃𝗲𝗱 𝗦𝗮𝘂𝘀𝗮𝗴𝗲𝘀The irresistible fragrance was what attracted the Michelin inspector and earned them the Bib Gourmand🏅The ingredient quality is top notch especially the duck liver
Keung Kee has been operating for more than 60 years. They restaurant started with two signatures: glutinous rice and beef offal. Now Keung Kee’s elder son succeeds the restaurant and focuses on the rice which the taste and quality have been maintained throughout the years💪🏼鴛鴦腸臘味糯米飯 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗚𝗹𝘂𝘁𝗶𝗻𝗼𝘂𝘀 𝗥𝗶𝗰𝗲 𝘄𝗶𝘁𝗵 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗣𝗿𝗲𝘀𝗲𝗿𝘃𝗲𝗱 𝗦𝗮𝘂𝘀𝗮𝗴𝗲𝘀
鴛鴦腸臘味糯米飯
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The irresistible fragrance was what attracted the Michelin inspector and earned them the Bib Gourmand🏅The ingredient quality is top notch especially the duck liver sausage (潤腸). The rice they used is old rice so that the rice would be more grainy and chewy after steaming. The rice absorbed all the oil and essence, and it’s heavenly delicious. It was so comforting to eat a bowl in winter❄️
南乳汁小食四併 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗕𝗲𝗮𝗻 𝗖𝘂𝗿𝗱 𝗦𝗻𝗮𝗰𝗸 𝗣𝗹𝗮𝘁𝘁𝗲𝗿
南乳汁小食四併
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You could be surprised that even the street food here is different and better😛 Their sauce is homemade, and instead of soy sauce, they use fermented bean curs for the savoury flavour. Just brilliant!
砂煲燒鴨粥 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗗𝘂𝗰𝗸 𝗖𝗼𝗻𝗴𝗲𝗲 𝗶𝗻 𝗖𝗮𝘀𝘀𝗲𝗿𝗼𝗹𝗲
They added congee items after the relocation so I tried one of them. It was a nice and smooth congee base. The roasted duck was surprising tender but wish longer cooking time so the duck flavour could be more apparent.
馬來喳咋 𝗠𝗮𝗹𝗮𝘆 𝗠𝗶𝘅𝗲𝗱 𝗕𝗲𝗮𝗻𝘀 𝗦𝘄𝗲𝗲𝘁 𝗦𝗼𝘂𝗽
It’s a bit too sweet for my liking but I love the “doneness” that all the beans were decomposed!
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