Many of you know that one of my favorite restaurants in the whole Klang Valley is this fish noodle place called B & Best at Kelana Jaya, a place I go without fail at least once a month. To me, a proper bowl of soupy kuih teow or mee suah with fresh seafood is the ultimate comfort food one can ask for.
Knowing my preference, Alan, a diving friend of mine texted and suggest that I should also give this other seafood noodle place a try – Pong Kee at Jalan Ipoh, so I did.
Pong Kee Seafood Noodle at Restoran 88, Jalan Ipoh
Pong Kee is a stall located at Restoran 88, a kopitiam at Jalan Batu Ambar, just off the main stretch of Jalan Ipoh. It is the biggest stall in the kopitiam, you can’t miss it. Parking can be slightly challenging at this area but shouldn’t be a problem if you’re willing to walk a few steps.
Like most seafood noodle places, they actually offers both noodle (kuih teow, yellow noodle, mee suah, mihun), and porridge to go with a selection of seafood, including different species of fish, lala, oysters, abalone, and so forth.
tiger garupa and fresh oysters with kueh teow
My choice of the day right after a rigorous futsal session was tiger garupa & oyster (RM 24) in kuih teow. The soup base was subtle, and the portion was actually pretty decent with probably a palm full of decent size oysters and expertly cut fish fillet. While there’s no awesome sambal like they have at B & Best, this version is more than competent in itself.
comfort food with fresh fish in soup and noodle
For those who are from this side of Klang Valley, this is definitely a worthy fish noodle place to check out, and Pong Kee also definitely has some die-hard fans. Check out the exchange below after I posted the short video on my FB page.
Kuih Teow Soup is one of those Penang hawker food that receive very little attention in Klang Valley, and I believe this is mostly due to the fact that pork noodle and the KL style fishball noodle (very subtle differences) serves most of the same demographic that gravitates towards this type of dishes.
do re mi kopitiam at Ara Damansara
Here’s the subtle differences in these three types of noodle soup, even though their broth are all clear and choice of noodle is usually kuih teow (flat rice noodle):
pork noodle – major ingredients of pork slices, innards, and even pork balls, sometimes you get to add poached egg, no bean sprouts
KL style fish ball noodle – fish ball, fish cake, bean sprout, mustard green
Penang kuih teow soup – fish ball, fish cake, chicken/pork/duck meat slices, bean sprouts, sometimes with coagulated duck/chicken blood, spring onion
So in essence, kuih teow soup has a more complex taste when compared to plain old fish ball noodle, while being not as savory and heavy as pork noodle.
For a proper bowl of Penang kuih teow soup in Klang Valley, my favorite at the moment is the hawker stall at Do Re Mi kopitiam at Ara Damansara. It is one of the very few places in town that serves kuih teow soup with duck meat. Duck meat is an ingredient that you don’t often find in hawker dishes in KL, I suppose mostly due to cost, and perhaps lesser appreciation from the public.
kuih teow th’ng, with duck meat
If you’re a fan of kuih teow soup in it’s proper form, this is surely a place to check out. Let me know if you have other favorites of yours to share.
Address: Restaurant DoReMi 123 Jalan PJU 1a/20b Ara Damansara Petaling Jaya, Selangor GPS: 3.119897, 101.579194
Whenever anyone spoke of Klang & food in the same sentence, it is almost always about bak kut teh, and while it is true that the best BKTs in the land can be found right at Klang, the district also offers one other dish that’s unique to this area which I absolutely love – the Klang style red wine mee suah.
Not to be confused with fuchow red wine mee suah that is actually red in color (such as this one at Sentul), the Klang red wine mee suah uses a different concoction of wine that is actually yellowish in color. Additionally, while fuchow mee suah comes with chicken, Klang style is served with pork slices (or minced pork), poached egg, and finely chopped fried ginger.
Klang style red wine mee suah
The bowl you see on the above picture is a typical serving of Klang red wine mee suah, with the exception of having vegetable. They are usually served without, but often you can get the stall owner to add some if you prefer some greens in your breakfast.
As for taste, it usually carries a pretty strong rice wine taste with a slightly sour note in the soup base, with poach egg and those fried ginger providing balance and complexity to the dish. It is one of the better comfort food if you’re looking for something soupy and rejuvenating in the a.m.
a poached egg with semi runny yolk on the mee suah
A typical bowl of Klang red wine mee suah runs anywhere from RM 6.50 – RM 7.50, you do pay slightly more than other hawker dishes in the area due to (I presume) the cost of alcohol used.
If you find yourself at Klang next time, give this under-represented dish a try, you may just like it! They’re available at majority of the kopitiam in Klang.
Address: Eng Ann Coffee Shop 2, Lorong Kasawari 4, Taman Eng Ann, 41150 Klang, Selangor GPS: 3.056437, 101.459347
For those who loved the old first generation Jalan Batai char kuih teow (Damansara Height’s Seng Lee kopitiam) back in the days, you’re in luck! You can now find the original uncle manning the stall at Sen Kee White Coffee kopitiam at Taman Sri Muda, Shah Alam.
Sen Kee White Coffee at Taman Sri Muda, Shah Alam
I was first informed about this place by another ckt seeking friend who originated from Penang. Naturally, I decided to check it out the very next day.
According to the operator, he’s been operating at this location for about two months now, while his daughter is still running the show at the previous place.
Like any proper char kuih teow places, they serve only char kuih teow and nothing else, but you do get a choice between normal chicken egg, or my usual choice when available – duck egg.
The CKT was just as I remembered, plenty of wok hei, with pretty decent size prawns for Klang Valley standard, and all the necessary ingredients such as bean sprouts, cockles, and chives. However, in replacement of lap cheong, you get fish cakes, which is something that’s not 100% ideal but acceptable in my book.
So for those of you who used to love a proper plate of char kuih teow from the uncle who used to operate at Jalan Batai, this is a place to go. There’s also a second generation Batai CKT now at Klang for anyone who’s curious.
When it comes to good old fashion fried rice for lunch, one of the best places you can go to Restoran Hup Soon at Petaling Jaya SS3.
The operator from the stall that specialize fried rice is originally from Kedah and has been operating in the same stall for over a decade, serving up the same recipe from all those years.
egg with runny yolk is my favorite
A plate of fried rice comes with finely chopped long beans & char siu, egg, crunchy bean sprouts, and prawns. I’d also strongly suggest that you ask for an additional fried egg that’s perfectly fried with the egg yolk that remains runny.
The fried rice is also served with some chili padi for those who loves a bit of kick, tho I think it’ll really be perfect if there’s some proper Penang sambal here.
If you’re a fried rice lover, this is definitely a place to check out.
Address: Restoran Hup Soon 7, Jalan SS 3/29, Taman University, 47300 Petaling Jaya, Selangor GPS: 3.095309, 101.611128 Hours: breakfast & lunch