I’ve stated on this blog before that kuih teow soup is one of the most under appreciated Penang style hawker dish in Klang Valley. Good thing is, this seems to be slowly changing and, you can start to find proper kuih teow soup (instead of pork noodle) places springing up around different restaurants this part of the country.
Duck Meat kuih teow soup at Mei Keng kopitiam
I was at Mei Keng kopitiam at PJ for my usual breakfast excursion one day initially looking to have the Kuantan Road Penang Curry Mee, the stall was on some sort of a holiday, which then led me to look at alternatives.
This was when I spotted this “Penang Duck Kuay Teow Soup” stall. I had to try it.
According to the operator, the kuih teow soup is originally from the restaurant at Ayer Itam near Penang Hill. Of course, the question was asked by me in classic Penang Hokkien to verify that the guy is in fact, from Penang. 🙂
proper kuih teow soup, penang style
At RM 7 per bowl, this kuih teow soup may seem slightly more expensive than usual, but it does pack a punch when it comes to ingredients. There are two smaller fishballs, two meatballs, and plenty of shredded duck meat with kuih teow in that sweet, flavorful broth. While the fishballs were rather average, the meatballs were awesome, and duck meat was as good as anywhere.
Overall, this bowl of kuih teow soup made for a very satisfying breakfast. Would not hesitate to come back again.
Dragon-i, perhaps the first Chinese restaurant brand that brought proper xiao long boa and Chinese cuisine from the region of Shanghai, Szechuan, Beijing and Lanzhou, has been operating since some 14 years ago, is now relaunching 3 of their outlets to “Dragon-i Peking Duck Restaurant“, and I was invited to sample this new dish that they now offer at their 1-Utama outlet.
This was quite interesting for me, as Dragon-i at 1-Utama was one of my earliest food blog entry all the way back in 2005.
Dragon-i Peking Duck Restaurant at 1-Utama
Well, compared to 13 years ago, the restaurant has seen quite a bit of an upgrade in its interior decoration. First and foremost, it has a new logo with a little duck by the side, the dining area looks a lot more up-class and comfortable, and most importantly, it also spot an open roasting room for Peking Duck, where you can observe the chef from Beijing expertly prepare the bird for your indulgence.
Peking duck roasting room with Chef from Beijing
As for the duck itself, I was informed that they’re imported from China to ensure consistent quality and standard demanded by the chef. The roasting process is done by employing traditional brick hung ovens and roast for about an hour on controlled fire over fruit-tree wood.
The idea is to employ strict traditional method to get that crispy skin with tender & succulent duck meat that is infused with smoky floral aroma, just like how it should be.
crispy tender peking duck skin, expertly carved
The Peking duck dish comes in two choices. You can choose a “Peking Duck Two-Course Meal” that comes with Peking duck & duck bone soup with soft beancurd. This is a half duck course that feeds two pax and priced at RM 105.
However, if you have 3-4 pax (or a very good appetite), I’d suggest to go for the “Peking Duck Three-Course Meal” that serves a whole duck, the above mentioned soup, and a choice of
deep-fried duck’s bone with salt & pepper
stir-fried duck’s bone in Hunan style
braised rice noodle with black truffle and shredded duck meat
stir-fried shredded duck meat with vegetarian shark’s fin
all at RM 158.
Peking duck 3-course meal
Which was precisely what was served to us, and I’m happy to say that the Peking duck was indeed as described – crispy skin & succulent meat at the same time.
We had it the proper way of wrapping the duck meat with thin pancake skin, sweet sauce, cucumber, leek, and winter melon. The resulting roll is an explosion of taste & texture that no other dish can offer. I love it, and you bet we finished the whole portion.
Signature appetizer platter – chilled chicken, stewed mushroom,
pickled radish, deep fried bean curd, caramelized eel
Other than the Peking Duck, we were also served with some of their other dishes in the menu.
