Jun Kee, a restaurant that started humbly as a “tai chow” restaurant that serves up your usual fish, chicken, pork and vegetables dishes and of course the compulsory carbs such as your fried noodles and rice.
Australian Lobster RM258
Hokkien Mee (RM5), Yin Yong (RM8), Japanese snail in ‘guai wei’ （怪味日本螺）(RM18), pai guat wong (RM15)
Claypot Pork Tendon (RM38), Soy Sauce Prawn (RM25), Pork Knuckle (RM35), Claypot Lamb Tenderloin (RM28), Claypot Turtle (RM30), Marmite Chicken Wings (RM12), Kung Pau Eel (RM18)
Australian Lobster served sashimi style, pork trotters
butter prawns, homemade tofu, Stir-fried Romaine Lettuce, Fruity Sauce Pork Ribs, peanut soup (far sang wu), Double-boiled Hasma with Red Dates
Shark Fin Soup, Suckling Pig, Fish, Fried Rice, Stir Fry Vegetable, Sea Coconut Dessert
