Tag / old klang
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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Ah Loy Curry Mee is the second restaurant I frequent in the exploration of the popular food district that is OUG. This followed by the good experience I had at Hong Cha pork noodle, just a couple doors down the road on the same row of shop houses.
a huge bowl of Peanng laksa at Ah Loy
Being a huge fan of asam laksa, Haze didn’t make any surprising order. The Penang style laksa looked pretty good, came with chunks of fish, banana flower, onion, cucumber, mint leaves, and of course – har gow (蝦羔, prawn paste. RM 4.5).
Unlike the true blue Penang style, this serving’s rather huge. As for taste, well, I’d say it’s acceptable though I did not really like the texture of their laksa noodle, a bit too soggy for my liking, but over all an OK bowl of laksa nonetheless.
It’s not as good as the Jalan Pasar mini laksa (moved, anyone know where it is?), and a notch lower than the Kedah laksa at Alisan, SS4 too.
seafood curry mee with plenty of cockles, squid, prawns, and more
Then there’s my curry mee (some RM 7-8) that came with lotsa cockles, lala, squid, prawns, crab stick, tofu pok, and even some mushroom. The soup base was pretty thick and rather delicious too, I had mine with noodle and mee hun but you can ask for kueh teow or other noodles too.
While lacking huge prawns, mussels, or oysters, there’s plenty of other ingredients to make up for it, and certainly offers great value for the price you pay.
KY & Haze at Ah Loy curry mee
This place opens for lunch and dinner till pretty late (11pm). Parking can be a bit of a problem but that’s generally a fact in places with good hawker foods such as OUG. There’s also quite a lot of other selections of food at Ah Loy, including the curry pork ribs that I want to try next time!
Restaurant Ah Loy
No 11, 13 Jalan Hujan Rahmat 3
Taman Overseas Union
Off Jalan Kelang Lama , Kuala Lumpur
GPS: 3.073699, 101.672105
Tel: 03-7782 5001 / 013-302 3422
As I was browsing the food map created by yours truly (if you don’t know what I mean, just look at the frigging thing on the right sidebar, I’ve spent lotsa time and effort to create it so make use if it gahhh! ops I digress.. ), I realized there’s a huge chunk of area devoid of any entries and yet famous for food among Klang Valley dwellers – OUG.
Hence, in order to gain some street cred, I’ve decided to venture into this side of Klang Valley that’s relatively unknown to me. This time with the help of Haze (who somehow knows the way around OUG and basically not many other places)
Restaurant Hong Cha at OUG
So a few days ago we headed over to OUG for dinner and ended up at Hong Cha Restaurant since the initial plan of curry mee did not work out (the restaurant was closed. Lately I’ve not had luck with a couple curry mee places I tried to eat, always closed goddamn, but lest I digress again..)
Restaurant Hong Cha is a pretty busy joint at OUG offering an unlikely combination of foods – pork noodle, seafood noodle, and interestingly – simple Japanese dishes. Since I rather have my Japanese food from proper Japanese joints, the session was confined to their pork and seafood noodle.
seafood noodle with extra lard!
To be honest, the seafood noodle and the pork noodle actually kinda overlapped each other quite a bit. In the seafood noodle you have lard, and in the pork noodle there’s prawns. Even the soup tasted quite similar – in this case, similarly awesome! The soup was rich, savory, salty, and very tasty, yums!
I had my seafood noodle in soup version with mee suah and it was loaded with quite a bit of squid, fish paste, fish, and prawns. they’re not exactly big in size but it also only costs some RM 5.50 or 6.50. And oh, you can ask for basically unlimited lard if you’re willing to walk over and self serve!
seafood noodle and pork noodle at Hong Cha
Haze ordered a dried version of pork noodle and reported to be very happy with it too! Pork slices, minced pork, liver, and even a few smallish prawns to add a bit more sweetness to the soup. Very addictive.
Haze and KY, old school dining, OUG
The dinner ended up to be something like RM 14 or so inclusive of drinks. As you can imagine, with excellent value and equally awesome food, this place is pretty busy, but they have the help of technology though – ordering is done via wireless PDA!
How’s that for progress?
This place is a must-try if you’re a lard lover.
Restaurant Hong Cha
No 7, Jalan Hujan Rahmat 3,
OUG, 58200 Kuala Lumpur
GPS: 3.073334, 101.672083
Tel: 012-350 6755