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This is an invited tasting two months ago, at the famous old Kay Lee which was bought over for S$4m, then rapidly expanded.
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I still like the char siew here, which was nicely barbecued with their secret marinate. Insist on their fatty cuts if you don't mind fats and calories, cos it's more juicy and flavourful. We however had mostly the lean parts which weren't great enough.
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I'm uncomfortable with the roast duck though, which isn't the Kay Lee roast duck I remember. You could see from the look that it's dark red instead of black. I was told they have modified it to suit customer's preference who feedback that the old recipe were too dry, but I felt that this lacked character.
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Summary tip: You can try their char siew if you happen to pass by, and request for their fatty parts which was really good.