44, Jln SS 2/66
47300 Petaling Jaya
Tel# 011-1897 6286 or 012-688 1972
A shop that specializes in roast meat and
wan tan mee? I think it's the first in PJ SS2. The name rings a bell but I don't know for sure if it is a branch of a famous franchise. Their menu has expanded with pictures plastered all over the wall in case if you need more help to pick your food.
First
visit's bill was slightly on the high since my dinner date has a
ferocious appetite. Also partly because he has this not-so-secret-now
ambition of fattening me up. Each food by itself is less than RM 10.So don't worry. This place won't break the bank but may not be the right place to impress your date either.
Herbal tea was a little too sweet but I'm slowly weaning myself off sugary drinks.
Dry
wantan mee with
char siew or roast sweet pork. The noodle has a nice springy texture to it and tastes slightly of lard. Yes, oily greasy deep fried pork lard. They even threw in some pieces. Sinfully delightful.
Look at that glistening fat sandwiched between the lean meat. While it isn't the best in town, the meat completed the dish very properly in the name of fatty deliciousness.
The soup version offers a healthier alternative though I think you're missing out (on a lot) here. The taste is lighter too .
Steamed white chicken. While it wasn't memorable, it was better than your average chicken rice stall offering.
Water cress soup. One of my favorite soups, these were clearly cooked long enough for the meat to be falling off the bones and veggie soft to the bite. It is good for times when you want something homely but too lazy to cook it at home yourself.
Pork balls were quite big and packs a punch of meat. Each bite is juicy and succulent.
Second visit here and ordered the roast pork version instead. This would be good for those who can't take too much of oily pork at a go. But, their roast pork is mediocre and you are missing out on a good thing (
char siew with
ju yau ja is
da bomb).
Curry pork with more potatoes and bones than actual pork meat. The curry is more creamy than spicy which is good since they were generous with the potato. Cooked until tender, not sure if it was the end of the day or they use the bony cuts for this in general. Think: trotter, tendons.
Sui gao or dumplings. The soup is not as salty as the pork ball's and came with quite a bit of fresh spinach. The dumplings themselves were rather large and packed with meat and bites of radish. A rather filling snack.
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