Category Archives: FOOD TYPES

Yut Kee’s Roasted Pork

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roasted pork

It had been ages that I’d visited Yut Kee, and so on a nice Sunday morning after church, spurred by an article in Time Out Kuala Lumpur on breakfasts, the husband and I made our way to ye olde Yut Kee.   Still going strong with a long queue just before noon, I reckon they must be doing something right to sustain all that enthusiasm for their food.

roasted pork

I soon found out why.

roasted pork

Delectable roasted pork served only on Fridays and Sundays from 11.00am till it’s sold out just after 12 noon.   An amazing marketing strategy (because a demand is created by limited supply), but morally justified by delicious slices of roasted pork, the skin crunchy and brittle, the meat tender and succulent, and all complemented by a sweet and slightly tart apple sauce.

Heaven.

My earlier writeup on Yut Kee can be found HERE.  Another writeup on the roasted pork can be found HERE.

Yut Kee Restaurant

35, Jalan Dang Wangi, 50100 Kuala Lumpur.
Tel: 03-2298 8108

Closed Mondays.

Restoran Chaat Masala, Klang

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IMG_7755
Garlic and plain naan

After finding the most amazingly gorgeous saree (which I wore to my brother’s wedding last week) in Klang, mum agreed to take a break from her usual wantan mee/curry laksa preference to sample some authentic punjabi cuisine in Klang’s Little India.

chapati
Chapati

Aside from chapatis and naans, and despite growing up on a healthy dose of indian food, mum and I are pretty clueless about punjabi food.  It helps that we both don’t look Indian (thus preventing the potential barrage of questions ranging from “Aiyoh, what kind of Indian are you?” [insert look of disgust] to “Are you sure your name is Tangechi?”), so we happily asked them a million questions and even managed to taste some of their amazing masalas (spices) from their kitchen.  I must say that the proprietors were extremely accommodating, offering us a taste of some of their specialties like the mutton curry which was quite unlike the southern Indian version, carrying a certain richness that wasn’t overly…uhmmm….pedas? (spicy).

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Yoghurt flavoured with masala and coriander leaves

The naan at Chaat Masala has a beautiful fluffy texture.  Mum loved her chapati too which was perfectly cooked, light and dry.  Incidentally, chapati, an unleavened flat bread, is only fattening if one eats it with ghee; otherwise, these thin breads eaten with dhal and vegetables are healthy options to our usual rice and noodle staples.

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Pakora, samosa and other savoury tea-time goodies

We tried several different curries and vegetables, and the most obvious thing that struck us was the multitude of spices (garam masala and chaat masala) that made these dishes really special.  Chaat masala, a pungent and salty spice mix, is used in a number of the punjabi dishes.  The proprietors proudly told us they bring in the spices from India.  Incidentally, there seems to be a certain pride in getting ingredients from India.  I noticed that last Monday when we dined at our friends’ place, and they had cooked a yummy north Indian dish called Rogan Josh which contained spices from India.  Just curious, Malaysia don’t have meh?

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Ladhoo

Despite their sweetness, I am always partial to Indian sweets.  After all, what better antidote to spicy curries than a dose of sugary milky sweetness?  All the sweets are made in-house by their secretly-stashed away Indian cook.   Also available is kulfi (indian ice-cream?) which I found a little too crystallised, unlike the usual creamy kulfi I am accustomed to.  The palkova (milk sweetmeats) are lovely, though.

Not to be confused with the vegetarian restaurant by the same name in Brickfields (sans an ‘a’), Chaat Masala serves both vegetarian and non-vegetarian and is in no way related to that restaurant in Brickfields.  The restaurant opens daily and serves breakfast, lunch and dinner.

Restoran Chaat Masala
No. A35, Jalan Dato Hamzah (Off Jln Tengku Kelana),
41000 Klang, Selangor.

Tel: Mr Sarjit – 016 617 9613 / Mr Sonu – 016 350 2248

Extra Super Tanker Restaurant, Damansara Kim

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yue sang

Is it just me or is time flying by really fast?   Work’s piling, I’m barely able to breath, and in another week, it’s Chinese New Year already.  I must be slacking; last year at this time, I was already on my fourth or fifth yue sang.  Thankfully, Paprika initiated a makan session (together with Boolicious and Precious Pea) and pre-ordered a couple of special dishes at Extra Super Tanker Restaurant.  It seemed like a rather old place, but after checking the website, I discovered that it opened its doors in 2004, which makes it a relative newbie.

Roasted duck in chinese sandwich style

For a restaurant that is located in the suburbs, we were surprised to see how crowded it was on a week night.  I suggest making reservations if you intend to dine at this restaurant.  The two items featured here have to be pre-ordered, and best of all, a menu is available online for you to make your selection before arriving.  Despite that, service can still be a bit slow, so if you’re rushing to deliver a baby, I suggest not dropping in first.

The roasted duck in chinese sandwich style (RM78) sounds pretty kinky (I’d like a French sandwich next, thank you, coz I hear the French are pretty hot), and the flavours do not disappoint. Crispy duck skin is sandwiched between a fluffy pau-like bread together with a slice of fried pancake containing an assortment of ingredients including mushrooms and dried shrimps. In short, it’s a peking duck and more. Such brilliance, considering how they have successfully matched fluffy with crisp with crunchy with dense, all in one item. The texture is almost like biting into butter.  

Stewed pork ribs

The stewed pork ribs (RM30) is cooked in a broth made of fermented beancurd (foo yue), and as gross as it sounds (for those who don’t like fermented beancurd), it is delicious!  On my first whiff, I thought it smelt creamy, like milk, but upon tasting it, it was obvious that no milk was added and the texture and flavour had been derived entirely from the beancurd.  The pork literally falls off the bones – really tender – and very tasty.  A fragrant dip made of foo yue is provided on the side for extra zing.

The yue sang (RM45, with salmon) (a raw fish salad served only during Chinese New Year in these parts of the world) was not too wet and tasted decent, but other than that, there was nothing exceptional about it.  I wish I had started eating yue sang sooner, coz based on my calculations, I won’t have that many more opportunities to eat this wonderful dish, what with Chinese New Year being only a 15-day celebration.  Drats.

Extra Super Tanker Restaurant
48, SS20/10
Damansara Kim
47400 Petaling Jaya.

Tel: 03-77267768 / 03-77267769