Category Archives: Food Type: Chinese

Hon Kee Porridge (Off Petaling Street)

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Porridge with raw fish

One of my favourite meals is a bowl of rice porridge. I love how the steam mists my glasses as I inhale the scent of sesame oil that is drizzled onto the porridge. I love the smooth texture, and enjoy the sensation of the almost liquid substance gliding down my throat. The strips of raw sliced ginger and chopped chinese parsley all heighten the overall sensation of consuming this deceivingly simple dish.

fried intestines

Fried intestines (RM3) are a lovely addition too. The crunchy pieces, a little sweet, get slightly softened when thrown into a hot bowl of porridge and add a new dimension of textures.

Fried Yau Char Kwai

Throw in some fried yau char kwai (chinese crullers)(RM1 for a big plate) into the bowl of porridge. These amazingly simple and aromatic dough puffs are such a pleasure to eat.

Raw fish - river carp (wan yue)

I love fish, and this place serves raw wan yue (river carp)(RM4.50) which is stirred into the bowl of porridge. The heat cooks the fish almost instantaneously.

Porridge with Pork meatballs

Also available is Pretty Pui’s favourite – Porridge with meatballs (RM4).

Hon Kee Porridge Blink, and you may just miss this stall. Memorise this sign. Located at Jalan Hang Lekir (Petaling Street), it is near the famous Koon Kee wantan mee stall and opposite a Hong Leong Bank branch. Operating hours from 4.30am to 2.30pm.

Also check out:

Masak-masak
Kampungboycitygal
eatinout
she, the epicuriousgirl
backStreetGluttons

Click HERE if you are unable to view pictures on Flickr.

Char Siew at Soo Kee Restaurant, Ampang

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Char Siu from Soo Kee

The series on some of the best char siew in the Klang valley continues, and I present to you, Soo Kee Restaurant in Ampang. This char siew is legendary, and was once probably the standard by which other char siews were measured. Nevertheless, despite its years (The restaurant, that is. Not the char siew. Maybe the proprietors too…snigger) , the char siew at Soo Kee can hold its own against some of the best in town.

If you like dark and sticky char siew, this place is for you. Let’s just say that Bald Eagle and I couldn’t resist the warm sticky fragrant to-die-for char siew and wolfed down half of it while driving back with our precious cargo. I ordered a portion for one (for takeaway), and it cost me RM10. Certainly not the cheapest in town, but hey, I have absolutely no complaints. Mmmmmmmm!!!

Other char siew restaurants in the series:-

Also check out this most excellent Miss Char Siew pageant, my inspiration for this post.

Soo Kee Restaurant
No. 373-1, 4th Mile, Jalan Ampang,
50450 Kuala Lumpur.

Tel: 03-4257 0767

Famous Seremban Favourites (FSF) Restaurant

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char siu at FSFI’m a char siu slut. I love all types of char siu (barbequed pork). But the best ones are usually the ones that are sweet (but not necessarily sticky like, say, the one found in Salak South), slightly charred and melt-in-your-mouth. Now how does one explain “melt-in-your-mouth” in relation to meat? Well, imagine that you’re toothless. This type of meat doesn’t require much chewing, but slowly disintegrates in your mouth as you bite (not literally, if you’re toothless, but I suppose you can use your gums in such a case!) into the tender char siu bits.

Boo_licious introduced a wonderful char siu to me. It fulfilled all my criteria for good char siu, and life has never been the same since.

hakka mee

Another great find at this kopitiam is hakka mee. The dish looks simple enough. Yellow, egg noodles covered with minced pork and topped with chopped spring onions. Don’t be misled by the appearance. Despite its simplicity, this is one tasty dish.

fishball at FSF

One can also find good fishballs here. Pillow-soft, I have no complains about the fishballs.

Famous Seremban Favourites Restaurant
No. 80-1 (Ground Floor), Jalan PJU 1/3B,
Sunway Mas Commercial Centre,
47301 Petaling Jaya

Tel: 017-279 8582

Operating hours: 7.30am – 4.30pm daily (char siu is available after 10am – go early!)

Closed Tuesdays.