It’s been more than 10 years since I blogged about my favourite char kuay teow spot in KL – Robert Char Kuay Teow in Section 17 PJ. Jien and I have been patronising his stall since we were in college and now that he recently relocated to another coffeeshop across the road, I figured it would be a good time to blog about his new stall location at Lucky Seng Coffeeshop.

Same chap, new location

Parking is no longer a hassle because you can just park at Seventeen Shopping Mall across the road and walk to Robert Char Kuay Teow. The man behind the work is actually Uncle Lim, but it’s become a habit for me to call him Robert each time I see him.

Large char kuay teow, slightly spicy and with extra lap cheong

Robert knows just how Jien and I take our char kuay teow – large, slightly spicy and with extra lap cheong (RM7 – small, RM8 – large). Come to think of it, I don’t even have to tell him my order anymore. He will always ask, “Same one ya? Two?”

When it comes to char kuay teow, I find it hard to find one that’s close to what it is in Penang. Robert char kuay teow has been consistently good over the years and those whom I recommended his char kuay teow to have agreed that it is pretty decent for a version outside of Penang island.

Dancing to the beat of his own wok

Robert does this little dance whenever he cooks his char kuay teow; almost as though he’s “feeling” the noodles as he goes about frying. Most of his customers are regulars, just like me – looking for a taste of Penang, or as close as it can get.

Good stuff, I kid you not.

The char kuay teow comes on a base of banana leaf which imparts aroma to the noodles. I like how Robert serves the lap cheong in his char kuay teow; thinly sliced and crisply fried so it contrasts the fluffy rice noodles. He also mixes his noodles well so each strand is coated with seasoning and wok fire.

Hello Uncle Lim!

If there’s one thing I wished he had in his char kuay teow, that would be duck egg. I’m pretty sure his noodles would taste “a level up” with the addition of duck egg in the mix.

That aside, Robert char kuay teow is still my favourite char kuay teow spot in Klang Valley. Look for Uncle Lim when you’re there – he’s a pleasant chap. If he’s not there, give him a call and check if he’s on his way to the stall as his helper doesn’t fry it as good.

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Ambiance: 6/10
Price: 6.5/10
Food: 7.5/10 (non-halal)
Verdict: My favourite spot for char kuay teow in Klang Valley.

Robert Char Kuay Teow
Lucky Seng Coffeeshop
1061, Jalan 17/42,
Section 17, 46400 Petaling Jaya,
Selangor.
Tel: 012 373 0360
Business hours: 8am till 3pm

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Jien has a colleague who raves about Ah Foong Bak Kut Teh in Sunway – apparently, it’s one of the better bak kut teh options around their office vicinity. This bak kut teh shop is located along a row of shop lots in a housing area opposite Sunway Pyramid; pretty easy to locate using Waze.

Herbal tea

He brought me there for lunch a couple of weekends ago and we ordered a portion of soup bak kut teh (RM14 per pax), dry bak kut teh (RM15 per pax) and curry pork ribs (RM12.50) to share. We also got a bowl of yau char kwai (rice crullers) to soak up the bak kut teh broth; this was freshly fried and crispy (RM3.50).

The yau char kwai is nice and crispy

Soup bak kut teh

I like my bak kut teh soup thick and dark, with strong herbal notes in general. While not all thick bak kut tehs taste good, they somehow tend to taste better because the water content is reduced and you get more herbal kick in each spoonful.

Could be better

Ah Foong’s version is just alright for me – not exactly thick but you can still taste the herbs. Of course, I would have liked it darker and thicker. The kind of texture that sits between soup and stew. Then you know it’s going to be a good meal. I reckon those who enjoy lighter bak kut teh would find this more enjoyable.

Dry bak kut teh

We like the dry bak kut teh better as the sauce is adequately caramelised, with just the right amount cuttlefish and dried chillies for added oomph. You can opt for your preferred meat cuts – ribs, belly, lean meat and innards. We asked ribs and belly because lean meat is no fun and innards aren’t our thing.

Curry pork ribs

Oil rice

The curry pork ribs isn’t fantastic but I do find comfort in eating it as it reminds me of the curry my mother would feed me when I was little. Only, this is spicier. There’s this mellow flavour from the spices in the gravy and the pork ribs are all-off-the-bone tender. Good with rice. Jien didn’t like this though, as he doesn’t like “Chinese-style” curries in general.

This portion feeds 3 to 4 pax easily

Service is friendly and they are pretty generous with their soup refills. Our bill came up to about RM60 for all the above (good for 3-4 pax), inclusive of a drink. Definitely not the best bak kut teh I’ve tried but if you’re craving for one in this vicinity, then this will have to do.

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Ambiance: 5.5/10
Price: 6/10
Food: 5.5/10 (non-halal)
Verdict: Nice and crispy yau char kwai but the bak kut teh is just average for me.

Ah Foong Bak Kut Teh
446, Jalan PJS 10/11A,
PJS 10, 46150 Petaling Jaya,
Selangor.
Tel: 019-285 1786
Business hours: 11am till 10pm

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A Penang friend of mine insisted I check out Moody Cow Café along Transfer Road when I visited Penang in late December, claiming the café serves possibly the best cake on the island. Coming from someone who rarely eats cake, I was intrigued by why this place made him fork a cake when he’s perpetually on a low sugar diet.

I’ve also been warned about the price – it can go up to RM44 per slice depending on the flavour you opt for. With that in mind, Jien and I paid them a visit with my in-laws and their friends who reside in Penang. I think Uncle Tai almost had a heart attack when he saw the price tag of each slice and even compared it to our lunch of oyster noodles, which amounted to less than the two slices of cake we ordered.

As per my friend’s recommendation, we asked for a slice of cempedak madness (RM42) and bitter rummy (RM43). Each slice was dense and large enough to feed 3-4 pax so do go easy on ordering. Our party of six struggled to finish the two slices so I had to takeaway the remaining cake.

Cempedak Madness

The cempedak cake comes with a good amount of fruit and cream cheese, with two layers of chocolate cake for a contrast in flavour. This was not overly sweet but very rich because of the cheese and cempedak – ideal for group sharing. I’m not a fan of cempedak but this cake is worth checking out.

Bitter Rummy

My favourite however is the bitter rummy – Moody Cow’s rendition of rum & raisin in cheesecake format. You get that bittersweet flavour from the rum raisin, which contrasts the dense texture of the chocolate cream cheese. There is also a lot of cream cheese in the works, but because of the alcohol, that richness is somewhat cut slightly so I could eat more of this cake.

Latte and flat white — both mediocre at best. Don’t bother ordering these.

Trust me and don’t bother ordering coffee here are they do a mediocre version of a latte and flat white. You’re better off drinking filtered water. I was expecting a very dim and dark environment but we were ushered past that and upstairs, where the room is brighter and “cleaner” in décor.

