Despite its "restaurant" moniker, this place is more like a traditional Malaysian kopitiam (coffeeshop) with various food stalls lining the periphery of the eatery.
O&S is not just any other kopitiam, but one of the better-known ones in Paramount Garden, a suburb within KL's satellite town of Petaling Jaya that's an oasis for good eats, especially with hawkers from the culinary paradise island of Penang.
What I had at lunch today:
- Curry laksa - very unique version here. It's creamy (liberal lashings of coconut milk), sourish (tamarind or lime) and slightly spicy. It's lighter than the usual KL-style curried noodles. No brinjals or ultra-thick spice ("rempah"), but generous amounts of cockles, poached chicken and tofu puffs. I'd never had anything like it anywhere else.
- Char koay teow - hard to describe the version I gothere: it more like a cross between Penang-style char koay teow (which used fine flat rice noodles, Chinese sausages, light soysauce, lightly fried over high heat) and genuine Teochew-style (thicker flat rice noodles, no Chinese sausages, cooked longer in the wok). The version here had de-shelled shrimps, egg, beansprouts, chives and thick rice noodles. It tasted like it's been fried longer than flash-fried Penang-style, and has a more robust flavor - fish sauce added on top of light soysauce. Again, liberal amounts of cockles were used here. Nice, but very, very heavy for lunch.
- Chee cheong fun - this is Penang-style: steamed rice rolls topped with a dark, sweet beansauce which includes hoi sin sweet sauce and pungent Penang fermented prawn paste ("hae koh"). Crisp-fried shallots, toasted sesame seeds and a spoonful of very spicy chilli paste are added before serving. It's saltier than I'd liked, and it didn't have the nutty flavor compared to the versions that top chee cheong fun spots in Penang served, where peanut paste and other condiments (sesame oil, peanut oil) were added.
46300 Petaling Jaya
Updated 1 year ago | 1
Updated 1 year ago | 5
Updated 2 years ago | 5
Updated 12 months ago | 2
Updated 1 year ago | 8