Keng Eng Kee opened a new outlet in 2022 at SAFRA Tampines. With the restaurant in the East and the zi char restaurants in West Singapore, they have the whole Singapore covered.
Keng Eng Kee (KEK) Seafood is considered one of the best in Singapore, and for my son’s birthday we went here.
We enjoyed the Samsui chicken at Keng Eng Kee. Tender juicy sweet poached free range chicken eaten with mild grated ginger wrapped in crunchy lettuce.
I would definitely return for their shrimp wontons, and I wish they sold frozen ones so I could have them whenever I like.
Although this stall specializes in soya sauce chicken, it is their sui kow and soup that impresses me more.
I enjoyed the Shrimp Dumpling though.
MARCH 3, 2020 Recommended by Miss Tam Chiak. I’m not sure how I never noticed this stall with its seriously close to half an hour queue. Solid and deliberate slicing skills (刀工). Very nicely …
I am probably still too young to talk about nostalgia but our meal at New Market Teochew Braised Duck Rice was so satisfying!
My order came with a bowl of rice drenched with their lor and a portion of braised duck meat served separately on another plate with cucumber slices underneath.
Known for their rich flavor given the high salinity of the Red Sea, the red prawns exhibited fresh crunchiness with a deep, endearing sweetness. p.s. I always eat prawns with their shells as I am lazy to peel them and it's extra calcium for the body.
The prawns, while sweet, were a bit tough. The noodles were the sticky type, and the broth had a good seafood flavour, but the alkaline taste in the noodles overwhelmed the prawn broth flavour. A bit middling for me. 不会想念.
Alexandra Village Food Centre welcomes Chef Goo, a seafood-centric stall that offers Hokkien mee and crab meat fried rice! Read more.
排了挺长的队。担担面的面条软硬适中而有嚼劲。 酱料微辣带花生酱香，但有一点太多。肉末也很香，增加了面的整体香味。小笼包也挺细致的。汤带甜，肉香嫩，皮够薄。好吃。
Nonetheless, those thin silky wonton skins are to die for. It literally slipped through my chopsticks because it was so smooth, especially after being dipped in the shallow puddle of chilli oil.
Hor fun is the main course, with the option of beef, seafood, and fish. Other zi char style dishes like mui fan, ginger, and spring onion sliced fish and beef rice.
I ordered my favorite avocado shake from Mr Avocado Exotic Fruit Juice to go along with it.
The flavour of the noodles were nice in a light savoury kind of way - with the wiry noodles (no alkali taste) laced with lard and those red dyed lean slices of char siew.
Traditional old school wanton mee, with a robust and spicy sauce of sesame oil, lard and chilli sauce. Comforting, not unlike Dover Kai Kee nearby. Not bad, but nothing special I thought. Apparently an old favourite of many, recommended by Jokor Kaki.
The skin is thicker than what I used to remember, but I am not complaining because it is so hard to find this taste of effort and nostalgia.
It is rare to find hawkers who approach their craft with such an artisan spirit these days.
Besides the claypot chicken rice, the stall also sells several soup dishes to go along with the rice.
I have to say that I was absolutely impressed by the remarkable food that the 28-year-old chef is churning out.
Their menu is kept simple, there are prawn noodle and pork ribs noodles at $3.50 each, for dry and for soup version. There is also an option to have both the prawns and pork ribs at $5 per portion.
The Xing Hua Bee Hoon was slightly savoury and had a subtle seafood flavour, and was soft and moist. The accompanying ingredients were quite sparse though, due to the Low price. Not a bad bee hoon.
My dining companion said, "Their soups are different from the other stalls. They are one of the hawker stalls that are worthy of the Bib Gourmand distinction."
This is a simple, old-school tasting wanton mee that brought forth the nostalgic taste of the yesteryear.
It was my first visit to Soon Lee, but it certainly won’t be my last.
Leon Kee Claypot Pork Rib Soup is recommended by the Michelin Guide Singapore, listed under “Michelin Plate”.
We weren't exactly impressed.
Not my favourite hokkien mee in Singapore as I prefer the wetter version, but it definitely is an above-average dry plate of goodness!
Lye Bo might not offer an extensive menu, but it more than makes up for it with its focus on quality. Their selection of tossed noodles is deliberately concise, featuring only three straightforward options.
Personally, I am contented with this bowl of prawn noodle however, something seems missing.
Although this is not the wet and gloopy Hokkien mee I prefer, this version has its own appeal and charm.
it’s more convenient, carpark is huge & there are lots of parking space even at 12 noon lunch time. & the queue was not too long, just 4-5 people…
