7
0
0
Level4
2014-09-28 373 views
It's raining cats and dogs..we are craving for Bak Kut Teh for our lunch...looking around which is the nearest place in KL city centre we can think of this place.. Yu Yi Bak Kut Teh..My dad told me before the food here is pretty good and one of my colleague also try it before during the Open Rice Makan Ventures.. We give it a try and it was a pleasant dining experience with the friendly bos so attentive to our request and introduced some of their specialities dishes here..we quickly ordered the
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It's raining cats and dogs..we are craving for Bak Kut Teh for our lunch...looking around which is the nearest place in KL city centre we can think of this place.. Yu Yi Bak Kut Teh..My dad told me before the food here is pretty good and one of my colleague also try it before during the Open Rice Makan Ventures.. We give it a try and it was a pleasant dining experience with the friendly bos so attentive to our request and introduced some of their specialities dishes here..we quickly ordered the Yau Cha Kueh..My lady colleague is too hungry while waiting for the gentleman to get the parking..( the parking space is abit challenging here parking along the roadside and quite limited space).
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Enjoying the taufu while waiting for the bak kut teh..The dining area is air conditioning and comfortable. too
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Yau Mak - Large portion just nice for 6 of us..
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My all time favourite..Pork stomach pepper soup..The pepper is not too overpowering the taste and just blends well. I love to have the pork stomach with a dip of the soy sauce..
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We ordered a big pot of the Bak Kut Teh with pork bone, 3 layer pork, intestine, pork stomach, pork belly, ribs, mushrooms, vegetables and etc..Hot steaming pot with thick flavour of the bak kut teh..Simply irrestible..the soups is very delicious with intense herbal flavour and we request to add on more soup ( no charges).

Some of the background of Yu Yi Bak Kut Teh

From a modest stall in 1984, YuYi has improved and expanded to today’s three restaurants. Just like Bak Kut Teh, A dish of humble origin. That is now enjoyed by all walks of life. In YuYi they stand by two principles --to provide top class meals and top class service. Their signature dish Bak Kut Teh, unique Yellow-Wine Chicken, Stream Fish Head, Pepper Soup Stomach, Thick Soy Sauce Pork Leg, Sweet n Sour Pork Leg and etc.

Yu Yi Bak Kut Teh :

53-6, Jln Barat, Off Jalan Imbi 55100 K.L. Tel : 03 – 2145 6416 Business Hour : 6am – 9pm

Email: yuyibkt@gmail.com

Contact Person : Mr THAM (Tel: +6012 3082340)

Facebook : https://www.facebook.com/yuyibkt

Website : http://www.yuyibakkutteh.com/

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-09-01
Waiting Time
8 Minutes (Dine In)
Level4
112
2
2013-11-09 303 views
Bak Kut Teh, literally means "meat bone tea," but is actually a soup consisting of meaty pork ribs simmered in a broth of with herbs and spices including star anise, cinnamon, cloves, dang gui, fennel seeds, cloves, coriander and garlic for hours. Despite its name, there is in fact no tea in the dish itself. The name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dis
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Bak Kut Teh, literally means "meat bone tea," but is actually a soup consisting of meaty pork ribs simmered in a broth of with herbs and spices including star anise, cinnamon, cloves, dang gui, fennel seeds, cloves, coriander and garlic for hours. Despite its name, there is in fact no tea in the dish itself. The name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.

This dish dates back to the 19th century when Chinese immigrants working as coolies and especially workers of Hokkien origin in Malaya used cheap pork ribs, herbs and spices to boost their energy. The dish is reported to supplement the meagre diet of port coolies and as a tonic to boost their health.

