Founded in 1945 by Mr. Ip Lai Wo, Lai Kei is now run by third-generation owner Mr. Ip Weng U. With more than 80 years of family recipes and business philosophy behind it, the restaurant is one of Macao’s long-standing local dining enterprises. It currently operates two branches in Macao. While remaining deeply rooted in the local market, it has also built a strong customer base from Macao and overseas, becoming one of the city’s representative brands for refined Chinese seafood dining.
Specializing in shark fin and seafood, the restaurant upholds the principle of “genuine ingredients and craftsmanship in every flavor.” Signature dishes include braised supreme shark’s fin, stir-fried sliced beef and squid with Chinese kale, poached chicken with chopped scallion, and sea snails cooked in spicy wine sauce. Its braised supreme shark’s fin is prepared with a soup base simmered for four hours using more than 30 ingredients, before the shark fin is slow-cooked for another six hours to create a rich, full-bodied sauce. All seafood is purchased fresh daily to ensure quality and preserve the essence of Macao’s traditional flavors. From the layered preparation of the soup base to the careful sourcing of seafood, every dish reflects the restaurant’s dedication to traditional techniques and uncompromising quality.
With its quality dishes and attentive service, Lai Kei has received a number of authoritative recognitions and is highly regarded by local diners and international visitors. Centered on refined Chinese banquets, business dining, family gatherings, and leisure dining for travelers, the brand has successfully established a professional image in Macao’s dining market, built on genuine ingredients and carefully preserved flavors. It remains a trusted culinary choice for both residents and visitors.
