Chan Kan Kee has its roots in a village in Chaozhou, Guangdong Province. It began as a movable stall selling lu shuispecialities. The vendor was grandfather of present owners Eliza Chan and her family. The patriarch later migrated to Hong Kong and set up as a hawker in Heung Hing Lane, better known to an older generation as ‘Chiu Chow Lane’. Helping him out was his 9-year old son CHAN Kwok Leung.
It was not until 1997 that Chan Kan Kee moved to a shophouse at 11 Queen’s Road West. You will find authentic Chaozhou restaurants in this very Chiu Chow or Teochew area in Sheung Wan. Chan Kan Kee is particularly famous for its lu shui. The recipe for the lu shui stock is a closely guarded family secret and includes star anise, cloves, cinnamon bark, and ginger.
‘The recipe has been recorded down. We also have a video of my father preparing lu shui,’ revealed Eliza Chan.
Although able to do it herself, Eliza’s elder sister CHAN Pui Ling comes to the shop to prepare the lu shui every day including of pork, pig’s intestine, and goose. While the other ingredients can be in the same lu shui pot, pig’s intestine – because of the smell – is done separately.
When Chan Kan Kee was selling lu shui in Heung Hing Lane, one regular customer was LI Ka Shing. Although Hong Kong’s wealthiest man did not pick up the Chiu Chow classic himself, he had sent his chauffeur. Chan Kan Kee relocated from Queen’s Road West to The LOHAS in Tseung Kwan O in 2020.
Shop 353B • 3/F • The LOHAS • 1 Lohas Park Road • Tseung Kwan O
陳勤記鹵鵝飯店 • 將軍澳康城路1號The LOHAS康城3樓353B號舖
