Keng Eng Kee Seafood. Finally. I have known Chef Wayne for some time and have visited some of the pop up stalls that he had done, but somehow or rather, I didn’t have the chance to try Keng Eng Kee. So right after our wedding photoshoot that day, we invited the team to join us for late night dinner at Keng Eng Kee.

Keng Eng Kee started by Chef Wayne’s grandparents in the 1970s, along Old Havelock Road. Upon the demolition of the former Havelock Road Hawker Centre, Keng Eng Kee Seafood shifted to Alexandra Village. With their good quality zichar, they have grown from a small rented stall to a bigger premise.

Dinner started with a plate of crunchy Cuttlefish Kang Kong ($10 / $15 / $20) with a tasty sauce which was spicy and savoury. This is real sinful because underneath it was generous amount of pork lard. But you know, when you are tired after a long day, all you want is good food. So let’s whack it!

My friends love their Coffee Pork Ribs ($12 / $18 / $25) very much. When it arrived at our table, the coffee aroma lingered. The pork ribs is coated with oyster sauce and coffee powder which gave a sexy caramel robust. If you like coffee, I am quite sure you will like this. The coffee flavour was very strong, so I only had a few bites to prevent myself from staying awake throughout the night

Another signature item at KEK is the Mingzhu Roll ($12 / $16 / $20), which felt like the asian burger. The dried beancurd was stuffed with lots of ingredients such as salted egg yolk, prawn, ham, mushrooms and parsley. When you get a huge bite, it’s party in your mouth. But I thought it was too huge for me and I wasn’t able to identify with the ingredients, except for the crispy beancurd skin. 

This Salted Egg Sotong ($18 / $28 / $38) is one of the better ones I have had. They deep fried the squid rings and tossed them with salted egg sauce, chilli padi and curry leaves. The flavours are bold and it makes for an addictive snack because of the slick of salted egg yolk that coats each crunchy piece.

I am a fan of pig liver. I have been eating it since young but I know it is hard to get it right. Because alot of stalls tend to overcook their pig’s liver. But Keng Eng Kee’s version is done just right. The Claypot Liver ($12 / $18) is drizzled with some wine and it has got just the right texture with a robust sauce. A bowl of rice please!

The finale was Fried Hor Fun ($5 / $8 / $12 / $16) which I have been looking forward to. Just like the cuttlefish kangkong and mingzhu roll, this has been part of KEK’s menu since the 1960’s when they were still in Havelock road. And what makes it the star of the dinner was because of the WOK HEI. The wok hei is excellent, if you take a peep into the kitchen, you can see the chef tossing the hor fun under big fire till it gets slightly charred. You get a smoky flavour from the flat noodles that was stir fried with lard, chinese sausages, prawns, squid and dark sauce. Add the egg yolks in the middle, mix it up with the noodles and you get an excellent plate smooth and delicious hor fun.

Is this one of the best cze char in Singapore? Certainly. Most dishes are excellent, very hearty, with bold flavours. It’s definitely a great place to bring my foreigner friends here for dinner. Chef Wayne will be opening a new modern zichar concept this October, looking forward to it!

Keng Eng Kee Seafood

Address: Blk 124 Bukit Merah Lane 1 #01-136, Singapore 150124
Tel: 6272 1038
Opening hours: 11:30AM to 1:45PM; 5:00PM to 10:45PM
Website: http://www.kek.com.sg/
Facebook: https://www.facebook.com/kekseafood/

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