Meng kee
4.4/5
★
based on 8 reviews
Contact Meng kee
| Address : | Singapore |
| Categories : | |
| City : | Meng Kee |
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Lim Young Liang on Google
★ ★ ★ ★ ★ 不好吃
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martin on Google
★ ★ ★ ★ ★ Was looking for something different for breakfast when we came across this stall in one corner of the hawker.. decided to try the fried hokkian prawn noodle...$5 with 2 big prawns, clams and squid ...really delicious and very traditional way of cooking with 豬油.. would recommend to all... by the way the coffee stall at the corner on the right sell cheap coffee, 1 kopi kosong and 1 kopi siew dai for only $1.20..affordable toast set as well..
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Fireemblem on Google
★ ★ ★ ★ ★ Most of the items are great tasting
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Fook Wai Lee on Google
★ ★ ★ ★ ★ Surprisingly good for a stall that has so much variety to offer!
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Priscillia Shen on Google
★ ★ ★ ★ ★ Love their hokkien prawn mee that is rich in flavour, bak kut teh that has thick herbal soup, sesame chicken that is very smooth and fragrant.
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Ming Cheng on Google
★ ★ ★ ★ ★ I seriously cannot think of any other place in Singapore that serves good tzechar-style dishes at such ridiculously good prices and portions! Although everything here tastes good, I would particularly recommend the batang sliced fish ($5) and baby kailan ($4). Note that they have other vegetable dishes to offer, apart from the baby kailan stated on the signboard - just ask the friendly auntie what vegetables are available that day! Also, don't forget to take some of their homemade chili sauce!
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Melvin on Google
★ ★ ★ ★ ★ Quite a range of dishes on offer, from pig organ soups, claypot meats, braised meats to curries. Pork lard seems to be a main feature in their food. It was the first time I have seen it in claypot liver and it imparted a rich fatty fragrance to the gravy. The tender, slightly crunchy liver was cooked to 80% doneness according to the friendly auntie while I was placing my order. The only greens on the menu, baby kailan, was also stir fried with lard. I also ordered the less often seen pork rib curry which contained generous pieces of soft bone ribs in a thick curry. Not sure if they use different curries for other meats but this one complemented the pork.
Update: The minced meat omelette is excellently done. They seemed to have stopped using claypots.
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Ian Heng on Google
★ ★ ★ ★ ★ For lovers of claypot liver, this is the ultimate place. Personally cooked by Hainanese Uncle Chef, with lots of ginger, garlic and onions, MSG undetectable. Conscious effort has been dedicated to select and slice delicate cuts of the liver (not the grainy cuts), cooked with perfect timing for softness and rich flavour, without any gamey taste usually associated with visceral cuts. Certainly bad for fatty liver health situations, but life is too short to debate further... will be back to try the fish head curry!
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