Keung Kee Since 1983

Since 1983, Keung Kee has been a pilgrimage spot for roast pigeon lovers. Their famous birds arrive glistening and golden, with skin so crisp it cracks like a potato crisp, yet the meat inside stays incredibly tender, juicy and perfumed with a gentle master-stock aroma. The stock is enriched daily with pigeon drippings, so every batch tastes deeper and more savoury. Another must-order is the chicken congee. The chicken is pan-fried first to lift away excess fat, then simmered into a silky, rice-fragrant porridge studded with succulent, well-marinated pieces that are rich in flavour but never greasy.