瓊榮記 · EST. 1970s

Three generations of Singapore zi char.

Name: Keng Eng Kee Seafood · SAFRA Punggol
Address: 9 Sentul Crescent, #02-01, Singapore, SG
Telephone: +65 6612 4586
Price range: $$

Serving up divine Michelin recommended Zi-Char fare for 3 generations now — from a Hainanese family kitchen on Old Havelock Road to three outlets across the island.

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Chef's Specialties

Dishes the family is known for.

Three generations of zi char, distilled into a tight specialties list. See the menu for the full à la carte.

Signature
Signature Moonlight Hor Fun 月光河粉

Wok-fried flat rice noodles with lup cheong, prawns, sliced fish and dark sauce — finished with a raw egg yolk cracked centre-stage.
Michelin Guide 2016
Coffee Pork Ribs 咖啡排骨

Caramelised coffee glaze over crisp-battered tender ribs, finished with sesame.
Signature Chilli Crab 辣椒螃蟹

Live crab in a sweet-savoury chilli-tomato gravy, finished with egg ribbons. Bring mantou.
Golden Pearl Roll 明珠卷

Hand-stuffed beancurd skin with salted egg yolk, prawn, ham and mushrooms — fried, served with sweet cream sauce.
KEK Curry Fish Head 新式咖喱鱼头

House curry over a whole fish head — Cantonese-Hainanese take on the Singapore classic.
Prawn Paste Chicken 虾酱鸡

Marinated overnight in fermented prawn paste, deep-fried to a lacquer.
Black Pepper Crab 黑胡椒蟹

Live crab tossed in cracked black pepper, garlic and butter — dry, fragrant, peppery.
Butter Cereal Prawns 奶油麦片虾

Whole prawns tossed in toasted oat cereal, butter, curry leaf and chilli padi.

Our Story

A Hainanese family kitchen, in its third generation.

Keng Eng Kee was started in the 1970s on Old Havelock Road by a Hainanese immigrant family who first sold Hainanese chicken rice before pivoting into zi char. After the Havelock Road Hawker Centre was demolished, the family relocated to Block 124 Bukit Merah Lane 1 — still the flagship today, beside Alexandra Village Food Centre. The kitchen was shaped by founder Mr Liew, a Malaysian who learnt his craft from his Hainanese father-in-law; the menu still leans on Cantonese stir-fries with Hainanese underpinnings. Today KEK is run by the third-generation siblings — Wayne Liew (Executive Chef), Paul Liew (Head of Business Operations) and Geraldine Liew (Head of Service Operations) — who have grown the family kitchen from a single hawker stall into three outlets while keeping recipes, including the Claypot Pig Liver, traceable to their grandmother.

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