影片
招牌菜
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.
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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:
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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!
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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 overcooked making the flesh tender to the bite. The chef told us that the mee is fried to extra crispness before the gravy and prawns is poured onto it and served pipping hot.
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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 is a healthy red and orange hue which is laden with lots of prawn roe. This adds to the sweetness of the dish. The prawns are as big as a grown adults palm and not overcooked making the flesh tender to the bite. The chef told us that the mee is fried to extra crispness before the gravy and prawns is poured onto it and served pipping hot.
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