You’re required to pay upon receiving your food so do keep that in mind should you want to pay Moody Cow a visit. Are the cakes good? Quite. Do I find it expensive? Well, slightly. But portion is good for three to four pax so if you factor that in, I guess it’s alright.

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Ambiance: 6/10
Price: 5.5/10
Food: 6.5/10 (pork-free)
Verdict: The bitter rummy is quite good. Remember to share and skip the coffee.

Moody Cow Café
170, Jalan Transfer,
George Town,
10050 Penang.
Tel: 04-226 2646
Business hours: 11am till midnight
Facebook Page

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Bak Kut Teh is one of the many things one should try when visiting Malaysia – this concoction of herbal broth and pork cuts simmered for hours until the fats dissolve, making the broth concentrated and packed with flavour. A colleague of Jien highly recommends Nan Feng Bak Kut Teh which we checked out a couple of weeks back.

A meal of dry and soup bak kut teh with rice crullers (yau char kwai)

The uncle who runs the plan seems like a pleasant guy, despite my horrible Chinese-speaking skills. We opted for a portion of dry bak kut teh, soup bak kut the and rice crullers, with a plate of oil rice each. Chilli padi and chopped garlic are available for those who want more “oomph” in their bak kut teh.

Oil rice with plenty of fried shallots and dark soy sauce

Dry bak kut teh (best I’ve eaten so far)

Nan Feng’s dry bak kut teh is by far the best I’ve tried in Klang Valley thus far. The gravy has plenty of flavour from the dried cuttlefish, chillies and bak kut teh seasoning. I like how the meat is tender and flavourful from herbal concentrate – delicious with white rice. It was so good I ordered a second portion (RM12.50 per person) for myself.

Soup bak kut teh

The soup bak kut teh (RM12 per person) is also good stuff; thick, rich and full of herbal aroma and taste. I didn’t like the addition of mushroom and lettuce in the claypot as it changes the flavour of the original broth. That said, it is still one of the better bak kut tehs I’ve eaten and they are fairly generous with refills.

Good meat quality but I didn’t care much for the lettuce on top

I wished they gave better rice crullers though – Nan Feng’s were cold and chewy, which didn’t absorb the bak kut teh broth very well. Extra points for having fried shallots on the side to add to the oil rice as it does make the bak kut teh experience more enjoyable.

Overall, I think Nan Feng’s bak kut teh is quite good though they are quite heavy-handed with the MSG. That took a point off the overall rating as we were quite thirsty after the meal, versus our meal at Chow Kiat. With that said, the dry bak kut teh is really good and I wouldn’t mind going back for more of that.

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Ambiance: 5.5/10
Price: 6/10
Food: 7.5/10 (non-halal)
Verdict: Best dry bak kut teh I’ve eaten so far. The soup version is also quite tasty, albeit laden with MSG.

Nan Feng Bak Kut Teh
49, Jalan Raja Bot,
Kawasan 18,
41400 Klang.
Business hours: 7am till 3pm
(closed Tuesday)
Tel: 016-278 5525

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Hua Xing in Sungei Way has been around for many years and I’ve heard good things about it back in the early days of blogging even. But it wasn’t until recently that I paid them a visit with Jien, who told me the food is decent after trying it for lunch with his colleagues.

The restaurant is always crowded on weekends so it’s best to get there before 7.30pm or call ahead to book a table. Hua Xing’s menu is fairly extensive – offering a range of Hokkien and Foochow fare. Popular picks include tapioca noodles, pak gok and braised pork with alkaline kuih; the latter was spotted on almost every table that night.

Fried tapioca noodles

Fried pak gok

We ordered all three, on top of the hometown tofu, fried eggplant and honey milk claypot chicken. Service is fairly quick and the food arrives within 30 minutes or less depending on the crowd. Of the lot, I enjoyed the fried tapioca noodles (RM16 – medium) and pak gok (RM16 – medium) best. The noodles had a good amount of wok hei and both were cooked just right so texture was springy.

Braised pork with alkaline kuih

Fried brinjal

The alkaline kuih takes some getting used to but it does go well with the braised pork and gravy. Hua Xing cooks this till tender and the meat has enough flavour from the gravy too. I find the fried eggplant (RM13 – small) crisp yet tender on the inside, with plenty of garlic bits for aroma and taste.

Honey milk claypot chicken

Honey milk claypot chicken didn’t quite make an impression on us as it was more sweet and creamy than anything else. It gets a bit cloying after a few bites. I reckon the rice wine chicken would be a better choice as that was the initial recommendation by our waiter.

Hometown tofu

The hometown tofu (RM12 – small) comes topped with minced pork, preserved vege bits and scallions – good with rice but nothing rave-worthy in my opinion. Don’t expect service to be friendly as the staff are mostly running around taking orders and serving food. If you’re willing to look past that, you’re in for a treat.

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Ambiance: 6/10
Price: 6/10
Food: 6.5/10 (non-halal)
Verdict: Order the tapioca noodles, fried brinjal and braised pork.

Hua Xing Restaurant
112, SS 9/2, Seri Setia,
47300 Petaling Jaya,
Selangor.
Tel: 03-7876 3288
Business hours: 11.30am till 3pm, 6pm till 10pm
(closed Wednesday)

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Aunty Manju’s Banana Leaf Rice is said to serve good banana leaf rice within the TTDI vicinity – a spot where many of my friends and followers go whenever they want to satisfy their cravings. I was told they do a delicious rendition of fried squid and mutton curry, which prompted me to pay them a visit.

Friendly chap, ever ready for a photo op!

The restaurant is especially crowded during weekends and finding a table can be difficult unless you arrive before 1pm. We were there slightly after the lunch crowd left and a table so happened vacated in time for us to sit down. Service is brisk but not particularly friendly, unless you count the guy at the frying station – he’s a pleasant chap.

Curries and side dishes available

Banana leaf rice for two

Food is served on proper banana leaf and you get four types of vegetables to go with rice. Dhal, chicken and fish curry are available; go with fish and chicken, as I find dhal too mild in general. Papadam is served after the curries and vegetables are served but if they forget, remind them.

Mutton varuval, fried squid and fried chicken

We opted for the mutton varuval, fried chicken and fried squid – all arrived fairly quickly. I find the fried chicken adequately juicy but lacking spices and seasoning in general. The mutton varuval is pretty good as you get tender enough chunks of meat, packed with flavour and aroma.

I have mixed feelings about the fried squid. On one hand, I like how they are generous with the portion. Some places give really little squid and a whole lot of onions to “make up for volume” but Aunty Manju’s serve more of the former. I do feel the batter could be lighter and stronger in spice, but it’s still pretty decent nonetheless.

The curries could be thicker and more robust in flavour, but I guess it boils down to cooking style. I have yet to try their mutton bone marrow curry so that calls for another visit soon. It can be pretty hot eating here so remember to dress appropriately. I’d say, drop by before the afternoon sun sets in or for dinner and you’ll be fine.