Bak Kut Teh is usually eaten with rice, and often served with "yau char kwai" or twisted fried dough for dipping into the soup. Light soy sauce and dark soy sauce is preferred as a condiment served with chopped chilli padi and minced garlic is taken together as they really goes well with the Bak Kut Teh.
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My recent visit to Bak Kut Teh Yu Yi was truly a memorable one as the food were really appetising and together with the friendly and warm hospitality extended by Mr.Tam (founder and co-owner), I have to say that it was a pleasant MakanVenture trip for me that night. Established over 30 years ago, they not only serves Bak Kut Teh alone but a variety of others dishes like Hakka Yong Tau Foo, in-house Special "Drunken" Chicken, Steamed Fish Head, Pork Stomach in Pepper soup, Pork Kidney/Liver in Yellow wine and even the Pork Leg in soy sauce. Wide selection of home style dishes such as the Egg plant with Minced meat, Bitter gourd with Egg, Thai sauce Fish cake among others are offered in the menu. The selections are so good that you would want to savour each delicious goodness all by yourself.
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This outlet has a comfortable air conditioned indoor and airy outdoor setting. Spacious, clean and good place to dine with your family and friends especially when you're around the city centre. Strategically located off Jalan Imbi, walking distance to the shopping malls - Times Square, Sungei Wang & Low Yat too.
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Pleasant indoor air-conditioned dining setting environment with spacious seating capacity.
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Pictures of mouthwatering treats all up on the wall are enough to make ones drools while waiting for food to arrive.

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The walls were adorned with photos of celebrities, artistes, actors & actresses both from local & international scene gracing the restaurant while savouring the delicious treats Yu Yi have to offer.
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Bak Kut Teh Yu Yi make their presence felt by having 3 others branches @ Old Klang Road, Puchong and Jalan Kuching too.
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We started off with Taufoo pok in Bak Kut Teh soup. It was good old simple taufoo pok; well cooked, soaking up the flavourful soup and nice to eat on its own even without the rice. I loved the soup, slurping my way through the delicious goodness of the excellent robust soup, and you will find that one bowl is never enough.
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My favourite of the night without a doubt was the unassuming simple and light "Yard-long Bean Rice". The moist, aromatic and flavourful rice really stand out with the use of fragrant fried dried shrimp with shallots and garlic that weaves traces of light sweetness into the rice. An unforgettable delight, a creative marriage of the common ingredients such as long beans, shallots, garlic and dried shrimps only.
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Next up is the Bak Kut Teh in Clay Pot. Plentiful portions of meaty pork served together with 3 types of mushrooms mainly the shiitake, straw and button mushroom. It must have been the sweetness of the mushrooms, or the rich herbal and aromatic taste of the broth, but the combination of it all was nothing less than addictive. I couldn’t stop myself from slurping the savoury and delicious soup! It was both hearty and delicious food that has maintained its quality and standard thru the years. And for that, it’s get a thumbs up from me!
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My all time favourite - "Hakka Yong Tau Foo", a dish which I have a high expectation of. I basically grew up eating my dearest mum's Hakka home made Yong Tau Foo with tenggiri fish paste and minced pork, and it has been my favourite for a long time. Well, this dish certainly met all my expectation. The fish paste was firm and tasty with generous fillings too. The brinjals and taufoo were especially good as they were really large in serving size.
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The next dish on the menu was the "Pork Stomach Soup with Pepper". The broth flavour was strong and had a distinct peppery taste. According to Senior Tam, specially selected good grade pepper was used for the soup to bring out the special taste. I found it a tad too peppery strong for my taste buds as I would prefer a lighter version of this kind of soup.
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Senior Tam came across as a friendly, warm and hospitable person, truly passionate with what he's been doing for so many years. I wished him well here and hope his son can continue this legacy of serving one of KL's best Bak Kut Teh in many more decades to come.

