fish paste stuffed yong tau foo
No matter how many times I indulge in the guilty pleasures such as foie gras, oysters or sea urchin, I still crave for good honest Chinese cooking offered by no frill places such as this restaurant. Discovered by my mother who in turn was brought here by her friends, I've been eyeing this place for quite some time. It fascinated me purely because I could see how packed it got every night whenever I drove past.
simple yet satisfying fare of deep fried ma yau fish
The food has a Hakka slant to it but adapted to the family who runs this place. For instance, instead of the traditional Hakka yong tau foo stuffed with a paste made from fish, pork and bits of salted fish, here it is just pure fish paste. There is a certain earthiness to the hearty portions of vegetables and tofu stuffed with the springy fish paste especially with its simple homemade soy bean sauce.
vinegar pork trotters
A favourite of ours is the yellow rice wine chicken that comes in a thick rich tasting sauce. Laden with ginger shreds, kei chi and just cooked chicken pieces, this version also includes a fluffy fried omelette that complements the tummy tickling broth best eaten with a big bowl of white rice. Another item that needs loads of carbs to complement it is the pork vinegar trotters - a concoction that is less sweet and not so sticky but with just the right amount of vinegar to make you crave for another spoonful. We especially liked the meat - fatty bits mixed with ligaments and meat - making it a very substantial meal.
fried yau mak with "wok hei"
Even the humble fried vegetables gets a special touch here....literally the breath of the wok that infuses it with such a wonderful flavour that one piece is not enough. Savour it when it is piping hot.
boiled choy yin kai
Another item highly regarded here is their boiled kampung chicken (choy yin kai) - smooth meaty pieces that are a far cry from the mushy texture of battery raised chooks. We also tried their deep fried ma yau fish, another home-like yet simple dish that was tummy satisfying.
tummy warming concoction of yellow rice wine chicken
Recently, the restaurant expanded to Damansara Uptown, opening up for business on 28 June. I understand the owners closed this restaurant for one week so their chefs can show the branch's chefs the ropes. While the Damansara outlet is probably nearer, I reckon this place is still the one to visit since the original chef is still helming the kitchen.
Restoran Wai Kei
S/Lot 2, 4 1/4 Miles
Old Klang Road
Tel: 013-391 8269/016-227 6210
(Non Halal. Open from 11.30am to 3pm, 6 to 10pm. Closed on Mondays. They have also recently opened a branch at 87, Jalan SS21/37, Damansara Uptown, next to HSBC. The restaurant is on the same row as Nasi Ayam Hailam and the bak kut teh stall. If coming from OUG towards KL, it is on the left hand side just before the turn off to Taman Desa.)
Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.