Description

For over 70 years, Lai Kei Restaurant has never stopped to cater dishes adhered to Shunde culinary traditions with a modern twist. The shark fin soup that propelled the restaurant to recognition is simmered with chicken, pork ribs and Jinhua ham for eight hours to bring out the purity and richness in the top-class ingredients. The skilled dry and crispy Deep-fried Crispy Crab Cake is deep fried in lard with wafer-thin pork, crabmeat, shrimps and dried mushroom. Stir-fried Milk Custard requires the chef’s pinpoint-accurate control of temperature and frying techniques, and is a choice of health with chicken liver of the original recipe replaced by country almond. The taste of real Shunde delicacies is exclusive to the first ever branch of Lai Kei at Broadway Macau.