Keng Eng Kee Seafood: The Nearly Extinct Singapore Cze Char Chef!


Moonlight Hor Fun $8

The future of the Singapore born Cze Char Chef is bleaker than that of a Panda on the IVF program.  No kidding!  Those of you who frequent Cze Chars will know that almost all of our Cze Char chefs are from Malaysia.  If Malaysia should one day restrict their citizens from coming to work in Singapore, our Cze Char culture will collapse overnight.  Most of our Cze Char stalls are owned by Singaporeans who hire Malaysian Chefs to cook.  All the Singaporeans know how to do is to run the business!  


Wayne Liew - 3rd Gen Cze Char Chef

That is why this story begins with a photo of an endangered species - A Cze Char Chef who still needs to serve reservist.  At 30, Chef Wayne Liew is, so far, the youngest Singapore born Cze Char chef I have met.  Like Luke Skywalker, he is a new hope for our culinary future.

Wayne recalls that when he first stepped into the kitchen to help his father in his early 20's, he was treated by the Malaysian chefs with disdain.  They reckon the Singaporeans are too soft to be able to handle the rigors of a Cze Char kitchen and that the young boss who would be better off staying behind the cash register. 


Salted Egg Crab $49

Well, I am glad that today he is respected as the "top hand" in the kitchen.  Respect as they say, is earned and after tasting his dishes, he had also earned the respect of all our kakis too.

Wayne knows how to work the wok such that he infuses his dishes with that magic "Wok Hei"; that alluring flavour that makes eating out so different from eating at home.  Anyone who has tried to fry Hor Fun at home will appreciate how difficult it is to get that elusive "Wok Hei" flavour.

In order to understand the art of Wok Hei, I did, in fact, set up a high powered gas burner in my backyard together with 3 different woks and experimented on just what makes the Hor Fun smell the way it does.  In order to achieve "Wok Hei", you need a big fire.  Really big.  Big enough to heat up your wok till it is red hot with white smoke rising from its surface.  A splash of oil is added and then the Hor Fun.  Then it is a matter of tossing and swirling the Hor Fun till it is just a little charred and infused with the white smoke.  Too long and the Hor Fun will start to become soft and clump together.  Too short and you get no Wok Hei.  I have tried many times and only on a few occasions have I managed to get a whiff of that Wok Hei aroma! That is why I regard something as simple as the Moonlight Hor Fun  (月光河) as the epitome of wok frying.  Nothing showcases the wok skills of a chef better than a simple Hor Fun fried with just dark sauce, lard and topped with a raw egg and Wayne does it very well. 4.5/5

You may not realize it but the same wok hei is also important in a dish like Salted Egg Crabs.  It might not be as distinct as when it is in a hor fun, but it is what makes the difference between a mediocre Salted Egg sauce and one that has that edge.  The recipe for salted egg sauce is actually very simple.  It's Planta margarine, curry leaves, red chillies, sugar and salted eggs.  So what differenatiates one stall's from another is just the proportions and how it is prepared. According to Wayne the key to a great salted egg sauce is swirling the sauce around the wok long enough to get the sauce to absorb the smokey wok flavour.  The sauce here is very addictive, although the crab we got that day could have been sweeter.  4.25/5


Cuttlefish Kangkong $15

The cuttlefish kangkong is yet another of KEK's signature dishes which has benefitted from his wok skills.  The smokey, spicy, sweet sauce is a tad on the oily side but is unique and very shiok.  I had initially thought that there were pieces of Gu Rou Yoke (sweet and sour pork) underneath the cuttlefish but they turned out to be large pieces of crispy fried lard!  You have been forewarned!  4.5/5


Pork Liver $10

The Moonlight Hor Fun and cuttlefish kangkong have been part of KEK's menu since the 60's, the time when his grandfather started selling his food from a pushcart along Havelock road.  Another classic dish that has been passed down is the pork liver.  I have yet to learn to appreciate the offal flavour of this delicacy but those who like pork liver will definitely love the slices of tender pork liver which have been perfectly sauteed and tossed in a classic gingery wine sauce.  Good for women in confinement! 4.25/5


Lotus Root Vegetables $15

The lotus root vegetables is a dish which has been created by Wayne.  In this dish, he contrasts the crispy fried lotus roots with a braised version together with a medley of vegetables and cashew nuts.  The dish is again infused with that smokey wok hei which makes everything taste good!  If you need to order a veggie dish, I would highly recommend this one!  4.25/5

Conclusion

I think if we were to do a Cze Char Poll, KEK would surely make it to the top ten.  The food is well executed and best of all, the man behind the wok is young, home grown Cze Char Chef who is passionate about his food!


Keng Eng Kee Seafood
Blk 124 Bukit Merah Lane 1
#01-136
Singapore 150124
11.30am to 1.45pm
5pm to 10.45pm
62721038

3 comments:

Larry Lee said...

I used to head there when i was a young boy at 10.
Love their sweet and sour pork there, it was cooked by his father then if i`m not wrong.

Will go back to try one of these days again!

Benedict said...

Being a lover of meat, strangely enough, the best horfun i've tried actually came from a vegetarian stall! the wok hei was really excellent with a wonderful smoky aroma. do go check it out. if all vegetarian dishes were this good, i gladly convert.

Its lin lin vegetarian delights at bedok north ave 2, blk 412. its closed on monday!

jemes said...
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