[CLOSED] Lim Kee (Orchard) Banana Fritters (Maxwell Food Centre)

Watch my video review of the stall here: https://youtu.be/GdKuP2MiyP8

*stall closes at the end of October 2018*
Goreng pisang (banana fritters) fans will remember this legendary stall which used to be located on Somerset Road by the PUB building. The heritage hawker stall — which started in 1950 in a coffeeshop at Koek Road — moved to Maxwell Food Centre around 2008 and the quality of its fritters remain excellent.
Run by 54-year-old Corlinn Lim, there was a period of time when they expanded to several outlets but now it’s reverted back to being a single shop. Goreng pisangs here are priced slightly higher —$1.50 versus $1 or $1.20 — but every piece is like tucking into perfection. The addictive batter — a mixture of rice flour, salt, water and “something else” (tapioca starch we suspect) — has a lighter-than-air crispness and the hawkers add lime in the oil to eliminate any smell of old oil.
Only ripened pisang raja (a type of banana) are used (you can tell when it has a slightly black centre). It has a high water content so that the snack is still juicy after frying, it has a nice balance of sweetness and acidity, and a full custard-like flavour. There's always a lovely softness to the texture.
They also sell other varieties of goreng pisang like yam ($0.80), tapioca cake ($0.80), green beans ($0.80), sweet potato ($0.80) and cempedak (a cousin to the jackfruit; $1.20). Sometimes they offer goreng pisang using extra large bananas — the king rajah — which can be had at $1.80.

Look at what I have here, light crispy batter encasing a piece of sweet caramelized banana!!!! The banana fritters from Lim Kee Maxwell Food Centre are really good! The fritters are not too soft but melts in your mouth~ I can definitely eat more than 5 in one sitting! #hawkerpedia

$1.50 for 1 🍌 👍👍

Salted and crispy batter matched with a sweet mushy banana. Seems like they still do Fried Banana Fritters best.

Salty and crispy batter but yam was still pretty solid and rather uncooked.

Crispy and salty batter, though tapioca was rather spongy and lacked stickiness.