Mr. Ho’s Fine Foods – Siew Yoke

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After eating food at stalls in the sweltering heat for a number of days now, I was desperate to go somewhere airconditioned. After weighing the options taking into account parking and distance, we agreed on Mr. Ho’s Fine Foods in Midvalley Megamall.

Before I discovered the siew yoke (roasted pork) in Pudu, I would go to Mr. Ho’s in Bangsar Shopping Centre. Admittedly, it’s a little more expensive than siew yoke anywhere else, but I felt then that it was worth paying more for the lovely fatty piece of roasted pork.

The most noticeable difference between the siew yoke in Pudu and that of Mr. Ho’s is the crust. The Pudu version has a thin, crispy, melt-in-your-mouth crust, while Mr. Ho’s version is a little more thicker and crunchier. I guess it all boils down to personal taste.

The restaurant in Midvalley serves siew yoke in various dishes. Aside from the normal dish of siew yoke with rice, they also serve siew yoke with spaghetti. We ordered siew yoke with mashed potatoes and vegetables.


The restaurant was running a set lunch promo which included mushroom soup and coffee/tea. The soup had crunchy bits of mushroom, garlic and ginger, but I found the taste of garlic and ginger too intense. It was also a little too salty for my liking.


The siew yoke, on the other hand, was worth going for. Despite the uncreative selection of vegetables on the side (broccoli, carrots and cauliflower), the main part of the dish was lovely. The side serving of chilli sauce masked the flavour of the siew yoke, so after a while, I put it aside and concentrated on savouring the fatty, salty taste of the roast meat. It would have tasted better if it were served warm, though, but I was in a forgiving mood this afternoon. Yes, I do have a heart, girls.

The meal came up to RM22 per person. More expensive than Pudu, but hey, would you want to brave traffic and parking woes to queue up for forty five minutes to eat the siew yoke there? Okay, don’t answer that. I know what I’d choose, but I’m not telling. 😛

Mr. Ho’s Fine Foods

Lot LG-060A, Lower Ground Floor, Mid Valley Megamall,

Lingkaran Syed Putra, 59200 Kuala Lumpur, Malaysia.

Tel: 03-2284 1330 Fax: 03-2284 1330

Teck Kee, Subang Permai – Bak Kut Teh and Ginger Wine Chicken

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When we came back from our three-week vacation, most of our plants were either dying or dead. I’m not sure if I willed it. What used to be our pride and joy turned out to be the neighbourhood eyesore, just because we were too involved in our own lives to do anything about the garden. We used to tend to our garden lovingly, and spent many hours admiring the blooms. We knew which plant had new buds. We welcomed the sweet scent of the white ginger in the middle of the night. I painted glass jars and put tea lights in them and hung them out on the tree, and its branches would be illuminated by the flickering flames. Sometimes, I’d cook dinner and we’d have it out on the patio, so that we could drink in the colours of the garden, and be entertained by the sounds of the water feature. And occasionally, we’d have a guest – Tom, the frog. He’d hop over to us like an old friend, and he knew we’d never do him harm. Tom doesn’t visit us anymore. He’s probably found a nicer garden.

It was time to bring back the colours and scents to my garden.

Home is not far from Sungai Buloh where nurseries stretch as far as the eye can see. Which is convenient if one wants an instant garden. 🙂

I got into my little car and drove to my favourite nursery owned by Albert. I was euphoric as I selected plant after plant for my garden. Eventually, I knew I had to go home as every tiny space in my car had been filled with plants.

Driving back, my gastric juices started acting up. Without hesitation, I drove straight to Subang Permai where Restoran Teck Kee is located. Subang Permai is located about 5 minutes from home (Bukit Jelutong) and if you’re coming from Bukit Jelutong, you will have to skip the Guthrie Corridor expressway and use the trunk road to reach this place. Upon arriving, I knew what I wanted. If you read my blog last week, you will know that I had an unsatisfactory meal of ginger wine chicken. I still had cravings, so instead of ordering bak kut teh like everyone else, I got myself a meal of ginger wine chicken with onion rice.


The ginger wine chicken here has got generous servings of ginger, chicken pieces and wine. Lots of wine. It was an interesting combination of sweet and hmmm…how does one describe alcohol? 🙂 Eaten with the onion rice and side servings of chopped garlic in soy sauce, it was a very satisfying meal. The meal, priced at RM10 for one person, was worth every cent.


I’m probably going to make it my mission to find the best ginger wine chicken in the Klang valley.

Teck Kee
Jalan Alfa D
Section U6
Subang Permai.

Prawn mee a.k.a. lard noodles – Jalan San Peng

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The formation of the Makan Club and our friendship began approximately six months ago with the anticipation of two events – eating char siew at Salak South and eating “lard noodles” at San Peng.

Pretty Pui, Bouncing Barbie and I were initially taken aback when the guys waxed lyrical about lard noodles. Seriously, how can anyone be excited about lard? Lard in this context is crunchy fried pork fat which is used in various chinese dishes like char koay teow, hokkien mee, and in this case, prawn noodles.


Bizzy Bertie and Ecstatic Eeyore described the dish as prawn noodles where half the bowl is filled with lard. Naturally, I wasn’t too impressed with the description.

The stall is located at Jalan San Peng, just after the flats and opposite a TM building. There is an open air carpark (which is actually just a vast piece of empty land) across the stall, so parking is not a problem.


A normal bowl of prawn noodles at this stall contains a generous portion of prawns and kangkung (water convolvulus) with noodles of your choice in a thick murky broth of prawn and pork soup. The lard is added according to your preference. This is a picture of Smokin’ SOB’s bowl of noodles (with a normal serving of lard):

Ecstatic Eeyore’s bowl looks like this:

Eeyore normally consumes a pot of chinese tea after eating his noodles in the hopes of washing down the fat and cleansing his system, but who’s he trying to kid? 🙂

We normally order a plate of steamed chicken together with our noodles. The steamed chicken is served on a bed of crunchy taugeh (bean sprouts) and is drizzled with aromatic sesame oil which adds a smooth texture and enhances the flavour of the chicken.

My initiation took place some time in July 2006. I have since returned to this stall several times.