Restoran Keong Kee @ Jalan Barat off Imbi Road.

When we have guests from out of town, Restoran Keong Kee will be the top lunch place on our 'eating itinerary'.

After that it will follow by a tour of the many shopping malls in the Bukit Bintang area.


The food cooked by the owner cum lone chef are very consistent, fresh, tasty and affordable.


The restaurant is air conditioned and exceptionally clean.


Parking is OK.

Yin Yong (lightly fried rice vermicelli and flat rice noodle) doused with an egg gravy with choy sam, pig's intestine/liver, strips of lean pork and shrimps-Rm15/ 

Deep fried Yee mee filled with the above mentioned ingredients and gravy.-Rm15/

Wat Tan Hor- lightly fried flat rice noodle filled with egg and Tapioca starch reduction gravy, smooth tender beef , spring onion and young sliced ginger-Rm11/

Steamed Village chicken with knotted lily buds and wooden fungus-tender, smooth, juicy and meaty chicken meat-note the chicken essence-5 stars-Rm28/

Blanched Hong Kong Choy Sam Fah-green, leafy, sweet and not pulpy-Rm10/

Location: same row with Restoran Hee Lai Ton,

Jalan Barat,off Imbi Road,
Kuala Lumpur.

 Tel:017-333-8138.

Restoran Oversea (Imbi) Sdn Bhd.

After my posting on Restoran Keong Kee, my daughter Mindy suggested that we go there again as she loves the steamed chicken.

We left the house at about 5.30pm to brave the notorious Federal Highway's peak hours traffic jam-down the Smart Tunnel-the Bukit Bintang hotel's row-Imbi Road to find that they are closed.

Our next choice was Restoran Oversea just across the road.

This restaurant is where they first started and is a favorite with regulars. They have since expanded to other states and is even listed on the local Stock Exchange.

Parking is horrible.

Herbal Chicken served in a claypot was tender and full of flavor with herbs like kei chee (wolfberries), yuk chuk, dong quai (ginseng)-gravy was perfect with rice-good medicinal properties, too-Rm30/

Steamed river Patin with blended ginger-was fresh and sweet with a pinkish white meat and steamed just right-ate until only the bones remains-Rm120/

Deep fried Tofu-topped with deep fried dried shrimps, minced meat and specks of salted fish-crispy crust-soft and pillowy inside-soy sauce was a bit salty-Rm22/

Claypot Vegetable-lots of crunchy Chinese round cabbage, soft beancurd sheets, glass noodle, mussel and cooked with flavorful Nam Yee (preserved beancurd with sesame oil and chillies)-Rm25/

Stir fried Hong Kong Kai Lan-big stemmed, young, tender not fibrous at all-Rm25/

Total bill:Rm290/
Location:84-88, Jalan Imbi,
Kuala Lumpur.
Tel:03-2148-7567/2141-2642.

RESTORAN KEONG KEE-2nd VISIT.

Restoran Keong Kee is situated around the chaotic and busy Imbi area, just next door to Restaurant Yu Jia and opposite One Plus Shabu Shabu.
The chef is one of the brothers of the "Tai See Tow" clan, (under the big tree trunk) off Jalan Silang in Kuala Lumpur.
They were formerly "off shoots" from the famous, Restoran Soh Kee, also in Imbi Road.
Their signature dishes are fried noodles- Sang Har Meen (fresh river prawns mee Ngow Hor (beef noodle), steamed free range Chicken, stir fried vegetable of the day and steamed river fishes.
What i like about this place is it's cleanliness and even the sliced red chillies and Bird's eye chillies are washed and looks fresh!
Parking is ample along the road or at an open air car park opposite the restaurant.

Sang Har Meen-the cooked tender and succulent river Prawn with it's creamy egg gravy and a few stalks of Choy Sam were poured over a plate of fried thin crispy yellow Noodle. Mix it thoroughly to savor all of it's goodness!

Steamed free range Chicken with knotted golden Lily Buds, black Fungus, Soy sauce, Oyster sauce and a few dash of Chinese wine was a delightful dish and the essence from the tender and meaty chicken was perfect with rice.

Stir fried Romaine Lettuce with garlic-to complement the other dishes.

Total bill:Rm75/

RESTORAN KEONG KEE

Restoran Keong Kee is situated around the Imbi area next to Restaurant Yu Jia and opposite One Plus Shabu Shabu. The chef is one of the brothers of the "Tai See Tow" clan, (under the big tree trunk) off Jalan Silang in Kuala Lumpur. They were formerly "off shoots" from the famous, Restoran Soh Kee, also in Imbi Road. Their signature dishes are fried noodles- Sang Har Mein (fresh river prawns mee) and Ngow Hor (beef noodle). Of all the brothers i preferred this guy's cooking. This place is sparkling clean, with tables, chairs and the floor- oil stain free. I would rate this restaurant's hygiene and their open kitchen as Grade A. Even the sliced red and bird's eye chili are washed and cleaned. Parking is ample all around the area.

Clean interior-felt so comfortable.

Fried egg noodle (yee mein) Cantonese style-with choy sam, prawns, pork strips, intestine and liver-was full of smooth, thick, gooey egg gravy-mouth watering!

Fried beef noodle (ngow hor)-with whole stalk spring onion, sliced young ginger- the beef strips was generous in portion -well tenderized and fine in texture-tantalize your taste buds!

Steamed free range chicken with black fungus (can lower cholesterol), tied golden lily buds and traces of oyster sauce-was tender, muscular and delicately flavored with a dash of Chinese wine too- got oomp!.

Fried wide white noodle mixed with rice vermicelli-Cantonese style- same ingredient as the fried egg noodle-the crispy rice vermicelli absorbed the gravy well- taste wise was similar to the fried egg noodle- very consistent.

Blanched Romaine lettuce-leafy and crunchy-too small portion for the five of us.

Total bill:rm78/