Keng Eng Kee Seafood
A hearty rendezvous with a fellow football enthusiast at KEK brings back the warmth of old university days with a table brimming with local Tze Char delights. Our gastronomic adventure began with the Claypot Liver, a dish that sang with the robust earthiness of liver, heightened by the subtle smokiness of the claypot. The liver was cooked to a tender perfection, melting in the mouth with each savoury bite, a testament to the chef's deft touch.
Next to grace our table was the Sambal Cuttlefish Kang Kong. The sambal, with its sweet and spicy notes, embraced the succulent cuttlefish and kang kong green, creating a dance of flavours that was beautifully harmonised by the sinful crunch of magical pork lard.
The 'Har Cheong Gai', or Prawn Paste Chicken, was a delight with its crisp, golden-brown exterior giving way to succulently moist chicken within. Each piece was a nod to Tze Char nostalgia, its flavour profile a memory etched in taste.
And who could overlook the Moonlight Hor Fun? A plate that mirrored the night sky, with a bright yellow yolk crowning the glossy rice noodles, stir-fried with an assortment of seafood, Chinese sausages and kissed by the breath of the wok. Breaking the yolk and watching it cascade over the Hor Fun was akin to witnessing the first break of dawn – utterly mesmerising.
As my university football buddy and I reminisce over the local delights and our shared love for Liverpool, it is clear that KEK is not just a meal, it is a Tze Char experience that scores in every possible way.
Keng Eng Kee Seafood
124 Bukit Merah Lane 1
#01-136
Singapore 150124
Lunch:
11:30am - 2:00pm
Dinner:
5:00pm - 10:00pm