We paid about RM60 for the above, inclusive of two drinks. Reasonable, considering the amount of side items we ordered.

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Ambiance: 6/10
Price: 6.5/10
Food: 6.5/10 (pork-free)
Verdict: Order the mutton varuval and fried squid.

Aunty Manju’s
18, Jalan Tun Mohd Fuad 1,
Taman Tun Dr Ismail,
60000 Kuala Lumpur.
Tel: 03-7733 5954
Business hours: 7am till 12am

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The Retox Brunch at Flock in W Kuala Lumpur is just the perfect place for those seeking something fun and vivacious. Available every first Sunday of each month, I think this might just be one of the best buffet brunches available in the city.

Price-wise and food-wise.

Of course, I expect no less from W Kuala Lumpur’s Executive Chef, Richard Millar whom I’ve known since his days at W Bali. His foie gras chawanmushi left such an impression on me 6 years ago and I was thrilled to find it at the Retox Brunch.

Foie Gras Chawanmushi

So good

Fried egg, seared foie gras, kaya jam

You’ll have to order this from the ala minute menu – served in tiny egg-shaped ramekin and as delicious as I remembered it to be. I ate five of these at brunch because it was so good. You get this creamy egg custard texture and luxe flavour from the pureed foie gras, with bits of chicken and crab at the bottom.

Welcome cocktails at Woobar | Islay Wonderland

Welcome cocktails at Woobar | Alor Treasure Chest

Welcome cocktails at Woobar | Float Away

Flock’s Retox Brunch begins at Woobar where you’re served an array of signature cocktails (mocktails, if you opt for the non-alcoholic package) while waiting for your table. Once you’re ready, the staff will usher you into Flock where brunch awaits.

A seafood spread of freshly shucked US oysters, Alaskan king crab and prawns takes centre stage at Flock. Right next to it is the live grill and carving station where you will find beef ribs, prime rib, grilled scallops and fish on offer. There’s also Raclette cheese so do ask them to melt some onto your meats and seafood.

Foie gras roll and torched salmon belly with caviar on rice

Grilled beef and melted raclette

I was initially puzzled as to why Chef Richard asked me to start at the Japanese section. Once I did so, there’s no turning back. From freshly seared foie gras sushi to torched salmon belly with caviar on rice, you’ll want seconds. I highly recommend you start here too.

Cheeses from Milky Way

W Kuala Lumpur gets their cheeses from a local supplier called Milky Whey and the produce is good enough to rival the cheeses from Europe. Black pepper studded cheese, smoked gouda, paprika lavoush and amber blue were all delicious and their own right. Definitely one of the better cheese selection I’ve seen at a buffet.

Grilled scallop, slipper lobster, king prawn and roast beef

Not a fan of the ice cream though. Too “paste-y” for me.

The grilled slipper lobster, prawns and scallops are worth checking out – they go super well with a dollop of bearnaise sauce for extra richness. I was pretty fixated on these and of course, the prime rib so when the time came for desserts, I could only manage a few bites from Jien’s plate.

Fried chicken mantau

Nasi lemak with wagyu beef rendang

Remember to try the wagyu beef rendang with nasi lemak; sambal isn’t great but the rendang on coconut rice more than makes up for it. The ingredients are ethically and locally sourced and organically grown, from cheeses and chocolates, right down to the honey at breakfast.

Dessert section

Champagne is available by the bottle

Flock’s Retox Brunch is priced at RM188+ per pax inclusive of mocktails, juices and soft drinks. For an additional RM100, you get to enjoy as much cocktails, wines and beers as you like. The latter is obviously, the wiser choice.

Brunch starts from 12pm till 3pm, first Sunday of each month.

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Ambiance: 7/10
Price: 6.5/10
Food: 7.5/10 (pork-free)
Verdict: One of the best brunches in KL.

Flock
W Kuala Lumpur
Tel: 03-2786 8888
Website
Facebook Page

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Indian cuisine is one of my favourite types of food to eat – it’s like comfort food and I always have to eat it after a trip abroad. Jien and I have kept Chola Kitchen on our to-try list for quite some time and we finally paid them a visit a few weeks back when we had errands to run in Klang.

Chola Kitchen claims to specialise in briyani and South Indian specialties and the restaurant is apparently named after the Chola Palace in India. I was quite disappointed to learn that their specialties such as varuval mutton briyani, Chola mutton briyani and Chola chicken briyani weren’t available.

Chola Mix Briyani

Dum Chicken Briyani

We settled for the Dum Chicken Briyani (RM13.90) and Chola Mix Briyani (RM17.90), and an order of Chola Special Chicken Devil (RM12) to share. Dum chicken briyani is a classic dish and a popular pick in Indian cuisine as it features rice and chicken, sealed in a metal pot and cooked for hours in a slow dum process. This traps the steam inside, allowing the flavours to bind together.

I find Chola Kitchen’s version average as the rice seems to lack flavour, aroma and fluffiness. Even the chicken pieces weren’t as well seasoned as I hoped. It does taste better with a bit of chicken curry gravy on top but all in all, I wasn’t impressed.

A mix of mutton and chicken in rice

Chola Mix Briyani is a better choice I reckon. This one has more gravy to go with the rice and the mutton gives the rice a richer flavour overall. That being said, I still feel the rice lacks aroma and flavour – just like the dum chicken briyani.

Chola Special Chicken Devil

Don’t be fooled by the colour of Chola’s Special Chicken Devil. This dish is fiery hot with plenty of chilli seeds to send heat down one’s throat. I feel it tastes more like stir-fried chicken with a lot of chillies and spices rather than a curry; perhaps that was their intention but I was hoping for something saucy.

Masala tea and bru coffee

The one thing I’ll commend about Chola Kitchen is their Masala Tea (RM3.60) and Bru Coffee (RM3.60), made using fresh cow’s milk. The waiter will froth this in front of you, releasing the aroma from the spices. Definitely one of the better versions of masala tea and bru coffee I’ve tried.

Our bill came up to slightly over RM50 for the above. Pretty reasonable for the portion but I feel food was just average.

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Ambiance: 6/10
Price: 6/10
Food: 5/10 (pork-free)
Verdict: Average briyani but both the masala tea and bru coffee are pretty good.

Chola Kitchen
No. 33, Jalan Mahogani 5,
Bandar Botanik,
41200 Klang,
Selangor.
Tel: 03-3324 5433
Business hours: 9.30am till 10.30pm (Wed-Mon), 11am till 10.30pm (Tues)

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I’ve been hearing mixed reviews about the hawker stalls at Imbi Market in ICC Pudu – some tell me the food is terrible while others remain hardcore fans, namely the pork noodles. My in-laws fall under the former category, insisting that a visit will prove to be disappointing knowing how particular Jien and I are about food.

