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Keng Eng Kee Seafood Restaurant (琼荣记海鲜)

3.5

Eatability rating

39 reviews

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AsianChineseSeafoodZi Char
Keng Eng Kee Seafood Restaurant is a Chinese restaurant located on Bukit Merah Lane 1. Must-tries are the crabs in a creamy salted egg yolk sauce and the claypot pig liver.

Daily: 11:00 - 14:00

Daily: 17:00 - 23:00

+65 62721038
$19 based on 61 submissions
Dinner (20 votes), Children/Family (17 votes), Large Groups/Gathering (16 votes)
4

One of my favourite Teochew Restaurant

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

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Latest Community Reviews:
• 29 Apr 2015 • 1 review • 0 follower

Good food but unethical charging and practice

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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. 
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• 30 Jul 2014 • 221 reviews • 19 followers

One of my favourite Teochew Restaurant

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
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

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• 10 Jun 2014 • 280 reviews • 1 follower

Good Dinner @ Keng Eng Kee (KEK) Restaurant on 9Jun2014

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See my full reviews & photos at = http://chefquak.com/2014/06/10/good-dinner-keng-eng-kee-kek-restaurant-teochew-opera-on-9jun2014/

i had wanted to try keng eng kee (KEK) the last time the few of us were doing a hawker & zi char tour but had never gotten to it.
was watching a teochew classical tunes (operatic) concert at singapore concert hall at 7.30pm by ngee ann cultural centre, singapore teochew federation & nan hua opera (南华儒剧社), so decided to have early dinner at KEK on 9.6.2014.
we were there at 5pm on a monday. the indoor aircon seating was fully booked, & 1/2 of the outdoor seating at the coffeeshop was also reserved with the names on the tables.
famous dishes at KEK includes claypot liver, moonlight nor fun, mingzhu rolls (明珠卷) & salted egg crab etc.
#1 i do like liver but am not particularly fond of claypot liver which is like a liver overkill. we ordered it anyhow & it turned out to be really good! the liver was not overcooked, had great wine flavours & very sweet & just the right texture. an excellent dish! 
#2 we were deciding between black beans bitter gourd with sliced snakehead (生鱼) or a song fish head(松鱼头). the server recommended the fish head nonya style. it was very good, the sauce was the same as the very nice fish head at forture seafood but dryer & less curry. i would think that angkoli (red snapper) which fortune used would go better than 松鱼 for this dish.
#3 cuttle fish kang kong was competent & tasty, the sweet sauce though was kind of overpowering.
#4 the 明珠卷 mingzhu roll (6 pieces) was good too. however we did not really need this dish. the other 4 dishes were already too big for 3pax, so we tapao (take out) remaining 3 pieces.
#5 the moonlight dry nor fun was a good dish. it was a strange concoction combining char kuay teow with hor fun(河粉), and came with chinese sausage & also prawns & squid with thick hor fun. it was not really my favourite. i would prefer the usual hor fun or san lor hor fun (生捞河粉) to this.
there was no service or get. the bill came up to S$60 for 5 dishes for 3pax. the food would easily have served 4pax. i would rate KEK on par with kok sen & much better than two chefs. i would expect the song fish head(松鱼头) at 香港街珍记 (Hong Kong Street Chun Kee) to be better but then the menu range at the latter is small.
this definitely a eating place that i will come back again!
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