🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Lam Cheong Kee Group / Made in Hong Kong
🔖 Certification : Licensed Food Processing Factory
🌱 Manufacturer introduction :
Lam Cheong Kee was established in 2012. At the beginning of its opening, it set a record of selling 100,000 fish eggs in three days on Guilin Street in Sham Shui Po, which caused a hot talk in the city. The birth of Lam Cheong Kee stemmed from the owner Mr. Lam's pursuit of food taste and quality. One year, Mr. Lam returned to Hong Kong from out of town and felt, "Why is the food now not as delicious as before?" Pair it to increase its umami and hopefully bring back childhood memories of delicious food. The result does not disappoint, he succeeded! Lam Chang Kee's fish balls, spicy sauce, shrimp paste, and curry sauce are all prepared by Mr. Lam himself.
Mr Lam, who runs Lam Cheong Kee, has a motto: Make food well first, and the food will naturally reward you!
Therefore, in the process of making food, Lam Cheong Kee’s priority is not the cost of ingredients, but whether the ingredients used are high-quality. Based on this principle, fish eggs with a ratio of 80% of fish to meat will be available. Taking shrimp paste as an example, Lin Sheng looked for many places and countries, tried many different varieties, and finally decided to use cherry blossom shrimp from a certain origin to make shrimp paste. Even the soy sauce of shrimp egg fried noodle is Mr. Lam’s own unique taste. This is Mr. Lam’s insistence on making delicious food.
As Mr. Lam's motto says: make the food well first, and the food will reward you! Although Lam Cheong Kee has only opened for a few years, it has been hailed by diners as "conscience fish balls" and "Hong Kong conscience". It seems that customers feel Lin Sheng's attitude of making food with heart.
Mr. Lam’s wish: to continue to develop and innovate in food, and to bring delicious food to everyone.
🛍 Product Information :
Many people don't know whether lam Cheong Kee's spicy sauce is good or not. Let me introduce:
Spicy sauce is mainly fragrant, supplemented by spicy. Because the boss thinks the ingredients are fresh, they should not be too spicy, which will overwhelm the umami flavor of the ingredients themselves. Therefore, the spiciness of the spicy sauce is only used to bring back the flavor. Shao Shao Soy sauce is top-notch with a rim furnace. Don't buy this sauce if you want to be super spicy. Many people like this spicy sauce because it is so fragrant.
Slightly talk about "spicy".
It is well known that Lam Cheong Kee’s spicy fish balls are not spicy at all for those who like spicy food, but they are very fragrant. Over the years, many customers have asked the boss to make the spicy sauce more spicy, but the boss has always insisted on the current practice of this spicy sauce. Why?
Do you know? It’s not difficult to make spicy. If it’s a natural material, just add finger pepper or Mexican devil chili sauce to make your eyes so spicy, but it’s not easy to make incense. Incense is to be made with great effort. Yes, it will taste delicious only if you use time and effort to stir fry. On the other hand, eating spicy food is hidden, which will make people unconsciously eat more spicy food, the tongue will become numb and insensitive to other flavors, and it will only be a little irritating when eating spicy food.
In a category of taste in food (besides sweet, sour, salt, and bitter),, "spicy" should be eaten as little as possible. It can be done occasionally, and the spicy food should be moderate. In addition, the fresh ingredients should not be too spicy, as people will not be able to eat the "umami" flavor of the ingredients and the food will be wasted completely.
This is why Lam Cheong Kee has always insisted on making "fragrant" chili sauce instead of chili sauce.
Ingredients: vegetable oil, chili, onion, garlic, sugar.
Note: Please refrigerate after opening the lid. Stir well before use.
