Sek Yuen, the 63-year-old Cantonese eatery in KL was unlike anything we have in Singapore - an incredibly precious dining gem which seemed stuck in a timewarp. The retro-frontage on Jalan Pudu opened up to a bright, spacious high-ceilinged dining hall which harked from a different era.
Sek Yuen's food was INCREDIBLE!!! Some of the more memorable dishes I had were:
- Pork-rib soup with red dates, figs & "wai san" (a popular Chinese root vegetable). The soup was just perfect;
- Deep-fried fish head, braised in the house-special sauce ("sar lou yee tow"), which was simply the BEST seafood dish I've had in a long while;
- Stir-fried eggplants, dried beancurd, lilybuds, Chinese white cabbage, blakc wood-ear fungus in fermented beancurd sauce ("ka heong choy")
Loved the atmospheric cavernous kitchen at the back (we had a peek before we left the restaurant), where elderly chefs conjure up their amazing culinary creations on giant woks atop antiquated wood-fired braziers.
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