Keng Eng Kee serves up killer Singaporean zi char classics like moonlight hor fun, coffee pork ribs, and salted egg crab in a bustling, casual spot with indoor A/C.
"This popular cze char restaurant may not be the most conveniently placed, but it does some great dishes, like fried salted egg crab, coffee pork ribs and claypot duck with sea cucumber. The setting and environment are not unlike a hawker centre, although there is a smaller inside area that’s air-conditioned. It provides mostly Hainanese cuisine, along with some Cantonese dishes – the stir-fries are particularly delicious." - Michelin Inspector
"A tzechar (stir-fry) institution now operated by third-generation owners, Keng Eng Kee serves cooked-to-order wok-fried dishes like coffee pork ribs, moonlight hor fun (wok-fried flat noodles with a raw egg), and Singapore’s best claypot pork liver. The old but airy kopitiam on Bukit Merah Lane 1 is usually packed to the gills, so don’t attempt a visit without a reservation. Insider tip: The owners also maintain a cramped but air-conditioned dining room in the same area; if you plan your meals in advance, you may be able to secure a seat in this cool, coveted space." - Evelyn Chen
Tony had a meal with the family who runs this restaurant. They had pig trotters with black vinegar (and ginger, fried chilies, and asam), Hainan mixed vegetables (cabbage and glass noodles stir fried with bean curd, black mushrooms, pig skin, and shrimp).
"When the gala dinner was done, the team trooped down to Keng Eng Kee Seafood at Alexandra for their famous moonlight hor fun." - Azimin Saini
"The following week, the team was given a treat at our favourite tze char restaurant, Keng Eng Kee." - Meryl Koh
