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Luk Kee Noodle Review

4.5 /5137 Reviews
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Tiramisu8511
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5/5
Original Text
Shrimp seed noodles are great, homemade bamboo noodles, lard fish, noodle soup with pork bone chicken fish dried, very strong, different from the light noodle soup elsewhere. Jinlu Yuntun may wish to try it, the sauce is a specialty, a rare snack, can not be eaten elsewhere. Water crab porridge with fresh crabs, fresh to no friends.

Luk Kee Noodle

Posted: Mar 29, 2017
9 person liked this
More Reviews
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  • cparissh
    4/5Excellent
    Original Text

    In addition to drinking porridge and noodles, they have some small snacks. The braised pigeon is quite delicious. I feel that the braised pigeon is actually not suitable for braised meat. It is also roasted.

    1
    Posted: Jan 9, 2022
  • suifeng2019
    4/5Excellent
    Original Text

    Their shrimp noodles, noodles have toughness, no alkaline water, and the fragrant lard shrimp is very delicious. The crab porridge is also very delicious. The fresh sweetness of the crab and the unique fragrance of the crab paste are completely integrated into the porridge.

    4
    Posted: Feb 3, 2020
  • 木偶奇遇ce
    4/5Excellent
    Original Text

    Although the environment is average, there are many people. The crab porridge and shrimp seeds are all must be ordered. The porridge is very soft, the taste is very fresh, the noodles are very cool, many people with chicken feet are resistant to internal organs, but the cleaning is very clean, and it tastes very chewy, the sauce tastes good, there are salmon balls and fried wontons, It feels more like a snack, the location is not used to giving cash, others are fine.

    0
    Posted: Nov 12, 2019
  • Adnicul
    5/5Outstanding
    Original Text

    Located near Shalitou Water Market, there are many residential areas nearby and there are no attractions. Only do night market supper business, if you want to try the midnight snacks that Macau locals love, you may as well come here to try. Specialty porridge noodles, Cantonese fried noodles, snacks. The signature dish is shrimp noodles and crab porridge. This time, my friend didn't like shrimp and crabs, so I ordered other dishes. [Niuqi Wanton Noodles] Noodles are the store's homemade traditional bamboo noodles, the glutinous glutinous road, refreshing teeth, and the smell of alkaline water will not be too heavy. The burdock is soft, the wonton materials are real, and everyone is full. More special is the soup base, and the bamboo-lit noodles are usually eaten in the earth fish clear soup base, it is said to be a thick soup made with pig bones, chicken, fish dried, shrimp rice and other materials. [Dried fried chicken ball noodles] The original chicken ball is a small piece of chicken, not chicken balls, fried face color oil, soy sauce coloring uniform, full of gas, this is worthy of praise, very suitable for porridge to eat. [Fish strip beef porridge] The porridge water is always soft, but it is much inferior to the delicious sweet crab porridge. [Brewed chicken feet with large intestines] The large intestines are soft and the entrance is instant, but the chicken feet are more ordinary brine chicken feet. [Fried chicken feet] recommended! ! In fact, it is fried shrimp wonton and fried rice tongs salmon ball, suitable for diners like us who want to taste a few more dishes. The salmon ball is as big as a table tennis ball, with a solid taste and no fishy smell. Wonton fried golden, each inside has shrimp, some people may feel that the filling of fried wonton is too small, here must be for fried wonton argument, in fact, eating fried wonton the most important and most important is to eat its crispy skin, So people who love meat and don't like skin can avoid lightning. The store will serve two different sauces, dip and dip. When you eat salmon balls, you can dip the sauce and when you eat fried wontons, you can eat with dip. By the way, when eating fried dumplings, I accidentally found that the original six notes used the sauce produced by Hechang Sauce Park. No wonder it unexpectedly fits the taste of me, a person who never loves dumplings! (Hechang Sauce Park is a traditional ancient legal sauce shop in Macau. It seems that the popularity in the tourist world is not very high, but its soy sauce and marinade are simple in packaging and taste really good. It is located in Guolan Street.) Service attitude, generally. The price per capita is about 100, which is a little higher than the similar porridge noodle shops in Macau's non-scenic areas. After all, it is a restaurant recommended by Michelin for many years.