Lilly Hong
Blogger of
Follow Me To Eat La - http://followmetoeatla.blogspot.com
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-10-30
Spending Per Head
RM20 (Dinner)
Recommended Dishes
  • Yard-long Bean Rice
Level3
49
1
2013-11-08 233 views
I've to admit that I'm not a big fans for Chinese cuisine, but Bak Kut Teh is an exception. I love Bak Kut Teh and I've very high expectation for Bak Kut Teh. Yu Yi has been around in KL for more than 30 years and their Bak Kut Teh is very authentic.Bak Kut Teh in a Clay Pot has a pot full of vegetables, varies type of mushrooms, meats and most importantly the flavorful soup. I love the mushrooms are served in whole piece, and they have absorbed the essence of the soup. The soup is sweet and sal
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I've to admit that I'm not a big fans for Chinese cuisine, but Bak Kut Teh is an exception. I love Bak Kut Teh and I've very high expectation for Bak Kut Teh. Yu Yi has been around in KL for more than 30 years and their Bak Kut Teh is very authentic.
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Bak Kut Teh in a Clay Pot has a pot full of vegetables, varies type of mushrooms, meats and most importantly the flavorful soup. I love the mushrooms are served in whole piece, and they have absorbed the essence of the soup. The soup is sweet and salty and not overly herbal-ly taste.
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KangKung & Belachan (RM 18 for Large, RM 14 for Medium and RM 10 for small serving) is normal but still tasty!
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Hakka Yong Tau Foo (RM 1.60 per piece) with the choice of fried Toufu, eggplant, Bitter Gourd and Chili. It surprised me that the gravy on top of the Yong Tau Foo is really good, it's flavorful but not too salty.
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Yard-long Bean Rice (RM 2.50 for Large and RM 2 for small serving) is very aromatic, you will be able to smell it from far even before it's served to our table. The rice is fried first and then steamed later before it's served, and you would not be able to resist it.
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Pork Stomach in Pepper Soup (RM 20) is by far the most hot pepper soup I've ever tasted. Even spoonful of soup you drink, you can feel the warmth from the mouth to the stomach. I don't like the overly peppery taste, but I love the crunchy pork stomach. So at the end, I decide to abandon the soup and just focus on eating the pork stomach (oh my, the cholesterol)
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Steamed Fish Head with Minced Ginger is not smoothest in texture, but I like that the dish is free of mud taste. The sauce is cooked with plenty of minced ginger, but it's not spicy at all. It is indeed very delicious.
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Yu Yi’s Signature Pot might seem simple with just bones and garlic, but I have to say the taste is awesome! This is among the top three dish for the day. The soup somehow give you the feeling of happiness and being loved.
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Drunken Chicken in Huangjiu costs RM 20 for chicken drumstick or RM 28 for half Kampung Chicken. This is definitely my favorite dish overall. The strong alcohol smell might trick your smell bud that the alcohol level is too high, but your taste bud will tell you it's just perfectly mild and nice. I love that an egg is put on top of the soup which add on a little bit of playful look and taste to the dish. It's so nice that I'm willing to have this soup every day if I could.

Overall, Yu Yi serves Authentic Bak Kut Teh, but if you try other dishes as well, it will impress you.
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-10-30
Spending Per Head
RM40 (Dinner)
Recommended Dishes
  • Drunken Chicken in Huangjiu
  • Yu Yi’s Signature Pot
  • Yard-long Bean Rice
Level3
71
0
2013-11-06 189 views
客家酿豆腐。。。老板看到我们几个为了等另外几个迟到的人全部都显得很饿了。(因为我们都一直在闻着其他座的食客的肉骨茶香味!)这道菜虽然不是很特别,但是却被我们一座人全部一扫而空!可能是在饿肚子的关系吧。。。
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客家酿豆腐。。。
老板看到我们几个为了等另外几个迟到的人全部都显得很饿了。(因为我们都一直在闻着其他座的食客的肉骨茶香味!)这道菜虽然不是很特别,但是却被我们一座人全部一扫而空!可能是在饿肚子的关系吧。。。

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-10-30
Level3
66
2
2013-11-02 127 views
Bak Kut Teh shops in Kuala Lumpur of late are going thru business transformation. They are involving into full fledge restaurant that not only serves Bak Kut Teh but some other specialty food like Steam Fish Head and other complimentary food to this famous dish. This is due to the changing taste of KL’ites which prefers to have varieties of dishes rather than just one or 2 dish for their meals.One such restaurant that is undergoing this kind of transformation is Yu Yi Bak Kut Teh Restaurant loca
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Bak Kut Teh shops in Kuala Lumpur of late are going thru business transformation. They are involving into full fledge restaurant that not only serves Bak Kut Teh but some other specialty food like Steam Fish Head and other complimentary food to this famous dish. This is due to the changing taste of KL’ites which prefers to have varieties of dishes rather than just one or 2 dish for their meals.
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One such restaurant that is undergoing this kind of transformation is Yu Yi Bak Kut Teh Restaurant located at 53-6, Jalan Barat, Off Jalan Imbi, Bukit Bintang, 55100 Kuala Lumpur.
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We were invited to sample out some of these specialty dishes.
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The night started with the first dish which is their Long Bean Rice, you don’t really get to savour this kind of rice in many places as some shops sells the Yam Rice. I had the opportunity to try this a couple of weeks ago at their branch shop in Jalan Kuching, but here in Jalan Imbi, the fragrant of the dried shrimp was perfectly blended with the long bean and rice.

