Have you ever heard of a place so famous for one dish that people line up for hours just to get a taste? In the bustling streets of Hong Kong, one name stands out for its exceptional culinary offerings: keung kee. This isn’t just a restaurant; it’s a culinary institution, a landmark that has defined a specific type of Cantonese cuisine for decades. For food lovers and travelers, a visit to Hong Kong is incomplete without experiencing what makes keung kee so special. It represents a tradition of flavor, quality, and a commitment to a craft that has been passed down through generations.

This article will take you on a journey to discover the story behind this iconic eatery. We’ll explore its rich history, dive deep into its most famous dishes, and understand the cultural impact it has had on the local food scene. You will learn why keung kee is more than just a place to eat—it’s a piece of Hong Kong’s living history. Get ready to uncover the secrets behind its long-lasting success and why it continues to draw crowds from all over the world.

Key Takeaways

• What is Keung Kee?: Keung kee is a famous eatery in Hong Kong, renowned for its traditional Cantonese dishes, particularly its glutinous rice.
• Signature Dish: The star of the menu is the Sheng Chao Nuo Mi Fan, or stir-fried glutinous rice, a savory and complex dish that has earned the restaurant its legendary status.
• Cultural Significance: The establishment is more than a restaurant; it’s a cultural icon representing the heart of Hong Kong’s street food culture and culinary heritage.
• The Experience: Visiting keung kee involves navigating bustling crowds and often long queues, which is part of the authentic experience of enjoying one of the city’s most beloved food spots.
• Beyond the Rice: While famous for its rice, keung kee also offers other delicious items, including traditional Chinese sausages and various soups that complement the main dish.

The Origins of a Culinary Icon

Every legendary establishment has a beginning, and the story of keung kee is deeply rooted in the traditions of Hong Kong’s vibrant street food culture. It didn’t start as a large, fancy restaurant. Instead, it began as a humble street stall, known in Cantonese as a dai pai dong. These open-air food stalls have long been the heart and soul of the city’s dining scene, offering delicious, affordable, and authentic food to the masses. The founder, whose family name is Keung, started with a simple vision: to perfect one dish and do it better than anyone else. That dish was stir-fried glutinous rice.

Over the years, the reputation of keung kee grew purely by word of mouth. Locals were drawn to the incredible aroma wafting from the stall and the consistent quality of the food. It became a beloved spot for a hearty, satisfying meal, especially during the colder months when its signature dish is most popular. The transition from a small stall to a more permanent location was a natural evolution driven by its immense popularity. Despite the changes, the core principles remained the same: using high-quality ingredients, sticking to a traditional recipe, and cooking with passion. This dedication is what transformed a simple food stall into the celebrated name it is today.

What is a Dai Pai Dong?

Understanding the origins of keung kee requires a look into the culture of dai pai dongs. These licensed, open-air food stalls were once a common sight throughout Hong Kong. The name literally translates to “big license stall,” referring to the large physical license they were required to display.

• A Social Hub: Dai pai dongs were more than just places to eat; they were community hubs where people from all walks of life gathered. The casual, lively atmosphere was a key part of their appeal.
• Wok Hei Mastery: These stalls are famous for mastering the art of wok hei, the “breath of the wok.” This term describes the complex, smoky flavor imparted to food when stir-fried over an extremely high flame, something keung kee is known for.
• A Declining Tradition: Unfortunately, due to urbanization and stricter hygiene regulations, the number of traditional dai pai dongs has dwindled. This makes surviving establishments like keung kee even more precious, as they preserve a vital piece of Hong Kong’s culinary heritage.

The spirit of the dai pai dong—fast, flavorful, and unpretentious—is still alive at keung kee, even in its more modern form.

The Star of the Show: Sheng Chao Nuo Mi Fan

The reason millions have flocked to keung kee over the decades can be summarized in five words: Sheng Chao Nuo Mi Fan. This is the Cantonese name for its signature stir-fried glutinous rice, and it is a masterpiece of texture and flavor. This isn’t your average fried rice. Glutinous rice, also known as sticky rice, requires a special cooking technique. Unlike regular rice, it’s first soaked, steamed, and then stir-fried, which gives it a uniquely chewy and satisfying texture. The process is labor-intensive and requires immense skill to ensure every grain is perfectly cooked and infused with flavor.

