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Seremban Kee Mei Siew Pau |
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Wednesday, 31 May 2006 |
Originally starting out with their Seremban Siew Pau which made Kee Mei famous, they have also added other snacks to their offerring. Their "siew pau" (crispy baked pork bun) is a bit more distinctive than some other "siew pau" because it's got more sesame seed on top of it and also it looks more appealling, but I recently found out that the Seremban Siew Pau, Kee Mei and Asia Catering & Confectionary are all owned by the Teh siblings. Talk about a a family cartel.
I was having lunch with KC, a friend who had just returned from Australia, in Restoran Cheong Hua - that of the Char Kuey Teow fame - and upon leaving we noticed that Kee Mei had a franchise stall in the hawker restaurant. KC decided to buy some "siew pau" for his wife and that inspired me to do the same - "siew pau" (RM1 each) for my wife and mother and poruguese egg tarts (RM1 each) for my children.
The "siew pau" was fine. OK, some of you will say it's awesome and excellent. It is tasty yes and the skin is crispy but I would prefer it warm. So timing is everything.
 But what knocked me over was the portuguese egg tart. The filling was just like any other egg tart but the pastry was what made it special. Unlike other places which make the pastry skin thick to make the tart look bigger, Kee Mei has chosen to give the consumer better value for money by making the skin thin. Thin and crispy - a really good combination. I have not had portuguese egg tart done this way in Kuala Lumpur or Petaling Jaya before.
Restoran Cheong Hua
Jalan Tun Samabanthan 4
50470 Kuala Lumpur
terms: cash
non-halal
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; "kee mei siew pau - click me")
; "kee mei eg tart")