When it comes to Klang, almost everyone will talk about bak kut teh, but if you look beyond the whole “I MUST HAVE PORK” mentality while exploring this part of town, there are actually other options that can be very appealing.
Today, we’re going to look at one of the old establishments that is the antithesis of the image of Klang many of us perceive – Cathay Hailam Kopitiam, for this place is actually pork free.
Cathay Hailam Kopitiam, Port Klang
Cathay Hailam kopitiam is located at the far end of Klang, if you are from PJ/Subang on Federal Highway, it is basically just one straight road until basically the end of the road, the very last junction. Take a left and the kopitiam is just a few shops on your left. You’re walking distance from the Pulau Ketam Jetty and Port Klang KTM.
The place is as old school as it gets, with vibe very similar to that of Chong Kok kopitiam, another one of my favorites. The menu is quite extensive and conveniently displayed on an LCD TV on the wall. If you’re like me and not sure what to order, the server can suggest as well.
For the 4 of us, we’ve decided to go for a chicken chop, some bread, 3 noodle dishes, and a tofu bakar. I also had their black iced coffee (it was too hot) but regrettably did not have their classic Hainanese hot coffee.
steamed/toast bread, Hainanese chicken chop
The steamed & toast bread came first, a bit into these revealed the reasons why these bread were stacked high by the side of the counter. They were superb, with generous amount of kaya & butter. If I have only one choice of breakfast for the rest of my life, this would be in the short list.
The Hainanese chicken chop had a visual only the chef could love… however, it hits all the right spots when it comes to taste. A blind person would score this 10/10, and he/she will be absolutely right, the sauce, the crispiness of the chicken, even those potato, they were all perfect.
yin yeong, Singapore meehun, Hailam mee, tofu bakar
The three noodle dishes – Yin Yeong, Singapore Meehun, and Hainanese mee were all very competent dish on their own. They were properly seasoned and executed properly, I thought the person was quite generous as well, tho perhaps I’d have wanted pork in them instead of chicken.. but those chicken thigh meat did a good job as substitute.
For those who loves a slight kick to the sense, the tofu bakar here is as good as any, not overly spicy but with a strong dose of sweet and sourness, it is a side dish that offers a good change up to the noodle dishes.
Chicken rice must be the one of the most commonly consumed lunch among folks in Malaysia, you can find a stall offering this dish in probably over 50% of kopitiam in the country. After all, you get a good combination of protein, some fat, vege (cucumber counts, right?), and carb all in one seating, and usually at a rather reasonable price, what’s not to like?
Restoran M-TWO, Taman Bukit Maluri
Anyway, today, we’re looking at one of the most popular chicken rice stalls in Taman Bukit Maluri, as introduced to us by Yee Hou after our Saturday long run session at Desa Park City.
The stall in question is called Fook Loong Chicken Rice, located at Restoran M-TWO, just behind the morning market at Taman Bukit Maluri. The place does get busy during lunch time, but they are quite a big operation and usually wait time isn’t too much of an issue.
For the four of us, we ordered an entire roast chicken (yah, perhaps too much), a medium portion of roast pork, and a small portion of chasiu to go with rice for lunch.
It didn’t take long for our meat and rice to be served, the soup followed a couple minutes later.
for four pax… is it too much?
The roast chicken here is chunky and packing! They’re probably twice the size of your typical KFC equivalent, meat was juicy and skin in the texture that doesn’t disappoint. As far as roast chicken goes, these are pretty decent.
The roast pork was pretty good as well, skin’s crispy, meat quite tender, but those fatty bits could perhaps be even softer than they are. Their chasiu though, to me, was the highlight of the meal. They’re one of the best chasiu anywhere with super soft fats and charred, caramelized outer layer, simply fantastic. Wish we’d ordered more of those.
roast chicken, roast pork, bbq pork
The meal cost us RM 71 overall, a pretty decent value for KL standard, and definitely worthy of a try.
Kuih Teow Soup is one of my favorite Penang style hawker dishes, and unfortunately also something that is a bit tougher to find in Klang Valley due to the overlap that pork noodle & classic Teow Chew fishball noodle provides. So whenever I find a good one, I want to document them.
Hock Seng Kopitiam, Ara Damansara
I previously wrote about the version at Do Re Mi kopitiam at Ara Damansara, well, this is an updated post as the stall is now moved to a new location just a few shops away at the corner, with this kuih teow soup guy running the whole show.
Note though that this is a kopitiam with more than just the kuih teow soup stall.
I spoke to the owner briefly about the history of his stall.
The guy decided to run this stall after retiring, picking up the family recipe originated from his grandfather & father’s stalls back in Penang, with the original stall started business way back in 1907, over a century ago.
According to him, the soup takes 6 hours to prepare, starting from late at night until the wee hours to achieve that subtle yet sweet & savory taste that’s unmistakably a “proper” kuih teow soup signature.
chicken, duck, pork slices + fishball
As for ingredients, there’s chicken, duck, pork slices, as well as fish cake & home made fish ball. Add in kuih teow, bean sprouts, spring onion, garlic oil, some vege and a side of cili padi, you have a complete bowl of goodness perfect for a great start to the morning.
Penang style kuih teow soup
If you’re a fan of kuih teow soup or comfort food in general, this one’s worth checking out.
Address: Hock Seng Kopitiam C-G-1, block c, Jalan PJU 1a/20b, Dataran Ara Damansara, 47301 Petaling Jaya, Selangor GPS:3.120365, 101.578803 Tel: 012-332 2717 Hours: 6 am to 4 pm daily
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.
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