Petaling Kam Kee Seafood Restaurant

Kam Kee

It’s 10pm. You haven’t had dinner yet. You are shivering with hunger and you happen to be around Jalan Gasing, Petaling Jaya. Where would you go at this time of the night if you want some good old fashioned, no frills ‘Zhue Zhao’ (loosely translated as stalls/restaurant that does a range of ‘stir fry’ from noodles to dishes).In that area, I can only think of a few places. And if you want a place where food is decently priced and they serve beers and operate till midnight and sometimes beyond, then go try out Kam Kee.

To everyone else, it is simply Kam Kee. But to my RCIA friends, we call it Plan C. We frequent this place every other Sundays after our ‘class agama’ session. We usually get there about 9:30pm. Even at that time, the place is still buzzing with the usual patrons. Most of them are from the housing areas around there, in particular Section 5. I was told that this place has been around for 30 over years. Talk about sustainability!

Ambience & Service

Carparks are ample and eventhough lines are not drawn on the sandy fields across from the restaurant, everyone somehow parked their wheels in quite an orderly fashion. Service is prompt. Either the captain (an elderly man) would take your orders or you will get up close and personal service from the lady boss herself or her daughter Joey. First thing to arrive are the peanuts to go with our beers. They have a dedicated lady in tiger outfit ( beer uniform mind you) to take your beer orders. As far as I know, they only serve Tiger or Anchor. Sometimes they have promotions and special discounts. The restaurant is divided into 3 sections. Indoor (naturel), Indoor (airconditioned) and outdoor (alfresco).

Food

Food there is done simple and straight forward. Do order your drinks first. A thirsty man is an angry man! Ladies, you can mix your own shandy (beers + sprite or 7-Up), or your hot tea. They have menus but no one uses them. Just ask for recommendations. You can try their specialty like the ‘Yue Wat Tau Fu’ (Tofu with fish paste). This is simply gorgeous !

 

Yue Wat Taufu

The next ‘must try’ is the Guinness Pai Kuet (Guinness Pork Ribs). The pork ribs are succulent and tender and perfectly match with Guinness reduction sauce, caramelized and coating every single inch of these juicy ribs. I thought it would be a typical marmite pork ribs or a typical sweet and sour pork ribs dish but I was wrong. This dish is a different level altogether…really Hitz the Spot, this one !

Guinness Pai Kuet

For chicken lovers, you can savour the Steamed Chicken with shredded ginger. You can taste the chicken essence in the sauce from the drips during the steaming process. Simple and tasty.

Steamed Chicken with Shredded Ginger

Another interesting dish is the Garoupa Fish Fillet with Ginger and Spring Onions. One of the most common style of Chinese cooking, this combination of ginger slices and spring onions can almost always to be used for any meat dish (chicken, fish fillet, beef, frog legs, games etc). Base ingredients are typically young ginger thinly sliced and spring onions evenly chopped from the leafy parts right to the juicy pulps. The key to the unique aroma is from ginger slices and the juicy pulps of the spring onions as the pulps are pungent and has a strong flavour. As for the sauce, it is just garlic, salt, pepper , oyster sauce, soy sauce and corn flour to thicken. The garoupa fish fillet is slightly stir-fried to keep the fillets intact. Nice !

Garoupa Fish Fillet with Ginger and Spring Onions.

With all that meat, we have to balance it off with some vegetable dishes. It is sort of like a guilt order just to comfort ourselves. So we had some mixed vegetable, a combination of cauliflower, broccoli, mushroom, carrots, pods, baby corn, bean curd slices and cabbage. Everything stir fried together with garlic. The other veggie dish is a little bit more happening. They called it ‘Sei Tai Tin Wong’ (Four Heavenly Kings). It is basically just angle beans, French beans, ladies’ finger and brinjal stir fried with chilli paste and dried shrimps. I guess guilt really got to us as we also loaded the table with Kailan stir fried with garlic and ‘Sheung Tong Yin Choy’ or Bayam ( in superior soup). This dish has got some century eggs in it.

Mixed Vege

Sei Tai Tin Wong

Kailan

Sheung Tong Yin Choy

By now you would have realized that we had a big crowd for this dinner as I am not quite done with the food yet. Next we had the frog legs with Ginger and Spring Onions. Same style as the Garoupa, I really like this one. Frog legs has a very interesting texture to it. The natural sweetness and the tender bits of the legs…mm..mmm..those long legs!

Frog Legs with Ginger & Spring Onions

Fish is also a must for a place like this. We ordered the Steamed Fish in Thai style to gauge the skills of the chefs. Steamed to perfection with the extra kick from the chillis, garlic, soy sauce and some soy beans, this is really tasty. But do ask for the seasonal price when you order the fish there. Some are quite expensive.

Thai Style Steamed Fish

They even had ‘ Oh Chien’ here so we tried that too. Fried Oysters with Omelette, this should have been our starters. Nice on its own, everyone enjoyed this dish.

Oh Chien

Verdict

Kam Kee is one of my regular dining place now. It is just a simple place with decent food. Everyone enjoyed their moments there so i guess it must be good. I need to make a trip back there again soon coz I need to settle my dues. I lost a football bet with Joey and I need to buy her a big bottle of beer (from her own restaurant). No thanks to the Germans! Another reason to return…but really , you don’t need one. Just go and check it out. You won’t be disappointed.

Special Guests

Francis and Helen

Joey and the Gang

Location

Address

Petaling Kam Kee Seafood Restaurant

No 9-10 Jalan 5/44 (off jalan gasing)

Petaling Garden 46000

Petaling Jaya

Tel: 03 77838843