Restoran Sek Yuen (Ikan Mentah) @ Pudu
Walk down memory lane dining at this Restaurant Sek Yuen which has been around for over 50 years, just off the busy main road in Pudu. Now run by the 3rd generation Phang's family and still draws in a large crowds with their old Chinese style of cooking food using charcoal, just like the olden days. Even the rice here is slow-cooked over wood fire and serve with aluminium bowl. We felt like we were walking back to the 1960s once we stepped in. The do have an air-conditioned seating area over the next door shop but most people still prefer to be seated at the original old building. The nostalgic interior of old wooden chairs, faded tables and polished tiles bear witness of time. We reached around 7pm, and the place was already pack, we waited 15 minutes for a table.
No. 313-1, Jalan Pudu (Without Air-condition)
No. 315, Jalan Pudu (With Air-condition)
55100 Kuala Lumpur
Tel: +603-9222 9457
Tel : 03 9222 9457
(Closed Mondays)
Yee Sang (Small)
The raw fish, marinated in ginger strips and blend powder mixture. We find the ingredients very fresh (pickled ginger, green papaya, carrot, jicama, spring onions, deep fried crackers, cilantro, lime wedges, green packets of pepper and red of five-spice powder for the yee sang. Thumbs up!
Pat Poh Ngap (Eight Treasure Duck).
The duck been braised for many hours. The whole duck was deboned, stuffed with chopped meat, chestnuts, mushrooms, lotus seeds, ginko nuts and etc, deep fried then braised till tender. The gravy was yummy eating the stuffing felt like eating "bak chang" filling. The duck was aromatic, tender, soft meat and fully absorbed delicate flavors. As we didn’t pre-book the 8 Treasure duck, but we were lucky to still managed to get one. It was tender, soft meat.
Kwai Fa Sharkfin Egg
Basically is eggs with sharkfin, and you eat it by wrapping it with lettuce.
This is a very traditional dish, it aroma from fried egg and you're supposed to add a dash of black vinegar for dressing.
Sweet and Sour Pork
The gravy is not too overpowering, on the right balance with perfect appetizers of cucumber, tomatoes and onions.
The dish had a nice savory wok smell.
Stir-freid Kangkung Belacan
Strong belacan and tasted savory wok
Ginger Onion Fish Fillet
Completely covered with spring onion and ginger, only a few pieces of fish fillet, this is how it's supposed to be in the olden day.
Total paid for dinner (6 persons dining), RM243.60
Shot with Nikon D7000
I am Angeline (Yoga teacher, photographer and blogger). Thank you for reading my posts. My media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. I also write food reviews, travel and hotel reviews, KL clubbing reviews and product launches. My other interests include the movies, technology and photography. Subscribe to my facebook page. Contact me via my email at: [email protected]
Shot with Nikon D7000
I am Angeline (Yoga teacher, photographer and blogger). Thank you for reading my posts. My media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. I also write food reviews, travel and hotel reviews, KL clubbing reviews and product launches. My other interests include the movies, technology and photography. Subscribe to my facebook page. Contact me via my email at: [email protected]
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