After hearing reading so much about the famous spicy pepper soup in Serdang, I finally had the chance to savour it before I went back Malacca. Whenever I am in KL, I usually won’t be in Serdang during dinner time as I would be meeting other bloggers in some shopping malls. Hence, this was one of the rare occasions which I had dinner with my buddies (Ah Kit, Ah Yong and Li Sui) near their home.

Restoran Kian Kee, situated right behind the community hall along the main street of Serdang town, is famous for their spicy pepper soup and chicken in Chinese wine. The restaurant is rather old and honestly, it can’t even be called as a decent restaurant. It’s more like a stall that operates in a shop.

They were featured in “Ho Chiak!” before and the sticker is pasted on the fridge cum menu. There are not much varieties for you to choose from, and don’t be surprise if you see the customers sitting next to your table ordering the exactly same dishes as you. As written on the menu pasted on the fridge, there are just that much of dishes for you to order.

Spicy pepper soup (RM7 per serving.),
Chicken in Chinese wine (RM7 per serving.),
Tau fu (RM4 for small and RM8 for big.),
Vegetables (RM5 for small and RM7 for big.),
Drunken prawns (RM35 for small and RM65 for big),
Prawns in Chinese wine soup (RM25 for small and RM50 for big.).

There’s no need to describe how the vegetable and tau fu tasted, right? However, my mum does prepare the same tau fu dish too, albeit a cold one. The tau fu is kept in the fridge and the sauce are poured over when it is ready to be served. They serve their tau fu warm.

The boiling spicy pepper soup came in a huge clay pot. Inside the soup are all sort of pork meats, intestines, lean meat, stomach and etc., with a few strands of vegetables. All of us have very high threshold for spiciness, hence, we requested for extra spiciness to give us the kick. It tasted really good, especially when it is boiling hot but not when it is cold. The strong peppers gave us the kick also a little numbness on the tongue. Best eaten during rainy days.

The chicken in Chinese wine (花雕) came in as a pot of dark, black and thick gravy sauce, which doesn’t look appetizing at all from the photographs. I really love the gravy but not the chicken meat. They gave us a very skinny chicken with not much meat. I know its kampungkai, still… The wine flavours wasn’t strong enough to emit the unique fragrant but could still be tasted by the tongue. It was good.

I am going to persuade them to order the prawn dishes the next time I have my dinner there. They look really good, from the picture taken by Julie of http://juliethebiscuit.blogspot.com. Look at the amount of prawns. The soup? It’s going to taste great, with the wine.

Related posts:

1. Ya Lie Restaurant, Serdang
2. Serdang Little Kitchen Restaurant, Revisited
3. Serdang Little Kitchen Restaurant
4. Another Malacca Delicacy - “Beef Soup”
5. Melaka Raya’s Porridge House