Had chilli crab with man tow, char siew, coffee ribs and curry fish head here today. The chilli crab is quite spicy compared with those I had before, but there is a lot of meat from the crab (and we even got to choose the crab we want). The coffee ribs is quite flavourful but not overwhelming.
A bit disappointed about the char siew as it is quite fat but I understood that ours is the last plate so probably there is no choice. Wish the deep fried man tou is more crispy too as it is a bit soft.
$104.5 in total which is still quite reasonable.
This curry fish head was on point and so good. Kids and adults all loved it.
Reasonably priced and tasty, the "zichar" dishes at Chuan Kee Seafood was a hit with our group of six when we were there for dinner. Our order of 10 dishes cost us $275 in total (excluding drinks) and our satisfaction with them ranged from "high" to "very high".
My favourites would be the Salted Egg Crab (I love its no-nonsense sauce which was grainy with salted egg yolk), Curry Fish Head (the spicy gravy is not overly "lemak" and there's plenty of "tau kee" and "tau pok"), Assam Fish Head (please see my earlier post for details about this) and the Teochew-style Steamboat (it has a lot of yam, "ti poh" and white cabbage in that opaque sweet soup plus the fish tasted really fresh).
For dessert, they have a freezer stocked with lime and cola flavoured ice popsicles that you can help yourself to as many times as you like!
Verdict: I need to return soon for more. With my parents in tow the next time.
Introduced by Steven, a good friend and colleague of my fellow Burppler Angeline, this hidden gem of a "zichar" place in an industrial building area proved to be full of tasty surprises.
We're a greedy bunch so we ordered a total of 10 dishes, including the popular curry fish head and the assam fish head. Both turned out to be really shiok! The latter, shown above, had a spicy gravy that's mouthwateringly tangy with a hint of sweet. It had a concentrated consistency so you know there was enough "rempah" in it. Very importantly, the fish which was simmered with ladyfingers, white onions and tomatoes, tasted fresh.
I highly recommend this if you like dishes with a spicy kick and a tang.
The unanimous favourite of our dinner at Chuan Kee Seafood, this Curry Fish Head had an aromatic gravy that hits all the right notes - good amount of spice, thick fragrant gravy that's slightly milky and of course, tender fish. This seemed to be the staple order for most customers we saw there, along with their fish steamboat! Price for this dish is seasonal.
Dinner last night with a couple of other Burpple Tastemakers and tried out Chuan Kee Seafood at Bukit Merah — dishes were not too bad though favourites would probably be the Curry Fish Head with that aromatic flavour of spices and coconut milk all coming as one; order a plate of rice to finish all the gravy with! Coffee Pork Ribs were also pretty decent with its deep flavours of coffee syrup that was just sweet to the right degree coated with each piece of boneless rib. Salted Egg Fish Skin was also decent — though the salted egg bits weren't very evenly spread out hence causing some pieces of fish skin to be missing of the salted egg flavour, the fish skin was crisp and addictive by themselves, adequately salty at the same time.