The chefs at keung kee are masters of this craft. They toss the rice in massive woks over blazing-hot flames, a process that creates the coveted wok hei. The rice is mixed with a variety of traditional ingredients, each adding a layer of complexity. You’ll find savory cured meats like lap cheong (sweet Chinese sausage) and yun cheong (liver sausage), along with preserved duck, shiitake mushrooms, and dried shrimp. These ingredients create a beautiful harmony of sweet, savory, and umami flavors. A generous sprinkle of toasted peanuts and freshly chopped scallions on top adds a delightful crunch and freshness, completing the dish.

Deconstructing the Flavors

What makes the keung kee version of this dish so special? It’s all about the balance and quality of the ingredients.

Ingredient	Flavor Profile	Role in the Dish
Glutinous Rice	Neutral, slightly sweet	The chewy, sticky base that absorbs all the flavors.
Lap Cheong	Sweet and savory	Adds a rich, fatty sweetness that caramelizes during cooking.
Cured Duck/Pork	Intensely savory, salty	Provides a deep, meaty umami flavor and a satisfying chew.
Dried Shrimp	Pungent, savory	Infuses the dish with a distinct seafood umami essence.
Shiitake Mushrooms	Earthy, umami	Adds a soft texture and a deep, woodsy flavor.
Scallions/Peanuts	Fresh, nutty, crunchy	Provide a textural contrast and a fresh, aromatic finish.

Each spoonful offers a different combination of these tastes and textures, making it an exciting and incredibly satisfying meal. It’s this complexity that keeps customers coming back for more.

The Keung Kee Experience: More Than Just Food

Visiting keung kee is an event in itself. The first thing you’ll likely notice is the queue. Lines often snake around the block, filled with a mix of loyal locals who have been coming for years and curious tourists eager to taste the legend. The wait is part of the experience, building anticipation for the meal to come. While in line, you can watch the chefs in action, their woks sizzling and the fragrant steam rising into the air. The energy is palpable, a mix of organized chaos and culinary theater. This vibrant atmosphere is a key part of what makes the keung kee experience so memorable.

Once you get a seat, the service is fast and efficient, a characteristic of Hong Kong’s dining culture. The menu is simple and focused, with the glutinous rice being the undisputed star. You order, and within minutes, a steaming plate of perfection is placed before you. The setting is typically no-frills—simple tables and stools packed closely together. The focus here is entirely on the food. Sharing a table with strangers is common and adds to the communal, bustling feel of the place. It’s a dining experience that is authentically Hong Kong, prioritizing incredible food over fancy decor.

Navigating Your First Visit

If you plan to visit keung kee, here are a few tips to make your experience smoother:

• Go During Off-Peak Hours: To avoid the longest lines, try to visit outside of the main lunch and dinner rushes. Late afternoon can sometimes be a good option.
• Be Prepared to Wait: Even at off-peak times, a queue is likely. Bring some patience and enjoy the street-side spectacle.
• Know What You Want: The menu is straightforward. Having an idea of what you want to order (the glutinous rice is a must!) will help keep the line moving.
• Cash is King: Many traditional eateries in Hong Kong, including keung kee, prefer cash. It’s always a good idea to have some Hong Kong dollars on hand.
• Embrace the Atmosphere: Don’t expect a quiet, leisurely meal. The experience is about diving into the local culture and enjoying some of the best street food in the world.

Beyond the Rice: Other Must-Try Dishes

While the stir-fried glutinous rice is the main draw, keung kee offers a few other dishes that are equally delicious and worth trying. These dishes are designed to complement the richness of the rice or to offer a different but equally traditional taste of Cantonese cuisine. Limiting its menu allows the kitchen to focus on perfecting a small number of items, ensuring that everything they serve is of the highest quality. This philosophy of “do a few things, but do them exceptionally well” is a hallmark of many successful traditional eateries.

One of the most popular accompaniments is the selection of soups. These are often simple, clear broths designed to cleanse the palate. A common offering is a pork bone soup with watercress or other seasonal vegetables. It’s light, savory, and provides a wonderful contrast to the dense, flavorful rice. Another item you shouldn’t miss is the assortment of Chinese cured meats, sold separately. If you particularly enjoyed the lap cheong or the cured duck in your rice, you can often order an extra portion on the side. This is a great way to savor the individual flavors of these high-quality preserved meats.

