One of the most picturesque streets in Macau, imo is Rua De Felicidade or Happiness Street. Once the red light district, it’s now more a food street esp. with the battle of the bakeries going on there. Hehe, of course the most famous of them all is Kok Kei which is constantly thronged by tourists.
Cheong Kei is another of those establishments that had a queue on the street. Open in the 1950s, it’s rather unpretentious and probably looked the same as it did when it opened fifty years ago. A few booths and tables inside, and the noodle cooking area near the door.
A quick look around once we were seated told us the signature dishes of this place. A must have is the dry tossed noodles with shrimp roe (虾子捞面). The noodles are still handmade by their master chef using a bamboo pole. This traditional method is said to be the best way to make noodles with a springy consistency as the force set on the dough helps it to retain the dense and chewy nature.
True enough, the texture of the noodles was just that. Springy and eggy. Portions were rather small though but we didn’t mind as we had other food in mind. Hehe.
Another must try is the deep fried dace fish balls (炸鲮鱼球). Served with a slightly sourish and salty fermented clam dip. The dace balls were really good! Crunchy on the outside yet juicy and bouncy. Every bite was a delight and there’s no trace of fishiness. The abundance of fish used is apparent as we could spot flecks of silver, i.e the skin in the fishball itself. The dip took a bit of getting used to though as we Malaysians prefer spicier dips. Still I enjoyed this dish immensely.
We also shared a portion of dumplings, or sui kow which were alright, but not as memorable as the other dishes. Still thumbs up for size and the amount of ingredients use in the filling.
Loja Sopa De Fita Cheong Kei 祥记面家
68, Rua da Felicidade,
Open: 12pm – 1am