Lam Cheong Kee
🚚 The Fastest Delivery Time : It takes 2-3 days.
🐝 Supplier / Place Of Origin：Lam Cheong Kee / Hongkong
🌱 Producer Introduction：
Lam Cheong Kee was established in 2012. At the beginning of its opening, it set a record of selling 100,000 fish balls 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.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Product Information: Deep Fried Tofu, frying it with Lam Cheong Kee's Fried pulp, is unforgettable.
Supply Period：Annual supply
Serving Method：Take it out of the frozen grid and wrap the pyrine with tin foil. Do not seal and leave the gap to breathe. Use 160 degrees to heat for 20-25 minutes.
The golden brick, frying it with Lin Chang's slurry, is unforgettable.
Suggested Eating Method：
Take it out of the frozen grid and wrap the pyrine with tin foil. Do not seal and leave the gap to breathe. Use 160 degrees to heat for 20-25 minutes.