FOR LARD LOVERS | Keng Eng Kee Seafood
If you’re health-conscious, you might want to think twice before coming here. If you aren’t, this could be the holy grail of tze char places for you.
Keng Eng Kee started off as a tze char stall at Havelock Road Hawker Centre in the 1970s and it has built up a huge following over the years. Everything is excellently done no matter what you order from the menu but their approach is uncompromising when it comes to lard and oil.
Their focus is on maximising taste, so if a dish needs lard for richness, there is no holding back.
The Fried #horfun (moonlight hor fun) is a Malaysian dish which is popular with customers. Dressed with lots of dark soy sauce, it comes with a strong #wok hei flavour (and lots of lard, of course) and the raw egg on top adds a nice soft layer of richness when it’s swirled in.
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FOR LARD LOVERS | Keng Eng Kee Seafood
If you’re health-conscious, you might want to think twice before coming here. If you aren’t, this could be the holy grail of tze char places for you.
Keng Eng Kee started off as a tze char stall at Havelock Road Hawker Centre in the 1970s and it has built up a huge following over the years. Everything is excellently done no matter what you order from the menu but their approach is uncompromising when it comes to lard and oil.
Their focus is on maximising taste, so if a dish needs lard for richness, there is no holding back.
The Fried #horfun (moonlight hor fun) is a Malaysian dish which is popular with customers. Dressed with lots of dark soy sauce, it comes with a strong #wok hei flavour (and lots of lard, of course) and the raw egg on top adds a nice soft layer of richness when it’s swirled in.
FOR LARD LOVERS | Keng Eng Kee Seafood
If you’re health-conscious, you might want to think twice before coming here. If you aren’t, this could be the holy grail of tze char places for you.
Keng Eng Kee started off as a tze char stall at Havelock Road Hawker Centre in the 1970s and it has built up a huge following over the years. Everything is excellently done no matter what you order from the menu but their approach is uncompromising when it comes to lard and oil.
Their focus is on maximising taste, so if a dish needs lard for richness, there is no holding back.
The Fried #horfun (moonlight hor fun) is a Malaysian dish which is popular with customers. Dressed with lots of dark soy sauce, it comes with a strong #wok hei flavour (and lots of lard, of course) and the raw egg on top adds a nice soft layer of richness when it’s swirled in.
FOR LARD LOVERS | Keng Eng Kee Seafood
If you’re health-conscious, you might want to think twice before coming here. If you aren’t, this could be the holy grail of tze char places for you.
Keng Eng Kee started off as a tze char stall at Havelock Road Hawker Centre in the 1970s and it has built up a huge following over the years. Everything is excellently done no matter what you order from the menu but their approach is uncompromising when it comes to lard and oil.
Their focus is on maximising taste, so if a dish needs lard for richness, there is no holding back.
The Fried #horfun (moonlight hor fun) is a Malaysian dish which is popular with customers. Dressed with lots of dark soy sauce, it comes with a strong #wok hei flavour (and lots of lard, of course) and the raw egg on top adds a nice soft layer of richness when it’s swirled in.
Re: BEST FOOD DISCUSSION - Palatable, Savory, Delicious Food Found In ASEAN
Quote:
Originally Posted by huangrong
The Fried #horfun (moonlight hor fun) is a Malaysian dish which is popular with customers. Dressed with lots of dark soy sauce, it comes with a strong #wok hei flavour (and lots of lard, of course) and the raw egg on top adds a nice soft layer of richness when it’s swirled in.
FOR LARD LOVERS | Keng Eng Kee Seafood
If you’re health-conscious, you might want to think twice before coming here. If you aren’t, this could be the holy grail of tze char places for you.
Keng Eng Kee started off as a tze char stall at Havelock Road Hawker Centre in the 1970s and it has built up a huge following over the years. Everything is excellently done no matter what you order from the menu but their approach is uncompromising when it comes to lard and oil.
Their focus is on maximising taste, so if a dish needs lard for richness, there is no holding back.
The Fried #horfun (moonlight hor fun) is a Malaysian dish which is popular with customers. Dressed with lots of dark soy sauce, it comes with a strong #wok hei flavour (and lots of lard, of course) and the raw egg on top adds a nice soft layer of richness when it’s swirled in.
FOR LARD LOVERS | Keng Eng Kee Seafood
If you’re health-conscious, you might want to think twice before coming here. If you aren’t, this could be the holy grail of tze char places for you.
Keng Eng Kee started off as a tze char stall at Havelock Road Hawker Centre in the 1970s and it has built up a huge following over the years. Everything is excellently done no matter what you order from the menu but their approach is uncompromising when it comes to lard and oil.
Their focus is on maximising taste, so if a dish needs lard for richness, there is no holding back.
The Fried #horfun (moonlight hor fun) is a Malaysian dish which is popular with customers. Dressed with lots of dark soy sauce, it comes with a strong #wok hei flavour (and lots of lard, of course) and the raw egg on top adds a nice soft layer of richness when it’s swirled in.
FOR LARD LOVERS | Keng Eng Kee Seafood
If you’re health-conscious, you might want to think twice before coming here. If you aren’t, this could be the holy grail of tze char places for you.
Keng Eng Kee started off as a tze char stall at Havelock Road Hawker Centre in the 1970s and it has built up a huge following over the years. Everything is excellently done no matter what you order from the menu but their approach is uncompromising when it comes to lard and oil.
Their focus is on maximising taste, so if a dish needs lard for richness, there is no holding back.
The Fried #horfun (moonlight hor fun) is a Malaysian dish which is popular with customers. Dressed with lots of dark soy sauce, it comes with a strong #wok hei flavour (and lots of lard, of course) and the raw egg on top adds a nice soft layer of richness when it’s swirled in.
The roast duck 烧鸭 and the chewy char siew 叉烧 are really good even when left to cool. No kidding. I bought a take-away duck drum with char siew rice for $8 (funny enough if you pack separate the meat from the rice will be $15 because they will presume you want 1/4 duck with char siew and rice)
Anyway, be prepared to queue 20-30 min for it.
Will return to eat there with the roast pork aka sio bak 烧肉 next time and take nicer pictures.
Chilli sauce given is the sour sweet type. I know some folks that do not like this kind of chilli sauce. If you like, you can also ask for the sweet sauce to go with the rice.
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02-04-2017, 09:46 AM
