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Pin Kee Seafood Restaurant
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$$
This is our second visit to this Chinese restaurant. The first time we were thoroughly impressed, so we decided to return during the New Year to try their festive dishes.
Soft Shell Crab Yee Sang Personally, I don’t think soft shell crab pairs well with Yee Sang. The crab still contains some of its innards, and when combined with the Yee Sang, it doesn’t quite match in flavor.
Good Fortune Three Treasures The three components were all delicious, especially the cloud ear mushrooms, cuttlefish, and stir-fried asparagus. The slight addition of mustard gave the dish an innovative twist in flavor
Cordyceps Flower, Mushroom, and Snail Meat Soup Unfortunately, this soup didn’t quite meet expectations. It was overwhelmed by the strong taste of mushrooms, and the flavors of the snail meat and fish were not as pronounced. The dish would have been better with fewer mushrooms, as the overall broth was not very enjoyable.
Herbal Wine-Infused Tiger Prawns The tiger prawns were very fresh and sweet, though in the context of a New Year’s feast, I felt the prawns were slightly on the small side and lacked the visual impact I was hoping for.
Steamed Tiger Grouper The highlight of the meal was definitely the fish. The portion was large enough for ten people, and the fish was incredibly fresh with a naturally sweet flavor. The simple preparation of steaming was perfect.
Abalone, Fish Maw, Sea Cucumber, and Mushrooms on Broccoli The abalone and broccoli were delicious, and the sea cucumber was large and visually impressive. However, the sea cucumber did have a slight fishy taste, which might not be to everyone’s liking.
Salted Fish and Silverfish Fried Rice The fried rice was very tasty, with crispy salted fish and silverfish that were well-fried. However, given the price point for a New Year’s meal, this dish didn’t stand out as much as the others.
Dessert Duo The mochi with green tea and red bean ice cream was a unique and delightful treat. The fried rice cake was also very well-executed, with a crispy exterior and soft, chewy interior.
We also ordered the Pineapple Chicken and Tofu, both of which were excellent and represented great home-style cooking.
Overall, this restaurant is a good choice if you’re ordering A la carte, as the dishes are worth the price. Our first visit, when we ordered individual dishes, was more satisfying in terms of value for money. I would recommend the restaurant to include some of their better dishes in the New Year set menu, as, at this price, some dishes feel a bit overpriced for a...
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THE WORST DINING EXPERIENCE EVER!!!!!! From service to food serving, only poor can defined it.
From 6.30pm we wait till 8.40pm only food is served. we understand that we need to wait for while but not hours. Till we have to "tapau" satay from outside instead of waiting for so long.
when the food served, only disappointed can describe our feeling. The crab was smells bad, when we complaint about it, the captain is just simply answered us, is not his problem. Comes to vegetable(yau mak=lettuce), it was superb bitter and guess you know there is the same answer AGAIN from captain.
We ordered duck meat, when another dish is served, we requested to change into smaller plate. The HEBAT thing they did , they throw away our food. And when we asked, the captain said is new staff, he can't do anything about it.
THE WORST PART IS COMING!!! We found stapler in the rice and tell the SAME CAPTAIN, he just took it away and act nothing happened!!!! I can't imagine if the rice is consumed by my son and he swallowed it!!!! This is totally irresponsible !!!!
We paid 1000+ for food. is not about the money problem, but is ATTITUDE & HYGIENE PROBLEM!!!
WE ARE HERE FOR DINNER, NOT SUFFER. FYI,at the same time, there's lot of customers starts complaining and some even...
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Keong Kee Seafood Restaurant, located just a few doors away from its main branch where live seafood is sourced from their live seafood supply center, ensures freshness in every dish. The Australian baby abalone, served in two styles—braised in a special sauce and salted egg yolk—is exceptionally fresh and succulent. While both preparations are delightful, the braised version stands out with its rich, savory depth. The Thai-style baby cuttlefish is another highlight—bursting with flavor and complemented by the crunch of dried shrimp that adds an exciting texture. The tong sing pan steamed fish is perfectly cooked, showcasing the natural sweetness and ideal doneness of the fish. Even the humble fried rice with tiny anchovies impresses, with each grain perfectly separated and infused with just the right amount of wok hei. Keong Kee offers a top-tier seafood experience just outside Kuala Lumpur’s city center—definitely worth the short trip for...
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