[The Food Dossier] Eng Kee Chicken Wings

[Nymphomania]

They supposedly taste so supercalifragilisticexpialidocious, even former Singapore Prime Minister Lee Hsien Loong couldn't resist heading down personally to requisition some for dinner not once, but twice. And Eng Kee, by sheer virtue of these tawny brown, crepitate chicken wings, has become a most prominent paragon of the deep-fried pantheon in recent years (its decades-old original owner - a certain Mr Hu, offloaded what was then just another eremitic stall chugging away unflaggingly at Commonwealth Crescent Food Centre to his childhood friend Jack Lim around 2010, who whenceforth went all-out expansionist).

Wings aside, you've also got quite an entourage of unobtrusive amuse-gueules including bee hoon, luncheon meat, pork sausage, otah as well as fish cake.

More at https://www.thefooddossier.com/2025/04/eng-kee-chicken-wings.html

 

[taciturn]

Holy Cheekon, the english so damn powderful I stunned like vegetable

 

[Van Sexting]

Looks like Claire loves the chicken wings, but nothing else hmmm

 

[Tylenol]

Looks like Claire loves the chicken wings, but nothing else hmmm

https://forums.fuckwarezone.com.sg/...s-the-best-fried-chicken-wings-in-sg.7049392/

 

[Aaron carter]

Fun fact: Eng kee under the original owner was named Yon Yan.

 

[eatshitndie]

Fun fact: Eng kee under the original owner was named Yon Yan.

View attachment 222254

yon yan (forever) sell out?

 

[Hmv]

 

[Les grossman]

Eng kee can use cdc vouchers

 

[Aaron carter]

yon yan (forever) sell out?

Originally it was called yan (焱) when it first opened in 1989, then it got renamed as Yon Yan (永焱).

 

[eatshitndie]

Originally it was called yan (焱) when it first opened in 1989, then it got renamed as Yon Yan (永焱).

perhaps if it adopted 永遠 it could last forever?

 

[Aaron carter]

Actually the hanyu pinyin for 永遠 should be yong yuan, not yan

 

[WangChuk]

They supposedly taste so supercalifragilisticexpialidocious, even former Singapore Prime Minister Lee Hsien Loong couldn't resist heading down personally to requisition some for dinner not once, but twice. And Eng Kee, by sheer virtue of these tawny brown, crepitate chicken wings, has become a most prominent paragon of the deep-fried pantheon in recent years (its decades-old original owner - a certain Mr Hu, offloaded what was then just another eremitic stall chugging away unflaggingly at Commonwealth Crescent Food Centre to his childhood friend Jack Lim around 2010, who whenceforth went all-out expansionist).

Wings aside, you've also got quite an entourage of unobtrusive amuse-gueules including bee hoon, luncheon meat, pork sausage, otah as well as fish cake.

More at https://www.thefooddossier.com/2025/04/eng-kee-chicken-wings.html

This is HISTORY liao lah .... ever since the uncle sold his stall and name, the quality of fried chicken wing and beehoon has died .... its just another ordinary economic beehoon stalls using the Deceased Name to make the daft sinkies burnt money to boast themselves eating Good Sai ....

 

[Cs101]

Aiyah mai hiam buey pai lah, hawker food what chiu expect