When I first tasted Seng Kee mee sua five years ago, I was totally bowled over by the simple dish. The herbal soup was tasty with depth and a slight peppery kick in it. The pork and kidney slices were soft and fresh.
Today, the dish is still pretty much well liked by many, especially those who want to warm their stomach after a hard day's work or fun at a karoake lounge. Their menu has expanded to cover steam fish, tonic soups, curry fish head, special tofu with shredded pork, crab and more. These are hearty choices for the discerning Singaporeans who love street food at reasonable cost.
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