Ming Kee
Do you sometimes long for some affordable and delicious chinese fare? It's right at Ming Kee! Well, that is if you like seafood too.
For starters, their achar is very crunchy and just a bit sour. But its very appetising. It's those kind of achar which has no peanut sauce. So I guess that's healthier? It was mostly made up of carrots, cucumber and pineapple. Yum.
Today they have something called "Fried Fish Skin".
Hmm.. its the thing in the basket on the left. It's very crispy. The staff compared it to eating keropok. I guess this "keropok" has a more fishy taste then. Haha. When the whole table tucks into it, I think the next nearest table will be able to hear the crunch crunch. For some taste, it'll be good to dip it into the smaller dark bowl of sauce. The dip tasted like some sauce that comes along with steamed fish. I guess a more appropriate comparism will be to "Fried Salmon Skin" at Japanese restaurants. No prizes for stating the similarity.
Next we had our main dish for the night...
Crab Bee Hoon! When it came to us (the dish), the waitress took away the top shell to reveal the orange thingy called "roe" mixed into the bee hoon! Instantly, everyone wanted to poke their chopsticks into the bee hoon. The bee hoon was moist enough and with every mouthful of it, you could really taste what I call "the essence of crab". The crab, which was steamed, retained its own sweetness in its meat. With such tasty bee hoon, the sweetness of the crab may not be as obvious. But is that really a waste? Haha. The bee hoon was good enough to make up for that. Try the other alternative - Crayfish Bee Hoon too. Its the crayfish I like best. Somehow, the bee hoon will taste different from the crab one, but in no way more inferior.
Ming Kee likes to steam their shellfish with lots and lots of garlic and butter. And what you get is an extremely mouth watering good kind of dish. Garlic and butter really go very well together. However, maybe their garlic and butter combination works better on their la la. Because with the scallops, it overpowered the taste of the scallops. Their garlic and butter steamed la la dish is really one of the best I've tried. Their flower la la is especially good because for once, it has taste. Not like other la la served outside which is mostly tasteless and a waste of stomach space.
Try their yam paste (or nee) here too. They make it themselves and it is not bad. After all, this is a teochew restaurant and or nee is a teochew dish. They serve it with some pumpkin and ginko nuts.
Ming Kee Live Seafood
556 Macpherson Road(S) 368231
Tel: 67474075
Neighborhood
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