We walked though some lorong along Petaling Street, passed some backyards and I was thinking, are they sure where they are going, this doesn’t seemed to be leading to a restaurant leerrrr ? Then we came to a dead end and Sang Kee materialised….
Did some searching on the net and learned that Sang Kee , serves cantonese cuisine , started way back in 1955, wow ! that makes it older than our country. If this signboard could speak, I think it would scare the hell out of everyone, no, I digress, if this signboard could speak, what stories it could tell….
Axian did a feature on Sang Kee too , you can have a look here
I was told that Sang Kee’s specials include: Ku lou yuk 咕嚕肉, pork intestine with chives生腸炒韭菜花, yam kau yok碍南乳芋頭扣肉. Steamed 3 yolks 三黃蒸蛋 and fresh prawn noodles.The regulars took charge of the ordering, while the rest of us first timers to Sang Kee waited in anticipation while soaking in the environment
The first dish to appear on our table was Bittergourd chicken –the chicken pieces seemed to have also soaked up the distinct bittergourd flavour, the bittergourd pieces where soft but not overcooked and the chicken was tender but yet had some bite, this was tasty.
Ku Lou yuk – the batter covering the deep fried meat was thin and did not interfere with the enjoyment of biting into the well marinated meat. I had experienced eating ku lou yuk that felt like biting into thick sticky mushy flour and felt shortchanged- where is the meat ? But I am glad to say that the ku lou yuk at Sang Kee was ahhhh..very satisfying..the sweet-sour sauce was at the correct intensity and did not overpower the palate.
I am not sure what this next dish is called, but it had intestine, fried tofu with vegetables like cauliflower, mushrooms, asparagus and wong ngar pak .. the tofu pieces were plain , the gravy was not exciting…. This was average on the verge of being bland .
The 2 vegetable dish that followed :- stif fried spinach and potato leaf番薯苗 was average, nothing to shout about .
Fried fish head , the fish meat was kinda dry , the gravy was thin . I won’t say this was memorable but the others might differ…. this was just an ok for me,
One other speciality from Sang Kee is the ‘both old and young safe and sound’老少平安, which was actually fish paste in steamed egg豆腐魚肉蒸蛋 ( I wonder which imaginative soul came up with the name). This dish is just like fish paste in steamed egg, I don’t find this combination particularly exciting or felt that there were any synergy between the egg and the fish.. I prefer ( many times over) mum’s minced pork in steamed egg.
If I were to make a judgement based on the dishes that we ordered, I think this was just average for me, but I guess this might be somewhat unfair as we hadn’t ordered their specialties I wouldn’t mind to return to try out their yam kou yuk or steamed 3 yolks or the noodles..(and for Sang Kee to be around for >50 years, i don’t think an ‘average’ rating could take them so far, so..i must be wrong !! )
1-G, Lorong Bukit, Jalan Hang Jebat, Kuala Lumpur
Wilayah Persekutuan 50150
Tel: 03-2078 5092
HP: 017-215 9856
HP: 012-390 5549
Business Hours: 11.00am- 3.00pm : 5.00pm- 11.00pm