vkeong loves good food, travel and photography!
BBQ Pork / Roasted Meat
Wong Mee Kee (王美记) Roast Pork & Chicken Rice @ Jalan Nyonya, Pudu
Dec 21st
Wong Mee Kee at Pudu is said to serve one of the best roast pork in KL but they are also notorious for being expensive with an attitude. Judging by the huge lunch crowd daily I guess price is only secondary when it comes to this luscious meat.
Roast Pork is only available after 12:30pm and they are sold by the strips at RM14.50 each. Even knowing how expensive pork costs nowadays, it still sounds like a lot to pay. But the good thing is each strip has enough meat to be shared between two so you should exercise caution when ordering.
Char Siew ‘Chap Fan’ @ Chuen How Restaurant, Batu Berendam
Oct 6th
There are two popular Char Siew rice in Melaka, one at Jalan Bunga Raya and another at Batu Berendam. Even though they are basically selling the same thing, their style and business hours are totally different.
The one at Jalan Bunga Raya is famous for their fatty Char Siew and only opens during the day, while the one at Batu Berendam sold in Chuen How restaurant is the leaner type and previously they only open for dinner. Now they are also open for lunch from 10am onwards until 10pm.
Chuen How’s Char Siew is the one I am going to show you and it was surprisingly very very delicious, one of my most memorable eats in Melaka. Anyway, you won’t find a lot of information about this Char Siew online so if it wasn’t for my friend’s (a Malaccan) guidance I wouldn’t know about it. And since this is at Batu Berendam it was quite a drive from the town center, but man was it worth it!
Chuen How is basically a ‘chap fan‘ (economy rice) restaurant and most of the customers are locals comprising of the working people and families who take away packets of packed rice for dinner. Besides the Char Siew, the assam fish is equally popular. The sourness and spiciness are very strong but in a good way that it opens up your appetite nicely. Price wise it is as common as any other ‘chap fan’ stalls you will encounter.
Roast Goose @ Yue Kee Restaurant (裕記大飯店), Sham Tseng Hong Kong
Oct 1st
Dim Sum aside, ‘Siu Ngor‘ (Roast Goose) is one of the more memorable food we had in Hong Kong. There are quite a number of restaurants selling Roast Goose in HK but the famous ones are none other than the original Sham Tseng Yue Kee and the classy Yung Kee Restaurant at Central. We actually tried both, and felt that while both are equally good and up to expected standards, Yue Kee is more appealing to us because it won’t burn a hole in your wallet like Yung Kee would.
The ‘lai pai‘ (regular) portion here is a quarter of a roast goose and it is priced at $100 for the upper part and $120 for the lower part. The lower part is slightly more expensive simply because that’s where the drumstick is at. If you were not specific enough while ordering you will most probably get the upper part like we did. So if you intend to savor the drumstick and thigh portion, do let the waiter know exactly which part you want when he is placing the order. If the menu is missing from the table, insist on it to know what is available.
Specialty Noodles & Roast Pork @ Restaurant Kuala Lipis Noodle, Sunway Mas PJ
Sep 21st
Kuala Lipis Noodle is the latest restaurant to open at Sunway Mas, PJ. It is a family business and their specialties are none other than their self-made specialty noodle, roast pork and char siew.
The dark minced meat specialty noodle @ RM4 is nothing like I have eaten before. It looks like a thicker version of laksa noodle but it feels more dense, doesn’t break off easily hence the more ‘Q’ texture. More importantly, it is free of preservatives, no additives and no funny alkaline taste – just a plain good ol’ noodle. The non pretentious minced meat topping has a strong flavor with a hint of sweetness, which emits an inviting aroma when it is still hot.