The taste was mesmerising and you cannot help but go for a second helping. Like the saying goes, you can even eat it on its own. You have to go early in the morning to have this rice as it is a hot item and sells very fast.
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Next we have signature Bak Kut Teh in Clay Pot. KL Bak Kut Teh is very different from the Klang version. It is normally serves as a clear broth and strong herbal taste which is what you get. The spare rib used to cook this Bak Kut Teh was, very bouncy and tender. Well, Yu Yi had been around from more than 30 years, since their humble beginning in Old Klang Road. The flavour does not change much as they have preserved the cooking style and ingredients used throughout these years.
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Next we had the Hakka Yong Tau Foo. I tried the bitter gourd and on my first bite, I would say that the fish they had used as stuffing was very good and with the right mixture of pork, this makes a good Hakka Yong Tau Foo, Although each piece is at RM1.60 per piece, it is value for money as the filling was quite filled up. The Fried bean curd skin is a little short of expectation though.
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For the vegetable dish, we had the Kangkong (Water Spinach) & Belacan Stir-fry. Taste wise, the belacan was very flavourfully mixed with the Water Spinach. The vegetable was still tangy but the chef had used a little too much of sugar, which makes this dish a little sweet, which should not be the case.
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As mention, many of Bak Kut Teh shops sell Steamed Fish Head too. Here we had the Steamed Fish Head with Minced Ginger. I am very fond of Steamed Soong (Grass Carp) Fish Head. One of the biggest problems with serving this Soong Fish head is the smell of the mud in the fish. Here, the chef using a unique method (he did not want to tell us how he did it) have successfully overcome this fishy smell and therefore we are able to enjoy this dish which the fish head was very smooth and the flesh was bouncy too.
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On a rainy and cold night, the next dish Pork Stomach in Pepper Soup will make your tummy relieved. Normally in other shops, the pepper used is not very strong but here at Yu Yi, your first slurps, will have your senses awaken. For me, it is a tad too strong. According to the chef, the extra strong taste is not due to the use of extra pepper corns put into it but rather than the quality of the pepper corns that are used by the chef in Yu Yi.
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Another one of their signature dish is Yu Yi’s Signature Pot. The chef uses garlic soup which is prepared upon pre-ordering. For regular customers, they will usually called in and order this dish in advance as it will required about 40 minutes to prepare. He uses whole garlic and when you eat this garlic, it is very soft and silky too. The broth was very clear and garlicky.
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“Drunken” Chicken in Huangjiu (Yellow Wine) is a dish served to women during maternity. This is yet another tummy warming dish. In this restaurant the wine used is a combination of Huang jiu and Hsiao Heng Wine. They do not add any water to cook this, 100% wine is used. So, if you like Chinese wine dishes, this dish will stir you up.
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We had the opportunity to sample another creative dish by the restaurant which is called Stirred Fried Black Pepper Neck Meat. If you had been to Thai restaurant, neck meat is one of the choice meats used to BBQ. Here the chef had thinly sliced the meat which had layers of fats and meats and then stirred fried with black pepper. The result, the meat was succulent and it blended very well with the black peppers.

