Video
Read full review
2013-01-16
1325 views
Nam Kee is better to be searched under their real Chinese Characters name. It is a shop with around 50 years of history as a real charcoal enhanced Claypot Rice Specialist. Located behind an hidden alleyway and most local Macanese already know about it already. Even the neighboring Hong Kong travellers such as myself truly haven’t heard of here much until some locals pointed it out to me... .With 50 Years of History & Now onto their 2nd Generation -The 2nd generation son is cooking at his be
.
With 50 Years of History & Now onto their 2nd Generation -The 2nd generation son is cooking at his best to follow his father's footsteps. Currently I have the same dilemma within myself, and I do see the passion by the Son and it totally gives me my motivation to succeed as such. Surprisingly not many people online have already covered here either, I guess the local Macanese people already took it for granted and just don’t post about here online anymore despite the half a Century Old history of this place. Time really flies yay.
.
Have a Beer whilst you wait...The wait could be quite long here! Too many people ordering in Winter time and my food didn't arrive until like 1 hour later... I guess I will just be patient then.
.
Za MenuIt has a few interesting options. Let's explore more!
.
Tea and the Soy Sauce -The Soy Sauce is thick but a bit saltier than the type we are more used to on Hong Kong side. Or Singaporean side. This was thick yet salty, I can't say I have encountered this much. Imagine seeing an aged Modena Balsamic vinegar from Italy which was thick but really salty?? It didn't make sense but I appreciate this combination for being both thick but very salty.
.
Cured Pork Belly, Chinese Sausage and Frog Meat Claypot Rice - This was really charcoal-like in the smells department alone. Although our cured pork belly was flavorsome it was quite dense in the texture. The Chinese Sausages were also of great quality, with a bursting of fat flavours, pork meat meatiness and balanced wine contribution. The frogs meats were more superfluous and perhaps unnecessary but at least were being tender enough in the final execution but not contributing much. The rice was dry enough and smelt great but didn’t carried an impact of true rice taste this time around.... Definitely not a bad Claypot place. The bottom was lined with a good layer of rice cracker to finish but it could have been better still in several areas sigh.. ~ 7/10
.
Pork Lard Oil -One needs to ask the staff for this sprinkling of guilty Lard Oil onto the rice,
it does add an extra whiff of aroma and umami hit.
.
In Fact, this Alleyway should be familiar to a lot of Hong Kong people -It’s exactly on the same street as 楊六記 Yeung Luk Kee. That shop sells cow innards during day time, whilst this shop occupies the same alley and sells Claypot rice at night.
Post
