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Malay Mail
30-04-2025
- General
- Malay Mail
When night falls, the appeal of ‘zhu zhap chuk' drives one to dine at Jinjang Baru's Restoran Yung Yi Kei
KUALA LUMPUR, April 30 — Like a change of backdrop in a play, once night approaches, shops close for the day and tables with chairs pop up along five foot ways. At Jinjang Baru, just off the forever busy Jalan Kepong, one can find Restoran Yung Yi Kei, where pathways convert into your dining space as cooking is done inside their shop. Come as early as 5.30pm to catch the last rays of sunlight or venture here after the snarl of traffic has eased for the day. Zhu Zhap Chuk (RM9) rules the night here, making a warm meal in the cool night. Thick, snowy white cooked rice grains make this porridge more substantial for the stomach. The bowl of sustenance is dressed up with deep fried pig intestines curled up like addictive munchies from a packet. Each piece is impossibly crunchy, making that 'krok, krok' sound as your teeth bites down on each piece. The five foot way (left) is converted into your dining space at this restaurant (right) located in Taman Jinjang Baru patronised by families and those who work nearby. — Picture by Lee Khang Yi You may even be tempted to add on another bowl of these oink 'croutons' for RM5. As the spoon dips into the bowl, it emerges victorious with chunks of offal. Maybe there's a piece of pig's stomach or how about a jiggly cube of coagulated blood... they are just like treasures buried in a deep ocean. What made this porridge unusual was thin shreds of fresh ginger that gave it a dose of fierceness too. There's other porridge types but this pork offal porridge is what people clamour for. Curry mee here is a mild version that many will associate with their school canteen meals. — Picture by Lee Khang Yi As the sun sets for the night, out comes the Curry Mee (RM9) to wake up your snoozing taste buds. Curry mee seems to be the default choice for numerous stalls that peddle the fiery orange curry filled bowls, as darkness descends. This version feels a little shy in the spicy department, tickling rather than burning one's tongue. Dig deep in the bowl for pieces of lean but tender char siu, monstrous beancurd puffs soaked with curry, fuchuk and fishballs. 'Wantan mee' (left) has springy noodles with a watery sauce but it's saved by the bowl of silky 'wantans' (right) served with it. — Picture by Lee Khang Yi Wantan Mee (RM8.50) is also another menu option. The dry version feels like a car wreck — noodles swimming in a dark broth — topped with lean char siu. Whatever flavour needed to accentuate the springy egg noodles was drowned out and couldn't even be rescued with a spoonful of curry. The only saviour was the small bowl of silky wantans in a rich broth with ikan bilis flavours. Now I understand why I heard diners ordering the Wantan Mee soup version, as it'll be a better choice since it uses that same fragrant ikan bilis broth. Those wantans (RM3 for five pieces) in their fried form offer a crunchy bite in your curry mee or even porridge. Grab the fried 'wantans' (left) for a crunchy snack with your meal and end with their red bean 'tong sui' (right). — Picture by Lee Khang Yi One really cannot complain when dining here as there's also dessert in the form of Red Bean Tong Sui for RM2.90. The bowl is a mixture of soft, whole beans in a sweet, thick soup of slow cooked red beans, leaving its lingering sweetness on my tongue. Restoran Yung Yi Kei, 29, Jalan 8/32, Taman Jinjang Baru, Kuala Lumpur. Open: 5.30pm to 11pm. Closed on Sunday. * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
Yahoo
16-02-2025
- General
- Yahoo
We tried KL's best-rated curry mee
My quest for the best curry mee in town led me to WaaronKuus Cafe, a cosy kopitiam-style spot tucked away in Petaling Street. Now, I know some of you (including my parents, no doubt) would argue that the best local food comes from nameless street stalls — the kind with no signage, no social media, and definitely no way to track down the owner. But for our best-rated series, there's one key rule: the place must have at least 100 Google reviews. That means those elusive, no-name stalls are out. So, with a glowing 4.8-star rating from over 1K reviews (at the time of writing), WaaronKuus easily took the top spot. Just a 5-minute walk from Pasar Seni MRT, it's a bit hidden behind the street stalls lining Petaling Street, so keep your eyes peeled. If you're coming from the station, it's on your right — happy hunting! While curry mee isn't my go-to local noodle dish, I can't resist a good one when it's done right. At WaaronKuus Cafe, there's no 'curry mee' on the menu — only curry laksa. While many use the names interchangeably, I believe some places make them distinct. After reading reviews, I confirmed their curry laksa doubles as curry mee, so that's what I ordered. They offer various protein options, but I chose the Curry Mee with Chicken Drumstick (RM16.80). Seafood curry mee is top-tier, but I wasn't in the mood to wrestle with shrimp shells that day. Anyway, enough chatter — let's dig in! Naturally, I went straight for the broth. Its deep, rich colour matched its bold aroma, though it didn't seem too thick at first. One sip in, and — whoa — I coughed a little. I hadn't expected it to be that rich and almost cloying. The spices hit hard, right at the jugular. Perfect for me, but those with milder palates might find it overwhelming. Now, onto the noodles! They used standard mee kuning, and if you doubted my take on the broth's intensity, just check out how the curry oil's red hue clung to the strands. Thankfully, there was none of that dreaded alkaline taste I usually despise — phew! Time to dissect the other ingredients. As I stirred the noodles around, I was bummed to find no tauhu. They did, however, pile on plenty of traditional chopped green beans. But the real surprise? Eggplant. I don't usually see it in curry mee — do you? Maybe it's common in some households? Let us know! Personally, I loved it. The eggplant added a subtle sweetness that complemented the broth beautifully — a bonus if you're a fan, like yours truly! Next up, the halved potato — an unexpected but amusing addition. No complaints, though — it was soft enough to slice through with my wooden chopsticks. However, I did notice a layer of spice clinging to its surface, which made it a touch too salty. Now, the chicken drumstick. While it was a hefty portion, it wasn't simmered long enough for my liking. Cutting through it was a struggle, and my favourite part — the bottom of the drumstick — was so tough that attempting to eat it risked splashing curry everywhere. The flavours had seeped into the meat, but like the potato, the saltiness intensified with each bite, hitting me like a wave from the dead sea. Overall, WaaronKuus Cafe is a solid spot if you're looking for a cosy kopitiam within walking distance of the MRT. The interior is warm and inviting, the service is impeccable, and several dishes left me wanting more. (I also tried the Prawn Char Kway Teow (RM16.80) and Pengat Pisang (RM7.80) — both were damn good! But since this review isn't about them, I'll spare you the details.) As for the curry mee? Yeah… I wouldn't order it again. But hey, taste is subjective — plenty of people on Google reviews seem to love it! Expected damage: RM7.80 – RM23 per pax We tried the best-rated affordable breakfast spot in KL The post We tried KL's best-rated curry mee appeared first on
