Article by Millie Yip
Our Slow Food Hong Kong members and guests all enjoyed a wonderful evening dining on delicious Hong Kong- and Chiu Chow-style dishes and specialties at Kai Kee Noodle on January 22, 2024.
Although it was a cold evening, our members and guests tried various dishes such as deep fried fish slices (originally a supporting role in the fish noodles, but the owner thought of cutting them into triangles and then frying them, and they became one of the locals’ favorite signature dishes); shrimp wonton (that had been covered by Cathay Pacific’s inflight Magazine); curry beef brisket (with a recipe modified by the chef, who was inspired by Malaysian cuisine); Cuttlefish Snacks (that were one introduced by a Thai YouTuber); deep fried fish skin; meat roll with preserved vegetables in Chiu Chow style (the unique pickled pork rolls are inspired by the mother of the owner, Mr. Ma, who made a home-cooked dish of minced pork with pickled vegetables); and more.
The name of the shop translates to “Chicken Kee” (Chicken in Chinese is “Kai”), because of Mr. Ma’s mother used to use decorative Chinese chicken-pictured bowls very often. Many years ago, these “chicken bowls” were very popular and widely used.
Insisting on making cuttlefish balls by hand every day, the working hours for Mr. Ma were as long as 15 hours per day, in the early stages of starting the business. The chili oil is also handmade by him.
Mr. Ma grew up in Tsim Sha Tsui; therefore, he decided to open a noodle shop in the area, as it brings back happy childhood memories for him.