Keong Kei Mutton Belly Hot Pot @ Macau

10,035 views

IMG_3723
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?
IMG_3740
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.

IMG_3722
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.
IMG_3731
One can opt for additional order of side dishes such as beancurd, daikon radish, deep fried yam slices and mutton pieces.
IMG_3725
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.
IMG_3726

IMG_3745

IMG_3733
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.
IMG_3734
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.
IMG_3735
Once we were seated, they brought us this dipping sauce which consists of chili paste, fermented bean curd, diced chilis and spring onion.
IMG_3761

IMG_3764
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.
IMG_3767
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.
IMG_3751
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.
IMG_3755
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.
IMG_3759
We would also highly recommend getting Tsingtao Beer with your hotpot for that extra cooling effect.
IMG_3758
Cheers to friendship and many years to come!
IMG_3770
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.


View Larger Map
#6 強記秘製羊腩煲
新馬路關前正街街口
From 6pm till sold out

Related Posts Plugin for WordPress, Blogger...

Trackbacks

  1. [...] We were there since 530 pm as our friends knew that there’s only 4 large tables and 2 small tables and the queue is always so long! Those who came by around 6pm got to wait for another half an hour. We order a big mutton belly pot (MOP 110), extra orders of beancurd, yam slices and turnips to be shared amongst the four of us. The al fresco environment + charcoal fired hot pot is an unique experience and this eatery deserves a post on its own! Read our full review HERE. [...]

Speak Your Mind

CommentLuv badge

Visit Us On FacebookVisit Us On TwitterCheck Our FeedVisit Us On Youtube