Seng Kee Black Chicken Herbal Soup – Famous Herbal Mee Sua and Fantastic Fried Pork with a Special Dip at Kembangan

3753

Modified date: 19th July 2023

4 min.

Seng Kee is well known for their pork organs mee sua and their crispy fried bee hoon. Other than that, they have many dishes also available at their restaurant.

Their herbal mee sua with pork organs is their most famous signature dish. Being their signature dish, it was a must try for us, and we each got a bowl. The dish totally did not disappoint, with the broth being rich and full of flavour.

The broth had a distinct herbal taste that did not overpower the rich pork organ taste. The flavours actually blended smoothly together to create a whole new experience. Coating the mee sua thoroughly, the combination left a warm and satisfying taste in our mouths.

The pork slices were cooked till soft and tender, with the meat adding a savoury component to the dish. The organs helped to provide multiple different mouthfeel while being consumed together with the mee sua. The bowl was actually quite large and a small bowl is enough for most people.

Their signature herbal chicken soup is made out of a special blend of Chinese herbs and spices. Believed to have many health benefits, many Chinese like to have this to rejuvenate their health. The chicken was soft and tender, with the meat being easily pulled off the bones.

The soup had a strong herbal essence, with the taste of ginseng and wolfberries being dominant within. Whilst the soup was herbal and invigorating, it was a tad too strong for our liking but might be a dish that the older generations will enjoy more.

The crispy pan fried beehoon is one of their signature dishes as well. With a charred outer layer, the beehoon provides a nice and light crisp to it. The underbelly was filled with beehoon, prawn, fishcake, pork and bean sprouts that helped to soften the dish and provide various different textures to the dish.

With small prawn, fishcake and pork bits mixed within, the dish has a mixture of different tastes as you consume it. The egg helped to add flavours to the dish as well, giving it a multitude of flavours that was ever changing with every bite.

Coming in both small and large portions, a small portion would be suitable for 2-3 pax whilst a large portion can probably be shared amongst 4-5 pax.

The fermented beancurd marinated fried pork was one of our top favourites and is recommended for everyone to try. The dish arrived hot and had a really crispy outer layer with a juicy and flavourful inner layer. The pork was marinated in such a way that it had a savoury taste whilst also somehow balancing out the fattiness of the meat.

The pieces were thinly sliced and yet full of flavour, bursting in your mouth with every bite. The chilli provided went well with the pork slices and provided a different depth of flavour. We requested for one more secret dip, the mayonnaise. Dipping the pork slices into mayonnaise provided a vastly different flavour profile with the sweet and savoury melding together to form a whole new concoction of flavours in your mouth.

The baby kai lan was simple and fresh, with the leafy taste resonating throughout the dish. The mushroom served to add a slight variation in taste whilst the crispy garlic bits added bursts of flavour throughout.

Sambal kangkong can never go wrong, their kangkong tasted alright, though the taste of the belachan was a little different from other places. The belachan taste came a little stronger and yet the sauce was not as thick as the usual tze char sambal kangkong.

The steamed chinese wine lala was another dish that had a depth of flavours to it. The dish was fragrant, with a light savoury broth of chinese wine and spices. The clams were cooked well, with a tender texture that shows it was not overcooked.

The broth was great, with a rich flavour that went well with the clams and rice. The only drawback was that the dish cooled down really fast and was at best lukewarm when it reached our table.

The prawn paste chicken, commonly known as har cheong gai, was decent and nicely balanced. With the prawn paste flavour present throughout the dish, the skin was crispy and the inner layer soft and moist. The prawn paste chicken went well with rice and vegetables and was overall a nicely balanced dish.

Their otah dish was of a different variety, with the otah being similar to the malaysian Muar otah style. The otah arrived hot and fragrant, with a slightly firm and bouncy outer layer and a soft and flaky inner layer. The flavour was different from the Singapore otah style with a stronger fish taste within, blending together the sweet, spicy and savoury taste. If you’re a fan of the stronger Muar otah style, you would find this dish something that will suit your palate alot.

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