If you happen to be at Seremban or Port Dickson and looking for food, there is a specialty that you ought to try.
This gigantic bun made by Lucky King Bun is what I am referring to. I have no doubt that it is already well known among Negeri Sembilan folks, but for outstation people and international tourists alike, I think you will find it something interesting and appreciable.
As Malaysians, I believe we have all tried dipping bread into curries when we were kids and we still do it now and then. The idea is outright simple, yet it is satisfyingly delicious. So what Lucky did was improvised on the concept by wrapping the curry inside the bun instead of serving them separately.
Lucky initially started out with three flavors of bun: crab curry, herbal chicken and chicken curry. It was not until recently that the new ‘Yin Yong’ flavor was introduced. And just like the name says, it consists of two different pork dishes within the same bun: pork ribs curry and Dongpo pork (东坡肉). The latter is prepared with half fat and half lean meat and has a combination of sweet and savory flavor, great for those who can’t take spicy food – children for example.
To ensure both the bun and curry taste as good as possible, only high quality ingredients are used and these include imported potatoes and well-known brands of butter and milk just to name a few. Couple that with decades of baking experience, the end product is soft and fluffy inside with a shiny golden-brown thin crust that oozes buttery fragrance. Priced at RM38 each, each bun could be shared among up to 4 people due to its huge size.
Would a makan trip to Seremban be complete without trying their famous Baked Crabs? I guess not. Since this is a local specialty, for sure there are a couple of restaurants that prepares this dish to cater to the demand. But through the recommendation of the locals we chose to eat at Kedai Makanan Seremban seafood restaurant. It is also the most famous one in town after being featured in countless media.
Although the dish is called 芙蓉烧蟹 (‘Fu Yong Siu Hai’) in Cantonese and translates to Grilled/BBQ Crab, the crabs are not barbecued at all. In fact they are deep fried and then coated with some special sticky sweet sauce. So if you are coming here expecting the the crabs to be grilled/baked/BBQ-ed then you will be surprised, heh. Actually I feel weird that I am calling it ‘Baked Crabs’ when it is supposed to be ‘Fried Crabs’ lol. But I am sticking to it anyway in respect to its Chinese name.
I believe there are people out there who do not like to have their crabs deep fried because the flesh tends to be dry and stick to the shells. Well, I am one of them. Luckily the chef is experienced and the crabs were fresh, plus he did not overcook them. So the amount of meat that got stuck at the shells is minimal and mostly at the legs. As you can see, the chunk of meat at the crab’s claw is still perfect and juicy. FYI it costs RM70 for two crabs (1 large and 1 medium) weighing a total of 1.4kg.
When you think of Seremban’s delicacies usually Hakka Mee, Grilled Crab, Siew Pau and Beef Noodle are the ones that come into mind first. Never would I have expected to find a high standard Chicken Rice at Restoran Chai Hong. Then I got to know from a reader that this restaurant is also known as the ‘Diamond Chicken Rice’ to the locals due to the expensiveness. To get here, simply follow the road leading to the town’s police station and you will see the coffee shop on your right immediately after the coffin shops.
According to the signboard Chai Hong is actually serving Teo Chew style steamed chicken rice along with Ipoh bean sprouts. Don’t ask me how different it is from the Hainanese chicken rice though because I have no idea lol. And I actually got to know this chicken rice from my colleague who is from Seremban. He vaguely described Chai Hong’s chicken rice as the best in town but slow in service and a lot more expensive than the rest.
Compared to the neighboring towns and cities like KL, Melaka and Port Dickson, Seremban might not have much to offer on sights and entertainment but you will surely find the distinctive local food something worthwhile. I went on an one day eating trip to Seremban last weekend and found the experience to be relaxing and stress free.
Unlike other cities (eg. Ipoh, Penang, Melaka) Seremban’s traffic is less and I hardly saw any crowd at the eateries, even the famous ones. So here’s a very simple one day itinerary of Seremban’s food, good for a quick weekend getaway.
Reach Seremban before 10am, drive straight to Pasar Besar Seremban (GPS Coordinates: N2 43.840 E101 56.200) for breakfast. There are at least three things to eat here. Don’t fret if any of them are not open because you will surely find something among the many food stalls here. In case you are wondering the food court is not smelly at all despite having a wet market right under it. Luckily.
If you reach before 9.30am then stall 787′s Mee Hoon Sotong should still be open, if not just starting to close. According to locals 787 is THE stall to try when it comes to Mee Hoon Sotong. As for us, we reached after 9.30am so we went for the 2nd best, Hioong Kee (stall 753)
Mee Hoon Sotong is quite rare in Malaysia and so far I only see it being sold here. Taste wise it was above expectations. If you are from Penang, then I can say the gravy’s flavor is very similar to our Hokkien Char. The chili is nice too, kinda addictive and gives the noodle a good, exciting kick. RM3.50 only. Rating: 7/10.