TASTE THE 65 YEARS TANG’s FAMILY 3-GENERATION WANTAN NOODLES RECIPE IN “KEONG KEE”
Since decades ago, one of the favourites and famous eatery like by chinese religious “Wantan Noodles” or formerly known “Tok-Tok Mee” is still frequently found easily everywhere and taken by locals in Malaysia. Here in the township of Seremban, Negeri Sembilan we found and being recognised the more than half decade history 3 generation wantan mee house “Keong Kee” practised since 1950.
The local Seremban originated Mr. Alvin Tang Kam Thim who born in year 1973, who also the 3rd generation, is the recent owner of the local historical and well known wantan noodle restaurant “Keong Kee Recipe” serving their family’s 65 years home recipe and homemade egg noodles wantan mee to the public along Jalan Seng Meng Lee, Seremban.
The founder late Mr. Tang Kwai (1900-1978), who was Alvin’s grandfather, originated from Guangdong, China initially began his very first mobile food stall selling handmade wantan noodles in Seremban township along Jalan Templer in year 1950 then later on been fixed a food stall at Jalan Veloo in 1960s. Being assisted by son Mr. Tang Keong (born 1943), the 2nd generation who also Alvin’s father then took over the family career in year 1967 where the “Keong Kee” started.
While the recent owner, Alvin Tang who at his age of 42 years old currently been touched the career since kids helping father Tang Keong in their food stall later on fully stepped into the industry at his age of 29 in 2002 running with father at Jalan Veloo, Seremban. With the great response from market and wishing to expose further, Alvin and father successfully established their very 1st and owned noodle house named “Keong Kee Recipe” continue introducing their family’s recipe to the locals and visitors in year 2013 at Jalan Seng Meng Lee, Seremban officially into 3rd generation.
In Keong Kee, the owners Tang Keong and Alvin first surely introduced their homemade traditional egg noodle “Wantan Mee” which carried since 1950. Texturing wantan noodles boil-cooked then served mixed with their in-house soy sauce mixtures from 4 ingredients then topped with home roasted char siew and sided with pork wantan will be their signature “Kon Lou Wantan Mee” you must try when reached Seremban.
Talking about their homemade roasted pork or “Char Siew”, selected pork portion used marinated with recipes then roast for another half an hour then served in cutted slices topped onto their bites chewing wantan noodles brings the perfect matching you cannot aside. Especially taken sided with a plate of their home-marinated sweet & sour green chillies you will like it. It also a traditional way of taking “Wantan Mee” by chinese religious since years ago.
Secondly, their Wantan Mee Soup also among the recommended most wanted by regulars. Their homemade egg noodles served in soup base boiled at least 4 hours with chicken bones and ikan bilis, then topped with char siew, pork wantan and veges also the best eatery you will never regret after taken. Also been practised by his grandfather Tang Kwai, the founder, since 1950s.
Another will be their Stewed Chicken Feets, which among the restaurant’s top seller in menus. Selected and cleaned chicken feets prepared in deep fried, then stewed 4 hours with their recipes and chinese herbals mixture brings fantastic exotic taste and bites texture neither found elsewhere. Also can be served in option onto matching with their wantan noodles in a set known “Chicken Feet Wantan Mee”.
For those who like chicken should also taste their Boiled Chicken or locally known “Smooth Chicken” which also can be served as option topped onto their wantan noodles to replace either char siew or chicken feets. Moreover, their handmade wantan (dumpling) insided with pork minced also cannot aside, you need to try.
Nonetheless, the owner also introduced their famous Curry Mee which served with their homemade egg noodles. Prepared daily with homemade curry paste from 5 recipe ingredients mixture, and served topped with boiled chicken brings authentic eatery you cannot missed when stepped into the “Keong Kee Recipe” at Jalan Seng Meng Lee, Seremban, Negeri Sembilan.
KEONG KEE RECIPE
Address: No. 71,
Jalan Seng Meng Lee,
70200 Seremban,
Negeri Sembilan.
Business Hours: 8:30am to 2:00pm (Daily)
(Closed on Wednesday)