Best Dishes at Tak Kee Chiu Chou

The owner shops for fish daily at the market, and it shows in this simple preparation. Steaming is one of Chiu Chow's three core techniques, and grey mullet's delicate flesh benefits from the gentle cooking. The fish is steamed whole and presented with soy sauce and ginger on the side.

This is the dish that built Tak Kee's reputation from its hawker stall days. The skin crackles when you bite into it while the meat remains tender and juicy. Available by the whole duck, half, or quarter — quarters pair well with rice or congee.

Congee is comfort food at its best — the rice is cooked until completely broken down into a creamy soup. The century egg adds umami depth, and the pork provides substance. This is the dish locals order for lunch when they want something light but satisfying.

This Chiu Chow specialty achieves crispy edges on one side while the noodles underneath remain tender — the contrast of textures is the whole point. The technique requires skilled wok work and brave fire. Locals specifically mention this dish as a reason to visit.