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.
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.
How to go to Chua Kee Restoran from Singapore
Address: Jalan Kacang Panjang, Gelang Patah, 81550 Gelang Patah, Johor, Malaysia
We usually visit Chua Kee for our last stop after shopping and massage at Bukit Indah Aeon. This is because the CW bus interchange is just literally 5 minutes of walking distance from Chua Kee.
You can also take a CW bus (10 minutes) from the 2nd checkpoint easily to Chua Kee.
It is not surprising to see the entire restaurant packed with people by 6pm especially on weekends. That is why you shouldn’t spend so much time shopping at Bukit Indah Aeon or you will have to queue by the road for your seats.
Best Dishes to Order in Chua Kee Restoran
1) Egg Gravy Hor-Fun
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.
2. Salted Egg Tofu
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.
3. Teochew Style Steamed Fish
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 tomatoes. Both complemented each other really well and every mouthful was a heavenly one.
What We Felt
Overall, the meal was sumptuous and satisfying. While the food was cheap and fantastic, the standard can vary at times.
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