Liang Kee is one of the most established Teochew restaurants in Singapore, started in 1974 by the late Ng Bak Liang, a Teochew immigrant from Swatow. It was a big family-run restaurant where the elder Ng was assisted by his 6 sons and 4 daughters.
My most memorable dish at Liang Kee in its old Outram Park location was this very elaborate "Orh Nee" (the ubiquitous Teochew yam paste dessert) rendition - a huge platter to serve ten: it had a whole sugar-cured mandarin orange sitting atop this huge bed of soft, mashed purple yam-paste, decorated with candied lotus seeds and red-tinted glutinous rice, drizzled with lots of clear sugar syrup. The waitress proceeded to mash the orange, which she'd then mix into the yam and other ingredients. *That* was the most spectacular Teochew dessert I'd ever come across. It was in 1990, and I still remembered every detail of what I had.
Liang Kee at Whampoa West (5 minutes' walk from Bendemeer Market & Food Centre) is currently run by Son #3, Ng Siang Lin - a genial chap who looked more like a Shaolin martial artist than a culinary wizard that he is.
My fave item, and perhaps *the* dish the restaurant is best-known for, is the steamed crab, served cold Teochew-style, with dips of plum sauce and chilli-vinegar. Liang Kee's crabs are often absolutely roe- and milt-filled: not cheap at about US$30 for a smallishy crab (pictured), but worth very single cent.
Liang Kee Restaurant
Block 34 Whampoa West, 01-27
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