Sin Kee is one of the last, great old-world Hainanese restaurants in KL. KL residents go to Sin Kee for its popular Mun Fan (闷饭) – an interesting dish which consisted of steamed white rice covered with braised meats and vegetables. Sin Kee’s version come in the form of a large inverted bowl on a large dinner plate. Lift the bowl and a messy brown stew of meats & vegetables will drip down on a mound of white rice. Everyone at Sin Kee seemed to be enjoying this rather frightful-looking dish.
I, on the other hand, came to Sin Kee for another Hainanese classic served here, and ended up having the best-tasting piece of Hainanese pork chop I’d ever had. Someone should actually tell the folks at Sin Kee that Hainanese pork chop, by British-Malayan definition, usually refers to a flattened, breaded piece of Wiener schnitzel-like piece of pork smothered with an aromatic light-brown sauce flavored with Chinese 5-spice and perhaps a secret dash of soy sauce and Worcestershire sauce.
Sin Kee’s version is unique – perhaps the largest minced pork patty I’d ever seen, covered in a thick sauce of baked beans & mushy green peas. It was utterly delicious – in the true Hainanese East-meets-West fusion cooking style. The side of potato chips was unmemorable. Perhaps some steamed rice would have made a better accompaniment. Nevertheless, the dish was utterly scrumptious.
I also ordered an Egg “Foo Yong” dish – fluffy scrambled eggs richly studded with fat, fresh shrimps and sliced Chinese waxed sausages. Very traditional, the cooks at Sin Kee got it correct, down pat, to a ‘T’.
IMO, Sin Kee is a must-visit for any foodie seeking true-blue Hainanese cuisine in KL.
Sin Kee Restaurant新記(中西)餐堂
194 Jalan Tun Sambanthan
50470 Kuala Lumpur