Mak Hong Kee (Hk) Kitchen. Keong Saik Route Singapore 麥康記 |Johor Kaki Travels For Food

Lunched today at the newly opened Mak Hong Kee (HK) Kitchen at Keong Saik Street , Singapore. I was excited to view this Cantonese eating theatre because it is the novel company of much respected manufacture veteran , Chef Mak Kip Fu from Hong Kong.



Chef Mak has truly retired in addition to is inwards Singapore because his daughter's household unit of measurement is located hither due to move assignment. One of Chef Mak's fans offered him this infinite inwards Keong Siak Street to "do something instead of staying at home". Thanks to this fan , nosotros forthwith accept the guide chances to gustatory modality Michelin-starred Chef Mak's cuisine inwards a comfortable informal eating theatre at affordable prices.



Chef Mak's 5 decades long illustrious career saw him at tumble out notch Michelin-starred restaurants in addition to hotels inwards Singapore (Regent , Hilton , St. Regis) , Hong Kong (Four Seasons) , Macau (Four Seasons) , Shanghai in addition to Beijing. As it wouldn't practice Chef Mak jurist to amount upward his life's move inwards a dyad of paragraphs , I volition last writing a form weblog post service dedicated to him soon.



Mak Hong Kee is a humble , compact , exactly furnished but comfortable restaurant. It's the type of casual identify I similar coming inwards to bask a overnice , reasonably priced repast at anytime.




We get-go tried the trinity of Hong Kong roasts - pork belly sui yok , char siew in addition to duck.



The pork belly peel was grilled to a brittle crackly crisp similar a strong biscuit.



The lean center was tender in addition to moist , amongst the layer of obese adding to a greater extent than juiciness to the piece of siu yok. The flavor was mildly savoury (milder than virtually siu yok inwards Singapore in addition to Malaysia).



The char siew was lightly caramelised exterior amongst night char alone at 1 cease (nearest to the burn inwards the roasting drum).



The tenderly moist char siew was mildly savoury sweetness (less intensely savoury in addition to less sweetness than KL mode char siew). Our cutting was lean. Shall inquire for the obese cutting adjacent time.



Meaty juicy roast duck pectus amongst a strip of obese in addition to golden brownish skin.



Again they were low-cal handed amongst the marination , thus the duck was mildly savoury. A flake of plum sauce added about low-cal sweetness tangy zing to the tender meaty savoury piece of meat.



Signature fried chicken.



The chicken peel cooked past times bathing amongst hot petroleum had a overnice golden brownish crisp.



The chicken center was tender in addition to moist , though flavor was mild in addition to a piddling flat. The chicken come upward amongst a dish of tabular array salt which adds a flake of saltiness to the dish every bit desired.



I similar Mak Hong Kee's HK mode wonton mee in addition to would dear to accept it regularly.




Love this savoury , regal xanthous coloring broth. It has exactly the correct intensity for me in addition to has layers of savouriness. I gauge in that place are dried apartment fish 大地魚 in addition to dried scallops 幹扇貝 providing the layers of savouriness. 

Shiok.



The Hong Kong mode angel pilus egg noodles were done tender al dente. Lightly springy to the bite. The eggy sweetness noodles moisture amongst savoury soup were slurpy delicious. Nice.



The wanton mee comes amongst four oversized wantons.



Inside the slippery smoothen wanton peel were generous fillings of fresh minced pork in addition to prawns.

This is the best Hong Kong mode wanton mee that I know of inwards Singapore in addition to Malaysia forthwith (haven't been dorsum to Hong Kong for a while).

At S$6.50 , it's a process I tin accept regularly.



This beef hor fun was about other memorable dish for me.



The dark edible bean glue sauce was exactly mildly savoury amongst the tender beef subtly beefy sweet.



The hor fun bowled me over. Just slightly caramelised amongst a flake of visible wok sear on the tender white rice ribbon noodles , it had a savoury sweetness toasty flavor that is addictive.

When I wish to swallow beef hor fun , Mak Hong Kee volition last my tumble out of the remove heed alternative inwards Singapore.



Remember to inquire for their signature chili amongst dried scallops. The mildly spicy chili has quite robust savouriness from the dried scallops. It makes everything tastes better.



👉 I enjoyed myself at Mak Hong Kee today. I similar the nutrient hither peculiarly the wonton mee in addition to beef hor fun which were my favourites. I saw other customers having other dishes which looked delicious in addition to I would dear to endeavor them adjacent time.

Read Master Chef Mak's story here 👈 click

Disclosure: Please complaint that this was an invited tasting.



Restaurant name: Mak Hong Kee (HK) Kitchen 麥康記



Address: two & four Keong Saik Road Singapore 089110
GPS: 1°16'45.5"N 103°50'29.6"E | 1.279297 , 103.841548
Nearest MRT: Outram Park (5-7 minutes walk)
Tel: 6909 0414
Hours: 11:30am - 2:30pm | 6:00pm - 10:00pm (Saturday off)

Non Halal



Date visited: 28 January 2018

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