RESTAURANT CHUAN KEE-HAKKA FOOD
Saturday lunch time with my buddies, today we ate at Restaurant Chuan Kee located a stone throwaway from the Menara PGRM in Pudu Ulu. From the outside, the restaurant looks like a house, on entering it, there was an altar with statues of deities, a young boy playing on a home computer and a aquarium filled with tropical fishes and a dining hall with about six dining tables-just like home! However, when we were ushered to a back section, there were more dining tables. This family run restaurant is fully air conditioned but the air was a bit stale and mushy. The place has a very comfortable feel to it and the staff were very nice and accommodating. The insulation was bad, was noisy when full. the food served are typical Hakka dishes like Kow Yok, Cha Yok, Yong Tau Foo, Steamed fish, chicken...etc.
Prices are reasonable and parking is ample, an open area few doors away at Rm2/entry.
Clay pot Braised Lamb-the ribs was meaty and tender, a bit gamy would have been more flavorful if well braised. 
Steamed Grass Carp (Belly section-the best part of the fish)-with coarsely chopped old ginger, Soy sauce and a dash of Sesame oil for added flavor-was fresh, smooth and fleshy.
Stir fried Sweet Potato Leaves with garlic-was thick, leafy and smooth (traces of lard oil).
Sea Prawn-cooked in sweet, sour sauce with bird's eye chillies-generous size prawns was fresh, juicy and succulent-watch out! for the fiery hot bird's eye chillies.
Pudu, Kuala Lumpur.
Clay pot Braised Lamb-the ribs was meaty and tender, a bit gamy would have been more flavorful if well braised. 
Steamed Grass Carp (Belly section-the best part of the fish)-with coarsely chopped old ginger, Soy sauce and a dash of Sesame oil for added flavor-was fresh, smooth and fleshy.
Stir fried Sweet Potato Leaves with garlic-was thick, leafy and smooth (traces of lard oil).
Sea Prawn-cooked in sweet, sour sauce with bird's eye chillies-generous size prawns was fresh, juicy and succulent-watch out! for the fiery hot bird's eye chillies.
4 comments:
Grass Carp is one of my favourite fresh water fish for steaming with ginger paste. I love to have this dish in Tai Chow eateries. Price for meal is cheap!
Did you try their Hakka Taufu?
worldwindows-grass carp is my fave fish too
the travelling foodie-yes,the white taufu is steamed and not fried-with fillings of fish paste,minced pork and traces of sole fish.
Very hard to find parking there right?
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