Description
🚚 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 :
Ingredients: Pork Chop, Soy Sauce, Sugar, Pepper, Nutmeg, Oyster Sauce, Sea Salt, Bay Leaves, Pepper, Sugarcane Juice, Garlic, Scallop
🔅 Notes:
❄️ Frozen ‐18℃
❄️ In order to ensure the quality of food, please make sure that you can collect the product at the designated delivery time and address.
Lam Cheong Kee Storage Guide
1. Fish balls, siu mai, seafood corner, fish noodles, and Fuzhou fish balls must be stored in the freezer
2. Sea fish porridge, duck wings, cordyceps flower soup, and red bean paste can be stored for 3 months if stored in a 0-4 degree refrigerator and eaten within a week. 3. Spicy sauce and shrimp paste can be stored at room temperature without opening the lid Refrigerator must be stored after opening
Reheating Guidelines:
- Remember to soak the soy sauce pork chop in 60-degree water before eating. Water that is too hot will change the quality of the meat.
- Fish eggs, siomai, seafood corner, fish noodles, and Fuzhou fish eggs do not need to be melted. You can put them in the soup directly, heat them in the oven, air fry and steam them for 10-15 minutes before eating.
- Fish porridge, chicken porridge, duck fin soup, and red bean paste can be put into the water in bags and reheated. After the water boils, turn to low heat. If you take it out of the refrigerator at 0-4 degrees, let it boil for about 10 minutes. If you take it out of the ice tray, let it boil. About 20-28 minutes or just cut open the bag and pour it into the pot to heat (you can add a little water to heat together)
