Saturday, 22 January 2011

Min Kee Restaurant, Revisited 2011 (CLOSED)

Chef Loo has decided to call it quits. It was good while it lasted. Will live in our memories. Yum.
It's been more than a year since we first posted about Min Kee and we are glad to report after a recent visit thatChef Loo is still producing top class food. A testament to the quality of their food is the popularity of this establishment with many local market traders. Most market traders are particular about freshness of produce and 'clean' taste of the food. Min Kee scores pretty high on both counts. On most visits here, we've seen various market traders having their dinner here and also celebrating special occasions. During our last visit, we met a family of traders from the Kajang wet market who had brought their own terrapin to be cooked by Chef Loo. The wafting aroma of the terrapin cooked in a claypot with ginger (and some rice wine?) was enticing enough for us to enquire with the operator about the dish. A pity that terrapin is not easily available in Broga these days.

In our last post, we did not include their signature dish (which requires prior booking). The braised eight treasure duck alone is worth the 20 odd kilometer drive from Kajang to Broga. The duck is cooked until tender and almost melts in the mouth.
 Stuffed with nuts (lotus and gingko), mushrooms, carrots and some other nutritious goodies, the stuffings add more depth of flavor to the dish. I ended up literally licking off all the goodness from the bones! Highly recommended and still a steal at RM48 for a bird.

Another must have that we did write about previously is the crispy butter fried tilapia. The fish is filleted, sliced and deep fried with butter. Lip smacking and finger lickingly good to the last bone.

The braised pork dishes here tend to be good. We had the char yoke the last time and this time we had the pork and yam. The pork was melt in your mouth tender and had well absorbed the five spice flavored sauce. Thumbs up.

Green vegetables are grown around Broga so you can be assured of fresh and crunchy vegetables here. The yau mak was cooked with fermented bean curd (and some intensely hot chilli padi). Thumbs up, but be warned about the chilli padi!

The fern shoots (pakis) cooked with sambal belacan packed a punch too. I guess they like their vegetables with a kick here ? I found it very good actually.

It was a very satisfying visit to Min Kee and we can confirm that this is a place that will remain on our Top 10 list for some time to come. Do give it a try, but make sure you call in advance and book the braised duck.

Location : Lot 2788, Kg Baru Broga, Pekan Broga, 71750 Lenggeng, Negri Sembilan (it's a few kilometers after the Nottingham University campus)
Contact : 016-381 8038

1 comment:

  1. Let me confirm this - the 'stuffed duck' is a very hard act to follow. This is the special at this place and the Chef Loo has mastered it well.

    The other dish I highly recommend here is Hokkian Mee - my buddy and I drive all the way from Kajang to have this, once in awhile. Superb!