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-10-30
Spending Per Head
RM25
Recommended Dishes
  • Clay Pot Bak Kut Teh
Level2
12
0
2013-11-02 55 views
Have no idea to have the best bak kut teh in town? Here is it people! It was my very first time to have such a scrumptious and different traditional bak kut teh in kl. Besides bak kut teh, they still offered a lot of Chinese cuisines at their menu.What I have tried:Firstly, this is the most recommended dishes to you all! You can really smell Huang Jiu from far. As you can see from the picture, there is a fried egg on top of it, inside have a lot of herbal so if you would like to try a really dif
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Have no idea to have the best bak kut teh in town? Here is it people! It was my very first time to have such a scrumptious and different traditional bak kut teh in kl. Besides bak kut teh, they still offered a lot of Chinese cuisines at their menu.

What I have tried:
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Firstly, this is the most recommended dishes to you all! You can really smell Huang Jiu from far. As you can see from the picture, there is a fried egg on top of it, inside have a lot of herbal so if you would like to try a really different taste of bak kut teh can definitely go for this! The wolf berries are so nature-sweet and it makes the soup taste really excellent. Personally will come back because of it.
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Huang Jiu make the egg and chicken taste delectable.
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If you are the person who like garlic very much I will highly recommended you this because they put a lot of garlic inside but it does not have the weird taste of garlic. Also, the garlic are cooked so well and you can still see its shape yet it is soft.
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They managed the pork stomach very well because it is clean and without any smell. It amazed me most because it is nice to bite as I have tried some of the pork stomach is like eating rubber band.
For their soup base, it is a peppery soup so you have to taste and drink it slowly in case you do not get choked by the power of black pepper.
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Minced ginger goes really well with the fish. The minced ginger are fully covered the whole fish head. So generous!
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Their new recipe and specialty- Xuang Kou Rou *in Chinese* means it is very chewy like the meat is dancing in your mouth.
Yes, it is, not exaggerated.
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As for me, when it comes to bak kut teh i will definitely order myself a bowl of yam rice but here, they served us one of their recommended dishes which is yard-long bean rice. It cooks with dried shrimps, long beans and onions all together so it taste similar with yam rice. But most important they fried all the ingredients before so it makes the rice become more tasty! Well done!
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0 comments
The interior of the restaurant is clean and some simple design.

Their boss is the most friendly and cheerful boss I have never seen in life. A very good dining experience for me.
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-10-30
Spending Per Head
RM50 (Dinner)
Recommended Dishes
  • Drunken Chicken in Huangjiu.
Level3
71
0
2013-11-01 84 views
肉骨茶的另一種吃法 ─ 生骨煲。。。一般上,為了熬煮湯汁,肉骨茶的豬肉都會比較干,但生骨就不同,因是要吃時才煮,湯汁煮好后就上桌,也因為不需要用豬肉熬湯,所以能讓肉保持最好的口感,湯汁也因為融入部分肉汁,而變得更加美味清甜。如果是愛吃肉骨茶的朋友,就一定要點生骨煲,絕對是另一種更深的豬肉味覺體驗。生骨煲一般都得预定,因为它是现煮的,据说需要30~45分钟来煮,然后会加很多的蒜粒和生骨枝等。
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肉骨茶的另一種吃法 ─ 生骨煲。。。

一般上,為了熬煮湯汁,肉骨茶的豬肉都會比較干,但生骨就不同,因是要吃時才煮,湯汁煮好后就上桌,也因為不需要用豬肉熬湯,所以能讓肉保持最好的口感,湯汁也因為融入部分肉汁,而變得更加美味清甜。

