Honestly didnβt expect much at first when the curry looked a little diluted but the flavour really surprised me. The broth turned out rich and aromatic with that coconut base carrying the spice beautifully. The chili paste gave it an extra kick and the mix of prawns, tofu puffs, cockles and blood cubes added layers of texture γRM7
π Curry Mee
The chicken satay here is smoky from the charcoal grill with tender meat that stayed juicy inside and a slight crisp on the edges. The peanut sauce was thick, nutty and just sweet enough to complement the satay without overpowering it. Fresh cucumber and onion on the side gave a nice crunch and balance γRM18 / 10 Pcs
π Ngiam Satay ζ²ηΉ
This has been a go-to since growing up and it still feels comforting every time. Springy egg noodles, clear soup and fresh YTF. Everything tasted clean and well-balanced, with the noodles holding up nicely in texture.
The Thai-style fried bean curd adds a nice extra touch. Slightly crispy on the outside, soft inside and coated in a tangy-sweet sauce.
Koo Kee Set Meal γ$8.60
Koo Kee Special Noodle γ$6.90
Thai Style Fried Bean Curd γ$4.80
This pork bun set was both cute and tasty. The bun came shaped like a pig, complete with raisin eyes. Inside, the pork chop was tender and flavourful, paired nicely with cheddar and mayo. The set also included two soft-boiled eggs and a hot drink, rounding off a breakfast that was hearty γ$6 + $0.50 Milo
Scrambled eggs, bacon, sausage, hash brown plus mushrooms and corned beef hash. Straightforward and filling with the eggs soft, bacon crisp and the extras adding a bit more flavour.
Scrambled eggs, potatoes and cheddar wrapped in a thick flour tortilla with salsa, sour cream and guac on the side. The tortilla was heavy and dulled the flavours so the fillings became the highlight. Ended up eating mostly the insides with the sauces adding the brightness and balance the wrap lacked.
A chilled tart with a silky cocoa filling, accented by the gentle sweetness of tahini, maple and dates. The topping of caramelised banana slices added a glossy, brΓ»lΓ©e layer that brought warmth and contrast to the cool custard.
Airy vanilla sponge layered with strawberry cream, topped with a fresh slice and custard drizzle. The cake was light and fluffy, cream smooth but the strawberry presence felt subtle. A gentle and pretty dessert that leaned more toward elegance than bold fruit flavour.
Served in a ramekin with a molten center that spilled rich chocolate sauce, paired with a scoop of vanilla ice cream. The contrast of warm and cold was spot on and the cake had a deep cocoa flavour without being overly sweet.
Neapolitan ice cream layered inside sponge cake, finished with a soft meringue topping. The meringue wasnβt crisp, more like torched cream thatβs smooth, lightly browned and sweet. It gave the dessert a gentle, creamy finish that paired nicely with the classic chocolate, strawberry and vanilla layers.
Tender shrimp in a creamy orange curry with bell peppers and tomatoes, paired with steamed rice. The sauce carried a smooth, bisque-like richness with gentle spice, making it especially satisfying alongside the rice.
Wok-fried rice noodles tossed in a sweet peanut-based sauce with bean sprouts, bok choy and crushed peanuts adding crunch. The shredded egg strands gave texture but little flavour. Overall, the dish leaned mild and nutty, missing the chili heat, tamarind tang and lime brightness that usually give Pad Thai its signature zing.
