Since their inception in 2013, Xiao Lao Wang Hotpot has relocated twice. They started off in Sungai Buloh, moved to Damansara Uptown and now they are operating in Jaya One.
Their hotpot sets consist mainly of real, natural ingredients and it's only accompanied by a handful of homemade meatballs. Live prawns are the highlight, as you can see they are larger than usual and taste sweet, succulent and firm to the bite.
Having lunch at Aik Prawn Mee's food truck briefly reminded me of my earlier days in Penang. Location wise, it's on a five foot way between Seapark's wet market and the drain under makeshift umbrellas.
Wantan Mee is a comfort food that you can eat at anytime of the day. In Klang Valley, it's tossed in a mix of dark soy sauce, sesame oil and lard then topped with slices of caramelized char siew.
Hong Kong style wanton noodle puts more emphasis on the quality of the noodle and wontons. Here are some of the best restaurants and hawker stalls in KL and PJ where you can get the best Hong Kong style Wantan Mee.
Apparently, wantan mee is not the only reason to eat at Tzuk Sheng Lao. A friend tipped that their claypot lamb is also worth a special trip. We happened to be nearby last weekend so we decided to drop by for dinner.
Here are six tried and tested Char Koay Teow stalls located in KL and PJ to satisfy your fix. For Malays, Char Koay Teow usually means the lightly fried version in gravy, in which the sauce plays a more important role than 'wok hei'.
High quality and fresh ingredients aside, every hawker has their own unique blend of soy sauce that distinguishes their Char Koay Teow from the rest.