What Else is on the Menu?

• Duck Leg Soup: A hearty and flavorful soup, often slow-cooked for hours to extract all the flavor from the duck and herbs. It’s a warming and comforting option, especially in cooler weather.
• Fish Ball Soup: For a lighter alternative, some keung kee locations might offer a simple fish ball soup. The fish balls are typically bouncy and served in a clear, savory broth.
• Extra Cured Meats: You can usually order a plate of the various sausages and cured meats used in the glutinous rice. This is perfect for those who want an extra protein kick with their meal.

Exploring these other options can give you a more complete picture of the culinary philosophy of keung kee.

The Cultural Impact of Keung Kee

Keung kee is more than just a place to eat; it is a cultural landmark. It represents the perseverance of traditional culinary arts in a rapidly modernizing world. In cities where food trends come and go, keung kee has remained a constant, a comforting and reliable presence for generations of Hong Kongers. It serves as a living link to the past, preserving the flavors and cooking techniques of the old dai pai dong era. For many locals, a meal here is a taste of nostalgia, reminding them of their childhood or of simpler times.

The restaurant’s fame has also had a significant impact on food tourism in Hong Kong. It’s a must-visit destination on many culinary tours and is frequently featured in international food blogs, travel shows, and magazines. This global recognition has helped to shine a spotlight on traditional Cantonese street food, introducing it to a wider audience. The success of keung kee demonstrates that there is a huge appetite for authentic, well-crafted food, even if it’s served in a humble setting. It champions the idea that the quality of the food is what matters most, a principle that resonates with food lovers everywhere. The way it manages its operations could even offer lessons for tech startups, a topic explored on platforms like https://siliconvalleytime.co.uk/.

The Future of a Legacy

In an ever-changing city like Hong Kong, what does the future hold for a traditional establishment like keung kee? The challenges are real. Rising rents, the difficulty in finding a new generation of chefs willing to master the labor-intensive cooking techniques, and evolving customer expectations all pose threats. Many similar old-school eateries have been forced to close over the years. However, keung kee has shown a remarkable ability to adapt while staying true to its roots. Its enduring popularity is a testament to its quality and the deep connection it has with its customers.

The future of keung kee likely depends on the family’s ability to pass down the secret recipes and a passion for the craft to the next generation. Maintaining the consistency that has defined the brand for decades is crucial. Some have suggested that to survive, such establishments might need to modernize their operations or expand, but this carries the risk of diluting the authentic experience. For now, keung kee continues to thrive, serving its legendary glutinous rice to the grateful masses. Its survival is important not just for the business itself, but for the preservation of Hong Kong’s unique culinary identity. It stands as a delicious and powerful symbol of tradition in the face of relentless change.

In conclusion, keung kee is a testament to the power of perfecting a single craft. Its story is woven into the fabric of Hong Kong’s history and its food culture. A visit offers not just a meal, but a rich cultural experience that connects you to the heart and soul of the city. To learn more about the broader context of Hong Kong’s food culture, you can explore resources like the Wikipedia page on Hong Kong cuisine, which provides a comprehensive overview of the diverse culinary traditions that make the city a food paradise.

Frequently Asked Questions (FAQ)

1. What is keung kee most famous for?
Keung kee is overwhelmingly famous for its Sheng Chao Nuo Mi Fan, or stir-fried glutinous rice. This dish, cooked with cured meats and other ingredients, is considered by many to be the best in Hong Kong.

2. Is keung kee expensive?
For the quality and portion size, keung kee is considered very reasonably priced. It offers an affordable meal that is both delicious and filling, which is part of its appeal to both locals and tourists.

3. Do I need to speak Cantonese to order?
While speaking Cantonese is helpful, it’s not necessary. The menu is simple, and you can often just point to what you want. Given its popularity with tourists, staff are accustomed to dealing with non-Cantonese speakers.

4. Is the food at keung kee spicy?
The signature glutinous rice is not spicy. It is savory and slightly sweet from the Chinese sausage. You can typically add chili sauce or oil at the table if you prefer some heat.

5. Are there vegetarian options available?
Traditional keung kee establishments focus on their signature dish, which is heavily based on cured meats. As such, vegetarian options are usually very limited or non-existent. It’s best to check beforehand, but it’s not a place known for catering to vegetarian diets.

