Wong Chi Kei
Company profile
Wong Chi Kei has a history of more than half a century. Its founder Huang Huanzhi (Dongguan native) came to Guangzhou in the 1940s to learn Zhusheng noodle making skills from Huang Jingtanggong. Huang Jingtang was taught by a famous teacher in Huaxian, so he was able to acquire the noodle art. Under Huang Jingtang's careful guidance, Huang Huanzhi quickly mastered the knack of making noodles. In 1946, together with his wife Huang Liyuewen, he started his business in Shilongmian Street, Dongguan, and it became a hit.
Huangzhiji later moved to 51 Fifth Street, October, Macau, where he became famous for its fine silver noodles and shrimp clear soup. Huang Huanzhi was not satisfied with the traditional skills for the preparation of noodles. For more than 40 years, he continued to study the way of making noodles with Zhusheng, and he was meticulous in the selection of materials and materials, reaching the realm of innovation and improvement.
Today is the seventy-fourth year of Huangzhiji. Huangzhiji has a third-generation successor. He inherits the ancient method of making noodles in Zhusheng, does not forget the spirit of excellence of the founder, and continues to work hard to promote Guangdong noodles. Huangzhiji has successively opened branches in Macau Senado Square and Guan Ye Street. In recent years, it has launched a series of souvenir “Grandpa Noodles” to facilitate foodies and tourists to taste this traditional Cantonese noodle dish.
The “Grandpa Noodle’ series broke out of Macau last year and won international awards. It won a gold award at the World Food Quality Tasting Conference Monde Selection, which is known as the “Oscar Award of Food”, becoming the first in China, Hong Kong, Taiwan and Macau. The company that won the gold award with Chinese noodles.
The “Grandpa Noodle” series broke out of Macau in 2019 and won international awards. It won the gold award for two consecutive years at the Monde Selection, a world food quality tasting conference known as the “Food Oscar”. The first company in China, Hong Kong, Taiwan and Macau to win gold awards for Chinese pasta.
Huangzhiji later moved to 51 Fifth Street, October, Macau, where he became famous for its fine silver noodles and shrimp clear soup. Huang Huanzhi was not satisfied with the traditional skills for the preparation of noodles. For more than 40 years, he continued to study the way of making noodles with Zhusheng, and he was meticulous in the selection of materials and materials, reaching the realm of innovation and improvement.
Today is the seventy-fourth year of Huangzhiji. Huangzhiji has a third-generation successor. He inherits the ancient method of making noodles in Zhusheng, does not forget the spirit of excellence of the founder, and continues to work hard to promote Guangdong noodles. Huangzhiji has successively opened branches in Macau Senado Square and Guan Ye Street. In recent years, it has launched a series of souvenir “Grandpa Noodles” to facilitate foodies and tourists to taste this traditional Cantonese noodle dish.
The “Grandpa Noodle’ series broke out of Macau last year and won international awards. It won a gold award at the World Food Quality Tasting Conference Monde Selection, which is known as the “Oscar Award of Food”, becoming the first in China, Hong Kong, Taiwan and Macau. The company that won the gold award with Chinese noodles.
The “Grandpa Noodle” series broke out of Macau in 2019 and won international awards. It won the gold award for two consecutive years at the Monde Selection, a world food quality tasting conference known as the “Food Oscar”. The first company in China, Hong Kong, Taiwan and Macau to win gold awards for Chinese pasta.
Contact information
