While Keng Eng Kee manages the usual seafood fare with aplomb, the brand is more well-known for its range of zi char dishes. One of its homemade specialties is the prawn roll ($13.80) — crispy beancurd skin wrapped around minced pork, carrot and prawn, with diced water chestnuts added for a sweet crunch. It also offers a range of stir-fried venison dishes ($18), for those who enjoy the rich, earthy taste of deer. Fish head ($33.80) is popular here, prepared in a variety of ways — braised, in a claypot, marinated with its house special sauce, or steamed with bean paste. A majority of its seating is outdoors, but those who make their reservations ahead of time might be able to snag a seat in the air-conditioned space across the courtyard.
If you’re there for the crab, be sure to pre-order in advance since it’s typically sold out for the walk-in crowd. The chilli crab (market price of around $100 per kg) is served with a thick chilli gravy that’s on the milder side for a less accustomed palate — think a slightly wetter, eggier, and sweeter sauce. Other must-orders when you dine here are the moonlight hor fun (from $7.80) and coffee pork ribs (from $15.80).
