Keong Kei Mutton Belly Hot Pot @ Macau

Hidden in the heart of Macau Peninsula is an unassuming food stall that offers one of the most memorable food experiences we found in Macau. Keong Kei Mutton Belly Hot Pot is within walking distance from Senado Square and Ruin of St Paul. It sells throughout the months of September to April; who would want to have this on a hot summer day right?
It starts operating at 6pm only a daily basis. Being the kiasu bunch, we were there since 530 pm as the stall owners set up tables and chairs. There were only 4 large tables and 2 small tables due to space constraint. The queue was quite long even by 6pm, and snaked up the side of the road.

The mutton belly hot pot is available in two sizes – big (MOP 150) and small (MOP 90). The small pot is just nice for a couple while the big pot can be shared amongst four hungry adults.
One can opt for additional order of side dishes such as beancurd, daikon radish, deep fried yam slices and mutton pieces.
Instead of the usual gas-burning flames for the hot pot, coals are burned at the bottom of the pot which gives it an added authenticity.


Right next to Keong Kei, we spotted a push cart tong sui (sweet soup) stall. A lot of local people patronize this stall for take away tong sui.
By the time we wanted to order, most of the tong suis were sold out and the owner left the place by around 630 pm. Remember to come here early to secure a table at Keong Kei’s and to order from this tong sui stall.
Once we were seated, they brought us this dipping sauce which consists of chili paste, fermented bean curd, diced chilis and spring onion.

Our order of hot pot came soon after. It is a cook-it-yourself affair in a steaming pot in the center of the table. It features a savory, non-spicy broth with mutton belly, spring onions and bean curd.
Every single piece of the mutton is attached with skin. The skin was thick and chewy which provides a good bite while the meat is tender without any gamey taste at all! The broth was a tad too salty so I guess it’s not meant to be drink.
We ordered extra daikon radish and bean curd to be added onto the soup. Daikon radishes have a potatoe like texture and a light flavor, which allows them tosoak up the delicious flavors from the broth.
Yam slices is also a must order whenever we go for steamboat or hot pot. I like how it turned soft and absorbing all the great flavours from the soup.
We would also highly recommend getting Tsingtao Beer with your hotpot for that extra cooling effect.
Cheers to friendship and many years to come!
Thanks for taking care of us with a great meal! Remember to drop by Keong Kei when you are in Macau, it is just 5-10 minutes wall from Ruin of St. Paul’s.

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#6 強記秘製羊腩煲
From 6pm till sold out

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