Hidden at one end of Hye Keat Estate, Lau Ee Home Kitchen is a humble family-run private kitchen with over 30 years of history. The place feels like dining at a relative’s home — warm, intimate, and exclusive — but with restaurant-calibre execution. It serves Teo Chew dishes with a touch of Thai influence, and many of the recipes are made completely from scratch. It’s best known for its signature Shark’s Fin dishes and has even attracted quite a number of celebrity diners over the years. The setup is simple but comfortable, with about 9–10 tables that can fit up to 80 guests. The menu is small, focusing on long-time classics that regulars keep coming back for. 1-day advance reservation is recommended, especially for larger groups.
Many Thanks to Lau Ee Home Kitchen for hosting us.
Lau Ee Home Kitchen's signature Shark's Fin Soup comes in a few options, with the Special Mix being the highest tier. The only difference is the grade of the Shark's Fins and the amount (other than the price of course). The soup has the perfect consistency that all Malaysians would enjoy. In Lau Ee Home Kitchen, there's this specially concocted vinegared Chili sauce that goes really well with the Shark's Fin Soup. This is a must order for most of the returning regulars. Two other popular choices are the Baked Crab Claw with Glass Noodles and Baked Goose Legs with Egg Noodles; where you get to taste different noodles perfectly dressed in an irresistible sauce. The Crab Claws are fresh and de-shelled by the proprietor and the kitchen team.
Another note worthy dish will be the Stir Fried Fish Maw with Prawns; commonly cooked in stew or soup, Lau Ee Home Kitchen is serving the Fish Maw differently. By stir frying the Fish Maw, it retains the addictively crisp texture instead of the usual spongy texture. Prawn lovers should not miss their Fried Milk Prawns, a flavor-packed dish with Evaporated Milk. It has got this creamy, milky element yet, not overly powering the whole dish. Loads of Coriander and Garlic will be added for the extra herbaceous touch. Only available for early reservation- the Deep Fried Pu Char Crab Shells is another popular dish. Fresh Crab Meat, Prawns and minced Pork are stuffed into the Crab Shell before being deep fried- an old school but timeless dish that is welcomed by diners of all age range. End the meal with their Thai Fruit Jelly, infused by Jasmine Tea for that extra refreshing touch (along with sweet Longan).
Non-Halal
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