RECOMMENDATION

Combo (small)

The combo has been the same since the opening of Ving Kei 50-something years ago, the combo comprises tofu, minced dace fish balls, pig blood curds, pig’s skins, fish balls, goose intestines, cuttlefish and vegetables. With plenty of ingredients in sight, the ones that took my heart were their famous tofu, pig blood curds and goose intestines. The tofu was as smooth as silk and the pig blood curd no longer had its fishy smell after being seasoned. However, my personal favourite would be the goose intestines because the chef cooked it just right and it was very tasty. The combo was a bowl-full, so it would be better if you share among two people.

Fish Ball Bean Curd Noodle Soup

Locals love to come here to have a bowl of noodle soup for breakfast or lunch. The restaurant’s famous tofu and fish ball was a pair made in heaven. Of course, there are more than just the two ingredients at the restaurant for you to mix-and-match.

Fried Pork Ribs /Smoked Hoof

Besides the restaurant’s signature dishes, the store owner also creates new dishes once in a while. The new specialities are also popular among customers!

Hot Bean Curd Pudding

How can you say you have been to Ving Kei without trying their signature Hot Bean Curd Pudding? The smooth bean curd accompanied by sweet syrup— this is a dish for all age group. This bowl of bean curd is also the reason why people purposely pay a visit to Ving Kei. Recently, the owner also made a new speciality dish called tofu pudding. The tofu pudding brings a different texture to your tofu tasting journey.

Cold Soy Milk in Glass/ Red Bean Soy Milk

The store insisted on making soymilk from scratch every morning so the customers can taste the soy at its best time. I always love ordering Red Bean with Ice when I visit “cha chaan teng” (Hong Kong-style cafés). The usual Red Bean with Ice is made with milk but at Ving Kei, it was made with soymilk, which is as delicious!