Category / Old Klang & Kuchai Lama
Where do you go when you’ve got the munchies at 3am in the morning but don’t feel like heading to yet another mamak restaurant that serves spicy food and nothing else?
Well, if you’re a fan of Teo Chew porridge, you’re in luck, there are several such places that offers nightcrawlers a bowl of warm congee with dozens of different dishes to go along, one of such places is Restoran Peng Hwa at Old Klang Road.
Peng Hwa Restaurant at Old Klang Road
Situated between Pearl Point and Scott’s Garden on the busier part of Old Klang Road, Peng Hwa is one of those old school restaurants offering porridge and rice that operates some 18 hours a day (11am to 5am). I mean, no one really eats porridge or mixed rice with pre cooked dishes for breakfast, but for any other meal, you’re covered.
intestine, Chinese sausage, mushroom, mui choi pork and more
Like most such type of restaurants, Peng Hwa offers classic dishes such as pork intestine, soya sauce chicken, Chinese sausage, mushroom, fried vegetable, luncheon meat. salted duck egg and so forth.
They tasted pretty good too! For the three of us on a late night supper a week or so ago, we spent about RM 8-9 per person including drinks. Not the cheapest supper nor the healthiest, but I’d say it beats mamak restarant any day.
Restaurant Peng Hwa (non-halal)
No 19A, Jalan Klang Lama (Old Klang Road)
Batu 4 1/3, 58100 Kuala Lumpur
GPS: 3.089242, 101.674050
Hours:: daily from 11am to 5am
Steamboat has traditionally been a pretty strong branch of Chinese cuisine in KL. It is something that can be very simple, like just ordering a couple sets, or you can go wild with a bunch of friends by having fancy seafood, meat, and everything in between.
Being the type of dish that is rather mature, how do you have a new steamboat place that everyone wants to go?
Well, The Pot at Kuchai Entrepreneur Park found the answer, and we loved it!
The Pot Steamboat at Kuchai Entrepreneurs Park
The Pot is the new kid on the block at Kuchai Lama, and like any shops at Kuchai Entrepreneurs Park, parking can sometimes be a bit of a challenge, even for a restaurant that is situated at a corner premise closer to the main road.
The restaurant is fully air conditioned, so you don’t need to go there only when it rains, which is nice. In fact, all steamboat places not at Cameron Highland should have climate control if you ask me.
Alaskan Crab, 1.5kg or so for RM 155
The unique thing about The Pot Steamboat is the glorious Alaskan Crab. For RM 155 at about 1.5KG, you get this beautiful crustacean served on a plate ready to be boiled in the steamboat soup and thereby making the broth ever so sweet.
While looking totally bad ass, the shell isn’t actually very hard and can be cut with a pair of culinary scissors to reveal those awesome meat fairly easily. This is a must-order and I believe more than half the tables at The Pot has an Alaskan Crab.
fresh geoduck, have it raw or just slightly blanched, your take
Other than Alaskan crab, the other pretty unique underwater creature they have is fresh geoduck (pronounced as “gooey duck”, thanks Suan!), the rather phallic looking salt water clam that can be eaten either raw (sashimi style) or just lightly blanched for about 2-3 seconds in steamboat soup.
Fresh geoduck isn’t cheap, the serving we had came up to be about RM 200, though it usually cost more in other seafood restaurants. The innards and other parts of the geoduck is also provided at the end of our meal to be boiled with leftover steamboat broth and rice, making a sort of clam innards porridge. This you gotta try to appreciate it.
steamboat set, smoked duck, black fungus, fish ball, meat ball, etc
Of course, as any steamboat place, there’s a host of other dishes to choose from to go with the three types of soup base they serve (sang yu pot, supreme clear soup, drunken wine soup).
The steamboat set goes for RM 17.80 (min 2 pax per table) and on top of that there’s a selection of live seafood from the aquarium that includes prawns, crab, frogs, giant clams, and so forth. Then there’s pork ball, fish ball, meat slices, chicken, mushroom, fungus, and even smoked duck (RM 7.90).
and of course, steamboat is best shared among friends
We had a pretty good time at The Pot and I reckon it is certainly a place you should consider if you’re looking to share a pot steamboat with friends and family while looking at some decent seafood offerings. Traffic and parking situation isn’t ideal, but then again sometimes we can’t ask for everything.
Thank you Ah Yat for the invitation.
The Pot Steamboat
No. 1, Jalan Kuchai Maju 4,
Kuchai Entrepreneur Park, Kuchai Lama,
58200 Kuala Lumpur
GPS: 3.091500, 101.686195
Tel: +6016 821 2280
Back in Penang where I grew up as a kid, my family was pretty fond of fish heads. Our ingredient of choice is almost always a big garoupa head, and mom always prepare it with Nyonya style curry. This was actually the only way I knew how to enjoy fish head, that is until I came to KL and heard about steamed fish head.
Mun Kee Steamed Fish at Happy Garden
After trying the pretty awesome version at Chong Yen steamed fish head at Chan Sow Lin, we’re going to take a look at Mun Kee Steamed Fish Head at Happy Garden.
According to Kerol, this is one of her aunt’s favorite place for dinner. There’s something like one in three chance that they dine at this place whenever she pays the family a visit.
these are the dishes we ordered for the five of us
Mun Kee is located at the appropriately named Jalan Lazat 1 (that’ll be Tasty Street 1 in English). The shop is sort of a food court set up with high roof but no walls, you’re sheltered from the elements somewhat, but there isn’t air conditioning any decoration to speak off. People are here strictly to eat.