Keung Kee: A Culinary Legend in Hong Kong

Have you ever heard of a place so famous for one dish that people line up for hours just to get a taste? In the bustling streets of Hong Kong, one name stands out for its exceptional culinary offerings: keung kee. This isn’t just a restaurant; it’s a culinary institution, a landmark that has defined a specific type of Cantonese cuisine for decades. For food lovers and travelers, a visit to Hong Kong is incomplete without experiencing what makes keung kee so special. It represents a tradition of flavor, quality, and a commitment to a craft that has been passed down through generations.

This article will take you on a journey to discover the story behind this iconic eatery. We’ll explore its rich history, dive deep into its most famous dishes, and understand the cultural impact it has had on the local food scene. You will learn why keung kee is more than just a place to eat—it’s a piece of Hong Kong’s living history. Get ready to uncover the secrets behind its long-lasting success and why it continues to draw crowds from all over the world.

Key Takeaways

• What is Keung Kee?: Keung kee is a famous eatery in Hong Kong, renowned for its traditional Cantonese dishes, particularly its glutinous rice.
• Signature Dish: The star of the menu is the Sheng Chao Nuo Mi Fan, or stir-fried glutinous rice, a savory and complex dish that has earned the restaurant its legendary status.
• Cultural Significance: The establishment is more than a restaurant; it’s a cultural icon representing the heart of Hong Kong’s street food culture and culinary heritage.
• The Experience: Visiting keung kee involves navigating bustling crowds and often long queues, which is part of the authentic experience of enjoying one of the city’s most beloved food spots.
• Beyond the Rice: While famous for its rice, keung kee also offers other delicious items, including traditional Chinese sausages and various soups that complement the main dish.

The Origins of a Culinary Icon

Every legendary establishment has a beginning, and the story of keung kee is deeply rooted in the traditions of Hong Kong’s vibrant street food culture. It didn’t start as a large, fancy restaurant. Instead, it began as a humble street stall, known in Cantonese as a dai pai dong. These open-air food stalls have long been the heart and soul of the city’s dining scene, offering delicious, affordable, and authentic food to the masses. The founder, whose family name is Keung, started with a simple vision: to perfect one dish and do it better than anyone else. That dish was stir-fried glutinous rice.

Over the years, the reputation of keung kee grew purely by word of mouth. Locals were drawn to the incredible aroma wafting from the stall and the consistent quality of the food. It became a beloved spot for a hearty, satisfying meal, especially during the colder months when its signature dish is most popular. The transition from a small stall to a more permanent location was a natural evolution driven by its immense popularity. Despite the changes, the core principles remained the same: using high-quality ingredients, sticking to a traditional recipe, and cooking with passion. This dedication is what transformed a simple food stall into the celebrated name it is today.

What is a Dai Pai Dong?

Understanding the origins of keung kee requires a look into the culture of dai pai dongs. These licensed, open-air food stalls were once a common sight throughout Hong Kong. The name literally translates to “big license stall,” referring to the large physical license they were required to display.

• A Social Hub: Dai pai dongs were more than just places to eat; they were community hubs where people from all walks of life gathered. The casual, lively atmosphere was a key part of their appeal.
• Wok Hei Mastery: These stalls are famous for mastering the art of wok hei, the “breath of the wok.” This term describes the complex, smoky flavor imparted to food when stir-fried over an extremely high flame, something keung kee is known for.
• A Declining Tradition: Unfortunately, due to urbanization and stricter hygiene regulations, the number of traditional dai pai dongs has dwindled. This makes surviving establishments like keung kee even more precious, as they preserve a vital piece of Hong Kong’s culinary heritage.

The spirit of the dai pai dong—fast, flavorful, and unpretentious—is still alive at keung kee, even in its more modern form.

The Star of the Show: Sheng Chao Nuo Mi Fan

The reason millions have flocked to keung kee over the decades can be summarized in five words: Sheng Chao Nuo Mi Fan. This is the Cantonese name for its signature stir-fried glutinous rice, and it is a masterpiece of texture and flavor. This isn’t your average fried rice. Glutinous rice, also known as sticky rice, requires a special cooking technique. Unlike regular rice, it’s first soaked, steamed, and then stir-fried, which gives it a uniquely chewy and satisfying texture. The process is labor-intensive and requires immense skill to ensure every grain is perfectly cooked and infused with flavor.

