Daily: 11:00 - 14:00
Daily: 17:00 - 23:00
Keng Eng Kee Seafood Restaurant serves variety of Seafood and Chinese cuisine. They are very well famous for their delicious Mixed Platter, Claypot Dunken Prawns, Chili crab and Salted Egg Crab. This place has the perfect ambience to dine while you can choose to sit inside or outside the restaurant.
My colleague and I came to Alexandra Village recently and we had lunch at this eatery. It’s a Zi Char stall located at the bottom of a HDB block. It’s a stone’s throw away from the food centre.
This was the only stall at the coffee shop. It’s open-air. They have another area in the opposite block that’s air-conditioned. But the seating there is limited and the staff will transport food over to the other area on trays with transparent food covers.
Here are the highlights from our meal:- Sliced pig's liver: This was served in a hot claypot. Sauce was really hearty. Must eat it quickly so that the liver doesn't over-cook! It's good!
- Coffee pork ribs. The second best item for lunch today. The coffee aroma hits you the moment the plate lands in the table. Love the caramelised outer layer of the ribs, which were boneless!
- Kang Kong with Cuttlefish: This doesn't look like much, but it was the highlight of my meal. It had pork lard, yes many pieces of it in the dish. The sauce wasn't overly sweet and its mildly spicy. There was a layer of sambal atop the ingredients alongside brusged peanuts and a generous sesame seeds.
- 'Moonlight Rice Noodles': The moon represents my heart. This is the '月光河粉' or. The flat white rice noodles were stir-fried with dark soy sauce and a raw egg yolk was placed right in the middle, before serving. After the obligatory photo of the dish, the egg yolk was mixed in. There's seafood - prawns and squid, cut Chinese sausage, bean sprouts, vegetable and more pork lard in it.
- ‘Mingzhu Roll’: This was 'tau pok' or dry bean curd, fillled with sauteed button mushrooms, Chinese parsley, a ham slice, a prawn and a whole salted egg yolk. It's deep-fried and cut in half. Served with a mayonnaise sauce. The salted egg yolk is flattened and in the process, it became less salty.
The meal costs $60. We left with happy bellies and good memories.
It’s also good to come for lunch, as it’s not as busy as dinner time.
Pretty standard tze char food. The chilli crab was quite good, as was the prawn paste chicken. The sizzling egg tofu was good too. Prices were pretty fair ($65/kg for crabs) while everything else was about $10 per dish.
We had a 2-table dinner at KEK over the weekend. Ignorant to additional charges for dining at the aircon section, we requested for tables at that area.
Though the food was above average and largely enjoyable, the dining experience was marred by
1) Crabs dishes that were seemingly made up of hodgepodge of crabs. We realised that only close to the end of the meal as we compared the remaining left and right pincers (in the same crab dish) and realised that one seems meaty and the other was all shell and no meat – once we cracked open the sizeable pincer, there was only a shriveled piece of meat inside. This is not the first encounter with the big-shell-small-meat crab. When we checked with the staff, her immediate response was the major killjoy and her attitude revealed that she cares little for customer service. She said we should have shown her the crab immediately and not wait till we are at the last piece. We didn’t raise the complaint earlier as it was my father’s birthday and we didn’t want to kick up a fuss.
2) Staff reluctantly offered not to charge for rice and wet wipes, and also offered a $5 discount which was not even 1% of the final bill. On top of that, we were charged exorbitantly for about 5 cans of drinks, some Chinese tea and plain water. The drinks bill was more than $20 which we understand was ‘marked up’ because we sat in the air con area.
Though the majority of the food was tasty and fresh, they failed to provide a good dining experience with not too ethical charging and mixing of different crabs to form a dish, and terrible customer service.
One of my favourite Teochew restaurant is Ah Orh Seafood Restaurant. The restaurant is located at the void deck of the HDB block at 115 Jalan Bukit Merah. Do note that the restaurant basically has no menu. You just look at the pictures around the restaurant or ask for for recommendation.
Dinner started with the Pig Trotter Jelly (Pork Trotter Aspic) which is a traditional dish rarely find at restaurant nowadays because it is labour intensive. Long hours is needed to remove the fats and bones from the pig trotter, marination, stewing for more than 10 hours to extract the gelatin from both the trotter and pig skins and then freezing it to form into jelly. For those that have not tried the dish, it is like eating jelly with cold meat inside.
The Stir Fried Kailan with Ti Poh was cooked to perfection. The greens was crunchy and perfumed by the fragrant Ti Poh (dried sole fish).
The must order whenever I come here is the Steamed Promfret. The huge promfret is quite expensive but I know I am paying for the freshness and quality. I have to say every time I ordered the steamed promfret, the timing they steamed the fish has always been perfect.
Read the full review and photo at SG Food on Foot