Cheong Kei is a family-owned producer of traditional Chinese noodles based in Macau, with roots dating back to the 1970s, when the family's founder gained experience in noodle making after moving from China's Guangdong Province to Macau. The family established Cheong Kei Noodle Factory in 1995 in the Fai Chi Kei district, where production continues today. The company is committed to preserving traditional noodle-making techniques, including the use of bamboo poles to press and knead the dough, a method closely associated with Cantonese culinary heritage. Today, the factory is managed by the second generation of the family, which continues to develop the business while maintaining its artisanal and family-run character. Its family-operated restaurant, Cheong Kei Noodle House, serves noodles produced by the factory and has been recommended by the Michelin Guide for its dedication to traditional preparation methods and the quality of its dishes.