I am always on a lookout for good food hence I decided that I will drag myself out of bed early to savour the Woon Chai Koh at this place which is said to be the best in Petaling Jaya. Previously I have been unsuccessful in trying it out as it is always sold out by 9 am onwards.
Woon Chai Koh which is what we term it in Kuala Lumpur since everyone speaks Cantonese is actually steamed rice flour cakes topped with preserved radish. The term Woon means "bowl", Chai means "radish" and Koh means "Cake" in the Cantonese dialect. In Singapore, they term it differently as it is known as Chwee Kueh.
Was my efforts worth it? Not really as I found the Woon Chai Koh below par since it was not as firm as I like it. The texture was sticky and too soft. The topping of preserved radish was also not crispy enough for my tastebuds. For me, the ultimate Woon Chai Koh has been the one located at the Tiong Bahru hawker centre in Singapore where the texture is just right with the crunchy topping. Aroma Cookery has blogged about this place and even included her own version that looks great. Anyway, I will continue to search for the ultimate one in Kuala Lumpur/Petaling Jaya but if you have any pointers on where I can get nice ones, do tell as I'll give it a try.
Kedai Kopi Khoong
(The corner shop is at the other end of KFC and at the back of the Seapark Market.)
*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
Tagged with: Woon Chai Koh + Malaysian Food