如果是愛吃肉骨茶的朋友,就一定要點生骨煲,絕對是另一種更深的豬肉味覺體驗。

生骨煲一般都得预定,因为它是现煮的,据说需要30~45分钟来煮,然后会加很多的蒜粒和生骨枝等。
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-10-02
Level3
71
0
2013-11-01 48 views
突然闻到很香的虾米味从后面飘来!好香哦~~~原来老板亲自送上了一道,“食香味具全之~~豆角饭!!” Yummy,吃了好想再加多一碗!因为实在太美味了。。。。。老板有介绍说这道豆角饭每天只煮特定的份量,因为需要很才的时间来准备。通常很快就卖完的,今天老板特地留几碗给我们“开饭囖!!” 谢谢老板 - Mr.Tham!!
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突然闻到很香的虾米味从后面飘来!好香哦~~~原来老板亲自送上了一道,“食香味具全之~~豆角饭!!” Yummy,吃了好想再加多一碗!因为实在太美味了。。。。。
老板有介绍说这道豆角饭每天只煮特定的份量,因为需要很才的时间来准备。通常很快就卖完的,今天老板特地留几碗给我们“开饭囖!!” 谢谢老板 - Mr.Tham!!
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-10-30
Level2
12
0
2013-10-31 38 views
This Bak Kut Teh restaurant is different. Besides the traditional bak kut teh, it has several other authentic Chinese dishes on the menu. The Tham family started their food business way back in early eighties. Like many Chinese businesses, it was a humble beginning. They were just doing their business manning a roadside stall along Old Klang Road then. Today, they have four restaurants in and around Kuala Lumpur. Besides Imbi, they have branches in Old Klang Road, Puchong and Jalan Kuching.The
Read full review
This Bak Kut Teh restaurant is different. Besides the traditional bak kut teh, it has several other authentic Chinese dishes on the menu. The Tham family started their food business way back in early eighties. Like many Chinese businesses, it was a humble beginning. They were just doing their business manning a roadside stall along Old Klang Road then. Today, they have four restaurants in and around Kuala Lumpur. Besides Imbi, they have branches in Old Klang Road, Puchong and Jalan Kuching.
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The restaurant is humbly located on the ground floor of the 4-storey building with flats above. It is at the end of Jalan Barat off Jalan Imbi.
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The restaurant interior is bright and clean with pictures of celebrities including 'Laughing Ko' on the walls. The toilets are very clean too.
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0 comments
Mr Tham, the owner and boss of the restaurant is most friendly and would let you in on some of the secrets in their food preparations!
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The Long Bean Rice is the best I have eaten so far. Mum had been feeding us with this when we were little but not so good like this one. Its taste is really great. The texture of the rice is firm but not hard and it is flavourful. This is Mr Tham's special. He said the reason it tasted so special is because the rice has been prefried with the other ingredients like dried shrimps, long beans and onions before it is cooked!
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The Bak Kut Teh in claypot is great. The soup tasted slightly sweet and has a nice strong herbal fragrance. The meat texture is just nice and succulent.
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3 likes
0 comments
The Steam Fish Head is very fresh with no earthy smell normally with a fresh water fish. The fish meat is both sweet and succulent.
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3 likes
0 comments
The Drunken Chicken in Huang Jiu is excellent. It can make you drunk too! Chicken is cooked with 100% Huangjiu with no water added! The wine is imbued into the chicken meat which is succulent and flavourful. I strongly recommend this dish.
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The Pork Stomach in Peppery Soup is good too. The pork stomach is clean and there is no smell. It is just nice to the bite and not rubbery at all. It is certainly well done.

Generally, the prices of the dishes here are reasonable. Bak Kut Teh in claypot is RM25 per person and is RM13 per bowl only. The Steamed Fish in a variety of sauces is RM25 for small and RM30 for large. There are homemade jeoung jing, ginger, soy, assam or just simply fried crispy styles. The Drunken Kampong Chicken in wine is RM28 or drumstick style s RM20. Kidney in wine is RM20. Liver in wine is RM16. Stomach in peppery soup is RM20. Pork leg in thick soy sauce is RM16. Yong Tau Hakka style is RM1.60 per piece. The filling fish paste is very good like Ampang Yong Tau Fu! So now you don't have to go all the way to Ampang village! There is a variety of greens done different styles too. They are priced small RM10, medium RM14 and large RM18. Long Bean Rice per bowl is RM2.50 large which is worth it! Plain rice is RM1.50 large.
There is a variety of drinks from sky juice to beers! Beers are at RM8.

The cooking style is basically homestyle with no trace of ajinomoto. I didn't have to drink a lot of water later in the night which happened with some other restaurants. Thus it is one place you can go everyday. Bring your dad and mum there, they will be delighted with the Long Bean Rice and Kampong Chicken in wine!

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-10-30
Spending Per Head
RM60 (Dinner)
Recommended Dishes
  • Long Bean Rice
  • Drunken Chicken in Huangjiu Wine