To celebrate our colleague, Wendy’s birthday, our two doctors brought us to have dinner at Keng Eng Kee, a famous zi char place in Bukit Merah. It is so successful that it took over the entire coffeeshop and there is air-conditioned sitting too (reservation needed).
We ordered many of their signature dishes.
“Choy Hiang” Tofu is deep-fried homemade tofu topped with stir-fried minced meat. It is simple yet so delicious. Just give me two plates of this dish and a bowl of steaming rice and I will be as happy as a lark.
Coffee Pork Ribs is a little too sweet for me, but pairing pork ribs with coffee is an interesting idea.
Ever since I had salted egg crab in JB many years ago, I cannot forget how great it tasted. I have been on the hunt for good salted egg crab ever since. The sauce in this Salted Egg (Fried) Crab is very thick and delicious, but I do wish there were more sauce so that I can eat it with fried buns. The meat is firm but a little overcooked. Perhaps the steamed version might have been a better option.
KangKong with Cuttlefish is a favourite among all my colleagues but I don’t really like it that much because it is a little spicy for me. The cuttlefish is well-cooked and tender.
Marmite Chicken is delicious but not overly sweet. It is a favourite among all of us, including me.
MingZhu Roll is apparently the dish that brought Keng Eng Kee to fame. Salted egg yolk, mushroom, prawn, ham and parsley are wrapped in beancurd skin and deep fried. It is innovative but I find it a little dry.
I really like the Prawn Rolls. They taste like ngoh hiang but lighter in texture.
Roasted Chicken is not dry at all, even the breast meat is soft and tender.
HorFun with Egg Gravy is nicely done. The egg gravy is flavourful and the horfun is soft and silky.
I wouldn’t say this is the best zi char place in Singapore, but the quality is far better than what you would expect with such cheap prices. It is definitely a place worth checking out.
|Address: 124 Bukit Merah Lane 1, Singapore 150124
Opening Hours: Daily 11am – 2pm, 5pm – 11pm
Published by Zhang Yang
5 years ago