The chefs at keung kee are masters of this craft. They toss the rice in massive woks over blazing-hot flames, a process that creates the coveted wok hei. The rice is mixed with a variety of traditional ingredients, each adding a layer of complexity. You’ll find savory cured meats like lap cheong (sweet Chinese sausage) and yun cheong (liver sausage), along with preserved duck, shiitake mushrooms, and dried shrimp. These ingredients create a beautiful harmony of sweet, savory, and umami flavors. A generous sprinkle of toasted peanuts and freshly chopped scallions on top adds a delightful crunch and freshness, completing the dish.

Deconstructing the Flavors

What makes the keung kee version of this dish so special? It’s all about the balance and quality of the ingredients.

Ingredient	Flavor Profile	Role in the Dish
Glutinous Rice	Neutral, slightly sweet	The chewy, sticky base that absorbs all the flavors.
Lap Cheong	Sweet and savory	Adds a rich, fatty sweetness that caramelizes during cooking.
Cured Duck/Pork	Intensely savory, salty	Provides a deep, meaty umami flavor and a satisfying chew.
Dried Shrimp	Pungent, savory	Infuses the dish with a distinct seafood umami essence.
Shiitake Mushrooms	Earthy, umami	Adds a soft texture and a deep, woodsy flavor.
Scallions/Peanuts	Fresh, nutty, crunchy	Provide a textural contrast and a fresh, aromatic finish.

Each spoonful offers a different combination of these tastes and textures, making it an exciting and incredibly satisfying meal. It’s this complexity that keeps customers coming back for more.

The Keung Kee Experience: More Than Just Food

Visiting keung kee is an event in itself. The first thing you’ll likely notice is the queue. Lines often snake around the block, filled with a mix of loyal locals who have been coming for years and curious tourists eager to taste the legend. The wait is part of the experience, building anticipation for the meal to come. While in line, you can watch the chefs in action, their woks sizzling and the fragrant steam rising into the air. The energy is palpable, a mix of organized chaos and culinary theater. This vibrant atmosphere is a key part of what makes the keung kee experience so memorable.

Once you get a seat, the service is fast and efficient, a characteristic of Hong Kong’s dining culture. The menu is simple and focused, with the glutinous rice being the undisputed star. You order, and within minutes, a steaming plate of perfection is placed before you. The setting is typically no-frills—simple tables and stools packed closely together. The focus here is entirely on the food. Sharing a table with strangers is common and adds to the communal, bustling feel of the place. It’s a dining experience that is authentically Hong Kong, prioritizing incredible food over fancy decor.

Navigating Your First Visit

If you plan to visit keung kee, here are a few tips to make your experience smoother:

• Go During Off-Peak Hours: To avoid the longest lines, try to visit outside of the main lunch and dinner rushes. Late afternoon can sometimes be a good option.
• Be Prepared to Wait: Even at off-peak times, a queue is likely. Bring some patience and enjoy the street-side spectacle.
• Know What You Want: The menu is straightforward. Having an idea of what you want to order (the glutinous rice is a must!) will help keep the line moving.
• Cash is King: Many traditional eateries in Hong Kong, including keung kee, prefer cash. It’s always a good idea to have some Hong Kong dollars on hand.
• Embrace the Atmosphere: Don’t expect a quiet, leisurely meal. The experience is about diving into the local culture and enjoying some of the best street food in the world.

Beyond the Rice: Other Must-Try Dishes

While the stir-fried glutinous rice is the main draw, keung kee offers a few other dishes that are equally delicious and worth trying. These dishes are designed to complement the richness of the rice or to offer a different but equally traditional taste of Cantonese cuisine. Limiting its menu allows the kitchen to focus on perfecting a small number of items, ensuring that everything they serve is of the highest quality. This philosophy of “do a few things, but do them exceptionally well” is a hallmark of many successful traditional eateries.

One of the most popular accompaniments is the selection of soups. These are often simple, clear broths designed to cleanse the palate. A common offering is a pork bone soup with watercress or other seasonal vegetables. It’s light, savory, and provides a wonderful contrast to the dense, flavorful rice. Another item you shouldn’t miss is the assortment of Chinese cured meats, sold separately. If you particularly enjoyed the lap cheong or the cured duck in your rice, you can often order an extra portion on the side. This is a great way to savor the individual flavors of these high-quality preserved meats.

