i. Biography
Chinese-Singaporean zi char and seafood cooking at Keng Eng Kee Seafood in Singapore is built for immediacy: wok heat, sauce, shared plates, and dishes understood before they are explained. In that register, Liew Choy works as chef through a set of named anchors — moonlight hor fun, chilli and pepper crabs, and Ming Choo rolls — that define the restaurant more clearly than a written position statement. Recognition has followed the same practical clarity. The Bukit Merah, Singapore venue has appeared in OAD Asia Casual Restaurants and has been selected for listing by the MICHELIN Guide, placing it in a wider field while keeping the work in its lane: direct, seafood-led, and rooted in Chinese-Singaporean zi char.
The Trajectory
Today, Liew Choy is chef of Keng Eng Kee Seafood. A zi char restaurant’s reputation is carried by repeatable dishes, table memory, and the ability to deliver heat and timing across a broad seafood-led order. In the present role recorded here, Liew Choy is chef at a Singapore restaurant known for that mode of cooking: communal plates, wok-driven aroma, visible sauce work, and food built to be shared rather than plated as a solo statement.
The Work Today
Moonlight hor fun functions as one of the restaurant’s clearest calling cards. Listed here as a seafood char kway teow dish smoothened with raw egg, it sits in the zi char grammar of wok-fried noodles, seafood, and richness added at the finish. In Liew Choy’s work there, the dish is one of the names that fixes the kitchen’s identity. Chilli and pepper crabs put crab at the center of the seafood side of the house. The format belongs to Singapore seafood dining: shells, sauce, heat, pepper, and the physical work of eating at the table. Within the restaurant’s profile, these crabs mark its abundance and directness. Ming Choo rolls provide a separate point of recognition: crispy tau pok stuffed with ham and prawns. The construction is compact and specific — tau pok, crispness, ham, prawns — and the name carries because the dish is identifiable by both texture and filling. Chinese-Singaporean zi char and seafood are the working frame, but the restaurant is known through particular plates rather than category alone. In Liew Choy’s current role, moonlight hor fun, chilli and pepper crabs, and Ming Choo rolls are the recurring markers that define the place for diners and for the trade.
Accolades
In 2022, OAD Asia Casual Restaurants ranked Keng Eng Kee Seafood No. 7. In 2025, the same ranking placed Keng Eng Kee Seafood No. 6. The MICHELIN Guide has also selected the Bukit Merah, Singapore restaurant for listing. Taken together, the OAD rankings and MICHELIN Guide selection recognize Keng Eng Kee Seafood beyond its own dining room, while the restaurant’s identity remains tied to the dishes record: moonlight hor fun, chilli and pepper crabs, and Ming Choo rolls.
Profile updated July 2026
FAQ
Asked of Liew
What does Liew Choy currently do?
Liew Choy is chef.
What is Liew Choy known for?
Chinese-Singaporean zi char and seafood at Keng Eng Kee Seafood.
What recognition has Liew Choy received?
OAD Asia Casual Restaurants, Keng Eng Kee Seafood ranked No. 7 (2022).
