Ken Kee Restaurant Home Cooked Fare

Ken Kee Restaurant hardly draws attention to its home cooked style food around the Batang Kali/Ulu Yam area more well known for the Lor Meen. It is hardly mentioned in any food blogs and seems to serve mainly the local populace. Yet the simple fare is a welcome change for home cooked style food on the way to and from Fraser’s Hill.

Ken Kee is a dai chau kind of restaurant and has a limited menu. Among its other offerings are:
Vegetable soup noodles
Steamed fish
Milk oil taufoo (nai yau taufoo)
Chicken with salted egg yoke
Chicken in yellow rice wine
Nyonya style sotong
The cook would gladly vary an order for any common tai chau items.

This friendly eatery is run by a husband and wife team. The husband Joshua Tan helms the wok., whilst the wife Evelyn runs the front floor area. I can caught her manning the wok alongside her husband as well!

All their famous hits are already adorning a wall, so it’s easy to pick.

We got the first 3; 排骨面 — Pork ribs noodles
• 家乡生面 — Hometown-style raw noodles
• 奶油豆腐 — Creamy/butter tofu

Their signature dish is the thick noodles with pork ribs and yam. The yam and pork rib claypot is gooey and yes, thick. 6/10

The home town style noodles was a cross between a Hakka leicha (spinach), and Lor Mee - which the area is purportedly famous for. It has a clean refreshing taste at 6/10

The butter tofu was also good at 6/10

The stir fried sweet potato leaves was perhaps the most inviting at 6.5/10. Purely bcos its freshness, crunchiness and wok hei.