Popping by the East Side of Singapore and we got ourselves dinner at Seng Kee Black Chicken Herbal Soup. It has been a while since I visited them a few years back and I was surprised by how much they have expanded from just a stall front to a few in the same place.
Seng Kee Black Chicken Herbal Soup
Queue was unavoidable during peak period and to be honest parking around the vicinity is not an easy task though Free Parking is available.
Orders were quick to serve, although the soup may looked watery with spring and fried onions. The consistency of herbal taste is good. Rather, it was addictive and I would say there is a good "depth" in the soup.
Texture of Mee Sua was just right and was not too lumpy. I had totally enjoyed the simple tastes through the bowl of soup in mix pork.
Portion was reasonable and lean meat was tender. Kidneys had been well handled leaving no trace of foul smell and what I like best was those thinly sliced livers that was not overly hard to bite on.
Besides being famous for its kidney Mee Sua, they are quite famous for their Cze Char too.
Stirred Fried Vegetables with Garlic
Prawn paste chicken was notable, at least alot better than my last round of prawn paste chicken else where. Exterior was very crispy and at the same time also burning hot as they were just taken out of the oil pot. Just alone without the lime and belachan, they were good enough.
The settings of the eating place make me feel like dining in Malaysia although the currency conversation rate can't really match the comparison. Overall, such specialty is rather unique in Singapore and they had maintained a reputable name throughout the years.
Keep it up!