Founded in 2015, Estabelecimento De Comidas Fai Kei Hoi Sin is a dai pai dong-style restaurant (traditional licensed street food stall) specializing in seafood hot pot and known for its strong local Macao character. It carries on the city’s traditional late-night dining culture while blending seafood from the fishing port with authentic Cantonese cuisine, making it a representative local Macao brand. Chairman Ao Wai Keong, who was born and raised in Macao, has a deep understanding of the city’s late-night dining culture and the essence of Cantonese cuisine. Driven by a deep affection for local food culture and a mission to preserve it, he founded Fai Kei Hoi Sin in 2015 and has personally overseen every stage of its development, from concept creation and menu development to daily operations.
Signature dishes include the thoughtfully developed lobster and chicken casserole, abalone and fish maw chicken casserole, Macao bone marrow hot pot, and Macao fish offal casserole—after finishing the rich base, diners can add broth for a second round of hot pot cooking. The menu also features wok-hei stir-fried dishes like baked crab with whole peppercorns, Fai Kei’s signature congee with mud crabs, stir-fried goose intestines with premium soy sauce, sea snails cooked in spicy wine sauce, authentic Zhongshan Shiqi roast squab, and salt-and-pepper Bombay duck. With consistently top-notch quality, these dishes have won over the younger crowd and made Fai Kei a favorite gathering spot for both locals and tourists.
The restaurant’s ambiance is a pure expression of Macao’s seafood dai pai dong dining culture, with an interior that smartly incorporates industrial-chic design touches, taking the open-air stall experience to a whole new level. Fai Kei Hoi Sin offers more than just great food—it carries the collective late-night memories of Macao’s people. As a unique and deeply beloved local brand, Fai Kei has become an indispensable cornerstone of Macao’s late-night seafood culture.
