Comments on: Ming Kee Live Seafood

By: ct

ct — Fri, 18 Sep 2009 07:39:55 +0000

I remember my mum buying a bundle of live razor/bamboo clams (at least 10pc in a bundle) from either Sheng Siong or NTUC (can’t recall) when they are in season.

And they aren’t the small type. Each clam meat was as big as my fingers but longer. My mum dun make too much fuss about the price so they must be quite affordable. She stir fried them with garlic, onions, leek, capsicums & cili padi.

By: Julia Khoo

Julia Khoo — Sun, 06 Sep 2009 08:12:08 +0000

Hear, hear!

By: thehungrycow

thehungrycow — Fri, 04 Sep 2009 07:54:43 +0000

Encore! Encore! Moohehehe.

By: Julia Khoo

Julia Khoo — Wed, 02 Sep 2009 15:16:08 +0000

Me too, can’t stop thinking about those bamboo clams. A revisit is a must!

By: Nic (KHKL)

Nic (KHKL) — Wed, 02 Sep 2009 04:37:04 +0000

great fun that night! i’m still thinking about the bamboo clams. yeah, i was wondering where the garlic smell went also. great stuff. oh, and the or nee’s da bomb as well. must plan for a revisit!

By: Julia Khoo

Julia Khoo — Tue, 01 Sep 2009 15:42:59 +0000

Hi Betty,

Thanks for sharing how you prepare razor clams. Why do we soak the clams in soda water to open them up? Is it to clean them?

I also didn’t know we could stirfry razor clams, mostly I see them being steamed. Anyway, they are quite rare and expensive, so I don’t see razor clams being sold in our markets.

By: Julia Khoo

Julia Khoo — Tue, 01 Sep 2009 15:38:29 +0000

The cooking standard here is definitely higher than Newton. If you consider that prices listed are nett, it’s quite reasonable.

By: Julia Khoo

Julia Khoo — Tue, 01 Sep 2009 15:29:15 +0000

The cooking standard, ambience, and service is definitely better than zi-char. Not as posh as fine-dining restaurant, but somewhere in between.

Sure, we can try lobster next time. I wanted to try their famous steamed scallops too, but they didn’t have stock that day.

By: Betty

Betty — Tue, 01 Sep 2009 14:16:03 +0000

The food is indeed outstanding looking. When making razor clams I soak clams in soda water to open up the clams. Mostly I stir fry it quick in green onion and ginger and soy sauce ect. instead of the soda water soaking. Eel skins look so interesting but the one I like was the crabs such huge claws from that typed crabs.

I had the yam or taro paste in San Francisco Chui Chow restaurant very tasty they put gingko nuts on top.

By: Joseph

Joseph — Tue, 01 Sep 2009 14:15:59 +0000

$77 for soon hock, $15 for long beans, $38 for Lala? Killer prices…maybe they came from Newton ?