Many Teochew people flocked to Hong Kong after World War II. The founder of Nam Kee Restaurant was one of them. Originally founded in Lo Fu Ngam, Nam Kee moved to its current location in Kowloon City in 1962. The humble, no-frills interior has remained unchanged for years, with a few round tables and walls covered in menus. Highlight is the attic that has been kept intact. The staff team consisting of old and experienced members is very friendly. They treat every customer with patience even when they are occupied during peak hours.
The highly acclaimed signature dish, salted chicken in Teochew style, is cooked with freshly butchered chicken, as insisted by the owner. The tastiness and down-to-earth vibe filled with human warmth are what make the local residents go back repeatedly.
