Hup Yick Restaurant – Taste of Foochow – Ginger Wine Chicken

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It was a very hot Wednesday afternoon and we decided to drive out for lunch. We had heard about the famous ginger wine chicken in Pudu and were keen to try it even though we had no idea where the restaurant was. Perhaps the heat coupled with our hunger brought out the adventurous side in us.

On an aside, I am now laughing, alone, while writing this as it is highly amusing to think that this is what I would classify as “adventurous”. hehe. It must be the age thing.

After some very skillful parking at Jalan Yew, we trudged along the old shoplots, the smells of the market still in the air as workers swept up the debris from the road. Directions were promptly obtained from one of the shopowners.

We are big fans of ginger wine chicken, and we were trembling with excitement at the thought of savoring the dish in a matter of minutes.

Our order of fishballs stuffed with minced meat came first. I felt like I had bitten into a cottony-soft pillow. Our excitement grew.

The mee suah (wheat noodle) in red ginger wine soup arrived. Mee suah has traditionally been the stuff one would eat when sick. Pretty Pui wasn’t too excited about the noodles, but was willing to overlook that for the sake of the soup.

I love mee suah, so the entire dish sounded perfect. Served with sliced ginger and black fungus in a thin red wine soup and generous portions of chicken, it looked rather interesting (the soup was red, after all) but nevertheless, appetising.

One mouthful, and the bubble burst.

Sigh.

Hup Yick
No. 30, Jalan Yew
Pudu, 55100 KL

Siu Siu Restaurant, Jln Sungai Besi

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I hardly drive along the Sungai Besi road, so when I visited the Technology Park about a week back, I was surprised to see Siu Siu just after the RMAF Air Base. After making the necessary enquiries with my learned friends in the Makan Club, I was informed that this was a branch of Siu Siu Restaurant which I had blogged about in December. Naturally, we had to see if the food was as good as the other restaurant.

We are definitely creatures of habit. We loved the claypot vietnamese seafood curry so much at the other place that we insisted on having the same dish. I must say that I was just as impressed with the seafood curry. It was very creamy and not too spicy – the kind of curry that you can drink from the bowl without finding the taste overpowering. However, I found that it tasted even better with the fragrant white rice that was served to us.


The mixed vegetables consisting of celery, lotus root, lily buds, almond flakes and slivers of brinjal was a bit of a disappointment. We agreed that it was rather bland in flavour.


On the co-owner’s recommendation, we tried the Peking Tofu which was tofu blended with egg, water chestnut and fish paste and fried so that it was crisp on the outside and soft on the inside. It was served with mayonnaise.


We were informed that this branch did not serve the excellent char siew that we had tried at the Syed Putra location as the restaurant was relatively new and did not have as big a clientele as the other restaurant.

The claypot vietnamese seafood curry came up to RM28 while the other two dishes were priced at RM12 each.

The decor in the open-aired restaurant was simple, but the co-owner, Flora Cheong, mentioned that they were in the midst of constructing balinese-style gazebos to enhance the decor.

Siu Siu Restaurant
No.1, Kampong Satu,
Jalan Sungai Besi
57100 Kuala Lumpur.

Tel: 012-233 7880/016-370 8555/016-309 8038

Opening hours: 11.00am – 11.00pm everyday.

Loke Fook Moon Restaurant

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Mum turns 60 next week. Since all my siblings were down, we decided to throw her a birthday lunch today. Mum is well-travelled and is exposed to various cuisines, but when it comes to special occasions, she’s old-fashioned and only a chinese meal would be good enough for her. Coupled with her various demands when it comes to chinese food, we felt that she would like our choice of restaurant.

We started our meal with the Five Seasons, a dish consisting of five different appetisers. The springrolls were nice and crispy but I found the minced sausage (in the foreground) a little salty. The salted eggs (on the right) was delicious, especially since the flesh had been mixed with fish paste.


We ordered two different types of chicken; fried, with sliced mangoes to give a nice, tangy taste, and steamed.

The pièce de résistance was the roasted suckling pig which we ordered a day earlier. The skin was crispy and done to perfection.

The steamed fish was just okay. The hot and spicy thai sauce that went with it somewhat made it a little more acceptable.


The vegetable dish consisted of celery with tofu.


We ended the meal with sang har meen (fried egg-noodles with prawns). Although it still ranks behind Green View Restaurant in PJ (which, incidentally, I think serves a mean sang har meen), this dish was pretty decent, the gravy rich with the flavours of the prawns.


And since we were celebrating mum’s birthday, there had to be a cake! We got this lovely chocolate cheese cake (I think they called it “Pralinosa”) from a mom & pop bakery called Australian Confectionary at Jalan Imbi. It was a welcome break from the usual stuff we get from the normal bakery chains in Malaysia. The proprietor, Susan Chan, was very accommodating to my quirks.

Loke Fook Moon Restaurant

No. 29, Lebuh Pulau Pinang, Pusat Perniagaan NBC, Jalan Meru, 41050 Klang

Branch: No. 30-32-34, Lrg Lang, Berkeley Garden, 411050 Klang

Tel: 03-3341 8241, 012-238 9531 (mobile)

Australian Confectionary

No. 74, Jalan Imbi, 55100 Kuala Lumpur

Tel: 03-2142 1759