Although not located in central, ask anyone, and they know the name Lou Kei. This lively eatery, established by Chef Ao, offers guests a Cantonese culinary experience like nothing else.
The devil is in the details at this restaurant, where the culinary process is an art. Lou Kei hones in on the basics to enhance the flavours, textures and quality of its dishes, adding duck eggs in its preparation of noodles, stewing its soup base in flatfish, fresh shrimps and pork bones, and preparing its Congee base with a mixture of Chinese, Japanese and Thai rice.
Must try dishes at this haunt include the Frog legs in a Clay Pot and the Sea Crab Congee.