With its fair share of celebrities customers local and oversea alike, Restoran LYJ can be considered as the most successful restaurant in Sungai Buloh. The head chef of LYJ has numerous culinary awards under his belt and he is proud to showcase them by plastering them all over the restaurant.
Pun Choy, a traditional village dish originating from Hong Kong can be found here too. But this post is not about the somewhat overrated and expensive Pun Choy. Instead, lets take a look at the other dishes they have that are more appealing especially in terms of price.
Standing Roast Chicken (Dong Duk Gai) @ RM38. This chicken is meant for you to rip it into pieces using your hands like a barbarian then eat it without using any utensils. Good thing is they provide plastic gloves so your hands would still be clean and oil free later.
But for those who still insist on being polite and eat it using chopsticks or fork and spoon, you are really missing a lot of fun and satisfaction here. As for the chicken, don’t expect too much because it is nothing spectacular and tastes quite dry actually. The main selling point is just because it comes standing, that’s all.
Sungai Buloh is not only well known for their specialty restaurants. You could also find a rare and traditional Hakka pancake at the new village area. The stall has been around for more than 30 years and their business has bloomed recently thanks to more media coverage.
There are so many names given to this pancake in Chinese like 烧饼 (biscuit), 慢煎糕 (pancake), 客家包 (Hakka bun), 铁板包 (hot pan pancake) so I don’t really know the which is the appropriate one. But since the stall owner chose the last one then I would just refer accordingly. The pancakes are priced at RM0.80 a piece, and are actually soft and slightly chewy. They come with three types of fillings too: peanut, coconut and red bean.
When you are here, be prepared to queue because no one would buy in small quantities. Plus, the iron pan used is not big so the production won’t be quick. Personally, I prefer the red bean variant the most because it almost feels like eating mooncake. Peanut’s not bad too but the filling is just too thin to taste. Lastly, the coconut one is catered towards people who prefer the not-so-sweet and traditional flavor.
If you like to dine at Chinese restaurants (those serving course dishes) then Sungai Buloh is a great hunting ground to start with. There are a number of skilled chefs here and each of them have his own specialty and signature dishes.
But there are so many restaurants to choose from in the new village alone, so deciding where to eat is the real headache here. Luckily for me I have a close friend who actively explores new restaurants and then recommends the good ones to me, like for example Jeff Lee Kitchen.
The recommended restaurant this round is Silver River (Restoran Yin Her) located next to a commercial fishing pond, worthy of trying because of a few reasons: cheap, good, clean and unique with a pond view. Compared to the other pond-side or floating seafood restaurants I had been to in Bukit Tambun, the environment here is much more pleasing. There are no disgusting stench or annoying flies to disturb you from enjoying your food.
If you have little clue on what to order, the listed dishes on the whiteboard are good reference. Or you could simply ask the captain for their signature dishes, which is a better thing to do. Most of the time the captains (in any given restaurant) would just list out the normal cooking styles, what else than the usual Kung Pao, fried, steamed and braised? The same happened here. And it was only when I mentioned the word ‘signature’, Golden Pumpkin Butter Chicken (金瓜奶油鸡) @ RM12 was recommended.
The meats are fried with a coat of pureed pumpkin and butter with sliced curry leaves so they are naturally sweet, fragrant and rich in flavor. Slightly crunchy with a tender inside, it almost feels like you are having chicken nuggets due to the similar shapes. But for me the best thing about the dish is that it opened my palate to a new refreshingly delicious taste, simply a must try here.
At Sungai Buloh there is a chain of Chinese Restaurant being operated by three brothers. They are all successful and always draw crowds from nearby townships for their cheap and tasty signature dishes. Being brothers, you would think that they offer similar dishes but that’s not the case.
Jeff Lee Kitchen is operated by one of the brothers and also the smallest in size from what I saw. Located at Kampung Baru near the wet market and big football field, the restaurant would be full by 6pm and if you come any later than that do expect to wait in the never ending queue.
Jeff Lee Kitchen’s dishes are very traditional and home-style like. The dishes they whip up feel like honest food with nothing pretentious about them at all. My friend who brought me here highly recommends the Steamed Song Yu Tao (Big Head Carp), a type of fresh water fish that is usually reared because of its destructive nature towards other marine lives.
Muddy smell is always a concern when it comes to fresh water fish. But I couldn’t detect a whiff of it, which indicated its freshness and was properly cleaned to rid off any unwanted smell. The head of a Song Yu is scaleless, tough and boney. Edible flesh can only be found from below the eye, which was white and had the smoothest texture. Simply delicious.
For RM25 only, the cheap price was pleasantly shocking to me. Can you believe it?
However, my favorite dish of the meal would have to go to the Soy Sauce Pork Belly (Si Yau Wong Fa Lam) @ RM15. The pork belly slices were thin, felt a little crispy and coated in sweet dark soy sauce. Simple but packed with flavor, goes very well with rice too.