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Review

Mark Ong

Keng Eng Kee

$$$$
Written by
Mark Ong

Keng Eng Kee is like that neighbor you grew up with who got super popular in high school but still made an effort to hang out with you. The restaurant has been around since the ’70s, and has more tourists now than there ever used to be - but locals still occupy most of the tables. There isn’t much in terms of atmosphere, but you’re not here for that, you’re here for the legendary horfun - a stir-fried seafood noodle dish (topped here with an egg yolk) - and the Mingzhu Roll: tofu skin stuffed with salted egg, ham, shrimp, the secret to absolute moral truth, and mushrooms.

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