Monday, July 04, 2005


We had "makan" (Malay for eat) session last weekend with my family so it was Chinese food at Pik Wah, near Petaling Street, one of our regular places. We call it the basketball place as the restaurant is located within the Malaysian Association of Basketball's Sports Complex.

As my aunt is quite fussy about her food, we have some restaurants that are designated okay for her taste requirements. When I was young, my aunt was even fussier as she would only eat at the Chinese restaurant in Equatorial Hotel as they knew the head chef there. Those were the good old days as the food was super yummy - they used to serve the best Yee Sang, just the right mix of sauce and ingredients. However, since the head chef has retired, food quality has dropped tremendously and even though they still serve their signature dishes, it is not the same. After losing our regular place, one of the places we started going to was Pik Wah. I am not sure why exactly but I think there was some link to the Equatorial place, something to do with the ex-staff joining here.

Whenever we visit Pik Wah, we have a fixed list of must-haves that we order as we love the way they cook those dishes. One of the essential orders is their fried rice. Fried with bits of long beans, chicken, prawns and eggs, sprinkled with crispy ikan bilis (Malay for anchovies), it is one of the yummiest fried rice around town.

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I am not very sure what vegetable this is - I think small pak choy? This comes with a soup made from a base of dried small prawns. There are many versions of this soup, the one I usually make is from ikan bilis or you can even make it with dried small prawns and yam.

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Here is the braised tofu and sweet gourd dish that is quite standard in most Chinese restaurants. The tofu is usually home made by the restaurant.

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Splashie Boy's favourite dish, the butter prawns. At his request, they shelled the prawns for him as he is allergic to peeling prawns! For those who are unfamiliar to this dish, the strands are actually margarine fried with evaporated milk and the green bits are the curry leaves.

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This is one of Pik Wah's signature dishes, the Pattaya style fish. We usually order red talapia (fei chou yee in Cantonese). As the fish is reared in ponds, sometimes you can get those that still smell of the silt in the pond. To avoid this, restaurants usually keep the fish in their tanks for a few days. The sauce is super yummy, we reckon it's made from calamansi limes and some sugar. They sprinkle raw shallots, dried cuttefish and mint leaves on top of the fish.

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Restoran Pik Wah
MABA House
Basement Level Stadium Block
6 Jalan Hang Jebat

Tel No: 03 - 2072 3668
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

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