Lam Cheong Kee

Lam Cheong Kee

The purpose of Lam Cheong Kee is to taste the best quality food at ordinary prices. The purpose of Lam Cheong Kee’s products is known as no additives. It uses superb manufacturing techniques to keep the food at a low temperature, so that it is convenient for everyone to choose and can reheat food at home. Thank you everyone. I have always supported and loved Lin Changji's products!!

Lin Cheong Kee is a brand established by Mr. Lin Zi Pun. As early as 2012, it had been in the night market in Guilin Street, Sham Shui Po. Lam Cheong Kee Group Co., Ltd. was established in 2014. Now there are no branches except for processing plants and wholesale.

In 2018, the Hong Kong Tourism Board invited Lam Cheong Kee to overseas to promote Hong Kong's characteristic street food.

Street food in Hong Kong

Speaking of snacks in Hong Kong, what do you think of? Siu Mai, beef offal, curry fish balls, egg waffles, rice rolls, etc. Even the Red Bible Michelin rarely included Hong Kong street snacks in the recommended list in 2016, and its power is evident. The legendary "Lam Cheong Kee" (Lam Cheong Kee) in the fishball world does not have a prominent background. Just relying on the fishballs alone, he wrote the proud record of selling 100,000 pieces in 3 days. The original fishballs with the signature spicy sauce makes people can't help but One by one.

The "Guilin Street Night Market" that bursts red across the city

Do you still remember the "Guilin Street Night Market" that burst into the city in the 2014 lunar new year? Over the past few nights, more than 20 long-lost cooked food vendors made a big move to illuminate Guilin Street. The most notable among them was Lam Cheong Kee Fish Balls. He made 90,000 fish balls in just three nights and sold more than 100,000 fish balls. There were two to three hundred people at the peak of the crowd. They played three laps and waited for more than half an hour. In order to eat a bite of fish balls, to rekindle the public's ardent desire for fish balls, but also to give a boost to the stall owner, Mr. Lam.

Different fish balls

Mr. Lam is not a street hawker, and he owns a restaurant. "I come to Guilin Street every New Year, and I see many people to help out the hawkers. So last year, I came to try selling fish balls with my partner Aqian carts, but I didn't expect it to be popular." Mr. Lam laughed.

It is attractive because the fish eggs are different from others-homemade fish eggs dipped in oil, 80% fish meat 20% powder, cooked in hot oil, the color is like white snow, floating in the oil, it looks a bit like glutinous rice balls from a distance. The fish balls are crispy in the mouth, rich in fish flavor, and won the reputation of conscience fish balls.

Fish balls became famous, while Mr. Lam’s iron was hot, he opened a shop in Sham Shui Po, where he was born at the end of last year, and then expanded into Tsim Sha Tsui East, Western District, and Tung Chung to continue the myth of establishing fish balls. The whole store only sells three types of fish balls, the original spicy and curry flavors. Do you still remember the "Guilin Street Night Market" that burst into the city during the 2014 lunar new year? Over the past few nights, more than 20 long-lost cooked food vendors made a big move to illuminate Guilin Street. The most notable among them was Lam Cheong Kee Fish Balls. He made 90,000 fish balls in just three nights and sold more than 100,000 fish balls. There were two to three hundred people at the peak of the crowd. They played three laps and waited for more than half an hour. In order to eat a bite of fish balls, to rekindle the public's ardent desire for fish balls, but also to give a boost to the stall owner, Mr. Lam.

[飲食男女] (December 11, 2015) Regular customers know how to eat! Lam Cheong Kee's magical fried golden eggs!

Fishball can also have so many changes. I really admire Lam Cheong Kee's boss. Boss Mr. Lam, who once established the myth of selling 100,000 fish balls a day at the Guilin Night Market in Sham Shui Po, followed the signature white fish balls, spicy fish balls, and curry fish balls. He just launched fried golden horns, made with fish paste. The fillet heads are deep-fried in a frying pan over a slow fire, and the taste is full of fish.

It turns out that in addition to the above fish eggs, Lam Cheong Kee also has a secret menu that only regular customers know about, which is the new product "Fried Golden Eggs." The crispy deep-fried paste is closely connected with the white fish balls. It tastes crispy on the outside and soft and sweet like cotton on the inside. It can remain dry and crispy even if it is fried for 15 minutes. Many chefs in the industry have tried it and praised it. Skilled.

[飲食男女] Lam Cheong Kee's new fish egg pilgrimage golden horn-fruit seeds-Apple Daily
August 20, 2015

Therefore, there is no soy sauce in the store, because the original fish eggs do not need additional seasoning. At most, the owner’s homemade chili sauce is added. The chili oil is specially seasoned so as not to cover up the fish taste. On the contrary, it can make the fish eggs more fragrant. The curry-flavored fish ball is also a signature product in the store. The fresh fish ball flavour with the slightly spicy curry aroma is really perfect.

However, this ranking order may be shaken recently, because the newly produced Golden Horn is too eye-catching. The fillet heads made with fish paste are cut into triangles, put in a frying pan and deep-fried over a slow fire. While frying, use the boiling oil to pour the surface, so that it will be fried evenly. After frying, the oil must be drained manually. It will taste crispy and dry, and the mouth will be full of fishy taste.

Golden Brick is only available at Mong Kok branch for the time being. It will be on sale after 4pm. While stocks last, you can eat as early as possible.