Simon Says: Happy Valentine's Day to all of you out there. Since I am single, most probably you'll find me here.
Warning: Tidak Ditanggung Halal.
Just a few days before Chinese New Year. Me and a group of colleagues planned to have our 收工酒 ourselves. I suggested Sek Yuen in Jalan Pudu because I read that it is one of the earliest restaurant in Malaysia to start the lou sang (捞生) tradition. It was started by the Phang Brothers in the 1950s.
The table my colleague booked is at the shop next to this one, which is air-conditioned. Free parking is available at the back of the shops which is just next to Pudu LRT station. Greeted me when I went up the shop is my colleague's cute daughter.
Reminds me of Arale-chan from the manga Dr. Slump.
First up is of course the yee sang (鱼生), this is my second yee sang of the year. I like the yee sang here, the raw fish is fresh, the sliced vegetable is crunchy and the best of all is that the sauce here is not overly sourish as in other eateries. It gives just a dash of sourness hence it will not overcome the taste of the other ingredients.
The roast piglet (烧乳猪) was supposed to be canceled but there's been a mis-communication, so there we have it the roast piglet which cost RM 105, which I don't mind paying. It's so yummy. Skin is roasted to crunchiness and the meat is tender. I almost finish the head too if it's the third dish came a bit later.
Some of the people in the second table came late hence they waited until all were here to start lou sang. Which, then I have the opportunity to take picture.
The third dish to be on our table is Sek Yuen's famous dish, Pat Poh Ngap (八宝鸭) loosely translate into eight treasures duck. It look like a normal baked duck from the outside but once you cut open the body, you'll find the treasures. Inside it are lin chi (莲子), walnut (核桃) , and other ingredients that I was too busy eating to remember lol.
The meat is tender and soft, the sauce is nice and of course the 'treasures' inside has soaked in the juice from the duck and sauce. Which tasted better than the meat. If this is your first time here, this is a recommended dish to order.
Let the treasures be shown.
Steamed Sek Pan (石斑) is next. Which is quite normal. Not sure whether it is over steamed or what the meat seems to be quite dry and stick to the fish skin very firmly. The fish is very fresh though.
Tiger prawn (老虎虾) is next. I think is stir-fried with garlic and soya sauce. The sauce is tasty and the prawn is quite big and succulent. Love it.
Had to have some green after so many dishes of meat. The Stir-fried Conpoy or dried scallop (江瑶柱) with lai bak (baby bok choy) is just the right dish to be serve. Stir-fried in the sauce that was soaked with the essence of the dried scallop, eating the vege with a bit of dried scallop added and extra omph to the texture and the taste. Slurp.
Stir-fried Conpoy or dried scallop (江瑶柱) with lai bak (baby bok choy)
The best dish of the night. Stewed lamb rack (燉羊腩). Oh my god, the lamb is so tender and juicy. It doesn't have the strong smell and taste of lamb too when eaten due the ginger used to make the sauce. I think 5 aroma powder (五香粉) was used too. This dish to me is the tastiest that night.
Last but not least is the stir-fried mixed vegetable (罗汉斋). Vegetable is fresh and it is not overcook. The taste is normal. Funny thing is that there's no dried tofu (豆干) used here, I like to eat dried tofu.
Stir-fried mixed vegetable (罗汉斋)
All in all, the cost of this 8-course meal is RM 600 for 10 pax. Not too bad, quite reasonable. Will surely return for a visit if there's enough people to join the feast.
Restoran Sek Yuen
313-1 & 315,
55100 Kuala Lumpur
Tel: 03-9222 9457, 03-9222 0903
Operation Hour: 11am to 3pm, 5pm to 10pm. Close on Monday.
Cash Term Only
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