Home-made Cha Siu noodles
‘Noodles by the sea’
Popular with locals, this is a great place to enjoy cha siu, authentic Cantonese barbecue flavoured pork. Preparations in the kitchen start at 6am every day, and only fresh local ingredients are used to make Eng Kee's signature dishes. Stop by early because their famous pork dumplings are typically sold out by 3pm! Eng Kee once was one of the many food stalls at Centre Street, long before Sai Ying Pun Market was built. In those days, you could see the sea from Centre Street, which is why locals still refer to the place as 'noodles by the sea'.
Eng Kee or Fai Jai?
Mrs Eng, one of the owners of Eng Kee, is a Singaporean who grew up in Brunei. She moved to Hong Kong in 1985 following the love of her life. They worked in his uncle's restaurant for a while before taking the leap to open their own noodle shop. "We did know how to cook decent Cha Siu noodles, but finding a name for the shop was a bigger challenge. My husband is chubby, so I thought of Fai Jai (Fat Boy), but he suggested using my name; that's how we ended up with Eng Kee."
Locals keep coming back come for homemade cha siu dishes. Eng Kee is known for their excellent beef brisket, but the fried dumplings (HK$39) and cha siu (barbecued pork) noodles (HK$41) are incredibly tasty too. Be sure to try it all with some homemade chilli sauce!