Keong Kee Restaurant (Closed)

Last visited was with boss and colleague, this time i brought my family here for lunch.We ordered around 5 to 6 dishes for 6 person.We ordered fish, 咕噜肉, lala, 麦片鸡丁 and 1 more i forgot.This 麦片鸡丁 is recommended by the owner, the taste of this dish is very nice, the chicken was very tender, and surrounded by some fried noodles.Very nice and price very reasonable.

Before entering chinese new year, boss brought the team here to lou sang (捞生/捞喜) and have our 收工酒.Before we began our dinner, we lou sang to wish our company continue prosper and have good fortune.The serves quite many chinese dishes, got crab, chicken, fish, fried vege and etc.All the dishes also taste quite good. I personally like the 咕噜肉.

After team meeting, we went here for lunch. This restaurant is not cosy but atleast its still consider clean.We ordered few dishes to share, we have ordered huat but (yam wall with chicken), toufu, fish and etc.The huat but taste very good, love the yam wall and the chicken inside. Toufu was fried and marinated with sauce, good to eat with rice.Fish also not too salty.Overall, quite worth the money.

强记面食里卖的比较注重药材炖品和野味，但是亦有一点菜色是顾客不能错过的，例如梅菜扣肉。。强记的梅菜扣肉非常的入味，感觉花了很长的时间去焖的。。扣肉吃下去非常的松软而且肥瘦适中，让人不会吃两块就觉得腻，至于梅菜也配合的非常哈，退咸的功夫做的不错，放入口中有股淡淡的梅菜香，送饭吃简直没得顶:bowl:

强记面食是位于time square 后面的大排档，看下去不怎么起眼但却大有来头，远近驰名。。其中咖哩山猪肉就是其中一样非常畅销的食品，山猪肉吃下去非常的嫩，完全不会老，加上咖哩的浓稠度刚刚好也不会太水，算的上色香味俱全。。。配上白饭真的是天作之合:bowl:

椰子鸡是强记的招牌补汤，也是最畅销的。。。有时和朋友晚一些到大约八点过后就卖完了，椰子鸡的味道比较清甜爽口，喝得出老板没加味精，单靠椰子，鸡和一些药材提出汤的甜味。想尝试的朋友建议早一点去，不然就会扑个空了

Keong Kee as my friend told me, is very popular with wild boar curry and some great soup. I ordered the Wild Boar Curry. I never wild boar before and I can say that this dish is very very delicious! The meat really goes well with the curry and the texture of the meat is just the best! It wasn’t too tough and it wasn’t too soft. It was just right. The sweetness of the curry goes really well with the wild boar meat. Thumbs up!

I also ordered their Mushroom with Chicken Feet cooked with Soya Sauce. I am really impressed at how well they cooked this simple dish. It's simply WOW me! The chicken feet was full of flavour and the mushroom needless to say, it tastes amazingly good. Although this dish is a little bit sticky, but it didn’t matter to me. Fyi, The sticky texture of this dish is contributed by the gelatine in the chicken feet.

We were assured by the chef that the prawns used in the cooking is selected fresh everyday from their vendors and not kept overnight thus maintaining the freshness of the prawns. Apart from that, they only choose mature prawns which has lots of 'har kou' or prawn roe.The soup or gravy of the dish is a healthy red and orange hue which is laden with lots of prawn roe and it mixed in well with soup. This adds to the sweetness of the dish. The prawns are as big as a grown adults palm and not overcoo

This quaint little 'tai chow' is situated on the quiet street of Jalan Barat along Imbi Palace. Most customers come here for their famous har mee, which they claim that the recipe has not changed over the years.The chef assured us that the prawns used in the cooking is selected fresh everyday from their vendors and not kept overnight thus maintaining the freshness of the prawns. Apart from that, they only choose mature prawns which has lots of 'har kou' or prawn roe.The soup or gravy of the dish