Moving Forward with Wong Chi Kei and Chi Fung

Macau’s gourmet excellence is driven by the enduring passion of its people to continue moving forward and making improvements. Both Macau local brands, Wong Chi Kei and Chi Fung build on the foundation of excellent culinary traditions while constantly innovating, the former transforming the way we enjoy dried abalone, and the latter adapting its handmade bamboo noodles in a way that makes it possible for everyone to savour traditional flavours at home.

About the Brand: Wong Chi Kei
Wong Chi Kei was founded by Wong Wun Chi, who acquired the bamboo pole noodle-making skill from a renowned master in Guangdong and opened his first shop – an immediate success – with his wife in Dongguan in 1946, and eventually moved to Macau in 1959. Now in its third generation, the brand has expanded from restaurant dining to include souvenir and retail businesses, launching the "Yea Yea Noodle" series and the sub-brand "Man Yuet". Its Yea Yea Noodles have been recognised with international awards for six consecutive years.

 

About the Brand: Chi Fung
Founded in 2015, Chi Fung has established a food factory that utilises modern equipment to recreate traditional dried abalone products while simplifying complex processes. Committed to a customer-centric and quality-first philosophy, the brand ensures high standards through certifications like ISO 9001 and HACCP. Chi Fung prioritises food safety by regularly testing products for preservatives and plasticisers, aiming to provide ready-to-eat options that deliver great taste without long preparation time.