Kwong Kee Roast: HK-Style Meats & The “LingLing Kwong” Connection

February 2, 2026 Not Your Typical Tourist

LingLing Kwong restaurant Bangkok U-Center Soi Chula 42 MRT Sam Yan Exit 2

Recently, I noticed a group of Malaysians checking in at Kwong Kee Roast, and my interest was immediately piqued. How did this relatively new spot—having only opened its doors in August 2025—hit the Malaysian radar so quickly?

For those in the know, the answer lies in its owner: LingLing Kwong (鄺玲玲). The Channel 3 star skyrocketed to international fame following the massive success of the GL (Girls’ Love) series The Secret of Us. Given my line of work, I was curious to find out: does the food truly live up to the celebrity hype, or is it simply a pilgrimage site for fans?

Getting There & The Vibe

Located in the U-Center area near Chula, it’s a breeze to reach. Just take the MRT to Sam Yan (Exit 2) and walk through Samyan Mitrtown/Triple Y Hotel to Soi Chulalongkorn 42.

The shop is intimate, with only about eight seats available. When I arrived right as they opened at 11:00 AM, the crowd was already a diverse mix: one local, myself, and two other female tourists. The staff member—who I suspect might be the co-owner—speaks fluent English and is incredibly engaging, showing a genuine friendliness toward both staff and customers alike. Two thumbs up for the service!

He even put on a specific playlist for the tourists, though they seemed a bit baffled as they didn’t recognize the tracks. I was equally lost; given this is a Hong Kong-style joint, I was fully expecting Chinese classics. I later realized these were likely LingLing’s own songs. He clearly assumed everyone walking through the door was a member of her international fan club!

The Food: A Malaysian Perspective

I ordered the Dried Egg Noodle with Siu Yoke (Roast Pork) and Char Siu (Barbecued pork) (249 THB).

The Noodles: The egg noodles were decent with a good texture, though not necessarily a “standout.” A word of advice: I tested the noodles before adding the bottled sauce provided on the table, and honestly, it tasted worse with the extra sauce! It’s better to eat them as they are, which is already seasoned, unless you specifically prefer that heavy, seasoned taste common in Thai-style noodles.
The Meats: Definitely authentic Hong Kong style. The Char Siu was flavorful but leaned a tad salty for my palate—it’s best eaten paired with the noodles or rice. The Siu Yoke had a great crunch, though as a Malaysian, I’ve had better versions back home for a much lower price point.
The Condiments: The bottled sauce and chili oil on the table are acceptable and provide a nice kick if you need that extra heat.

💡 Things to Note Before You Go

The Menu: There is only one physical menu on-site. I recommend checking the Google Maps menu beforehand to speed up your ordering process.
The “No Soup” Rule: Unlike many wanton mee spots, they only serve the dry version. I actually saw a local couple walk out when they realized there was no soup. Making a proper broth is a lot of work, so it seems they’ve chosen to focus strictly on the quality of the roast.
Seating & Safety: Because the space is so small, be prepared to shift seats. I had to move to accommodate groups of 2 or 3 arriving together. Tip: Stick to a corner seat if it’s available. Also, be careful when ordering at the counter—the door is right there and can swing open suddenly with incoming customers or delivery riders!

The Verdict

If you are a fan of LingLing Kwong, this is a must-visit for the connection. For pure foodies, it’s a solid HK-style roast, though if you are looking for a more robust experience (and a roast duck option), I personally still prefer Apollo Duck at Sathorn.