Still, we went because “never try never know” right?

We did a stall-hop kind of excursion, starting with the pork noodles stall and worked our way around the food market. Alas, the in-laws were right. The noodles were disappointing – both the soup and dry version. No pork richness in the broth and hardly any enticing aroma as you dig into the noodles.

I prefer the broth for the dry pork noodles

Dry pork noodles, looking rather pale

Soup pork noodles

I reckon the dry version is better because the broth is thicker without any flavour alteration from the noodles but it was still a below average bowl of pork noodles. You will need a lot of soy sauce and chopped cili padi to accentuate the flavour.

Char kuay teow

Hian Kee Char Kuay Teow looks to be a popular option with the crowd so we ordered a plate to try. It was nothing to shout about and if I may say so, rather forgettable. While the kuay teow had a decent amount of char, it didn’t have enough flavour overall. There was also too much beansprouts in the mix so that took away some attention from the noodles.

The curry laksa from Choo Choo Hainanese Stall was the best tasting among the noodles we had at ICC Pudu. That being said, it wasn’t particularly memorable either. This comes with chicken pieces, long beans, cockles and tofu puffs with your choice of noodles. I’d order this over the rest if I ever have to eat here again.

If you’re coming into the food market from the staircase, there’s this stall selling steamed buns and dumplings right in front. Order the pan-fried pork and ginger dumplings – that’s quite tasty. We tried it at the market and ordered another box to take home.

*You can also head straight on for the famous Ah Weng Koh Hainan Tea, right outside the food centre.

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Ambiance: 5.5/10
Price: 6.5/10
Food: 5/10 (non-halal)
Verdict: Skip the pork noodles at all cost. Try the pan-fried buns.

Imbi Market, ICC Pudu
Jalan Kijang, Pudu,
55100 Kuala Lumpur.
Business hours: 6am till 2pm
(closed Monday)

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Jien and I have been frequenting Fei Fan Hotpot of late as we find the food pretty good value for money and taste wise, decent. We first tried Fei Fan in SS15 Courtyard before sticking to their other outlet at 163 Retail Park in Mont Kiara. I prefer the latter due to location.

Piping fish noodles into the broth

Fei Fan offers Hong Kong style hotpot compared to other steamboat buffets in town, with an option of pork bone, tomato, spicy ‘ma la’ or pepper pig’s stomach soup. I tried the first three and my two favourites are the pork bone and tomato.

You get a selection of pork shoulder, pork belly, pork intestines, pork liver, beef, chicken slice and chicken in rice wine to eat with the hotpot. There’s also handmade beef and pork balls, fish noodles, prawn dumplings and chive dumplings to add to the overall experience.

Handmade dumplings and meatballs

Beef balls

Stuffed tofu and fish noodle paste

I like the pork meatball and both the dumplings as they are freshly made and retains a nice bite. Our friends like the chicken marinated in rice wine, which adds depth to the pork bone soup. Broth-wise, I find Fei Fan’s is decent. While the soups aren’t as good as the hotpot place in Bangsar, Sri Petaling and Kelana Jaya, I find this the best among the buffet hotpot options.

Dumplings in spicy “mala” broth

Pork bone broth and spicy “mala” broth

There’s also a buffet selection of vegetables, noodles, egg and frozen meatballs if that’s your thing. The sauce counter is worth a mention as you get more than ten types of sauces to pick and choose from, to create your own dipping sauce. I left my dipping sauce in the hands of the sauce maestro, Jien.

Tomato and pork bone broth

Beef slices, pork belly and chicken in rice wine

The buffet also includes water, Ribena and lemon tea, as well as softserve ice cream. Service is fairly efficient but there’s some inconsistency with the portions of meat – sometimes, you get four to five slices per serving. When I was there last week, there were two (yes, two!) slices on a plate. I reckon someone’s being lazy in the kitchen.

Overall, I like going to Fei Fan Hotpot because for RM45.90++ per person, food quality is decent. It is very popular among hotpot lovers so be sure to call ahead and book a table. Walk-in customers usually have to wait between 30 minutes to an hour.

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Ambiance: 6.5/10
Price: 7/10
Food: 6.5/10 (non-halal)
Verdict: Good meat selection, decent broth and good value for money.

Fei Fan Hotpot
1F-09, 163 Retail Park,
Jalan Kiara, 50480
Mont Kiara, Kuala Lumpur.
Tel: 03-6419 4928
Business hours: 11am till 11pm

Lot G-10 Ground Floor,
SS15 Courtyard,
Jalan SS15/4G,
47500 Subang Jaya,
Selangor.
Tel: 03-7496 6438
Business hours: 11am till 11pm

Facebook Page

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My first taste of Sang Nyuk Mee was in Tawau, two years ago when my brother’s in-laws took me around for food. Literally called “raw pork noodles” in Chinese (生肉面), you get thin slices of pork, lightly blanched in hot broth and served with noodles (dry or soup).

Sang Nyuk Noodle, soup version

I heard about Village Sang Nyuk Noodle from my siblings – who claim it’s just as good (if not better) than the version I had in Tawau. Since they tried the one in Tawau with me, I figured Village Sang Nyuk Noodle is worth a shot.

There are two outlets in KL – one in Pandan Jaya and the other, in Kuchai Lama. Jien and I visited the latter as it’s nearer to home. While the restaurant is relatively clean and new, it can be pretty humid in the afternoon so I suggest you dress comfortably.

Sang Nyuk Noodle, dry version

We ordered the soup sang nyuk mee (RM7.50 – small, RM8.50 – big) and the sang nyuk hakka mee (RM7.90 – small, RM8.90 – big) to try, before trying the dry sang nyuk mee for comparison. You can opt to add RM4 for extra meat and innards if you like.

The soup is tastier for the dry version as it’s less adulterated

Between the dry and soup sang nyuk mee, I feel the dry version is better because the soup is thicker and less adulterated. Each bowl comes with sliced pork, pork ball, intestines and liver. I don’t eat the latter two but I usually order them to add flavour to my broth.

Sang Nyuk Hakka Noodles

The hakka noodle version is merely a different type of noodle, but the same toppings and seasoning. I do feel the texture is springier but I’m not sure of its authenticity. My sister in-law tells me they usually eat yellow mee with vermicelli when it comes to sang nyuk noodles.

There’s more bite in the Hakka noodles

Overall, I feel the broth isn’t as porky or sweet compared to the one I had in Tawau. While the meat is tender and nicely cooked, they are rather heavy-handed with the MSG so Jien and I were gulping water like mad an hour after lunch.

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Ambiance: 5.5/10
Price: 6/10
Food: 5.5/10 (non-halal)
Verdict: I find the Sang Nyuk Mee average but if you’re homesick and want your fix, this will do. 

