Lucky King Bun Seremban 好运面包王 (New Outlet)

Among the hundreds of food-related posts I have done for the past 9 or 10 years, Lucky King Bun remains one of my most memorable ones.
Not only I got to see how the buns were made, I also got to meet the friendly and chatty lady boss Mdm Lew, who has sadly passed on earlier this year. I will always remember the dedication and hard work she pours into her work – which resulted in Lucky King Bun being a must-try delicacy in Negeri Sembilan.

The legacy of her famous curry buns is now carried on in their newly opened restaurant in Seremban, located only minutes away from the toll exit. That said, their main branch in Lukut is still operating. If you are on your way or returning from Port Dickson, it’s a good stop for a meal, then get the freshly-baked buns as gifts and souvenirs.

Lucky King Bun’s spanking new two-storey restaurant exudes a warm and welcoming space dotted with vintage pieces; while the walls are decorated with photo memoirs of the brand and the family behind it. It also features a big open kitchen where their buns are made from scratch, so you can catch the all the action up close.

The first batch of buns is usually ready by 11.30am, which is also the time the restaurant’s official opening hour. Despite that, some customers were already seen waiting anxiously outside as early as 11am to purchase them.

There are three flavors available: chicken curry @ RM32, pork ribs curry @ RM38 and Yin Yong (pork ribs curry & Dong Po meat) @ RM40 and all of them bear a similar appearance.

Lucky King Bun uses only highly quality ingredients and some of the key items such as butter, milk and potatoes are imported to ensure both the bun and the curry taste as good as possible. Each bun is as big as a bowling ball (big enough to share among 4) and sports a shiny golden-brown thin crust. As soon as the bun arrives, the scent of butter wafts through the table.
The bun itself is fragrant, satisfyingly chewy and sweet – so good you can even eat it on its own. But a much better way to enjoy it is to dip it into the rich and aromatic curry that’s bursting with flavor. Trust me when I say this is one of the best chicken curry you will ever have. After all, it’s prepared with more than 20 spices for that unique taste.

Besides offering a different experience, the Yin Yong Bun is also suitable for family with kids who can’t take spicy food. Although it tasted different from how I remembered, the Dong Po meat is still delicious with a comforting gingery finish.

If you are a seafood lover, Lucky King Bun’s ‘Dragon & Tiger’ seafood pot is a dish not to be missed. It’s arresting to look at, as it’s brimming with fresh seafood ingredients including a whole crab, ming prawns, mussels, cuttlefish and handmade meat balls. The pot is then filled up with a mild and milky curry soup which is allowed to boil and combine all the flavors.
A small serving meant for 2-5 pax costs RM80, while the large version for 6-10 pax is RM120 – a reasonable price to pay considering the generous amount of fresh seafood. To make it even more extravagant, you can opt to add-on even more ingredients like squid, clam, fishball, crabstick, seafood tofu and various noodles. By default, the seafood pot is also served with rich noodles (to dip into the soup) to make a more filling meal.

Some other dishes we tried that day: Salty Eggplant @ RM18 – warm and crispy, great as a snack.

Stir-fry Tenderloin @ RM25 – the bite sized beef slices were tender and well-matched with the crispy fried ginger for a kick of heat, nice!

Butter & Salted Egg Fish @ RM38 – the fish’s flesh is filleted, cut into boneless chunks and deep fried with salted egg for a crunchy bite. The accompanying butter sauce was wonderful as well and added a creamy and savory touch.

Portuguese Fried Rice @ RM15 – something different from the ordinary, as it’s infused with curry powder and nicely done without clumping up.

From what I observed during our meal, every table ordered at least a bun; while having a couple of side dishes as complements. After that, some of them even took away a few more buns to bring home. That’s how popular they are!
If you plan to take away the buns as well, do know that steaming is the best way to reheat them because it will no affect the bread’s taste and texture. Lastly, I hope you really check out how the buns are made to appreciate the effort involved behind the scenes.

Leave a comment: