If you have been googling ‘Chua Kee Restoran’ online, we are sure you must have heard of good reviews from this famous seafood restaurant in Gelang Patah, Johor Bahru. Chua Kee is usually our go-to if we want to have good zi char dishes.
If you have been googling ‘Chua Kee Restoran’ online, we are sure you must have heard of good reviews from this famous seafood restaurant in Gelang Patah, Johor Bahru. Personally, though we prefer Tian Lai Restaurant for seafood dishes such as salted egg crabs, Chua Kee is usually our go-to if we want to have good zi char dishes.
Today we are going to share with you 3 of our favourite dishes in Chua Kee Restoran that you should never miss.
Technically, I won’t really call this a short weekend getaway, but we did take a GrabCar (RM14) over to Chua Kee Restoran after our adventure in Bukit Indah Aeon where we spend the entire day shopping, watching movies and have good affordable massages.
It is not surprising to see the entire restaurant packed with people by 6pm especially on weekends. We wished we hadn’t spend so much time shopping at Bukit Indah Aeon so we could come earlier to choose the tables inside the restaurant. Sitting in the open spaces means flies will be disturbing you during your meal.
Chua Kee’s hor fun is to die for. You might say, its not like there isn’t any hor-fun available in Singapore, what’s so special in Chua Kee?
We always felt that the hor-funs in Malaysia are always one notch better than the ones in Singapore and Chua Kee’s hor-fun raises the bar even higher.
If there is one thing I hate most about hor-fun in Singapore, it has to be its flavorless hor-fun. Most hor-funs in Singapore are white as most chefs in Singapore dont bother stir frying the hor-fun before serving. Hence, most of the flavor comes from the gravy instead of the hor-fun.
Not at Chua Kee. The hor-fun was stir fried with the fiery flames in the kitchen, oozing a ‘wok hey’ flavor which is hard to find in the heartlands of Singapore today. It was luscious, succulent and extremely smooth.
The eggy gravy also complemented the hor-fun well and the chef wasn’t stingy on the quantity of ingredients, providing generous serving of pork slices, prawns and fish cakes slices for a RM8 hor-fun.
The salted egg tofu packed a punch in the flavor department.
We couldn’t help to notice that the salted egg flavor was even more intense than the ones we had in Singapore. It was rich, fatty and had that beautiful sweet and salty aftertaste. The tofu was made in house and had a soft and tender texture.
What we really liked is that the flavor of the salted egg had managed to infuse into the first few layers of the fried tofu, providing multiple layers of orgasmic experience. At RM12, we couldn’t find a reason not to order this amazing dish.
The steamed grouper was probably the main reason why we come over to Chua Kee for dinner. There are several ways you can have your grouper prepared but we always prefer Teochew style since it is probably one of the best ways to enjoy the freshness and natural flavor of the fish.
Bathed with a perfect concoction of salted vegetables, sour plums and tomatoes, you could almost taste the natural essence of the grouper through its broth.
The fish was fresh and tender. The broth was sweet with multiple touches of sourness coming from the salted vegetables, plums and tomatoses. Both complemented each other really well and every mouthful was a heavenly one.
Overall, the meal was sumptuous and satisfying. Most of all, the entire meal costed only RM40 which is really affordable. Split between two people and it costed less than S$6.50 each.
Sadly to say, we recently visited Chua Kee in Jan 2019 and it seemed that the standard had dropped a notch. What do you think? Share with us in the comment section below. If you love cheap and good food, be sure to follow us for more best deals in Singapore!