Village Sang Nyuk Noodle
Jalan Kuchai Maju 9,
Kuchai Entrepreneurs Park,
58200 Kuala Lumpur.
Tel: 012-215 7993
Business hours: 10am till 10pm

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We walked through alleys under the early morning sun, past the stalls in Chow Kit market to locate what was said to be “legendarily” good nasi lemak and pork porridge. Only after 30 minutes of wandering around that we managed to find the nasi lemak stall in mention – I reviewed it here.

The auntie, who mans the fishball noodle stall

Kopi panas from another stall, where we were seated.

While our friend waited in queue for this sought-after Malaysian favourite, the rest of us proceeded to find a vacant table only to discover the different territories and their requirements; you’ll need to order something from the stall in mention to secure a table.

So hot coffee and can drinks it was.

Dry-style fishball noodles

Soup version

There was a beeline for one of the stalls nearby – an elderly couple serving fishball noodles. Being typical Malaysians, we assumed any stall with a line must serve pretty good food. I thought the noodles were average at best; both the soup and dry version. The chilli sauce was their saving grace.

Hello uncle!

Each bowl is cooked individually

Upstairs from where the noodle stall is located, you’ll find a food court with more food options. Try the pork porridge from the stall on the right. An old uncle mans the stove and he dishes up some pretty decent Hainanese-style porridge.

Pork porridge

The kind where the rice is boiled until broken, yet retains a grainy texture. It’s different from Cantonese porridge, which is usually smoother in texture. Apparently, the uncle cooks each bowl in individual pots and the porridge is only flavoured upon order.

Fish porridge with fried yau char kwai (from another stall)

Tasty minced pork and thick, creamy porridge texture

So the large cauldron you see is basically plain porridge. We asked for pork porridge (with innards) and fish porridge. It takes about 10-15 minutes for the porridge to be ready – the uncle will turn up the flames and add the chosen ingredients into each pot and finishes off with a garnish of chopped scallions and pork lard.

Pork porridge, extra minced pork

The porridge is thick and creamy, with good flavour from the meat, innards and lard. It makes a good comfort food option for an early breakfast. Eat this closer to noon and you’ll be wiping sweat off your forehead and neck. Note that they run out by 10.30am or so and closes by 11am, so it’s best to go there early.

I don’t care much for the fish version but to be fair, the porridge is sweeter and lighter in flavour. Because I’m plain greedy, I ordered another bowl of pork porridge, extra minced pork and no innards. That was the tastiest among the three bowls we tried.

A bowl costs RM5.50 (small) and RM6 (large). To add more meat, I think you’ll need to pay another RM1.50 or RM2. Still very reasonable if you ask me.

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Ambiance: 5/10
Price: 7/10
Food: 7/10 (pork porridge), 5/10 (fishball noodles)
Verdict: The pork porridge is worth checking out IF  you happen to be around the area

Level 1,
Jalan Raja Bot, Chow Kit,
50300 Kuala Lumpur.
Tel: 019-216 7735
Business Hours: 6am till 11am
(the pork porridge is located a floor above Taste Legendary Nasi Lemak)

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I always find it difficult to say no to fried chicken whether it’s fast food, plainly fried and even more so when it’s twice-fried. Korean fried chicken is one of my Achilles heels; boasting crisp, crackling skin that shatters once you sink your teeth into it.

Interior

Kimchi and radish pickles are quite tasty here

Nanda Chicken in Solaris Mont Kiara serves Korean fried chicken with all the cheese you can stomach – the latter isn’t my kind of thing, but the promise of good fried chicken was what prompted me to give it a shot. The Snow Cheese Chicken (RM62) is possibly Nanda Chicken’s bestseller, where you get fried boneless chicken pieces with a pool of mozzarella cheese on the side.

Snow Cheese Chicken

Top: Crispy chicken, Bottom: Spicy soy chicken

Almost every table at the restaurant would order this, and there’s an option of crispy, seasoned, soy, spicy soy, fire spicy or half-half. We went with the half spicy soy and half crispy though I would recommend just sticking to spicy soy because there’s more flavour. Plus, you’ll need all that flavour if you’re going to wrap your fried chicken with that amount of cheese.

Frankly, I don’t care much for the side of melted mozzarella cheese – I find it more gimmicky than anything else, and does almost nothing to the overall taste. Unless you count richness and “pull factor” as contributing.

Soy fried chicken

The Soy Chicken (RM48 – whole) is better in my opinion. You get an option of boneless or with bone but I find it more gratifying to eat fried chicken with the bone intact. Jien thinks this is better than our favourite Korean fried chicken spot because the chicken at Nanda is more tender and moist.

Salad

To be fair, Nanda uses regular chicken while the other fried chicken spot serves spring chicken hence the difference in flesh texture. I think Nanda’s version is quite decent but I still like the soy fried chicken at Chicken House because the meat is firmer and the soy coating is thicker.

Fries

Tteokbokki

Because I dined in a group of four, we ordered the Nanda Family Set (RM117), comprising Snow Cheese Chicken, Tteokbokki, salad and fries. If you’re going for the snow cheese chicken, I suggest you skip the cheese add-on for the tteokbokki because it might be an overkill.

Makgeolli

Water is chargeable (RM1 per glass, no refills) which is rather off-putting if you compare Nanda Chicken to other Korean restaurants in the area. Makgeolli is RM29 per bottle if you’re into Korean rice wine, though I still prefer soju over this.

Dinner came up to RM200 for four pax which is fair considering the amount of food we ordered. While their signature dish is pretty much a gimmick, I reckon it’s a good option for those looking for a pork-free Korean restaurant option in the area.

*Another decent pork-free version would be Chicken Plus at Sunway Velocity.

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Ambiance: 6/10
Price: 6/10
Food: 6.5/10 (pork-free)
Verdict: Pretty decent Korean fried chicken.

Nanda Chicken
11, Jalan Solaris 2,
Solaris Mont Kiara,
50480 Kuala Lumpur.
Tel: 016-580 7925
Business hours: Noon till 11.30pm

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My first Mr. Ho dining experience was with Jien, who took me there for my 18th birthday back when they had a restaurant in Mid Valley. I remember enjoying the pork chop with potatoes and sauerkraut – and it was the first of the many food places Jien introduced to me later on.

The Butcher’s Table, SS2

So you can already imagine how excited I was to learn that Mr. Ho has reopened in the form of The Butcher’s Table in SS2. Jien and I paid them a visit a few months back for Mr. Ho’s specialty items such as pork loin, roast pork and sausages.

I suggest calling ahead to book a table if you’re planning to go during weekends as the place gets crowded quickly. It’s less chaotic during weekdays when I revisited for lunch and service is more attentive too.

Pancetta with sauerkraut

The menu is fairly extensive – offering a range of porky favourites like roast pork, pancetta, pork loin and also salted beef. The Butcher’s Table also serves steaks so if you’re not up for pork, there’s an alternative.

