Quick eats, old-school style
Simple and delicious
Cantonese cuisine is known for its simplicity - but that doesn’t mean it is easy to make. Law Fu Kee specialises in such deceptively simple dishes such as congee, wonton noodles and deep-fried fish balls with clam sauce. Fresh ingredients and years of experience in the kitchen is what keeps locals coming back.
Ever popular bestseller
Back in the 1960s & 1970s, the first-generation Law Fu Kee was a typical local daipaidong (大排檔), known for its popular Zhongshan Xiaolan style deep-fried carp fish balls with clam sauce. Current owner Mr Law is the second-generation successor and still turns 100kg of mud carp into fish paste every day. The paste is deep-fried into bouncy fish balls and paired with a unique sauce made from clams, dried mandarin peel and rosé wine.
Carp street signboard
The huge carp street neon signboard designed by the old Mr Law had been a fixture since 1970s. Unfortunately, a new regulation issued in 2010 meant that the sign had to be demolished. LuLike many dismantled neon signboards in the city, Law Fu Kee’s mud carp signboard is now preserved by M+ Museum.