What Else is on the Menu?

• Duck Leg Soup: A hearty and flavorful soup, often slow-cooked for hours to extract all the flavor from the duck and herbs. It’s a warming and comforting option, especially in cooler weather.
• Fish Ball Soup: For a lighter alternative, some keung kee locations might offer a simple fish ball soup. The fish balls are typically bouncy and served in a clear, savory broth.
• Extra Cured Meats: You can usually order a plate of the various sausages and cured meats used in the glutinous rice. This is perfect for those who want an extra protein kick with their meal.

Exploring these other options can give you a more complete picture of the culinary philosophy of keung kee.

The Cultural Impact of Keung Kee

Keung kee is more than just a place to eat; it is a cultural landmark. It represents the perseverance of traditional culinary arts in a rapidly modernizing world. In cities where food trends come and go, keung kee has remained a constant, a comforting and reliable presence for generations of Hong Kongers. It serves as a living link to the past, preserving the flavors and cooking techniques of the old dai pai dong era. For many locals, a meal here is a taste of nostalgia, reminding them of their childhood or of simpler times.

The restaurant’s fame has also had a significant impact on food tourism in Hong Kong. It’s a must-visit destination on many culinary tours and is frequently featured in international food blogs, travel shows, and magazines. This global recognition has helped to shine a spotlight on traditional Cantonese street food, introducing it to a wider audience. The success of keung kee demonstrates that there is a huge appetite for authentic, well-crafted food, even if it’s served in a humble setting. It champions the idea that the quality of the food is what matters most, a principle that resonates with food lovers everywhere. The way it manages its operations could even offer lessons for tech startups, a topic explored on platforms like https://siliconvalleytime.co.uk/.

The Future of a Legacy

In an ever-changing city like Hong Kong, what does the future hold for a traditional establishment like keung kee? The challenges are real. Rising rents, the difficulty in finding a new generation of chefs willing to master the labor-intensive cooking techniques, and evolving customer expectations all pose threats. Many similar old-school eateries have been forced to close over the years. However, keung kee has shown a remarkable ability to adapt while staying true to its roots. Its enduring popularity is a testament to its quality and the deep connection it has with its customers.

The future of keung kee likely depends on the family’s ability to pass down the secret recipes and a passion for the craft to the next generation. Maintaining the consistency that has defined the brand for decades is crucial. Some have suggested that to survive, such establishments might need to modernize their operations or expand, but this carries the risk of diluting the authentic experience. For now, keung kee continues to thrive, serving its legendary glutinous rice to the grateful masses. Its survival is important not just for the business itself, but for the preservation of Hong Kong’s unique culinary identity. It stands as a delicious and powerful symbol of tradition in the face of relentless change.

In conclusion, keung kee is a testament to the power of perfecting a single craft. Its story is woven into the fabric of Hong Kong’s history and its food culture. A visit offers not just a meal, but a rich cultural experience that connects you to the heart and soul of the city. To learn more about the broader context of Hong Kong’s food culture, you can explore resources like the Wikipedia page on Hong Kong cuisine, which provides a comprehensive overview of the diverse culinary traditions that make the city a food paradise.

Frequently Asked Questions (FAQ)

1. What is keung kee most famous for?
Keung kee is overwhelmingly famous for its Sheng Chao Nuo Mi Fan, or stir-fried glutinous rice. This dish, cooked with cured meats and other ingredients, is considered by many to be the best in Hong Kong.

2. Is keung kee expensive?
For the quality and portion size, keung kee is considered very reasonably priced. It offers an affordable meal that is both delicious and filling, which is part of its appeal to both locals and tourists.

3. Do I need to speak Cantonese to order?
While speaking Cantonese is helpful, it’s not necessary. The menu is simple, and you can often just point to what you want. Given its popularity with tourists, staff are accustomed to dealing with non-Cantonese speakers.

4. Is the food at keung kee spicy?
The signature glutinous rice is not spicy. It is savory and slightly sweet from the Chinese sausage. You can typically add chili sauce or oil at the table if you prefer some heat.

5. Are there vegetarian options available?
Traditional keung kee establishments focus on their signature dish, which is heavily based on cured meats. As such, vegetarian options are usually very limited or non-existent. It’s best to check beforehand, but it’s not a place known for catering to vegetarian diets.