Brother Yat Restaurant

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first time trying here. saw recommended from other is fish claypot and pork knuckle. fish claypot taste quite good, with the sauce. pork is fried and crispy outside soft inside. pork knuckles considered quite perfection if inside is more tender like melting in mouth will be more good. the staff will not adjust portion for u. make sure u adjust the dishes u order.

We wanted to have some steamed fish, and the waitress mentioned that their tilapia is particularly fresh today. Hence, we decided to order that, steamed with ginger paste. We asked for the smallest fish as there were only the four of us. The fish came, and we were surprised to see that the fish was huge. When asked, the waitress mentioned that this is already the smallest fish that they have. Oh well, more to eat then. The fish was steamed perfectly, with lots and lots of ginger paste covering t

We were anticipating juicy stir fried pork belly when we ordered this dish. However, when it came, it looked rather dry, like it was overfried. It had some brown sauce topping, but generally the meat didn't look very appetising. However, the first bite proved us wrong. The pork was deep fried to crispy perfection, and the brown sauce enhance the savoury taste. Served with lots of sliced cucumbers, it definitely merit the price tag of RM13. Best consume with some beer.

Wifey wanted something with mouth crunch, so we decided to order the deep-fried chicken wings. It came piping hot, so we had to wait a while for it to cool down before we can take a bite. The chicken wings were fried till it was very brown. Skin superbly crispy, while the inside meat is still juicy. The chicken wings were well marinated, and it didn't lack any flavours at all. Priced at RM12 for two pairs, it is a reasonable price to pay.

The kung po mantis prawn in Brother Yat is very delish. The mantis prawn meat is first deep-fried with some batter, and then fried with lots of dried chillies and bell peppers to give it the spicy flavour. Even though it is dripping with almost caramelised brown sauce, the mantis prawn meat is still very crunchy. Slightly salty, but it was still OK. Priced at RM16 for a small portion, it is well worth the amount paid.

Reasonable prices, no-frills, good food. Those words would aptly describe Brother Yat Restaurant. Located in Ultramine Industrial Park in Subang Jaya, the restaurant is not hard to find, though it is situated quite deep in. There were four of us, and we were there at about 630pm to grab some dinner. We ordered, and the food came very quick. First up was the paku belacan. The smell of belacan attracted a lot of flies However, the vegetable is very fresh, crunchy and green. Full of belacan smell

Wifey wanted to eat some snakehead fish, and the waiter recommended us to have the jiu pai jing sang yu, essentially steamed snakehead fish. The waiter mentioned that he can halve the fish which will come to approximately 800g as 1.6kg whole fish may be too much for us. How nice of him. The fish came on a metal platter with two tiny fires at the bottom to keep the fish warm. There were loads of condiments on top, namely ginger, garlic, onion, chinese parsley and spring onions. On a bed of briny

This dish seems to be quite popular nowadays, with most Chinese restaurants serving this. The kai lan leaf is thinly sliced and deep-fried until it was superbly crunchy, while the stalks are stir-fried with garlic. The ensemble is then put together again and topped with some oyster sauce to taste. I thought Brother Yat's dish was even better than the one served in Oriental Pavillion as the kai lan leaf is somehow even more crunchy and delectable. Garnished with some fried anchovies, it gives the

The highlight of our meal in Brother Yat Restaurant is the Pork Knuckle in Mongolian Sauce. The pork knuckle was huge, and it only costed us about RM30. Fried to perfection, the skin is crispy, while the meat and fat is smooth and delectable. I wasn't really a fan of the Mongolian sauce, hence it was a good thing that the sauce was only being put under the pork knuckle. There were still plenty of parts not touched by the sauce. Some pickled carrots and cucumber adorned the dish, good for cleansi

Brother Yat Restaurant in Ultramine Industrial Park is a hidden gem indeed. Hidden, but easy to find, it is a no-frills restaurant catered to the Chinese population in Subang. We were recommended by the waiter to try the crab meat tau foo, so we did. The dish came, and it looked really good. The rectangular blocks of tau foo were deep-fried beforehand to give it the golden colour. The sauce poured on top was thick and flavourful, slightly salty but good to have with rice. The sauce was filled wi

Brother Yat Restaurant located within Ultramine Industrial Park, just after Summit Mall. There were ample car park spaces, which was good thing. We wasted no time in ordering, and food came really fast. The salt and pepper sotong favoured by mother-in-law was the next dish to arrive. The sotong was deep-fried to golden perfection, and the salt and pepper combination was a great delight. Crunchy, but not too hard, the condiments of chillies and spring onions gave it the extra zing. Served on a be

Livingsocial had a promotion on Brother Yat, and it was a 50% discount. So wifey, wifey's family and I went there for the mother-in-law's birthday dinner. We have never been to this place, and it was a surprise to find this little gem in the middle of an industrial area. The restaurant wasn't very big, probably had about 20 tables in all. We ordered, and the first dish that came was the sauna prawns. Live fresh prawns, they used a wok filled with red hot charcoal in it to cook the prawns. When t

Brother Yat, a more modestly sized eatery.Brother Yat's beer-cooked "sauna prawns" are the signature recipe here.Succulent & remarkably flavorsome, costing below RM50 per half-kilogram.Pork knuckle in "Mongolian" brown gravy. Meaty where it must be, comprising plenty of parts that cater to both fat-seeking & crispness-craving customers.Tea-smoked chicken. Not bad, but in the battle of the fowl, we think F4's herbal one triumphs.In the clash of seafood tofu though, Brother Yat's fried one might p