Restaurant Lee Hong Kee (LYJ)  operates from 11:30 am - 3pm, breaks at 3pm. Re-opens at 6:00 pm - 11:00 pm.

This restaurant has lots of variety in their menu to choose from and prices are reasonable yet delicious.

The place is always, if not most times, are packed to the brim even during lunch. Thus, it’s advisable to give a ring and reserve a table when you are popping in for dinner, especially weekend; although they have moved to a bigger and spacious shop. Love their new place

The restaurant has a different specialty each day; asks the lady boss for recommendations if you are not sure what to order.

One of the dish that has the tongue wagging is "Dong Tok Gai", literally translated as "Standing Chicken". It is a whole roasted chicken, served with it's neck being pierced through a steel metal, making it looked like it is standing, thus the name of the dish! Poor chicken, having to sacrificed itself twice for mankind :(

You are welcome to feast on this dish in any manner you like! Seriously. Plastic gloves are provided so that you can either tear the chicken and eat like a 'wo/man from the cave era' or the usual 'cultured manner' via the carving knife and fork




The "Dong Po Yok" is served in perfect 3 layer. As you bite into the fat, it has a firm texture and not the usual spurt of fat that makes you go queasy yet guilty, thinking about your cholesterol level! Usually, this dish comes served with "Man Dou", pita bread style, which you can stuff the delicious pork into the bun or eat with plain rice. Your choice. Really.




I have an 'aversion' towards certain type of fishes. Those that gives you the "muddy' taste, which may be quite common with tilapia fish. This was recommended to us, "Claypot Tilapia"  and I was game to try. Well, I went with my Friday badminton group, and they loves fish!

The verdict? This dish was perfectly timed,as in the fish meat was just tender, not overdone which will give you a firm yet hard texture! NO muddy taste! Trust me, my friends who eats out with me, will always leave, or, serve the part closer to the tail, for me.


A well done combination of fusion cooking, in my opinion, a fern vegetable, known as "Kerabu Paku". It's a cross between Thailand and Chinese style cooking; the vegetable was blanched, generous squirts of lemon juice, and top off with perfectly fragrant fried shallots. Unusual yet creatively tasty!


Vegetables are generally nothing much to comment about, which you may realize by now, that I limited my blogging about vegetables. This is another recommended dish. Have you tried yam, meat, dried shrimps with kai lan? Interesting combination but tasted nice, especially the yam. Try it.