US pork loin

I stuck to the dishes I recall fondly of, like the US pork loin, crispy roast pork and pork burger. The US pork loin was as tasty as I remembered it to be – nicely seasoned, juicy and tender with plenty of flavour from the rendered pork fat.

Ultimeat Pizza

Jien ordered the Ultimeat Pizza (30 minutes prep time) – a sumptuous meat-based pizza topped with roast pork, sausage, green peppers and cheese. If memory serves me well, this costs RM50 and is good to share between 3-4 pax. If you’re a fan of all things porky, try this. If you’re looking to eat a proper pizza, then this isn’t it. I found this slightly on the salty side because of all the meat thrown in.

Aglio olio

The aglio olio mushroom (RM15) is fairly simple, meant to complement the meats you’d order at The Butcher’s Table. Alternatively, you can always opt to add RM6 for a portion of roast pork on top of the aglio olio.

Pork burger with pancetta

Pork burger with roast pork

I prefer the pork burger with pancetta (RM35) compared to the one with roast pork as the pancetta has a smoky sweet flavour which goes well with the pork patty. The burger with roast pork is also tasty (Jien likes this) so I reckon it boils down to personal preference. You get a sizeable portion of pork patty, fried egg and cheese, topped with a meat of your choice (pancetta or roast pork) in charcoal bun, with fries and coleslaw on the side. Pretty good value, this one.

Crispy roast pork

The one I ordered on my second visit was fattier and tastier

I feel the crispy roast pork (RM17 with a choice of side) could use a bit more salt as the meat isn’t as seasoned compared to the skin. That said, it’s still pretty decent siew yuk – just not as flavour-packed as I’d like it to be.

Butcher’s Big Breakfast

Butcher’s Big Breakfast is possibly one of the largest I’ve eaten in Klang Valley. For RM30, you get a heaping plate of scrambled egg on toast, mushrooms, grilled tomatoes, apple slices, baked beans, hash brown, pork sausage and a slice of pancetta. Nothing fantastic but it’s big breakfast done well.

Prices are reasonable and portions are adequate (sometimes larger than expected). I would come back again for the pork loin and pork burger because The Butcher’s Table serves them well.

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Ambiance: 6/10
Price: 6.5/10
Food: 6.5/10 (non-halal)
Verdict: Order the US pork loin and pork burger with pancetta.

The Butcher’s Table
26, Jalan SS 2/103,
47300 Petaling Jaya,
Selangor.
Tel: 03-7728 2843
Business hours: 11.30am till 3pm, 6pm till 1pm
Facebook Page

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It took me more than 40 call attempts using two different Malaysian number to book a seat at Ryo Sushi in Singapore – and I never got through to the other line. But my good friend Jeen called using her Singapore line and got through almost immediately, so you might want to attempt that if you want a spot at Ryo Sushi.

Now you must be wondering – why would I go through the hassle of getting a seat at Ryo Sushi, when there are so many omakase-style Japanese restaurants in Singapore?

They offer an 18-course Japanese omakase menu from as low as S$68. There’s also a 10-course menu for S$38.

Salted edamame

Located on the ground floor of Orkid Hotel in Tanjong Pagar, Ryo Sushi accommodates 8 pax per seating, and your omakase experience is set on a deadline – you get in and get out within 1.5 hours.

Prepping the truffled onsen egg

Good stuff

The truffled onsen egg is as tasty as it looks. Soft, runny yolk with ikura, topped with spritzes of truffle liquid for flavour and aroma. Ryo Sushi’s 18-course experience (S$68) includes 12 pieces of assorted sushi and the S$98 menu comes with a sea urchin sushi and rice bowl.

Sea Bream

Squid

Scallop

Torched salmon

Amber Jack

While the sushi was pretty decent, I felt there was little to no interaction between us and the chef – not what I’d expect during an omakase experience. Jien and I went for the S$98 menu while Jeen took the S$68 menu. My friend who recommended Ryo Sushi to me had better luck as Chef Roy was there to entertain him throughout the omakase experience.

Snapper

Striped Horse Mackerel

Prawn

Lean tuna with yuzu

Chutoro with soy sauce foam

Ikura

Sea urchin

Crab handroll

Seaweed soup

Mini sea urchin rice bowl

Overall, we had a decent experience though I feel for an additional S$30, the sea urchin rice bowl and sushi isn’t worthwhile unless you really want to eat sea urchin. Go for the S$68 menu as the bara chirashi (instead of the small sea urchin rice bowl) is of better value.

Good luck in trying to get seats. If you’re using a Malaysian number and can’t get through, try asking a friend in Singapore to book on your behalf.

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Ryo Sushi
1 Tras Link,
#01-06 Orchid Hotel,
Singapore 078867.
Tel: +65 6443 3463
Business hours: 11.45am till 2.45pm, 6pm till 10.30pm
Website

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I’ve been on a lookout for decent Hock Chew food in Klang Valley for the past few years as most places serve a pallid version of what you can find in Sitiawan. A colleague of Jien who’s from Sitiawan told us about this shop called Ah Muk Noodle in SS15 Subang – citing the food as “almost the real deal”.

A guide on how to eat like a “Foo Chow”

With validation from a fellow Foochow from Sitiawan, I immediately gave this place a try a couple of weeks back. The folks at Ah Muk come from Ayer Tawar in Sitiawan, the neighbourhood next to where my grandparents and parents used to live.

And Ah Muk Noodle serves all my favourite Hock Chew breakfast staples – kampuan noodle, Fuzhou loh mee, red wine noodle, long yan and loh lak. The sheer look at Ah Muk’s menu got me excited though I kept my expectations low since I’ve been disappointed several times by other shops claiming to serve Hock Chew food.

Interior

Unlike how most noodle joints are in Sitiawan, Ah Muk offers a comfortable dining environment (air-conditioned) and the place looks clean and neat. There’s the occasional fly which is inevitable as the pickled garlic which goes well with almost all Hock Chew noodle dishes is a fly magnet.

Kampuan Noodles

Kampung Koh chilli sauce and pickled garlic are a must-try!

I like that they offer the pickled garlic and also proper Kampung Koh chilli sauce to go with the meal – I don’t fancy garlic in general, but the former is a must when it comes to eating kampuan noodles (RM8). The noodles are almost as tasty as what you’d get from the stall at the Kampung Koh market. I feel it could use a bit more lard oil though that’s just a preference.

Typical breakfast staple in Sitiawan

Springy egg noodles coated in dark sauce and lard oil

It’s adequately springy with a good amount of seasoning, and comes with slices of char siew (lean, because that’s the Hock Chew way) and a garnish of chopped scallions on top. Remember to eat this with a bit of pickled garlic as it adds a tangy flavour and aroma to the noodles.