    9
    Posted: Nov 25, 2016
  • 萬葉集裡的衣櫃
    Original Text

    The 14-year Michelin recommendation in the ordinary corner was founded in 1945 and is said to be "Six Keys Congee Noodles" located in Renmu Lane, Shalitou, near Ponte 16, Macau. The ordinary corner, simple facade, but composed of three consecutive floors, the facade is covered with Michelin related introductions. Inside is the narrow space of the traditional tea restaurant, and the decoration has a little sense of time. Facing the gate, the wall of honor consisting of 14 consecutive Michelin medals shows that its "Pearl of the com" has a simple story. "Crab Congee" · 128/bowl of the Pearl River into the sea, between salt and light to create a different kind of crab. This sweet in the soft porridge in the bottom of the spread, a sweet and full crab meat, a strong and warm sense of happiness. "Fried oysters" (Rice Barrel Salmon Ball | Fresh Shrimp Wonton) · 95 "Rice Barrel Salmon Ball" with shrimp, bacon, and peeled skin into the dumplings, rubbed into bullet-tooth meatballs with salmon slide, dipped in broken rice noodles and fried in a pot. The outside is crispy and the inside is flexible and pleasant.

    0
    Posted: Mar 23, 2024
  • 蹦 voyage
    4/5Excellent
    Original Text

    Six-note porridge noodles "is an old brand and a Michelin push, who can bear it" store is not big six-note 1949 on the edge of this port selling porridge noodles, mainly homemade bamboo noodles, so the signboard is fish noodles. In addition to the good taste, the old store usually has a skilled hand like a performance and a scenery I like to enjoy. A hand-swiping noodles are steamed into a bowl of hot steam, eye-catching stomach! The small kitchen on the side is cooking porridge, and the crab is alive and cooked. It feels full of fresh pot! Fried wontons and sweet sauce: I wanted to order fried wontons/squid balls, but the food companion wanted to relish the sour sweet sauce too much, and ordered this one. Wonton fried is good! ! ! Dry and oily entrance has a kind of powder feeling, wonton skin fried like biscuits, sour sweet sauce a bit like ketchup and sour, there is a beef belly inside, this is very suitable for watching movies to eat! Fresh shrimp wonton noodles: people like this kind of noodles have different praise and disparagement, the six-note noodles have no alkaline water taste, the noodles are very elastic, but I thought it was the result of the soup to dry, a little dry and difficult to mouth. The fresh shrimp wonton is great. The shrimp should be dried before being wrapped in the pot. There is a kind of burning pot gas, which is a bit different from the outside wonton. I like it! Cattle stew: The beef stew is full of portions, the entrance is instant, and the restaurants in Hong Kong and Macao are still wonderful for handling beef stew! The price is not very cheap, but the portion is a lot, so the total price of 3 dishes is $160, and it is certainly a good deal to pay Portuguese currency! Bon appetite!

    5
    Posted: Aug 13, 2016
  • icemia
    5/5Outstanding
    Original Text

    It only started business at 18:30, and the one who got stuck ordered crab porridge and rice ton fish balls. The salmon ball is really big, with vinegar and special marinade, I prefer vinegar, because it can relieve greasy ~~ water crab porridge is really a big bowl, crab fragrance has been completely burned into the porridge, very fresh ~ sea crab is also very fresh, crab meat is full, and some sweet. I was very slow to eat crabs, so I ate this meal for more than an hour, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh, huh

    7
    Posted: May 12, 2016
  • 乔乔风
    5/5Outstanding
    Original Text

    Six Kee from Master Li Liu, has been more than 70 years, passed on to the second generation of Mr. Li Jiaming, whether it is brine or noodles, still adhere to the ancient method of brewing. It is said that Mr. Li Mingjia, the current owner, has followed his father to make bamboo noodles since the age of 17. After decades of focus and hard work, he has his own opinions and opinions on how to make a bowl of qualified bamboo noodles. The master said, learn to make noodles, learn to be a person first, A bowl of seemingly simple bamboo noodles, the meaning inside is really not simple.

    0
    Posted: Feb 3, 2022
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