Its warm ambiance is rather old school which reminiscences the nostalgic yesteryears. The restaurant is of the size of 3 shop lots yet you may still need to queue outside during weekends or public holidays.
#1 Double Boiled Garoupa Fish Head Soup in Claypot (沙窝鱼头) @ RM80
We started the dinner with the claypot fish head broth, an elegant creation stuffed with goodness of abalone slices, white fungus, goji berry, Chinese herbs and longan.
After the first round of boiling from the kitchen, now pour the old chicken soup essence into the broth and allow it to boil second time for 5-10 minutes, so that the myriad flavours are well-absorbed by the soup.
The broth is so fresh with natural sweetness from the concoctions of ingredients, along with a drizzle of Rice Wine (Shao Hsing Hua Tiao Chiew 绍兴花雕酒). Rich in herbs and great in textures, it is not only tasty but also brings health benefits.
#2 Cold Hors d'Oeuvres Platter (七彩冷盘) @ RM85
Traditionally served before the main courses, it was once a very famous dish served in wedding banquets during 1960s. But now it is very difficult to find such hearty treasure because of the complicated process of preparing it.
Jellied into a clump, the steamed kampong chicken, fresh prawns and thick slices of abalone have a firm, translucent texture. The village chicken is flavourful and it satiates the taste buds without being heavy on the stomach. A dip of mayonnaise just added little touches of tangy sweetness into the dish.
#3 Claypot Fried Rice (瓦煲炒饭) @ RM40 (For 4-5 pax)
This is the luxurious creation by the young son of the owner, featuring caramalized rice crackers sipped within the claypot fried rice, topped with fresh crab, scallop and bacon, along with a garnish of spring onions to further enhance the taste and texture.
#4 Pei Pa Aromatic Duck (枇杷烧鸭) @ RM40
I can sense what's coming when I smell beautiful aromas wafting in the air from the flattened roasted duck. With the complicated process from steaming, drying to roasting which takes around 5-6 hours, limited amounts are served daily so do preorder to avoid disappointment.
I always love Pei Pa Duck which is drier, crispier and less fatty than the usual roasted duck. Slightly saltier but smoky enough to whet my appetite! The duck, when dipped into a choice of plum sauce or chilli, has a refreshing twist to the crispy flavourful meat.
#5 "Mei Lan, Mei Lan, Wo Ai Ni" (梅蘭梅蘭，我爱你)
from RM8 (2-3 pax)
The founder is a master chef with more than just great culinary skills but also high creativity in mind especially when naming his signature dishes!
Here's an unique combination of preserved vegetables (Mui Choy 梅菜) and young Chinese broccoli (Kai Lan Miu 芥兰苗) which is bitter-sweet and salty on the edge. Surprisingly, it is very mouth-watering and I can't stop reaching for more.
#6 "Pig & Dog Friends" (猪朋狗友)
from RM16 (4-5 pax)
from RM16 (4-5 pax)
Next on the menu was the metalpot braised pork knuckle, traditionally known for its body-heating benefits and best taken during winter. The sweet-salty juiciness is revealed as I fork through the lean meat laden with fats.
#7 Guilin Crab Dumplings (桂林蟹枣) @ RM1.60 / piece
Beneath the crispy skin, each crab ball gives a soft, moist texture. Overall, the deep-fried light bite is so bouncy and flavourful that it is the first to be wiped out at the table.
#8 Nam Yu Pork Ribs (南乳排骨) @ RM15
#9 Curry Garoupa Fish Head (至尊咖哩鱼头)
@ RM22 (Small) / RM30 (Medium)
To wrap up the evening meal, the chef delights us with its best-selling dish, a boiling hot pot of curry fish head instead of Chinese desserts. The graciously garnished fish head claypot is bracingly fresh, with rich creamy curry which is more on the sweet note than spicy. Awesome!
This is how the business started with their famous roasted duck 60 years ago.
Not only the service here is excellent, the humble owner is very generous to treat us with Whisky. To sum up, it is an enjoyable dinner to have a group of chatty friends along with good food and tasty red wines and liquor.
1. Woo Ng Kee is perfect for classic comfort food especially with family to bring out a homey feel.
2. Recommended: Curry Fish Head, Claypot Fried Rice, Pei Pa Aromatic Duck, "Mei Lan, Mei Lan, Wo Ai Ni" and "Pigs & Dogs Friends"3. Pricewise, it is decent and good value for money considering the generous amount of ingredients.
Restaurant Woo Ng Kee (胡伍纪冷气海鲜酒家)
545, 546, 547, Jalan Ehsan 3/7,
Contact: 603-6274 2305
GPS Coordinates: N 3.22116, E 101.623906
11.00am - 2.45pm daily
5.00pm - 11.00pm daily
Close on every Thursday