Keng Eng Kee Seafood

Edward Chong, executive Chinese chef, Peach Blossoms

“My all-time favourite for zi char is Keng Eng Kee Seafood, affectionately known as ‘Kek’ to many of its regulars. This family-owned zi char eatery has been around since the 1970s, and is still going strong with its current third-generation owners,” says Chong.
 
He counts Kek’s signature Moonlight Horfun as one of his favourites. The popular rice noodle dish is topped with a raw egg, which you can mix together before tucking in. “Kek is generous with the ingredients and you can opt for the traditional seafood or the beef version. The springy rice noodles are stir-fried with just the right amount of black soy sauce for a balanced savoury flavour. The wok hei brings all the different elements together, and is enhanced with the raw egg, which adds extra smoothness and a slight richness to the dish.”
 
Edward also likes their claypot pork liver, which is still sizzling in the claypot when brought to the table. “The homely dish is especially fragrant with lots of ginger and scallion, and the pork liver is always cooked to a perfect doneness,” he adds. “Another dish I like is their coffee pork ribs, the ribs used are especially tender and the coffee adds a robust flavour without being overly sweet.”