Kei de Freitas

Co-Founder and Chef Patron 

Chef Kei de Freitas is a celebrated culinary talent known for his deep-rooted passion for gastronomy. He is a Professional Chef Member of the esteemed Chaîne des Rôtisseurs and the proud author of the cookbook *Flavours of Portuguese Spice Trade*. As a Melaka Portuguese Gastronomy Ambassador for the Korsang di Melaka, Portugal, Kei is committed to preserving and promoting the rich culinary heritage of his roots. In 2023, he shared his expertise as a guest speaker at the Macao Institute for Tourism Studies and contributed Macanese recipes to Macao News.

A Culinary Journey

Early Influences

Growing up in Portugal with a Portuguese father and Eurasian mother, Chef Kei’s life has always revolved around food. His childhood was filled with vibrant family gatherings featuring Macanese and other Portuguese-Asian cuisines. During school holidays, he gained practical experience working at various restaurants, including his mother’s.

New Beginnings in London

In 1993, Kei ventured to London, where he secured his first job at Pinocchio, an Italian restaurant in Earl's Court, and later worked at Portuguese Churrasco restaurants. However, he soon discovered that many of these establishments operated in a commercial manner that stifled creativity and passion.

Exploration and Self-Discovery

Kei briefly pursued a culinary arts degree but quickly realized it wasn't the right path for him. Feeling unfulfilled, he decided to step away from the kitchen, taking time to reflect on his future.

A Return to Portugal

In 2002, Kei returned to Portugal to open his first restaurant and private catering business with his sister. After two years, he felt the pull to return to London, seeking new opportunities.

A Transformative Experience

In 2005, Kei took a break from the restaurant industry to study Anatomy and Physiology alongside foundational courses in acupuncture and Chinese medicine at the London Acumedic Centre, a branch of Beijing University of Chinese Medicine. He graduated with a Master's in Tuina medical massage and a higher diploma in orthopaedic acupuncture, specializing in Chinese and Thai medical acupressure.

Rekindling the Culinary Flame

Despite his detour, Kei's love for cooking endured. Inspired by his mother’s Eurasian heritage, he began exploring the diverse cuisines influenced by the Portuguese Spice Trade in Asia, which led him to Goa, Malacca, and Macau. This exploration deepened his understanding of Malacca Portuguese, Goan Portuguese, and Macanese cuisines.

The Return to the Kitchen

In 2008, Kei returned to the culinary world by launching his popular supper clubs in London, aptly named 'Kei's Kitchen.' These gatherings celebrated the rich flavors of the cuisines he had studied. During this time, he worked with and  trained with various renowned chefs, including Chef Mel Nunis from Malacca and Goan Chef Savio Azaredo.

While in Malacca, he had the privilege of learning from the late Noel Felix, a custodian of traditional Malacca Portuguese recipes, and Sara Santamaria, another respected recipe holder.

Expanding Horizons in Edinburgh

After relocating to Edinburgh in 2009, Kei began hosting pop-up restaurants at venues like the Edinburgh Larder and Casa Amiga, receiving enthusiastic encouragement from patrons to open his own restaurant.

A Culinary Revelation

A research trip to Macau solidified Kei's desire to focus on Macanese cuisine and its connections to Malacca, Southern China, and Portugal. This passion ultimately led to the establishment of Macau Kitchen in 2019, where he continues to share his culinary heritage with the world.

Chef Kei de Freitas embodies a remarkable journey of exploration and passion, blending tradition with innovation to celebrate the rich tapestry of flavors from his heritage. 

Hoeyyn 

Co-Founder and Front of House at Macau Kitchen

Hoeyyn, a professional member of Chaîne des Rôtisseurs, is the dynamic co-founder and Front of House leader at Macau Kitchen, where culinary artistry and vibrant culture intertwine. Growing up in Malaysia within a Chinese Fujian family, food was an integral part of her life, as her family operated beloved businesses like Bak-Kuh-Teh and Chicken Rice restaurants.

An award-winning artist, Hoeyyn was recognised as one of the top ten outstanding artists in Malaysia in 2006 and has served as a lecturer at Malaysia's leading institution for art - The One Academy, specialising in Fine Art. Her passion for art led her to London, where she pursued Fine Arts research, blending her academic and creative talents.

During her time in London, Hoeyyn had the remarkable opportunity to work under Alan Yao, a true pioneer of Chinese gastronomy in the UK. At the prestigious Hakkasan restaurant, Yauatcha Soho, she excelled in various Front of House roles, mastering the intricacies of restaurant service and developing an acute attention to detail, all while embracing the artistic essence of hospitality.

At Macau Kitchen, Hoeyyn has skillfully integrated her artistic vision into the restaurant's design, creating an inviting space that reflects the essence of Macau’s rich culinary heritage. She created a stunning giant mixed media centerpiece specifically for the restaurant, empowering the spirit of the cuisine and enhancing the overall dining experience.

Hoeyyn’s deep love for hospitality shines through in her dedication to looking after guests and ensuring they have a wonderful time. For her, every table has a story, and each dining experience is a mission for Macau Kitchen to create lasting memories. The restaurant is not just about exceptional food; it is a celebration of cultural storytelling and artistic expression, transforming every meal into an unforgettable journey of fine hospitality and joy. 

Guan

Third Chef/ Junior Sous Chef

Guan is an inspiring culinary talent and a proud descendant of the Manchus, an ethnic minority in China. This connection to her roots allows her to resonate deeply with the Macanese culture, which is also characterised by its rich minority heritage. At Macau Kitchen, she finds a unique reflection of her background and an appreciation for the diverse culinary traditions that shape the region.

Graduating in education from Edinburgh University and business from Queen Margaret University, Guan's passion for food ultimately led her to pursue a culinary career. With a solid foundation in Chinese cuisine, she began her journey working at various Chinese restaurants. However, it was during her exploration of Macanese cuisine that she discovered her true calling.

Recognising that Macau Kitchen embodies the values, work spirit, and professionalism she aspires to, Guan decided to return and work alongside Chef Kei once again. Under his mentorship, she is honing her technical skills while also enhancing her qualities as a junior sous chef.

Her culinary journey took her to Birmingham, where she worked at The Monument, and later to Leeds as a Sous Chef at Chance and Counters. Despite the valuable experiences gained in these roles, her heart always remained with Macau Kitchen.

Now back in the vibrant environment of Macau Kitchen, Guan is on a path of continuous growth and development. We couldn’t be happier to have her return, as she is quickly becoming an accomplished junior sous chef, blending her unique background with her passion for creating exceptional dishes.