The eatery gets pretty busy on weekends, so expect to wait a bit for an empty table. However, food doesn’t take overly long to get ready, so overall wait time is pretty bearable.
steamed fish head in two different styles
As with most steamed fish head in KL, the main ingredient is Soong fish, or Asian Carp. Calling it fish head is a bit of a lie, cos you do get almost half front portion of the fish instead of just the fish head as the Penangites do with our fish head curry.
At Mun Kee, there are 5 different preparation methods – Nyonya Steam, Assam Steam, Minced Ginger Steam, Black Bean Steam and Original Steam.
We’ve heard good things about the Nyonya steam but unfortunately they ran out of that when we were there, so we chose minced ginger steam and original steam for this session (RM 26 per dish).
The fish head were delightful, never over cooked and there wasn’t any trace of those pesky slight muddy taste that river fish tends to carry. The original steam is great for those who likes it a bit spicy with plenty of chili padi sprinkled on top, while the minced ginger steam provides the warmth from ginger that I find myself enjoy as well.
tofu is quite awesome, ‘green dragon’ vegetable, salted egg chicken
At Mun Kee, they aren’t only good with steamed fish.
Salted egg chicken (RM 24) is one of the must-order items. Imagine salted egg squid (like the one at Sing Kee Sungai Way) and KFC rolled into one. It’s a combination that works surprisingly well and we really liked it.
Home made tofu (RM 12) that we ordered came with crab meat and egg based broth that made excellent comfort food, and the green dragon vegetable (RM 12) dish provided good source of vitamin C and fiber just in case your mom asked. All in all a great combination of dishes for dinner.
Kerol, Huey Fang, Johnny, Haze, and KY
With drinks, we spent about RM 23-24 per person for this wonderful, well-balanced dinner. Head over to Happy Garden to check Mun Kee out.
Mun Kee Steam Fish Head
New Happy Garden Food Court
43-A Gerai. Jalan Lazat 1
58200 Kuala Lumpur
GPS: 3.077106, 101.680289
Tel: 016-491 2632
Operation Hours: 11am – 3pm, 5pm – 10pm
Restaurant Mooi Mooi is one of those old school kopitiams you don’t see getting featured on blogs much (except on masak-masak, she is my hero). I was introduced to this place by an ex manager of mine a few weeks ago over lunch for a long overdue catch up session, this was the reason for poor quality photos since I was enjoying the company too much to take proper shots.
restaurant Mooi Mooi is quite well hidden
While they also serve charsiu (bbq pork) and roast chicken, the claim to fame for Mooi Mooi is their siu yoke (roast pork). We ordered all three to go with rice and some self served soup for the two of us.
The siu yoke was top notch, very crispy, crunchy skin with flavorful meat. It is very different from the melt in your mouth version made famous by Wong Kee at Pudu but is excellent in it’s own way, and some would argue this is how “original” siu yoke should taste like. I like it.
char siu was normal, but siu yok – yum yum!
Chicken and charsiu turned out to be rather average, and I probably won’t order them the next time. The home made chili paste, rice, and soup though, matches up the roast pork well as far as quality is concerned.
The original operator is still the one chopping up those roast meat behind the counter all these years, and the semi worn down shop lot carries a certain rustic charm. If you want something original without the crazy crowd some siu yoke and charsiu places come with, this is a place to check out.
Kedai Makanan Mooi Mooi
94 Jln Rukun 2, Taman Gembira
58200 Kuala Lumpur
GPS: 3.08929, 101.6821
Tel: 03-7982 4902
Hours: 11 am to 3 pm, closes every other Monday
One of my ingredients of all time is beef tendon. Soft, flavorful, addictive beef tendon. To me, beef tendon to beef is like bacon to pork, they are absolutely delicious little chunks of goodness.
Beef tendons are often found at beef noodle (both Vietnamese and local) versions, often is the keyword, they don’t necessarily have it, nor are they always prepared perfectly.
beef noodle at restaurant Sun Sea, OUG
We came to Restaurant Sun Sea at OUG and stumbled upon this hawker stall that offers Sarawak noodle, fish head meehun, and stewed beef noodle. I didn’t think anything of it until I saw the little sign that says – beef tendon.
So we ordered two bowls – mine just tendon, and Haze had tripes and beef tendon in her version. Of course, you can have it with normal beef too, if you so choose to.
beef tendon, what’s not to love?
My beef tendon noodle (RM 5.50 or 6) and Haze’s beef tripes and tendon (RM 8) were prepared the Johor style – clearer but flavorful soup that comes with little chunks of salted vegetable. Similar to Uncle Cheng’s special beef noodle.
This place did not disappoint, over all the soup was good, and most importantly, the tendon were soft and yummy. If you love beef tendons like me, you’ll like it.
we were pleasantly surprised, it was good, Haze didn’t like photos with no makeup
While I do find that Uncle Cheng’s beef noodle (and the special tendon they sometimes carry) is slightly better than here, this place is quite a lot cheaper, and does not have the sometimes unpredictable operating hours like Uncle Cheng’s.
Best of all, the same kopitiam also serves one of the best Penang Curry Mee with coagulated blood, and a very decent pork noodle too.
Restaurant Sun Sea
Jalan Hujan Rahmat,
Overseas Union Garden,
58200 Kuala Lumpur
GPS: 3.073945, 101.673234
daily till around noon+
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