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How Kee Curry Tai Chow
Tai Chow
- RM20 - RM50 per pax
Chiefeater AS Lim had marmite chicken, three-flavour fish and cabbage at How Kee Curry in Simpang Ampat
Soong Kee Beef Noodle Steamed Chicken
Steamed Chicken
Description
Post by Chiefeater Luke Soon
Soong Kee Beef Noodle has the same style of cooking of the Peel Road beef noodle from my childhood and arguably even better.
This combo of a few all-stars coming together one roof : the beef noodles + pork intestines congee + steamed chicken = boom.
Overall rating 7.5/10 for the beef noodles – and I thoroughly enjoyed the “sang nyuk” in Hakka (which means raw meat) slices poached in broth. Wonderful. Having it with my parents made it altogether more memorable. Talk about eating down memory lane! The congee was also good at 7/10 – they used to operate along the road side kerb in Chinatown during my childhood; now operating within the same shop – the fried intestines are truly (still) unique and rich in taste and texture. 7/10
The surprise for me was the steamed chicken. This was exceptional at 7.5/10 – the soya sauce and sesame seasoning drizzled onto a perfectly steamed chicken was just tantalising. It’s as good as any poached chicken I can find in Singapore, if not better. This is a 7.5/10 easily.
Took me a while (decades) to revisit Soong Kee – but it’s really a homecoming for my taste buds! What an icon!
Business Hours
Opens Daily
10:00 am to 09:30 pm
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Prices in RM
RM20 - RM50 per pax
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