Restoran Serdang Kien Kee has long been a staple dinner place and is known for its signature dishes such as the Serdang spicy soup (辣汤) and Hua Diao chicken (花雕鸡).
WeirdKaya recently caught up with Siow Chee Kien, 50, who has run the business in a bustling area behind the Jalan Besar Seri Kembangan post office for more than 20 years.
Founded by his father in the 1990s, Chee Kien said that spicy soups were relatively obscure among the locals as no one knew what it was or how it tasted. His father, who was a “dai chow” (大炒)* cook at the time, was not aware of the soup’s existence until he tasted it for himself and instantly fell in love with its hot, peppery texture.
*“Dai chow”, loosely translated as “big fry” in Cantonese, refers to the multiple stir-fried dishes served for those who are lazy to cook huge meals for the entire family. Dishes such as vegetables, soups, meats, and seafood are a common sight.
“Upon tasting the spicy soup for himself, my father wanted to recreate the dish and establish a restaurant that would stand out from the rest as his own “dai chow” business was on the decline,” said Chee Kien.
He also recounted the many days and nights his father spent in achieving the exact taste and how the former would employ him to be a “soup taster” to ensure it was cooked perfectly.
Soon, news of the business began to spread, with a steady stream of customers going through Restoran Serdang Kien Kee’s doors.
Chee Kien later gave up his job as a mosaic worker to help his father keep up with the growing demand for its signature Serdang spicy soup.
According to Chee Kien, the Serdang spicy soup is not the only must-try dish and is often paired with a piping bowl of Hua Diao chicken, a flavorful broth that uses chicken and Chinese rice wine as its main ingredients. This combination, aptly named “One black, one white” (一黑一白), has become a popular selection among die-hard customers.
Chee Kien recalled the time when he injured his back while working at the mosaic company, where his father told him that it would be best for him to take over the business in the future.
“I was quite reluctant when my father brought it up. I had no idea what this “weird” dish was!” he said with a chuckle.
However, he was gradually won over thanks to his father’s relentless efforts to build up the business and was subsequently named its successor.
“Who knew? Look at it [the business] now. After countless experiments, his signature spicy soup has finally gained fame within the community.”
When asked about his plans, Chee Kien slightly shook his head with a look of resignation on his face. “All I hope for is that my daughter will be willing to take over the reins and everything to continue smoothly.”
Do pay Restoran Serdang Kien Kee a visit if you’re a fan of spicy soups and Chinese food!
Restoran Serdang Kien Kee
D-1, Jalan 10/3
43300 Seri Kembangan
Tel: 012-254 9822
Business hours: 11 am to 3 pm and 6pm to 9 pm
Closed on Mondays
Sources: (Siow Chee Kien, owner of Restoran Kien Kee)
Editor: Raymond Chen
Proofreader: Sarah Yeoh
