Before we go on let me just say that the owners of Seng Kee are relatives of mine but we're not that close. On most nights I can go in and eat unnoticed there unless some of the more familiar relatives happen to be on duty :)
Back to the point at hand.
Seng Kee is famous for two things. First of all is their Roast Pork Noodles (Siew Yoke Meen in Cantonese).
Siew Yoke Meen.
The best thing about this particular dish really isn't the noodle itself, rather it's the roast pork which is fried with garlic before being topped on the noodles. The noodles are plain wantan noodles. The roast pork is sweet, crunchy and one hell of a guilty pleasure. Seng Kee does this so well no one else has imitated them so this is the undisputed (and probably the only) place to get Siew Yoke Meen.
Their second specialty is the Claypot Lou Shi Fun. If translated literally Lou Shi Fun means Rat Tail Noodles and they are obviously named so after their shape. In recent times people have taken to calling this peculiarly named noodle Pearl noodles because the colour of the noodle does bear some resemblance to that of a pearl.
Claypot Lou Shi Fun.
I believe it was Seng Kee that first popularised Claypot Lou Shi Fun. So much so that it's become quite a common menu item on many Chinese eateries. One other thing I can recommend is their Yong Tau Foo. It's all served dry style with some very good sweet sauce.
Most of you might would know that Seng Kee has a branch in Taman Tun Dr. Ismail named Mama's Kitchen. How many people know they have a second branch? It's called Potz Cafe and it's located among the bustling new shop houses in Sunwaymas. All three of them are more or less equally good so you can get your Seng Kee fix whereever it's most convenient for you :)
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a golden opinion from
earl-ku
i dunno whats the fascination bout kl people with this place, the siu yuk they make are not the best, cause its too dry as they use those siu yuk which are too slim - the best are the ones which uses those with 50% fat and 50% meat - haha, people go there like they have never tried fried siu yuk, my mom always does that, just fry the siu yuk with some black soya sauce, top with some sugar and soya sauce ...
and the lo shu fun, sometimes if you are lucky, you can get loh shu fun which smells funny ...
but most of the times we eat there is when we are bloody drunk - so our senses are like dead at that moment ...
a golden opinion from
wyejon
earl-ku: oh man... i really gotta try ur mom's cooking :)
a golden opinion from
boo_licious
Yeah, the siu yoke is something we cook too at home whenever we have left overs. In fact it's the std dish to cook with leftover bbq chicken or duck as it tastes really nice fried with the black soya sauce.
I've only tried the one in TTDI - pretty ok but the food comes so fast. Think within 5 minutes u order, the claypot loh shue fan arrives at yr table.