I am sure you would have noticed that a lot of the old school restaurants are going into cleaner, brighter and well located places to entice the younger diners.
Besides Bak Kut Teh (Pork rib Tea), other all time favorites like steamed Sam Wong Tan (custard 3 types of eggs), Chinese rice wine chicken, tofu, steamed fish head, Marmite chicken wings...etc are available, too!
The young owner was friendly and open to constructive criticism.
Prices are quite reasonable.
The smell of herbs wafted the air as we waited for our food to be serve.
Parking is OK in the night and on weekends.
|Dried Bak Kut Teh-served in a claypot-cooked with dried chillies, thinly sliced lady finger (okra), dried squid's tentacles-very fragrant with some spiciness-Rm22/|
|Claypot with innards like pig's intestine (better if it were thicker) and chewy stomach and topped with fresh lettuce, foo chuk-Rm11/|
|Steamed Soong Yee Thau (big head grass carp) with blended ginger/salt and garnished with spring onion-just nicely cooked-fresh and smooth meat-watch out for those fork like bones around the neck area-Rm22/|
|Stir fried Kai Lan with Hum Yee (salted fish)-crunchy and leafy-a good combination-Rm10/|
|Practical and clean containers to store garlic, big red chillies and green bird's eye chillies.|
Location:103 & 103A, Jalan20/7,
Petaling Jaya, Selangor.