While Seng Kee is definitely far more well known for its luscious steamed fish head, you definitely shouldn’t sleep on their delicious ginger & spring onion frog leg ($14 nett). When I was a young boy, my father (and mother) took me into the city to eat zi char. To be more precise, it was a zi char stall at the really old Empress Road Market, and they lied to me by telling me that the frog legs were chicken to get me to eat it. ⠀

Well, they succeeded, and even though lil ol’ me knew that it wasn’t chicken, I relished every last leg on that dish. Said frog legs became a staple for us when ordering from that stall, and I’ve never passed up a chance to order frog legs ever since. I’ve been disappointed a couple of times, but Seng Kee has definitely satisfied. The fresh, springy frog legs are stirfried to perfection in a savoury sauce that’s enhanced by the fragrance of the ginger & spring onions.⠀

Frog legs might sound exotic, but believe me when I say that they are quite similar to chicken. The texture is slightly more tender, and just a touch less dense than that of chicken. There ain’t much meat on it, but what they lack in quantity they make up for in quality. Especially at Seng Kee, where these frog legs are so exquisite that you can’t help but hop at the chance to get yourself another serving.