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
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
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.
Address: Jalan Sayur, Off Jalan Pudu, 55100 Pudu, Kuala Lumpur GPS: 3.135208, 101.713051 Hours: dinner & supper
The restaurant emperor noodle 皇帝麵 (HDK is the pinyin Hwang Di Mien) is fairly new in the competitive food district that is PJ’s SS2. It sits directly opposite of the famous wai sek kai food court. After checking the menu and determined that they offer good value, we went in despite its relative emptiness.
NOTE: This place has already closed down
nice menu with photos of the dishes
Emperor noodle is basically a type of egg noodle, quite similar to the basic wanton noodle you can get at anywhere, but finer. I’ve had it at Dragon-i One Utama, as well as SS2 pasar malam boxed noodle. I like the texture, and being as fine as angel hair spaghetti, it tends to soak up the sauce very well and give a stronger flavour.
The restaurant offers around a dozen types of dishes, priced at RM 3.80 (basic like char siew with wanton, fishball), RM 5.80 (roasted chicken, tiger prawn, dumpling), and RM 9.80 (seafood, king prawn). Pretty reasonable price for a clean restaurant with nice deco and properly air conditioned. I guess as most restaurants do, they make more on the drinks (fresh juices at RM 3.00).
which is pepper and which is soya sauce?
We ordered a few dishes. The basic char siew and wantan was pretty good, though the serving on the char siew was very small. The dumpling was very good, packed with pork, shrimp, and other stuff you typically find in a Chinese dumpling. The tiger prawn emporer noodle offers the best value, at less than RM 6, you get two pretty big size prawn, to go with the noodle and some other garnish.
The roasted chicken, however, was average and even a little too dry for my liking. Overall this place offers good value and pretty decent food, will go there again.