Seng Kee Black Chicken Herbal Soup

Seng Kee Black Chicken Herbal Soup

Get yourself down to 467 Changi Rd and visit the lovely staff of Seng Kee Black Chicken Herbal Soup. The Semi-Naked Chef did indeed with his mate Spencer Campbell. A few beers chatting about work and Spencer suggest a wee walk to grab some grub. Well it started out with; “Do you like liver?”

Sorry for this Mum, but as you know you did cook yours a little over done, and truly that big lump of pig liver looked more akin to an Aero bar – all dry and full of holes ha ha. Not my favourite thing as a kid, even with some damn nice onion gravy. But this dish at Keng See Black Chicken Herbal Soup, now this dish was just incredible.

Thinly sliced pork, thinly sliced pig liver, Spring onions, lettuce, ginger, a truly wicked unctuous gravy and some soy with chili padi to give it some major punch. Wow, and I mean wow!!! This dish would be worth coming back for the very next day.

Oh hold on a minute – actually I did ha ha – I just had to bring Mary to try this. She loves liver, and this is up there with the very best of liver dishes I have ever had. Well done Seng Kee Black Chicken Herbal Soup. You have an absolute winner on your hands here – we’ll be back time and time again for this one. Simply delicious. One bowl is enough for two, so it’s sharesy time.

Wow! Sizzling hot straight from the oven – the fabulous and amazing pork liver claypot. Stir in the vegetables to muddle all the flavours and get that gravy coating all over everything and you’ll be very happy. I guarantee it.

Notice anything here? OK no menus. You walk to The Wall and choose from there. Now one slight issue you may see there – yep no English. So you need ask for the English speaking staff, or borrow Spencer’s wife to translate. But as we were there for one dish and one dish only we were groovy and of course for Jude’s prawns we resulted to a point and grunt.

I don’t know if you can see from the photos but have a look on the tables. You get these little buzzers, more food is one button, a drink is another button – can’t remember what the third button was for. Maybe for ice for your bum after the chilli.

If the claypot wasn’t so hot I reckon I would have dived in and licked this puppy clean.

So bloody tasty. It’s a winner in my reckoning.

Seng Kee Black Chicken Herbal Soup – get down to Changi, that’s an order. ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.