Jia Jia Lai / Kar Kar Loi is a road side stall along Jalan Peel that is famous for their char siew, roast pork, steamed Tilapia and braised chicken feet. It has received unanimous praise from most of the people who had eaten here, but unfortunately our experience was not as great as expected. As far as char siew is concerned, I think this place might be a little over hyped.
We wanted to order the roast pork as well but was told that it is only available after 12.30pm. So we settled for char siew, steamed Tilapia with assam sauce and braised chicken feet. The complimentary soup is super tasty for a reason – heavily laden with MSG, so much that one small bowl is enough to leave you dry mouthed afterwards.
The Char Siew looks great and all and you would probably think it tastes awesome, well only true for the juicy and fatty portions. I honestly could not bring myself to enjoy the leaner parts which are tough and chewy. Personally? I would say that the Char Siew I had recently at this Jalan Ipoh Wantan Mee stall tastes better, especially on the texture.
Believe it or not this was my second time having a meal at Cheras and the restaurant we went is called Lin Yuan Steamboat Kitchen. It is a popular steamboat restaurant in Cheras famed for their pumpkin porridge as soup base and homemade ingredients, especially the special meat balls that burst with juices when bit.
The standard steamboat set can be considered quite cheap in KL for RM14.90 each. But then when you looked at the portion it is just average and the amount of seafood is actually less than what is being offered at other places. So at Lin Yuan you are mostly expected to add on some ala carte stuff to bump the overall dining experience. From top left to bottom left: Garoupa fish slices @ RM13 (very thin slices, not really worth the price), Meat Balls @ RM13 (good stuff, ping pong ball sized with a firm texture that really burst with juice) and the so-called imported beef slices @ RM15 (also very thinly sliced, I feel it’s very very expensive)
Recently, there’s a trend in Bak Kut Teh restaurants to serve the meat and soup in single, personal bowls instead of claypots. At first it may seem to be because of hygienic reasons but Bak Kut Teh connoisseur will know that this is the traditional way of serving back in the old days.
One of the latest restaurant to join this ever-booming food business is Real KungFu at Taman Connaught Cheras, claiming to serve authentic Klang Bak Kut Teh. It’s hard not to notice this restaurant because Bruce Lee’s face appears at their shop front. Pretty good decision I must say, as it would certainly generate a lot of buzz and attention.
We actually discovered this restaurant by chance and thought it belongs to a popular chain restaurant with the same name in China. FYI the one in China is a fast food serving steamed dishes, also with Bruce Lee as logo. So despite the same naming it was obvious they weren’t the same.
A variety of meat like Tai Kuat (big bone), Sai Kuat (small bone), Sau Yuk (lean meat), Sam Chan Yuk (3-layer), Pai Kuat (pork ribs), Sai Cheong (small intestines) and many others are available here, all priced at the same @ RM9.50. One downside I could see is that you would not be able to customize your Bak Kut Teh as freely as you want. But it’s a boon for those who do not know what to order other than Pai Kuat, since the options are stated clearly in the menu.