The business was founded by his great-grandfather and great-granduncle in 1905, selling soybean products such as tofu, bean curd pudding (tofu fa) and fermented bean curd.
In the same spot since 1928, the family-owned building has watched generations of the family grow up, including Liu and his father. He would often watch sifus and his parents make preserved bean curd products and the related sauces and condiments.
A musician in the making, Liu would also practice the flute in the attic while waiting for his father to drive him to orchestra practice.
Growing up in a family of condiment craftsmen also meant that Liu always had homemade sauces, so when it came time to leave home for his music Masters in solo performance at the Royal Northern College of Music in Manchester, the family sauces and condiments went with him as well."I have never had any Chinese sauce and condiments from outside my family in Hong Kong. I know that may be hard to imagine," said Liu. "But we make so many sauces and condiments, why would we have them from outside?"
The homemade condiments do not contain any additives, unlike most Chinese condiments found in the local Chinatown.He would make food with the sauces for his classmates and friends in the UK - many of whom were unaware of his background.
The concealment was due to the constant inquiries from his schoolmates, their parents, and even his teachers since he was in primary school."They would keep asking me about my family, or whether I could bring them a bottle of fermented bean curd. I didn't know what to respond - I was too young. They were joking, of course, but I took it seriously," he recalled.
"I had thought of not taking over the family business, to be honest. But growing up in the store, you get used to it and you learn so much more about the stories of Liu Ma Kee," he said.As he learned more, he felt the need to take on the family legacy. "If I didn't take on the business, Liu Ma Kee would die. If the business could go on, then why should I kill it?"
Liu also admitted that the dilemma of choosing between music and the family business had troubled him for a long time.However, upon graduation and his return to Hong Kong, he realized that it was feasible to divide his time between the business and music - as most musical rehearsals and performances happen at night and many musical jobs are of a freelance nature.
Taking over the 116-year-old business only this year, Liu shared his father's belief in maintaining traditions while continuing to invent new recipes with their new sauces.The first recipe was fermented bean curd carbonara using garlic fermented bean curd sauce, invented by Liu's mother in 1998 because of the family's love of pasta. The recipes can be found at the storefront for customers' reference.
"Sometimes when I have new thoughts, I will ask my parents if that is feasible and if it is, then we will do it."The business is still very much a group effort. When Liu pursues his musical career on Saturdays, his family runs the store.
The family's support for Liu's creative side is also evident in the storefront. Posters of Liu's upcoming music recitals and his Japanese celluloid paintings can be found hanging on the walls of Liu Ma Kee.But Liu says, "Liu Ma Kee comes first for me," explaining that he would just pick up fewer gigs when it is the peak season for the store.
He was also responsible for taking the brand online. He edits videos and runs the brand's social media with his younger sister.One of Liu's latest creations is fishball sauce - tweaked from their Guilin chili sauce with some dried squid from a Korean family trip. Liu said it worked great with fishballs and hotpot.
"You should try everything," he said. "Don't kill your interest just because you need to make a living."
