Paramount Garden’s three-decade-old Khong Kee has newly moved to a more comfortable space, remaining within the neighbourhood, still specialising in yong tau foo and porridge.
The kitchen takes pride in yong tau foo that’s hand-scraped with whole Spanish mackerel, smoothened into springy paste with no flour or preservatives, stuffed and sold fresh everyday in the familiar selection of brinjals, bitter gourd, okra, red chillies, green peppers and more.
The signature porridge is a piping-hot pleasure, tasty and textured with dried-and-diced oysters, shrimp, squid, mushrooms, peanuts and century eggs, creamy and comforting.
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