Kay Lee Roast Meat Joint (Closed)

Item: Kay Lee Roast Meat Joint
Rating: 3
Author: umakemehungry

琪利烧腊

3 Reviews

Taste

Decor

Service

Hygiene

Value

City Hall

Under $10

Cantonese/Hong Kong Roasted Meat

umakemehungry

Level4

1.7K

For more reviews, visit http://www.umakemehungry.com/2015/04/kay-lee-roast-meat-joint.htmlI have not heard of Kay Lee until I learn that the 32 years old roast meat institution in Upper Paya Lebar Road was sold for 4 Million dollars to Azech Group. The piece of new had triggered my attention and gave me the thought of trying their roast meat. With two outlets in operation currently and 2 others on its way in Ubi and West Coast road, I had visited its branch at Suntec City Mall.Service was polite

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For more reviews, visit http://www.umakemehungry.com/2015/04/kay-lee-roast-meat-joint.html

I have not heard of Kay Lee until I learn that the 32 years old roast meat institution in Upper Paya Lebar Road was sold for 4 Million dollars to Azech Group. The piece of new had triggered my attention and gave me the thought of trying their roast meat. With two outlets in operation currently and 2 others on its way in Ubi and West Coast road, I had visited its branch at Suntec City Mall.

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Service was polite and through my observations, the servers were professional as one of the patrons approached them for 14 seats at peak hour.

Again, the best way to rate their roasted meat is to order the 3 combination roast meat in a plate. There were a few sizes to choose from and we took up the regular to pair along with congee and rice. Plain rice cost $1.50 per plate while plain congee cost $2 per bowl. The rice was rather dry but was complemented by the bowl of dark sauce given.

3 Combination Roast Meat

Congee was chalky and was abit on a rough side, not as smooth as expected. Char Siew has burnt edges and dark colored marinade. Meat was tender, sweet honey glazed.

While the Roast Duck was on a tough side but perfect on the go with the brown plum sauce and sweet chilli.

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Roast pork was best explained at the look of the distinctive layers of fats separating from its meat with a crisp top layer. Yummy and at the same time guilty.

The canton Style Dumpling Soup was abit on the salty side, nothing much to rave about.

Canton Style Dumpling Soup

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Perhaps, the buying point for the bowl of soup will be its plump and succulent fillings used. Prawns were freshly wrapped and the cuts of the black fungus had lend an additional crunch to them.