Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Category / food video

For the fan of stinky tofu, there are a couple of stalls offering this dish in one of the bigger pasar malam in Klang Valley – at SS2 every Monday evenings. Let’s look at the stall by the name of Hong Cha, or “red tea” stinky tofu.

Hong Cha stinky tofu at SS2 Pasar Malam
Hong Cha stinky tofu at SS2 Pasar Malam

Usually situated closer to SS2 McDonald’s, this stall offers a single type of stinky tofu for RM 10 that comes in a paper container. The triangle cut tofu comes with a side of pickled radish, sauerkraut, and some dipping sauce.

The single portion came with about two full piece of tofu cut into 8, portion wise it really isn’t a lot, and you could also argue that the asking price of RM 10 is rather high for what is offered. As for taste, I thought it lacked the tell-tale pungent smell that should be a mandatory characteristic of any stinky tofu, perhaps trying to cater to local taste a bit too much.

Additionally, the sauerkraut, or “almost kimchi” on the side was a bit weak too.

comes in paper box, but not stinky enough tho!
comes in paper box, but not stinky enough tho!

If you’re a huge fan of tofu or if this is the first time you’re introduced to stinky tofu, Hong Cha maybe a good point to start. For the true stinky tofu fan though, you will probably be disappointed.

map to SS2 Pasar Malam

Address:
SS2 Pasar Malam
Jalan SS2/61
Petaling Jaya
47300 Selangor
GPS3.117366, 101.621668
Hours: Every Monday Night

While Klang is famous for Bak Kut Teh, the district actually offers quite a lot more than just this iconic pork dish, and if you’re in the area looking for a sumptuous dinner, there are actually quite a number of more than decent “tai chau” restaurants to choose from.

Located a stone’s throw from the popular BKT places by Taman Intan, Restoran Gold Leaf Village happens to be one of my favorites.

Restaurant Gold Leaf Village, Klang
Restaurant Gold Leaf Village, Klang

While the address says Pusat Bandar Berkeley, it is not to be confused with Taman Berkeley. The area where Gold Leaf Village is located is actually on the other side of Federal Highway, an area that is a lot less busy and consequently, free of the parking hassle that plaques Taman Berkeley itself.

As for the restaurant, it is of a fairly basic set up with plastic tables and chairs, complete with classic old school red table cloths. Thankfully, the dining area is also air conditioned, so we’ve got the comfort level covered.

Menu at Gold Leaf Village is fairly descriptive and comes with a simple photo, which I find super helpful as some Chinese dishes can often have rather unique names. Example – kang kung belacan can also be written as 马来风光, which literally means “Malay scenery” if you were to put it into Google translate.

claypot mixed vege tofu, salted egg pumpkin, stir fry tapioca, deep fried pork belly
claypot mixed vege tofu, salted egg pumpkin, stir fry tapioca, deep fried pork belly

Now let’s look at some of the dishes we’ve tried here.

Claypot mixed vegetable with tofu (RM 15/20) is a type of comforting dish that’s best for rainy days, and one that offers a good mix of fiber and plant base foods.

Salted egg pumpkin (RM 14/18/25) is one of my favorite dishes here, this dish was being served here way before the current craze of all things salted egg, it is super rich and will certainly satisfy your cravings of a sensory deprived tongue.

Stir fry tapioca leaf (RM 10/12/16) a simple vegetable dish, something green to give us a bit of balance.

For those who loves pork, the deep fried pork belly (RM 22/30/38) should fit the bill, I think it’ll also make for great beer food, which you can surely order.

lala with superior soup, steamed garupa with ginger
lala with superior soup, steamed garupa with ginger

Tai chau at Klang often prides themselves with seafood dishes in one form or the other, if you’re looking for some fresh fish, the steamed garupa with ginger (RM 32/42/52) is rather competent, but I do find it somewhat slightly over steamed. I do really like the ginger paste used here tho, spicy!

Lastly, lala in superior soup (RM 20/28/35) is something that I always order when given a chance. Fresh clams in spicy herbal superior soup makes for a happy me!

I haven’t really had any disappointing dish here, and this is probably the reason why this place is almost always packed especially over the weekends. Other than the dishes described above, they also serve chicken, mantis prawn, squid, and fried fish.

map to gold leaf village restaurant, Klang

Address:
Restoran Gold Leaf Village
 45, Jalan Satu, Pusat Bandar Berkeley,
41300 Klang, Selangor
GPS3.054339, 101.465170
Tel: 03-3342 2239

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
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
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.

love the meat ball and shredded duck meat
love the meat ball and shredded duck meat

map to Mei Keng kopitiam

Address:
Mei Keng kopitiam
42, Jalan 14/48,
Petaling Jaya, Selangor

GPS: 3.097563, 101.629334

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
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
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
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
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.

5-appetizer - chilled chicken, stewed mushroom, pickled radish, deep fried bean curd, caramelized eel
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:

  • stewed mushrooms
  • chilled chicken with “hua diao” rice wine
  • deep-fried vegetarian beancurd skin roll
  • pickled radish
  • 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
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.

"la zhe chi", double boiled hydragea beancurd, sea cucumber, and matsutake soup
“la zhe chi”, double boiled hydragea beancurd, sea cucumber, matsutake soup

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.
GPS3.150050, 101.615939
Tel : 03 7725 8822

Mixed pork soup the lesser favored cousin when it comes to meat soup dishes compared to the likes of bak kut teh, or even beef noodle soup. They’re all made of meat and innards of either pork or cow, hence I think it’s appropriate to have a bit of mixed pork soup appreciation.

herbal pork soup at Wai Sek Kai
herbal pork soup at Wai Sek Kai

For those who aren’t familiar with this dish, mixed pork soup is as what the name suggests – a mixture of various pork parts, 3-layer pork, and coagulated blood bath in salted vegetable soup. The parts usually includes small/big intestine, liver, and stomach, and when you’re lucky, kidney too (not here at Wai Sek Kai).

When it is done right, like this version at Jalan Sayur, the soup carries a subtle porky sweetness with a salty note from the preserved vegetable, and the meat and innards properly cooked to a texture that’s never difficult to chew. Most importantly, the liver is separately blanched to get it just right and not overcooked.

mixed pork soup with a side of rice
mixed pork soup with a side of rice

The dish can be had as is, or with a bowl of rice if you’re not into the whole low carb/keto thingy. There’s condiment of old school chili sauce to go with the soup if you like it with a slight kick.
map to Jalan Sayur hawker center

Address:
Jalan Sayur,
Off Jalan Pudu,
55100 Pudu,
Kuala Lumpur
GPS3.135208, 101.713051
Hours: dinner & supper