A Gastronome Experience

Malaysia Part IV
May 22, 2009, 4:07 pm
Filed under: Breakfast/Brunch, Chinese, Hawker Fare, Snacks


The third day had arrived and it also marked the end of our 3D2N stay in KL. She wanted Wanton Mee, he wanted Yong Tau Foo, while i wanted Pork Noodles. To satisfy everybody’s craving, heading to Malaysia’s very own “Kopitiam” was our very best option. Where else can you find variety but at a “Kopitiam”?


“Just Whack la”. Not spank your kid silly, but “whack” is actually the Singaporean Lingo for “go for it”. Despite our already bulging tummies, most Singaporeans are extremely capable at “whacking” when it comes to food. A 6 course spread isn’t exactly my idea of breakfast but it brings out a point – i am a culprit for food whacking!

Chee Cheong Fun

In Singapore, Chee Cheong Fun is usually paired with sweet sauce or sesame oil. In Hong Kong, Chee Cheong Fun is eaten with sesame oil and sesame sauce. In Malaysia, Chee Cheong Fun is served with prawn paste sauce, chopped garlic and fried onions. The prawn paste sauce was akin to rojak sauce. It was tasty but i didn’t enjoy the garlic and onions.

Egg Tarts

I have a weakness for egg tarts with a flakey crust and upon seeing that these egg tarts had a crust made from puff-pastry, i knew i had to give this a shot. The eggy center wasn’t overly sweet but the crust would have been better if it had been flakier and more buttery.

Fish Balls

One was machine-made while the other was hand-made. Both were from different stalls. I didn’t get to try the hand-made ones but there was a general consensus. Everyone at the table prefered the latter.

Pork Noodles

With a generous serving of ingredients like “Lup Cheong” and minced meat, it sure is one bowl of porky noodles. Unlike Ba Chor Mee which is served with vinegar and chili, pork noodles are served with some kind of black sauce. Mee Tai Mak is commonly used for this dish and i must admit that i enjoyed this version of Pork Noodles to Ba Chor Mee.

Wanton Mee

Yellow springy noodles drenched in black sauce. This is Wanton Mee Malaysian style. Even in Singapore, i’ve always liked my Wanton Mee to be served with black sauce. The char siew was rather mediocore but two thumbs up for springy noodles. Soggy and clumped up noodles are such a turn off.

Penang Kway Teow

It was very oily but it tasted so good. The fragrance and flavor imparted from frying the lard, the copious amount of egg which brought out its eggy-ness, too good to be true.

Its really a sight to see stalls cluttered like that. Self-service doesn’t exist and with no table numbers or what so ever, i salute the stall owners for being able to deliver orders to the right customer. Lard, is it our foe or best friend? Though unhealthy, lard never fails to bring out a certain dish’s character and flavor. So on your visit to Malaysia, don’t expect to find healthier choice symbols. Come with an empty stomach and expect great variety and a wonderful gastronomic experience.


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