Luk Kee Noodle

Liuji Noodles and Congee, a place I've had in my esteem for years, made a special trip to Macau this time to check it out. The ambiance is average, the food is decent, and the service is friendly. Note that they only accept cash. They've been awarded the Michelin Bib Gourmand every year since 2011. The original rice noodle soup with dace balls is their signature dish. We ordered a half portion for two people. It wasn't greasy from the deep-frying, but the surface was slightly crispy, and the dace balls were large. Shrimp Wonton Noodles: If you want shrimp noodles and wontons, order this. They have plenty of shrimp and you can mix it up. Famous Crab Porridge: The crab is quite fresh, with a natural flavor. Snow Pear and Sea Coconut Cream: I wasn't a big fan.

In addition to porridge and noodles, they also have some snacks. The braised squab is quite delicious. I feel that people there like to say that braised squab is not as good as braised pork, but also roasted squab.

Their shrimp noodles are chewy and have no alkaline taste. They are delicious with the fragrant shrimps cooked in lard. The crab porridge is also very delicious. The sweetness of the crab and the unique aroma of the crab roe are fully integrated into the porridge.

Located near the Patane Floating Market, the area is mostly residential and has few attractions. It only does late-night snack business. If you want to try the late-night snacks that Macau locals love, you might as well try it here. It specializes in porridge noodles, Cantonese stir-fry, and snacks. The signature dishes are shrimp noodles and crab porridge. My friends who went with me this time don't like shrimps and crabs, so they ordered other dishes. [Beef brisket wonton noodles] The noodles are homemade traditional bamboo noodles. The noodles are chewy, refreshing and chewy, and the alkaline taste is not too strong. The beef brisket is soft and the wontons are full of ingredients. What is more special is the soup base. Unlike the big fish clear soup base of bamboo noodles that you usually eat, it is said to be a thick soup made with pork bones, chicken, dried fish, dried shrimps and other ingredients. [Dry fried chicken ball noodles] It turns out that chicken balls are small pieces of chicken, not chicken meatballs. The fried noodles are oily in color, the soy sauce is evenly colored, and the wok is full. This is worth praising and is very suitable for eating with porridge. [Fish strips and beef porridge] The porridge is always soft, but it is inferior to the sweet crab porridge. [Braised chicken feet and large intestine] The large intestine is stewed until soft and melts in the mouth, but the chicken feet are just ordinary braised chicken feet. [Fried mandarin duck] Recommended! ! In fact, it is fried shrimp wontons and crispy fried rice balls with dace balls. It is suitable for diners like us who are small but want to try more dishes. The dace balls are as big as ping-pong balls, with a solid and chewy texture and no fishy smell. The wontons are fried golden, and each one has shrimp. Some people may think that the fillings of the fried wontons are too little. I must defend the fried wontons here. In fact, the most important and important thing about eating fried wontons is to eat its crispy skin, so people who like meat but not skin can avoid it. The store will serve two different sauces, clam mustard sauce and Worcestershire sauce. You can dip the dace balls in clam mustard sauce, and eat fried wontons with Worcestershire sauce. By the way, when eating fried wontons, I accidentally discovered that Liu Ji used Worcestershire sauce produced by Hechang Sauce Factory. No wonder it unexpectedly suits my taste as someone who never likes Worcestershire sauce! (Hechang Sauce Factory is a traditional sauce shop in Macau. It seems that it is not well-known among tourists, but its soy sauce and Worcestershire sauce are simple in packaging and taste really good. It is located on Fruit Lane) As for the service attitude, it is average. The price per person is about 100, which is a bit higher than similar porridge and noodle shops in non-scenic areas in Macau. After all, it is a restaurant recommended by Michelin for many years.

The shrimp roe noodles are amazing, homemade bamboo noodles, stir-fried with lard, and the noodle soup is made with pork bones, chicken and dried fish, which is very fragrant and different from the light noodle soups elsewhere. You may also want to try the braised wontons, the sauce is the specialty, a rare snack that you can't find elsewhere. The crab porridge is made with fresh crabs, and it's so fresh that it's unmatched.

A local colleague called me to have supper earlier and found this unique little shop. The signature crab porridge, shrimp roe noodles and fried wontons are must-try snacks in Macau. Outside the door, you can see the boss lady cooking noodles for the perfect heat, and on the other side, the chef who cooked the crab porridge is really hard. I especially enjoyed the granular and savory texture of the shrimp roe and the refreshing taste of the traditional bamboo noodles, which are not too dry with a small bowl of soup; the crab porridge uses a whole crab, which is fresh and sweet; I also recommend the fried wontons and fried rice balls with dace, which are crispy on the outside and tender on the inside. Order a little of the two sauces, wow! Of course, there are also generous portions of rice noodles, cart curry snacks, and braised chicken feet and large intestine series... Come to Macau not only to relax, but also to satisfy our picky stomachs!

Recommended by noodle fanatic Kinson "Liu Ji" shrimp noodles —————————————— The boss makes bamboo-pressed noodles, and the boss's wife makes noodles by hand most of the time She has persisted for decades just to have a good bite.

Liuji Noodles and Congee "It's a time-honored brand and it's recommended by Michelin. Who can stand it?" Liu Ji is a small shop that has been selling congee and noodles on the harbor since 1949. Its main dish is homemade bamboo noodles, so its signature dish is lo mein. In addition to the delicious food in old shops, the boss and his wife usually perform their skills skillfully and neatly, which is like a performance, which is also a scene I like to appreciate. With a flick of their hands, the noodles are rinsed into the bowl and the steam is rising, which is pleasing to the eyes and stomach! The chef at the side was cooking porridge. The crabs were chopped and cooked freshly, and the pot was full of freshness! Fried wontons with sweet and sour sauce: I originally wanted to order the fried wontons/grass fish balls combo, but my dining companion wanted to taste the sweet and sour sauce so he ordered this instead. The wontons are fried well! ! ! It is dry and has no greasy taste. It has a powdery texture when eaten. The wonton skin is fried like biscuits. The sweet and sour sauce is a bit like ketchup but a little sour. There is also beef tripe in it. This dish is perfect for eating while watching a movie! Shrimp Wonton Lo Mein: Lo Mein has mixed reviews among people who like it. Liu Ji's noodles don't have any alkaline taste and are very springy, but I thought it was soup but ended up ordering something dry, a bit dry and hard to swallow. The shrimp wontons are great. The shrimp should be stir-fried in a dry pan before being wrapped in it. It has a burnt and fragrant aroma, which is a little different from the wontons sold outside. I like it! Beef brisket dish: The portion of beef brisket is quite large and it melts in your mouth. The restaurants in Hong Kong and Macau are really good at preparing beef brisket! The price is not very cheap, but the portion is quite big, so the total price for 3 dishes is $160, so it is definitely more cost-effective to pay in Portuguese currency! Bon appetite!