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Telephone
03-2072 5950
Opening Hours
Today
18:00 - 03:00
Mon - Sun
18:00 - 03:00
Payment Methods
Cash
Other Info
Open Till Late
Signature Dishes
Claypot Loh Shu Fun Roasted Pork Mee
Review (18)
大致上还满意。强力推荐招牌珍珠粉。Highly recomend .生虾依面真的还好,面很干,汤不错,很有虾味。Overall is a nice place to eat dinner or supper. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
There’s so much good food to be eaten in Malaysia. Each trip I take across the border from Singapore is short and leaves me wishing I had eaten more.At the risk of sounding like a brat, sometimes I wish the food scene in Singapore was less… healthy and sanitized. The dearth of street hawkers (except those pretend ones in Chinatown who charge more than the food court vendors in my neighborhood mall) makes us look so boring compared to our neighbours, and we’re limited to the same few options like Chomp Chomp or Geylang when seeking nighttime nibbles.But back to Kuala Lumpur. It can be a hassle to locate good food, especially if you’re a tourist and have to rely on public transport. Thankfully my friend’s Malaysian cousins were nice enough to drive us to Seng Kee for supper one night.Siu Yuk Meen (Roast Pork Noodles or 烧肉面), RM9.00 - Seng Kee is known for their siu yuk or roast pork in Cantonese. Because of the large Cantonese population in the city, there’s a distinctly Cantonese twist to Chinese cooking in KL. The roast pork at Sang Kee has been caramelized to the extent that it’s blackened. Ignore the sounds of your arteries wailing, these little cubes of meat are sweet, crunchy and unapologetically fatty. The pork is flavorful, as are the egg noodles, which have been coated with black sauce.Lou Shu Fun, RM 9.00 for smallest serving - This dish is unbelievably delicious. I literally was overwhelmed by emotion as I ate it. That it arrived in a claypot topped with a mountain of minced pork, a liberal sprinkle of chopped spring onion and a raw egg was visually stunning. The aroma it emitted was mouth-watering and the umami bomb that hit me as I took my first mouthful of the hot, slippery rice noodles was just… awesome.Seng Kee also does a mean hokkien mee, but it’s no match for the first two dishes reviewed above. The black hokkien mee I’ve tried (both here at Seng Kee and at Wong Ah Wah at Jalan Alor on my last visit back in 2010) is nothing like the white version we have in Singapore – the color can be attributed to large amounts of soy sauce and dark soy sauce, and results in a dish that’s way saltier and fiercer than what I’m used to. I’m also not big on the starchy, thick yellow noodles they use for the dish. But this all boils down to personal preference, and from what I saw at the restaurant this dish certainly has many fans.Thanks to Seng Kee, lou shu fun is now something that I’ll think of everytime KL comes up in conversations. If anything, this is one great reason for me to return to KL soon. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-08-30
455 views
Hokkien Mee. We had to walk through the busy Petaling Street and came to an end of the street and we proceeded to the right to Seng Kee. Apart from its famous fried pork intestines and claypot loh shu fun, we ordered the hokkien mee for sharing too. The mee was a bit moist for my liking and it used the basic ingredients such as vegetables. The taste was bland which I do not enjoy. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-08-13
278 views
这间店就数这个烧肉面非常有名,面是云吞面种类的俗称生面,不错的选择,因为这种面没有俭水味。烧肉切的小小一块,放进了糖和蒜米粒和黑酱油一起炒过的,炒的非常香,和带一点微焦。没有想过烧肉加上糖伴炒是那样的香,带一点微焦的味道,吃下去,味道很赞! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-04-11
140 views
胜记的炒生肠是很好的下酒菜,生肠炒的很香脆,吃起来肠子很有嚼劲脆口,不回说咬来咬去都不会烂的,而且肠子清洗的很干净完全不会腥,肠子配着虾米和辣椒仔炒,香香辣辣的再配上一口啤酒,真是不错的配搭 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)