An long overdue post of our dinner at Ang Kee. The first visit was an impromptu one; we droved pass the place and remembered that WMW did some reviews on this place. I gave her a call and ask her what is nice over there. Butter mantis prawn and steam tofu with egg was ordered upon her recommendation. The second visit here was with another 17 friends where we were splitted into two tables.
The infamous lala meehoon was sold off. We opt for the old favourite, Steam Tofu with Egg (RM 8). A simple dish that anyone can easily replicate at home, but I still prefer Ang Kee’s version where a dash of Chinese wine is added and it is absolutely delicious when the runny yolk drip down to the accompanied gravy on the silky smooth and sensible plate of tofu.
Guinness Stout Pork Rib (RM 15) is served just the way I like it. The lean and crispy pork ribs are slathered with layers of sweet and sticky sauce. Wonder if it tastes as good as Restoran 52’s Guinness stout pork rib as featured on “Ho Chak’ 8TV?
Assam Fish Fillet (RM 16) is nestled snugly in a sea of orangy and tangy gravy. With the right element of spicy, sweet and sour, everyone gives two thumbs up. The piquant dish (from the smell of belacan) was given a liberal serving of long beans. Needless to say, the fish fillets are soft with the delightfully crunchy batter.
Banana Leaf Chicken (RM 15) is another appetizing dish. Its more like a thai style chicken, morsels of lightly breaded chicken comes with a sweet yet spicy condiment and a side of onions and julienne cucumber.
The Butter Mantis Prawn (RM 16) tastes really good during our first visit, combination of crispy batter, tender flesh and sinfully rich gravy. However, it gets all flourly on our second visit. A friend commented that he feels like eating deep fried flour coated in butter sauce.
Salt and Pepper Soy Sauce and Pepper Cuttle Fish (RM 12) or “Si Jiu Chao Yao” which literally means to get sacked or fired. Usually Chinese people would avoid having food that carry bad meanings but we young people just laugh it off. It comes to my surprise that it was not tough and chewy at all. Cooking time should be closely watched as squid and cuttlefish turn rubbery and too chewy when overcooked.
For the obligatory greens, we opt for the Mixed Vegetable (RM 10). My favourite dish, the combination of lotus root, asparagus, celery, lily bulb, sweet peas and miniature anchovies were nothing but crispy.
Kedai Makanan Ang Kee
No. 50, Jalan SS2/10
(SS2 Cheow Yang area, same row as Original Kayu Nasi Kandar and Yu Ai)
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