Review: PJ SS 17 Wai Sek Kai

Surrounded by a relatively secluded housing area which is just off shot from the infamous Sprint highway, Section 17 Wai Sek Kai offers quite a variety of food. Strangely enough, despite its Chinese association, there are quite a few mamak stalls there too unlike in Pudu where it's dominated by Chinese food served by foreigners.

The once vacant lot which becomes a parking lot at night is now being redeveloped. Thus, space is precious that they squeeze the stalls and tables and chairs into the narrow two lane road. It isn't as though you'd be brushing shoulders or smelling body odor; it's definitely not as open as before.

The yong tau fu cum chee cheong fun stall was quite busy so I decided to jump on the bandwagon too. Just lined up, pick the stuff you want and finally, get the flat noodles (chee cheong fun/ccf) and preferred sauce.

All my life, ccf has always been best served with watery curry and a generous sprinkling of sesame seed. What would be doubly awesome is pork skin but that's quite hard to come by. Anyway, having grew up with savory ccf meant not being used to a sweet version; commonly found up north. Penang style sometimes come with shrimp sauce which is something you either like or hate. To date, I am undecided. The only reason it isn't hate is because someone I like likes it.

Despite the diluted curry, this is really not spicy. At all. We Chinese like some heat but not too much. Overall, this was a good meal because it was filling and rather delicious. couzzie thinks that the food is just so-so.

Since it was her first time, my dinner date opted for pan mee or flat flour noodle. Original version.
They also have other interesting variations e.g. herbal, tom yum.

Generally, there are two types of pan mee: hand pulled and machine made. The former is rather self explanatory. The latter means putting the dough through the pasta machine to give it a more uniform look and texture. My personal preference is for the machine one as they are easier to eat as sometimes, the hand pulled method would result into big pieces of dough/noodles. As someone too lazy to chew much, that is a major turn off. Yes, I hate to open my mouth (much). Even when it involves food.

This noodle wasn't too thick but still required bit of effort to eat. Lazy me did like the soup that had strong flavors of anchovies, black fungus and mushroom. We both enjoyed it; only to be quite thirsty for the hours to ensue. A sign that the food had MSG in them. fol.

Although it was just two girls females, we were contemplating of ordering another plate of food and this was it. Char kway teow with duck egg. While it is cooked in the Penang fashion, it was just so-so. Still, it is definitely better than the Klang Valley version where you end up with a plate of stir fried noodles, still soggy and lacking the wok hei. 

Perhaps the most famous stall here: tong sui or sugar water. The MO here is simple.
If you are dining there, grab a bowl, scoop the dessert that you want.
Pay. Sit. Enjoy.

Way before GST kicked in on the terribly-picked 1st April 2015, it was about RM2 per bowl. Doesn't matter how much you fill your bowl, they are all the same. Best part is they have quite a variety of desserts e.g. barley, red bean, sea coconut. Definitely not something to be missed if you are in the neighborhood.

One good thing about this place is how the prices are still generally affordable. Given how prices in Klang Valley have steadily risen in the past years, it is nice to know that I could feed myself without going broke.