Starting with the Signature Appetizer Platter that consists of five different dishes (RM 83) with the following:
chilled chicken with “hua diao” rice wine
deep-fried vegetarian beancurd skin roll
crispy caramelized eel
You can also order these dishes on its own, and if I had to pick one, it’ll have to be either the chilled chicken or the stewed mushroom. I especially love the rice wine undertone the chicken carries.
braised pork belly with steamed buns, sauteed mixed vegetable, Shanghainese steamed meat dumpling, steamed black pepper duck meat bun
For those who loves some good old fashion porky goodness, there’s the Braised Pork Belly with Steamed Buns (RM 88). The dish is beautifully prepared with the pork belly crafted in a pagoda-liked shape. The portion for this is quite big though, and I reckon should serve at least 4 pax, tender 3-layer meat in those soft steamed buns, the best oriental porky “burger” if you like.
Sauteed Mixed Vegetable (RM 25) provided a good change of pace in texture and freshness, and Steamed Black Pepper Shredded Duck Meat Bun (RM 12) provided yet another way for us to enjoy another different way the duck is served.
Of course, we also took the opportunity to sample the one dish that kick-started this franchise from all those years ago – the Shanghainese Steamed Meat Dumplings, or Xiao Long Bao (RM 12). Tasted just as it was the first time I set foot in this restaurant.
Additionally, we also tried the Sauteed Diced Chicken with Dried Flower Chili in Szechuan Style (RM 38), or commonly known as “la ji zhi”, 辣子鸡. A dish with quick a bit of a kick that I absolutely adored, if you’re really adventurous, the imported fried chili can be chewed down for that numb and burning sensation (I didn’t try, but one guy over the session did).
And last but not least (actually was the first dish I had), for the soup lover, their Double-boiled Hydrangea Beancurd, Sea Cucumber and Matsutake (RM 38) soup is one not to be missed. The soup was sweet with seafood goodness, and that tofu that’s expertly cut into 2,800 strands is really something to behold.
Over all we definitely had a great time and awesome lunch at Dragon-i. I think it is time we start to look at Peking duck as a delicacy that is to be enjoyed not only during special occasions such as near & around CNY, but all year round too.
Dragon-i Peking Duck Restaurants are located at 1-Utama, Pavilion KL, and JBCC Komtar.
Address: Dragon-i Peking Duck Lot S313A, 2nd Floor Highstreet, 1 Utama Shopping Mall, No. 1 Lebuh Bandar Utama, Bandar Utama, 47800 Petaling Jaya, Selangor. GPS: 3.150050, 101.615939 Tel : 03 7725 8822
Last week I had a day off during the weekday and decided that it was a good opportunity to visit the dentist for a bit of check up and scaling, something which I do about twice yearly, and encourage you to do the same.
66 Chu Yuk Fun, at Taman Megah
By the time I was done, it was time for lunch, and conveniently, right below the dentist was this brand new pork noodle place by the name of 66 Chu Yuk Fun, so pork noodle it is then!’
The restaurant is located just opposite the Taman Megah morning market, and operates for breakfast and lunch. Parking around the area can be sometimes a little challenging, but if you’re OK with walking a few steps, it shouldn’t pose a huge difficulty nor it is an exercise in patience.
my bowl of pork noodle with egg & extra vegetable
On to the pork noodle itself, the soup is sweet with porky goodness, and the bowl comes with meat slices, liver, intestine, and minced meat you’d expect. There’s also bits of lard and decent amount of vegetable to go with. If you are like me who loves an egg in your soup noodle, the do it perfect here too.
mee suah was my noodle of choice
Over all I found this version of pork noodle rather competent and a worthy alternative to the more famous Kean Fatt SS3 and Ah Or pork noodle, mainly also because the dining area is a lot more comfortable, with air conditioning.
If you’re hungry for some pork noodle at PJ area, this is one to check out.
Address: 66 Chu Yuk Fun 11, Jalan SS 24/8, Taman Megah, 47301 Petaling Jaya, Selangor GPS: 3.113565, 101.611254
A short while ago when I posted an Insta story update of Aik Prawn mee, a follower suggested Johnny’s Prawn Mee as a place any prawn mee fan should check out. As a proper fan of prawn mee, I did just that the first chance I had.
