Its predecessor was the most popular night snack restaurant "Sun Dou Kee" on Wu Song Street in Yau Ma Tei, and many celebrities such as Anita Mui, Wu Junru, and Tsui Hark are all frequent customers. After the death of the founder, the restaurant declined, but fortunately, in 2006, the original owner of Sun Tou Kee reopened "San Toi Kee" on Cheung Lok Street in Jordan, and the restaurant became well-known to the public.
Siu-mei is the unique secret book of Xin Dou Ji. The restaurant's signature dish, volcanic stone roast suckling pig, has won the "Suckling Pig King Award" issued by the king of food for six consecutive years, and the order rate is very high, and some branches have freshly roasted suckling pig in front of the master. Different from the traditional way of eating suckling pig skin and meat, Sun Dou Kee deliberately separates the suckling pig skin from the meat, and ingeniously scrapes off the bottom layer of oil under the skin, so that diners can reduce the greasy feeling when enjoying it. The suckling pig skin is roasted brown and red and crispy, the teeth are clicking, and the aftertaste is endless when dipped in suckling pig sauce and sugar.
The honey-glazed barbecued pork is also very well done. Xin Dou Kee is made with pork belly from black pork, cut into even strips, wrapped in specially selected barbecued pork sauce and maltose and grilled over a fire, grilled for a period of time, then coated with sauce to continue roasting, slowly turning until the roast is flavorful. There is a lot of barbecued pork and fatty meat, which is crystal clear when grilled, crispy and sweet on the outside, dissolves in the mouth, is rich in fat and fragrant, and is very delicious.
Siu-mei, stir-fried and claypot dishes are known as the three must-order items of Xin Dou Kee. The small stir-fried woks here are full of energy, and the razor clams with soy sauce and pepper, stir-fried meat steaks, and garlic-flavored nine-belly fish are all worth trying. The claypot dish is a little average, the ginger, shallot, abalone and baby pot is good, but the jelly tang lettuce seasoning is more average, and it has a false reputation. The large corn fillet is also a dish with a high serving rate, and the high-temperature fried New Zealand green fish fillet is crispy on the outside and soft on the inside, and when eating, it only needs to be dipped in the corn egg sauce on the plate, and the aroma of the fish meat is perfectly matched with the mellow corn of the corn.
All of the new To Kee stores have standard menus, but some of the chefs at each store will recommend dishes. The chef's recommendations are based on the spending power of the restaurant's surroundings, with the more expensive dishes being ordered in the frontage area and the more accessible dishes being recommended in the residential area. Sun Doo Kee also has two branches, Doo Kee Siu Mei House and Doo Kee Dim Sum Shop, and the two food factories opened by the Group also produce and sell siu mei and prepared foods to third parties.
The decoration of Xindouji takes the civilian route, and lively is his key word. The hall is simply furnished, the tables and chairs are compact, and every meal is full of fireworks, and the sound of staggering is one after another. In terms of service, he is neither humble nor arrogant, and he will not blindly recommend expensive dishes. If you want to eat roast suckling pig, remember to make a reservation in advance and inform the store.