Red rice wine chicken soup

Ah Muk Noodle also serves red wine chicken soup with mee suah (RM12) on Friday, Saturday and Sunday. This tastes better than what you’d find at Bei King and Lido in Sitiawan as I reckon they use better quality red rice wine and more ginger. Not the best you can find (best ones are made at home) but it’s a pretty good commercial version.

Long Yan — a common noodle dish in a Hock Chew household

Long Yan (RM10) is a noodle dish available in most Hock Chew household and depending on the cook (mother or grandmother usually), the soup base and condiments vary. Ah Muk’s version of long yan features freshly prepared flour noodles in anchovy soup base, topped with fried shallots and chopped scallions. I would have preferred a lighter soup base as the noodle texture and flavour is usually the highlight.

“Loo Mein”, also known as Hock Chew Loh Mee

Noodles, cooked in starchy broth with bamboo shoots and dried cuttlefish

I like Ah Muk’s loo mein, also known as Fuzhou Loh Mee (RM8). You get springy egg noodles in thick, starchy broth made with bamboo shoots, dried cuttlefish and pork bits – tasty with a bit of Kampung Koh chilli sauce and pickled garlic. I would have preferred a bit more bamboo shoots but this is quite good in my opinion. You’ll have to go all the way to Kampung Koh wet market to beat this.

Wantan in “loh lak” broth

Jien finds it weird that Hock Chew folks like eating “loh lak”, a half half soup base of loh mee and laksa broth. While I will acknowledge that it’s a strange combination, it is something I’m used to eating since I was a child so I really like that Ah Muk serves it too. I ordered wantan soup (RM6) in loh lak broth.

Don’t expect the wantan to be packed with meat at the centre. The Hock Chews eat this with little filling and more wantan skin, something I can never understand but have grown accustomed to.

“Khor Rhew” — sweet and sour fish maw soup

They didn’t have peanut soup (RM3) on all my visits so I guess it pays to go early. Jien and I usually go late in the afternoon and sometimes, they run out of red wine chicken soup too. Menu specials include the sweet and sour fish maw soup (RM15) – deep fried fish maw cooked in stock made using Kampung Koh chilli sauce, pork, bamboo shoots, and egg.

I’ve enjoyed all my visits at Ah Muk Noodle so far. Service is friendly and the food reminds me of Sitiawan breakfast staples and my mother’s cooking. Will definitely go back for more, provided they maintain the food standards.

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Ambiance: 6/10
Price: 6.5/10
Food: 7/10 (non-halal)
Verdict: If you’re Hock Chew and miss Sitiawan food, give this a try. If you’re not Hock Chew but want to see what Sitiawan food is about, give this a try too.

Ah Muk Noodle
55, Jalan SS 15/4b,
SS 15, 47500 Subang Jaya.
Tel: 012-699 8933
Business hours: 9am till 9pm
Facebook Page

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Korean barbeque has always been more of Jien’s thing rather than mine – he enjoys watching meats cook on the grill while I prefer something soupy. Hwa Ga is Solaris claims to serve all the grilled meats, side dishes and soups you can stomach for just RM39++ per pax (lunch) and RM45++ per pax (dinner).

Steamed egg (side dish)

For a place that (supposedly) offers such good value food, Hwa Ga isn’t as crowded as I expected it to be. That said, it’s still wise to call ahead to book a table to avoid disappointment. We did so when we visited second time around with Jien’s family and got a private room.

Side dishes available at Hwa Ga

Assorted meats for grilling

Service can be sketchy; at least that was what I experienced during my visits. So you might need to remind the staff if your order doesn’t arrive. We ordered all the meat options available – the best being spicy pork belly, grilled pork ribs and grilled marinated pork.

Pork belly and chicken

Fried chicken

I didn’t care much for the fried chicken at Hwa Ga as it leans towards the dry side. The yangnyeom version is slightly better but not by far. Korean pancake is also available in the buffet package so you get an option of kimchi and seafood. The former is tastier in my opinion.

Kimchi pancake

Japchae

Kimchi jjigae

Japchae, ramyeon and bibimbap are available as carb options. All three are decent enough to fill you up in case you don’t want anymore grilled meats. There’s also kimchi jjigae, sundubu jjigae and doenjang jjigae if you crave something soupy.

Jien, working the grill

Don’t expect the waiter to grill your meats for you – it’s DIY. They will only assist with changing the grill once it’s too dirty or charred. Drinks aren’t included in the buffet package by the way. You’ll need to top up for those. If I’m not mistaken, tea is RM3 per person.

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Ambiance: 6/10
Price: 6.5/10
Food: 6/10 (pork-free)
Verdict: Good variety and fairly decent taste. That said, they use quite a bit of MSG so you’ve been warned.

Hwa Ga Mont Kiara Solaris
1-7, Block J Soho KL,
Jalan Solaris, Mont Kiara,
50480 Kuala Lumpur.
Tel: 03-6419 1807

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Finding a reputable tai chow restaurant is becoming more and more difficult for Jien and myself these days, as our standards have become rather high after this and this. Still, we’re always on a lookout for reliably good restaurants because “the more, the better”.

Our friend told us about Good Taste in Taman Connaught – said to serve good pork ribs with mantau bun among many other specialty dishes. We paid Good Taste a visit with my in-laws so I got to try more dishes on the menu.

Dinner crowd — waiting more than 45 minutes for your food is common during peak hours.

It’s best to arrive at Good Taste before 7pm, because it gets really crowded later on. We got there at 7pm and still had to wait a good 35-40 minutes for our food. I reckon the Cheras folks eat their dinner really early (6pm) or much later (8.30pm or so). We ordered six dishes to try that night – signature pork ribs with mantau (RM26), stir-fried kailan with mui choy (RM16), house special beancurd with pumpkin sauce (RM14), Taiwanese stewed chicken (RM17), salted egg yolk squid (RM22) and fish-flavoured eggplant pot (RM16).

Signature pork ribs with mantau

Tender, falling off the bone…but lacking caramelisation

Pretty ambitious for just four adults, but we made sure we ordered small portions so it wasn’t too difficult to finish them all. The pork ribs seem to lack depth and caramelisation, which I look for when eating such a dish. Good Taste’s version is more subdued in flavour, possibly catering to the taste bud of older folks. As such, I didn’t find it particularly exciting; not even with the fried mantau.

Fried mantau

Stir-fried kailan with mui choy

House special beancurd with pumpkin sauce

Stir-fried kailan with mui choy is quite tasty and a rather interesting combination. You get a nice bite from the just-cooked kailan, and that tangy-savoury preserved flavour from the mui choy. Light, yet full of flavour, this one. I’m not as impressed with the beancurd with pumpkin sauce – again, this leans towards the lighter spectrum of flavour. The pumpkin gravy isn’t as thick and creamy as I hoped it would be.

