Tagged by: chinese food

Sek Yuen Restaurant (Revisit) @ Jalan Pudu, KL

Was back at Sek Yuen not long ago for dinner with a big group of friends. This time we had some new dishes that are really good with typified taste, what we call “ko cha bee” (古早味) in Hokkien. In other words, these dishes’ recipes have been the way they were for the past decades with minimal modifications so you could taste the flavors of the past here. This old school restaurant that has existed even before Merdeka is simply an institution!

pipa-duck

The Pei Pa Duck that night was slightly off for being overroast so the meat tasted hard and dry, you could actually see it was darker than usual. But the skin is still crispy with the peculiar flavor. I poked around and noticed other tables’ duck looked perfect. I guess we were just unlucky.

roast-pork-long-beans

Chinese Long Beans with Roast Pork – a simple but ingenious combination.

Was back at Sek Yuen not long ago for dinner with a big group of friends. This time we had some new dishes that are real...

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Restoran De Rasa Sayang @ SS4, PJ (Good & Affordable Food)

Restoran De Rasa Sayang at PJ SS4 is famous for their seafood noodles in the day but do you also know their tai chow at night is also very good and affordable as well? My friend who brought me here told me the chefs are the original team who used to cook at Greenview SS2, known for their Sang Har Meen. So if you fancy Sang Har Meen you could get it here as well. Anyway this restaurant is quite busy at night partly due to it being one of the very few eating places that open for dinner in this area.

steamed-fish

Steamed Tilapia with Preserved Radish (chai por) @ RM25.20. Weird pricing, I don’t know what that 20 cents are for lol. The chef certainly does not stinge on the chai por, the fish is literally covered in it. If you tasted chai por before you would know it is slightly salty. But after being deep fried not only the saltiness is greatly reduced, they become even crunchier and more fragrant too. This is a dish that needs to be tackled fast while still hot to enjoy the taste to its fullest.

Restoran De Rasa Sayang at PJ SS4 is famous for their seafood noodles in the day but do you also know their tai chow at...

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Brother Yat Restaurant @ Subang Jaya

If this pot looks familiar, it’s either you have read my old post about Sauna Prawns, or you have seen and tasted it before personally.

sauna-prawn

For those uninitiated, Sauna Prawns is a dish where a glass of Carlsberg beer is poured into a pot with heated sauna stones underneath, then immediately followed by a bowl of live grass prawns on top of the steamer lid.
As soon as the beer touches the rocks, steam is generated which will cook the prawns alive. At this time, the dining table would be filled with a faint beer and seafood aroma, enticing each and every diner. Just imagine the pot as a sauna room and the prawns as people, except they won’t get out alive. Oh, so poor prawns.

sauna-prawns

The prawns’ freshness is very important in dish so only live prawns are used. And I don’t think you could get any fresher prawns than live ones. 500g of prawns for this dish cost RM41, inclusive of the table-side show, uniquely available here only.

If this pot looks familiar, it's either you have read my old post about Sauna Prawns, or you have seen and tasted it bef...

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D Kuang Seafood Restaurant @ Kampung Baru, Bukit Mertajam

For a cheap and tasty meal, D Kuang Seafood Restaurant at Kampung Baru (Bukit Mertajam) would be a great choice. Here, a dinner for a family of four would cost only a little over RM50 and you could have five dishes inclusive of seafood, meat and vegetable. Sounds good? Read on.

mantis-prawn

Kung Pao Mantis Prawn @ RM8 – one of the crunchiest and freshest mantis prawns I have tasted so far. The portion is small but definitely sufficient to share among three or four pax. One of the things I like about D Kuang is that they prepare the dishes’ portions according to your preferences. Some restaurants would deliberately prepare dishes in big portions in order to charge more in the bill later. Here, you get to specify the portion in headcount. No need to worry about being ‘chopped’.

fried-squid

Fried Squid @ RM8 for the smallest portion. About two large sized squids were used and they were great because of the freshness and not to mention the really crispy coating. Soggy coating is a no-no in any fried seafood caused by low temperature of the oil.

For a cheap and tasty meal, D Kuang Seafood Restaurant at Kampung Baru (Bukit Mertajam) would be a great choice. Here, a...

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