Cheong Kei Noodles was established in 1995 by the husband and wife team of Cheong Iong Chai and Ho Wai Chan, who came to Macao from Guangdong in the 1970s.
Cheong learned his craft working at a relative’s noodle factory in the city’s colourful Three Lamps district.
Today, son Cheong Keng Lei has left his marketing career to take the helm at the family business. Under his stewardship, the brand continues to evolve and find new fans.
What’s Cheong Kei’s best-seller? “The fish and shrimp roe noodles,” says Keng Lei.
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