RECOMMENDATION

The first dish set on the table is the Kam Fei’s signature pork liver series. Usually, pork liver are hard and rough but only at Kam Fei that its pork liver is smooth and chewy. The boss recommended this pepper pig stomach ball –it goes without saying that it was balls that made with pig stomach –which is also really chewy. Tell you a secret, all the soup base from the pork liver series is made with pork liver, you can taste bits of pork livers in the soup, as well as all its essence.

If you want to try other pork organs, you can try the Fresh pork organs rice noodle and soup. Other than pork liver, there are also pork blood, pork ear and pork stomach. The boss insists on using the freshest ingredients and properly remove all the odor of the organs.

Besides pork liver, are there any other options? Yes of course! When I smelled the curry flavor coming from the table next to me, I immediately ordered a “curry ox tongue noodle”. Fresh and tender ox tongue along with Hong Kong style curry, the dish is not too spicy but still flavorful but remember to mix it well before eating it!

Other than its signature pork liver dishes, Kam Fei’s spicy pork blood has become its most popular dish. The slippery pork blood looks very appetizing, and the spicy flavor makes the dish even more irresistible. Even though the dish is completely red, it is not too spicy and it match Macau locals’ tastebuds.

For those who likes crunchy food, then you should try out their Signature fried pork chop. Fried pork chop requires being cooked under the right heat to keep the juiciness in meat, while the fried skin of the pork cannot be too thick! As a side dish, it is very presentable.