Johnny’s Prawn Mee at Fullhouse Cafe, Taman Subang Murni
Johnny’s is located at Fullhouse Cafe at Taman Subang Murni. If you haven’t heard of this place, well, it is because it’s located somewhere between Shah Alam, Sungai Buloh, and Subang Airport, or aka – nowhere any sane person would go without a solid reason.
Johnny’s Prawn Mee offers three classic Penang hawker dishes – prawn mee, loh mee, and kueh teow soup. Over the past two visits, I tried two of my favorites – loh mee and prawn mee, in that order.
Loh mee because it is very difficult to find a good version of Penang loh mee in Klang Valley, with the only one I am aware of at Choon Prawn Mee in Seapark.
proper Penang style loh mee, Johny’s
The loh mee at Johnny’s comes with all the proper ingredients you’d expect, and a broth that is thick and flavorful. There’s prawns, hard boiled egg, pork slices, and garlic. You can also asks for extra ingredients if you so wish. I went with some pork intestine and was glad that I did.
RM 10 later and I was very, very satisfied. Best Penang loh mee I’ve had outside the island.
A few days later on an off day, I went again for the prawn mee, and ordered the version with extra prawns.
I must admit that I regretted ordering the extras a bit – there were simply way too much prawns! RM 15 for this bowl and I counted over a dozen pretty good size prawns. I’ve never thought it was possible to have too much prawn in prawn mee until now…
Johnny’s Prawn Mee, with extra prawns
Overall the prawn mee, like the loh mee I had before, did not disappoint. The broth had the unmistakable prawn shell sweetness to it, and there’s everything you’d expect – pork slices, prawns, kangkung, bean sprouts. If I had to nitpick, perhaps the only area of improvement here would be the chili paste, it was okay, but it could be slightly more fragrant perhaps.
Anyway, I’ll be back to Johnny’s for sure. Maybe to try the kuih teow soup next?
While Penang and Ipoh hawker dishes have been a mainstay in Klang Valley for decades, Sarawakian cuisine seems to be just starting to make its mark here, a welcoming sign to those who loves hawker fare for sure. One of the latest to join the scene is Da Niu Sarawake Kuching Kolomee at PJ.
Restoran Tropikiri, Bukit Mayang Emas
Ah Niu sets up stall at the cheekily named Restoran Tropikiri at Bukit Mayang Emas, a stone’s throw away from the rather “atas” neighbourhood of Tropicana, while also easily accessible from Bandar Utama and PJ via Kampung Chempaka.
Plenty of parking space by the same row of shops, though you may have to walk a few steps.
Da Niu stall is operated by Da Niu himself and the wife Heidi since early Q2 2018, both hailed from the land of the hornbills.
Da Niu Sarawak Kolomee
The Sarawak kolomee is of Da Niu’s own recipe, and comes with the normal or “red” version with those yummy chasiu sauce (strongly recommend going with the latter).
In a bowl of kolomee you’ll also find chasiu, fried wantan, minced pork, and an accompanying small bowl of soup. The chasiu was one of the better ones for sure, soft, juicy, and full of flavor, do tell them if you like it fatty or lean and they are more than happy to accommodate.
very good chasiu & love those springy noodle
I also particularly enjoy the accompanying soup, which has a lot more going on than your typical wantan mee bland tasting soup that doesn’t do anything other than offering a way to wet your noodle.
With the springy, curly noodle and everything that goes on here, this is becoming one of my favorite kolomee now.
Other than kolomee, they also offer Sarawak Laksa. In fact, I had actually tried the laksa first before going again for the kolomee on second trip.
Sarawak laksa is quite legit too
The Sarawak laksa comes with the usual ingredients of bean sprout, sea prawns, eggs, cilantro, and shredded chicken. I thought it tasted pretty decent though with a bit of room for improvement.
According to Heidi, Kuching style laksa is usually a little less creamy, but that does not seem to resonate with the taste buds of those in Klang Valley, so it is something they’re still working on.
For now though, I’d certainly go back for that kolomee!