Wai Kei Restaurant

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Foo chuk or bean curd is very versatile food. Some may used it for vegetarian dishes, cooked in porridge, stew with ginger chicken, dessert - foo chuk tong shui among others. Best for me is when it stuffed with fish paste and make into the yong tau foo. Wai Kee's foo chuk is deliciously well seasoned. You can taste the flavour of the fish, the freshness of the raw ingredients. Freshly stuffed, then deep-fried or boiled, the pieces of Yong Tau Foo at Wai kee screamed of utmost freshness and good

Brinjal have always been one of my health food. The nutritious eggplant or brinjal just as other colourful veggies, has a host of health benefits. Known for its amazing health benefits, it helps keeping diabetes in control, good for the heart and brain, anti bacterial properties and keep our digestive system healthy too. Even though not many people are fond of this vegetable, it is a wondrous vegetable with a horde of benefits. Although I not very fond of it but I do ensure to make it a part of

Wai Kee Restaurant is a typical, no frill coffee shop lot Chinese restaurant located at main road of Jalan Kelang Lama or better known as Old Klang Road. Specialised in a variety of typically home made dishes like the steamed minced pork with salted fish, braised pork belly with yam, curry fish head, signature home made taufoo and not forgetting everyone's favourite the yong tau foo. What I like about the Wai Kee's yong tau foo is that the serving is extra large. Real value for money. Th

The Fried Foo Chok was very oily, I'd recommend for you guys to soak up the excess oil with a paper towel before eating it. Nevertheless, tastewise, it was meaty and flavorful. The serving is quite generous (4 inch in length) as well and the foo chok skin is crispy too.For only RM 1.20 per piece, it is indeed value for money!

The brinjal is very huge in terms of its size. It's gigantic and the stuffed fishcake in between was so much that it was almost overflowing out of the brinjal itself. For this, the fishcake was quite bouncy unlike the Tau Foo. Moreover, it had that homemade feel to it and tastewise, it is pretty good. Not too salty or bland.

The tofu was stuffed with fish meat filling. It was usually very bouncy but today it was very soft. I predict that the fish wasn't of good quality today therefore the meat crumbles the moment i bite into it. The sauce was a little bland today as well but it's alright if you pour some sauce on your rice.In terms of serving size, it is definitely value for money at only RM 1.20 per piece.

Order了一个炒饭，炒饭有很多料，其中有的是肉丝，青豆，虾米，炸葱，蒜米，鱼饼，以及虾，我觉得应该厨师用料很足，所以非常的香。除此以外，调味料也放得适量，不会过多，刚好。服务员很有礼貌。不错不错！！

Favorite place to eat at since it is very close to my house often went there for dinner as afternoon its very hot... their food was really good and at a reasonable price ~~~ you do not have to worry about the parking cause you can park at tesco and just walk over... very near ~~ however, the tables are quite limited, usually we have to dine at roadside rather than the shop itself ~~

Had lunch with mum, aunt and cousin at Wai Kee Restaurant. The purpose is of course to try out their famous Yong Tau Foo. Although Wai Kee is famous for its Hakka food, the Yong Tau Foo is not made the Hakka way. The Yong Tau Foo's fillings were made of pure fish paste instead of the Hakka way of mixed pork and fish paste.10 pieces of assorted Yong Tau FooWe ordered 10 pieces of Yong Tau Foo which consisted of chilli, brinjal, "foo chuk", bittergourd & "taufu pok". The fish paste portion given i

Mum and I had our dinner at Wai Kei today and we returned home with a stomach full of good food. Following are the goodies that we had today:Stir-fried Kai Lan (RM 8.00)This is our only green for the night. Though just plain stir fried, the kai lan is not bad. It is full of chopped garlic, making it vey fragrant. It has the so-called "wok hei"....hehe.........Stuffed beancurd skin @ foo chuk with fish paste (RM 1.00 each piece)The bean curd skin was deep fried until golden yellow. And it is very

today i went to Restoran Wai Kei (威记小炒饭店) introduced by my uncle, it located at a roadside shophouse next to the new Scott Garden, Old Klang Road.The food here has a Hakka slant to it but modified to their family stylewe had try their famous Yong tou fu, instead of the traditional Hakka yong tau foo stuffed with a mixtures of paste made from fish, pork and salted fish, here it's just pure fish paste. their yong tou fu was nice and delicious, specially their white toufu. so smooths and tasty. we