KEK Keng Eng Kee Seafood (Alexandra)

Finally a proper meal at KEK🤣 The first time I came was for reunion dinner and everything was such a rush.

The crabs were fresh, chili crab sauce was sticky sweet so I preferred the creamy butter crabs which is probably even more sinful. Everything was great but my favourites of the night were probably the crisp, smoky coffee pork ribs and moonlight horfun - the latter smooth, with a distinct wok hei😋

Ordered: claypot liver, drunken prawns, sambal kang kong, butter crabs and chili crab! One of the best zi char!

Having enjoyed this eatery’s famous Moonlight Hor Fun on a previous visit, I wanted to try something else for our meal-closing noodles, which is how the Fried Mee Sua ended up on our table.
Light and a little fluffy, the strands of noodles were suffused with “wok hei” and a rich flavour. Obviously, whatever stock Chef Wayne splashes on during the cooking process was of a superior kind. The amount of “liao” (ingredients: prawns, pork, squid and egg) thrown in was also impressive. It hit the ideal noodle-to-“liao” ratio for me, which means I never had a bite where it was mee sua and mee sua only.

On my third visit here in the space of a few weeks, this time with friends visiting from Hongkong, we ordered the “Black Pepper Crab” as they had a craving for it.
The sauce here departs a little from the norm. Unlike the typical black pepper sauce I’ve had at most restaurants and other “zi char” eateries which tends to differ in terms of how peppery it is, this tasted more complex and leaned towards the savoury. I found out from chatting with co-owner Paul that his brother, Head Chef Wayne adds fried curry leaves and “hae bee” (dried shrimp) to theirs. No wonder it’s so unique. It had us licking our fingers after we were done licking it off the crab shells. #toogoodtowaste.

After seeing @kengengkee post about their Steamed Crab on Instagram, my parents and I decided to give it a try when we were there for dinner last Sunday. Well, we loved how its natural sweetness shone through in this style of cooking. There was nothing too rich or overpowering because the crustacean was topped simply with egg white and finished with a splash of Chinese wine. For freshness of crab, there is hardly a better litmus test either, and KEK Seafood Alexandra passed with flying colours.

This was surprisingly good! Wasn't sure how this would taste but it was a pleasant surprise:)