Estabelecimento de Comidas Wong Chi Kei
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Services/Products Provided:
Restaurant/Eatery – Cantonese congee, vermicelli and noodles
Main Features:
Wong Chi Kei Wonton Noodles has a half-century history. Its founder Wong Wun Chi travelled to Guangzhou in the 1940s to learn the trade of bamboo-pressed noodle making from his clansman Vong Keng Tong, who had acquired state-of-the-art skill in the trade from a noodle-making master from Huaxian. Under the attentive instruction of Vong Keng Tong, Wong Wun Chi soon mastered the trick of the trade. In 1946, he and his wife, Wong Lai Ut Man, started their own noodle shop on the “noodle street” of Shilong Town of Dongguan and made an immediate success.
In 1951, the shop was relocated to Huifu Dong Road and Tiyun Road of Guangzhou to compete with the renowned noodle shops in the provincial capital. Relocated again to 51 Rua de Cinco de Outubro of Macao in November 1959, the shop won its fame in the city with its glossy and slender noodles and shrimp roe soup.
As regards noodle-making methods, Wong Wun Chi did not settle with the conventional skills. In the almost forty years of relatively stable time in Macao, innovations were achieved and new heights were scaled with his delving into the art of bamboo-pressed noodle making and the great attention he gave to selection of ingredients.
In 1995, Wong Wun Chi, at the age of 80, performed his unique bamboo-pressed noodle-making skills along with his apprentices twice in front of the President of Portugal.
Today, Wong Chi Kei has been passed on to the third-generation successors. With the heritage of the traditional bamboo-pressed noodle-making skills, and without forgetting the founder’s spirit of striving for excellence, they will continue the work on promoting Cantonese noodles.
In 1951, the shop was relocated to Huifu Dong Road and Tiyun Road of Guangzhou to compete with the renowned noodle shops in the provincial capital. Relocated again to 51 Rua de Cinco de Outubro of Macao in November 1959, the shop won its fame in the city with its glossy and slender noodles and shrimp roe soup.
As regards noodle-making methods, Wong Wun Chi did not settle with the conventional skills. In the almost forty years of relatively stable time in Macao, innovations were achieved and new heights were scaled with his delving into the art of bamboo-pressed noodle making and the great attention he gave to selection of ingredients.
In 1995, Wong Wun Chi, at the age of 80, performed his unique bamboo-pressed noodle-making skills along with his apprentices twice in front of the President of Portugal.
Today, Wong Chi Kei has been passed on to the third-generation successors. With the heritage of the traditional bamboo-pressed noodle-making skills, and without forgetting the founder’s spirit of striving for excellence, they will continue the work on promoting Cantonese noodles.
Food/Drink Recommendations:
Shrimp wonton noodles, noodles mixed with shrimp roe, crab congee, No. 1 scholar congee, stir-fried vermicelli with beef, fish skin, deep-fried mud carp balls…