This old-school noodle house has been making dumplings and noodles since 1954. The family owned restaurant uses a recipe spanning four generations and continues the legacy with their famous Three Treasure Dumplings – in which flour wrappers are mixed with ground fish bones. Owner Yip Zhao Men stresses the importance of “mouth feel,” referring to the al dente texture of the dumpling skins and says the restaurant has improved the recipe over the years. “Previously we used ground fish bones in the recipe, but we were afraid the flour consistency would be too hard and wanted to keep it fresh, so we tried adding sesame powder to the mix that worked well.” Chu Kei’s yu mai dumpling wrappers are made with Dace fish, the only shop in Macau to do so. Chu Kei’s signature dish is the “San Bo,” which translates to three treasures from Cantonese. It’s a bowl of piping hot bouillon with a pork and fish bones base that comes with three types of dumplings – won tons, sui gow dumplings and yu mai “fish flour” dumplings that have a smoother, thicker consistency and the skins don’t crease when cooked like their counterparts. Everything here is handmade, from the wrapper skins to the fillings and cooked over charcoal stoves. The fried wantons also well worth the calories.