map
Address

124 Bukit Merah Lane 1
#01-136
Singapore 150124

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

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

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

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

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

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

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

Phone
Price

~$15/pax

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What you should order at KEK Keng Eng Kee Seafood (Alexandra)

You should order these at KEK Keng Eng Kee Seafood (Alexandra)

Reviews at KEK Keng Eng Kee Seafood (Alexandra)

Reviews of good food at KEK Keng Eng Kee Seafood (Alexandra)

The moonlight horfun from KEK Seafood really lives up to its name! Usually not a fan of moonlight horfun cause the thought of eating raw egg is quite a turn off, and sometimes it can be quite dry; but this was pretty excellent. The egg after mixed it made the noodles have the perfect consistency and texture. Super flavourful, with a good wok hei, and generous amounts of lard for added crunch and indulgence. They were also quite generous with their other ingredients like squid, lup cheong and prawns, making each bite very satisfying.

  • 3 Likes

Strike gold with Keng Eng Kee’s Mixed Platter 黄金三拼 which features their home-made Prawn Rolls 虾棗, specialty Mingzhu Roll 明珠卷 and You Tiao 油条. Stuffed with ingredients - salted egg yolk, prawn, ham, mushrooms and parsley in fried tau pok shell, the Mingzhu Rolls offered crunchy enjoyment and a nice change from those boring old spring rolls. A seemingly elaborate dish, the layered textures and flavours were pretty good too. However, the plump Prawn Rolls/ Hay Chor were the highlight for me. Well-seasoned and fried perfectly, the insides were juicy and moist while the exterior a golden crisp. Made with a blend of minced pork, carrot, prawn and water chestnut wrapped in beancurd skin; the meaty mouthfeel was simply a win. I also prefer to eat my hay chor douse in sweet sauce so I get a great mix of sweet and savoury. And though pricey ($26, $30, $38, $45, $55), the sharing platter wasn’t too greasy or jelat.

  • 2 Likes

The salted egg sotong from KEK Seafood at Alexandra is definitely one of the best! It is a little pricey, but the portions are substantial - the small portion would be enough for 4 or even 5 people. Batter was crispy while the salted egg was not too overwhelming. It also was not overly salty, and had the right balance of flavours. One of the must orders here!

  • 4 Likes

I’ve been to KEK several times and even though I’ve not had their Salted Egg Yolk Fish Skin before, their Salted Egg Yolk Sotong was often a must order for my friends and I! Plus points that this dish was served warm, with an evenly thick coat of salted egg and a touch of mild heat over the pieces of crispy fish skin. They weren’t too thick so it was easy to crunch on!

📍Michelin Guide Street Food Festival 2018

  • 6 Likes

Packing a flavourful and wok-hei filled punch, l would gladly bid my diet farewell with a plate of Keng Eng Kee Seafood's signature Fried Hor Fun/ Moonlight Hor Fun ($9/Medium). Ideal for those who prefer a heavier tasting dish, the hor fun was also rich without being overly oily or jelat. Boasting a velvety smooth texture (especially with the raw egg mixed in), the dark, wide ribbons were fried to a perfect char with lard, sliced Chinese sausages, prawns and squid too. Overall, this seemingly ordinary item was made more amazing simply by the fact that the distinct smokiness and aroma was able to incorporate fully into all the ingredients.

  • 6 Likes

So is moonlight hor fun. And crispy squid. And salted egg yolk fish skin. And coffee pork ribs. And yee sang, for safe measure, coz this was for CNY dinner with the #WSinjiapo fam. Ok, that's all.

  • 2 Likes

While most would go for the seafood dishes at KEK, my personal favourite would be this simple spinach dish topped with crunchy ikan billis.

The vegetables are stir fried with aromatic garlic and then topped with a light tasting sauce and crispy ikan billis.

Ask for your dish sans corn starch ( like what I did ) if you are not a fan of sticky and gooey sauce all over your vegetables.

  • 3 Likes

This was a lovely plate of horfun with all the elements done right .