Taiwanese stewed chicken with three-cup sauce

Good Taste offers a wide range of dishes boasting various cooking methods, like the Taiwanese stewed chicken with three-cup sauce which comes sizzling in a claypot. If you’re expecting thick, caramelised gravy with plenty of aroma and sweetness from basil leaves, you will be disappointed. Instead, expect a stew of chicken pieces in a lighter gravy of soy sauce, rice wine and sesame oil. I was expecting the former so it was a bit of a letdown.

Salted egg yolk squid

Fish-flavoured eggplant pot

Good with rice

The salted egg yolk squid is quite decent – tender squid rings coated in a light ‘case’ of salted egg yolk mixture. Again, depending on preference, you’ll either like it. Or not. I wished the eggplant pot would pack more “oomph” that it did. It was not bad at all, but nothing great either. The eggplant was tender enough but the gravy lacked umami (I can’t think of a better word) and caramelisation which one would expect in a claypot dish.

Complimentary herbal jelly for dessert

Our bill came up to about RM120 for all the above and I do find the food quite good value and portions, fair. That said, the flavours don’t quite suit my taste bud as I find most of the dishes rather mild-tasting and lacking depth from the wok fire and caramelisation of sauces. Perhaps they were in a hurry to serve customers. Or perhaps, the food is really catered to older folks who want things a wee bit less greasy, less salty and less indulgent.

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Ambiance: 6/10
Price: 6.5/10
Food: 5.5/10 (non-halal)
Verdict: Try the kailan with mui choy. Prices are reasonable but flavours are pretty subdued here.

Good Taste Seafood Restaurant
26, Jalan Waras 1,
Taman Connaught,
56000 Kuala Lumpur.
Tel: 03-9132 6381
Business hours: 10.30am till 3pm, 5.30pm till 10.30pm

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SS2 is home to plenty of hawker food – there’s never a shortage to where and what to eat, in my opinion. Jien and I paid Soon Hing Ducklicious and Dim Sum in SS2 a visit recently as the place is said to serve pretty good roast duck with wantan noodles.

I wanted to have dim sum as well but they ran out when we went there for lunch on a weekday. Instead, we settled for the wantan noodles with a combination of siew yuk and duck and curry kuay teow with siew yuk while my colleague opted for the wantan noodles with oyster sauce chicken.

Wantan noodles

Oyster chicken

Soon Hing’s roast duck is quite taste – crisp skin with adequately tender meat and a good amount of herbal flavour which offsets the gaminess of the duck. I didn’t quite like the wantan noodles here as there’s a pretty strong alkaline flavour (kan sui) and aroma.

Char siew and siew yuk platter

Sui kow soup

We shared a plate of char siew and siew yuk (RM16) and a bowl of sui kow in soup (RM6.80 for 5 pieces). The latter was nothing to shout about; rather average tasting without much crunch or texture. Also, the dumplings were overcooked till the skin fell apart.

Siew yuk

I like the siew yuk at Soon Hing. Granted it’s not the best I’ve tasted, the fat and meat ratio is pretty consistent and the skin is crispy throughout. It was also crispy when served in my curry laksa, so that’s a plus point. The char siew is pretty forgettable as there is little to no caramelisation or char around the edges.

Curry hor fun with siew yuk

Curry laksa with roasted pork (RM8.90 – small, RM9.90 – large) seems to be the next best thing to order at Soon Hing, after the wantan noodles. I find this tastier than the latter – the broth is thick enough and flavourful from the spices and coconut milk. A dollop of sambal goes well with the noodles (kuay teow, yellow noodles, vermicelli or wantan mee).

Wantan mee with roast duck and siew yuk

Cham ice

Service is efficient despite complaints I’ve read online. I reckon I got lucky because it wasn’t overly crowded so if you’re planning to go, it’s best to keep your expectations low with regards to service. The iced cham I had is not bad – I reckon the hot version would go well with toast and kaya. Lunch came up to about RM57 for all the above, inclusive of two drinks. Not too bad considering the portion and food quality.

Fingers crossed they’d have dim sum the next time I visit. For slightly better wantan mee in SS2 (and char siew), check this place out.

Ambiance: 5.5/10
Price: 6.5/10
Food: 6/10 (non-halal)
Verdict: Try the roast duck and siew yuk.

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Soon Hing Duck-licious & Dim Sum Restaurant
32, Jalan SS 2/66,
47300 Petaling Jaya,
Selangor.
Tel: 03-7499 4014
Business hours: 7am till 5pm

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“BAK KUT TEH”.

Three words that can spark debate and form circles in Klang. I’ve seen people argue over where to find the best bowl of bak kut teh in Klang – some only eat this herbal treat in porcelain bowls rather than claypot.

Ah Her Bak Kut Teh has a strong cult following, evident from the large crowd at their newly opened branch in Setia Alam. Jien and I went to Ah Her in Setia Alam to dodge the crowd but found ourselves sitting among them a couple of weeks back.

Bubbling pot of goodness!

The original outlet in Klang only opens at night, while the Setia Alam branch caters to diner from 8am till 2pm. Bak Kut Teh is served in small porcelain bowls – apparently the “proper” way to eat this Klang delicacy. As first timers, Jien and I shared a portion of tua kut (large bone), pork ribs and three-layer meat, each priced at RM11 per bowl.

Smells terrific too

Unlike the other bak kut teh joints I’ve been to, yau char kwai (rice cruller) isn’t served at Ah Her. Instead, you’re expected to enjoy the intensity and thickness of the herbal broth; achieved through hours and hours of stewing over the stove.

Tua kut (big bone)

Tender and falling off the bone, with creamy and soft fat…

And the meats. So tender and packed with flavour. Even the colouring at the centre is beautifully brown. Don’t get me started on the skin – soft, gelatinous and creamy. The tua kut was a tad small so I ordered another bowl just for myself.

Three-layer meat

Pork ribs

For those who aren’t big on fatty cuts, your best bet would be the pork ribs. Ah Her’s version is tender enough to work through with a fork. If you ask me though, I much prefer fattier cuts like the three-layer meat and big bone.

Service is quick and relatively friendly. If you can’t speak Hokkien or Chinese for that matter, the young lady manning the shop is fluent in English so you’ll get by. Soup refills are allowed if you’re a guzzler like me – but don’t go overboard as they have limited broth to spare.

Overall, I think Ah Her Bak Kut Teh is good. You get traditional style Klang Bak Kut Teh without any adulteration from mushrooms and lettuce. Soup-wise, it’s comparable to Chow Kiat but the latter serves better meats.

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Ambiance: 6/10
Price: 6.5/10
Food: 7.5/10 (non-halal)
Verdict: Thick, concentrated broth and tender meat cuts. Order the tua kut.

Ah Her Bak Kut Teh
No. 1-1, Jalan Setia Prima (S)U13/S,
Setia Alam, Seksyen U13,
40170 Shah Alam,
Selangor.
Tel: 012-831 8381
Business hours: 8am till 2pm

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