The food served here leans more towards Hakka's home cooking style.
The restaurant do not even have a signboard and is sandwiched by another "tai chow" on it's right and a flourishing pan mee stall on it's other side.
Most of their customers come from as far as Putrajaya and some workforces from the nearby factories.
My buddies and I went there for our Saturday lunch.
Parking is ample.
It is located in Serdang Lama-if you come from the Sg Besi trunk road-bypass the Mines and head towards UPM-a short distance after the flyover-keep left and turn left at the first junction-the restaurant is on your right-behind it is a Chinese school (Kung Mun).
Boiled free range chicken (1/4)-garnished with cilantro, spring onion and slivered carrot-the meat was tender and fragrant but too soft to my liking.
Claypot braised pork ribs-well braised with traces of preserved soybean-meaty and aromatic but a bit coarse.
Steamed Tilapia-bathed in sweet tasting soy sauce/Chinese wine based broth-garnished with a huge dollop of blended light green lime and ginger plus cilantro, spring onion and slivered carrot. to enjoy this dish-eat it with a spoon, filled it up with some meat, a dollop of lime/ginger and some broth-delicious!
Homemade Tofu- with fillings of fishpaste-solid combination-deep fried until golden brown-crispy on the outside and moist on the inside-served with chillies sauce.
Location:55, Jalan Besar,
Serdang Lama, Selangor