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124 Bukit Merah Lane 1
Singapore 150124

(open in Google Maps)

12:00pm - 02:30pm
05:00pm - 10:00pm

12:00pm - 02:30pm
05:00pm - 10:00pm

12:00pm - 02:30pm
05:00pm - 10:00pm

12:00pm - 02:30pm
05:00pm - 10:00pm

12:00pm - 02:30pm
05:00pm - 10:00pm

12:00pm - 02:30pm
05:00pm - 10:00pm

12:00pm - 02:30pm
05:00pm - 10:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

Maybe it was the busy crowd or maybe it was that strange cold spell in Singapore during mid-Dec...but the dish didn't serve up as piping hot as usual and that's why it wouldn't get 5 stars.

A yummy pot of seafood with mushrooms and vegetables. The sauce was light but flavourful. Ingredients given was generous but this is a small pot for $30.

Overall, a delightful dish. Best for those who love sea cucumber and fish maw.

We reached Kek at 6.30pm on a sat night and waited 20 mins got a seat. Food came in about 15 mins.

Moonlight Hor Fun is one of their signature dishes. A small plate costs you $6 which slightly on the high side for zhi char stalls though you hardly find any places offering you seafood stuff at $4 anymore. While we weren't expecting a hor fun with dark soy sauce, it was quite tasty with very strong wok hei. It was not too dry nor oily either.

Overall, it is decent but wasn't wow.

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.