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Fábrica de Massas Alimenticias Kuok Kei: A Story of Traditional Noodles
2022-08-26


        The Fábrica de Massas Alimenticias Kuok Kei (Kuok Kei) started as a small business for the surrounding community, adhering to the business philosophy: "making good noodles and ensuring the quality and safety before selling to customers". In addition to the quality of food products, Kuok Kei also insists on no preservatives in the products. Until today, Kuok Kei has been supplying fresh noodles to major hotels, restaurants and eateries in Macao.

 

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Preservative-free whole egg noodles and shrimp roe noodles


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Kun Kuok Weng, the second generation successor of Kuok Kei


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Freshly made dry noodles


Adhering to traditional noodle flavour with quality ingredients and zero preservatives

        In addition to zero preservatives in products, Kuok Kei still maintains the traditional noodle-making technique, using a manual stone mill to make wide rice noodles, aiming to make the pulp finer and the noodle texture softer and smoother. The other three signature dry noodles of Kuok Kei: shrimp roe noodles, fish paste noodles and whole egg noodles are made from top-quality ingredients. The first two products are made in a broth of fish bones that gives the noodles a strong fish flavour. Then there is no need to add additional broth packets to season the noodles. The whole egg noodles are made with only two ingredients, eggs and flour, and almost no water is added.


        Considering that the products  contain preservatives no and have a relatively short shelf life, Kun Kuok Weng, the second-generation successor of Kuok Kei, is actively seeking better preservation techniques to enhance the competitiveness of his products in order to meet the stringent inspection and testing requirements and reduce the time of this process for exporting food products, so as to expand the market.

 

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Environment of the factory


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Traditional stone mill


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Semi-automatic noodle making equipment


Focusing on food safety to improve factory facility and management

        Since taking over the factory in 2003, Kun has introduced a new model of food safety management into the traditional factory, standardising the processes and strengthening quality control. In addition to obtaining his own HACCP (Hazard analysis and critical control points) certification at various stages, he also regularly arranges for his staff to attend food safety-related training courses to raise their awareness of food safety, keeping pace with the factory’s development.

         

Seeking to bring exquisite noodle products to a wider market

        Kuok Kei has joined IPIM’s “Macao Ideas” many years ago, using the online and offline promotion channels of “Macao Ideas” to raise awareness of the brand. Kuok Kei also actively participates in trade fairs as part of the IPIM delegation in the Mainland. Kun believes that as long as customers are aware of these "Made in Macao" products, it will be helpful for brand promotion of many SMEs.


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Certificates of food safety related course


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Factory located in Morais Macao



Contact Kuok Kei


If you are interested in discussing co-operation with the above-mentioned company, please contact the staff of “Macao Ideas” during office hours.

Tel.: 

Ms Cheang +853 8798 9707

Ms Chong +853 8798 9739

Email: 

fionacheang@ipim.gov.mo 

elizachong@ipim.gov.mo