Smooth velvety egg sauce , charred horfun ( with a slight tinge of sweetness from the black sauce I suppose ), generous fresh fish slices .

It’s a must order for me everything I visit KEK.

  • 2 Likes

Nothing fancy but so good! Soft flakey flesh, fried to perfection with crisp exterior without greasiness; served in only light soy sauce. Portion wasn’t huge tho. #burpple

  • 6 Likes

Compared to the vast majority of KEK’s mouthwatering menu, the Boiled Prawns with Chinese Wine ($18 nett) was exceedingly virginal, and dare I say it, healthy, but it was the dish I ended up enjoying immensely despite having low expectations.

A number of yuge prawns have been boiled to perfection in Chinese Wine (Shao Xing Jiu for the more initiated), and are simply served as such. Now, it would be to your detriment if you were to discount these palatable prawns, because they are rather fetching despite their humble origins.

The prawns are fantastically fresh, and each bite gives you that oh so satisfying snap. Thanks to the boiling process, the prawn flesh is supremely sweet and slightly savory thanks to the Shao Xing Jiu mixture that it’s been boiled in, and there’s no trace of alcohol but a whole lotta flavor.

Really, these prawns are absolute stars thanks to their superb deliciousness despite being rather unassuming on paper.

  • 6 Likes

KEK’s Golden Pork Ribs ($12 nett) is truly worth its weight in gold despite its one shortcoming. However, that isn’t saying much considering that most of the dishes that are churned out of the kitchen of KEK are pretty damn delicious.

Tender, juicy pork fillets are encrusted in a thin, crunchy batter that’s been deep fried to a glorious golden brown and dusted with chili padi, spring onions and sesame seeds. It would’ve been perfect, but alas, like many of the dishes at KEK, it was far too salty.

But then again, show me a chef who claims to have created the perfect dish, and I’ll show you a guy who’s tooting his own horn way too hard. All of KEK’s dishes are near perfection, but KEK has to master the art of subtlety in order to attain peak food performance.

  • 3 Likes

Food was reasonably priced and most dishes have choices of small, medium or large portions.

The marmite chicken was slightly too sweet to be named “Marmite chicken” but chicken was crispy and pretty good even with the sauce. The sambal kang kong was mediocre for people who love their food spicy. At least there were little shrimps in the sambal as compared to those purely sambal paste ones in other zi char places. The moonlight horfun was slightly disappointing- we were not sure if the egg made it seemed oily or if the horfun was oily to begin with (Advice: they would ask if you want the egg cooked or not cooked - perhaps choose the cooked one because the horfun was not hot enough to cook the egg white properly)

It was all in all an ok experience but there are better zi char out there. Will come back for the crab bee hoon next time because there are raves about it. Till then!

  • 2 Likes

A very unique dish here at KEK, and it's one of their signatures. The beancurd skin was stuffed with plenty of ingredients such as mushrooms, salted egg yolk, prawns and ham. This strange mix of ingredients may get confusing for the palate, but the dominant taste is mushrooms.

Spinach with Ikan Billis

This vegetable dish would have been considered as a thorn among the roses of seafood like Chilli and pepper crab and juicy prawns and fish dishes .

However - this dish is my personal Favourite from Keng eng kee. The fresh vegetables are cooked just right with a hint of spiciness from some red cut chillies while the crunchy ikan billis provided the umami for the dish.

I specifically asked for the omission of corn starch because this dish typically comes with a sauce with a gooey / sticky consistency- which I dislike :)

Do try ordering sans the corn starch and you may be in for a surprise !

  • 2 Likes

I thoroughly enjoyed this dish! Some pieces were mostly flour instead of meat but they were fried so very crispy and so satisfying when drenched with the sauce. I haven't had much experience with marmite in zi char (though I've tried, and liked, vegemite as a spread) but this reminded me so much of a sweet honey glaze. I can only imagine it'll go so well with a steaming bowl of white rice, but today we chose the horfun and sambal fried rice for our carbs.

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