Rice is one important role for Malaysians and most of part of Asia. The need of rice as the main source of carbohydrate evolved in cuisines as mankind revolutionized. But, at the same time noodle would be quite a good choice for those who find rice boring, or disliking having rice.Noodles are cooked commonly in soup or dried. But the Hokkiens are famous to making them into this delicious sticky gravy, fried noodle.

The satay here was done quite okay with very juicy and tender meat. Also, it was very tasty and deeply marinated. Just the way I like it and the intense flavour also match pretty well with the satay kuah. The kuah could use more ground peanuts for more fragrant of nuts in it.

The only thing I find a little irritated is the rough texture of the spices that was still stuck on the satay. They should have grind them to a smoother texture. Or perhaps it was intentionally prep this way?

Tom yum is common Thai food and is widely served in neighbouring countries such as Laos, Singapore and of course Malaysia. Tom yum is characterized by hot and sour flavours with fragrant and aroma of herbs and spices used in the soup. The broth would have an interesting mix of fresh ingredients and the soup when served hot would be amazingly delicious. Being so common these delicious dish is almost everywhere. Here, this stall sells many other Thai dishes, mainly the spicy ones. And some fried rice ala Thai style. I find their soup slightly salty. Not the best I 've had but it was okay when having this with some white rice.

The food is not prepared in the kitchen but right in the middle of the shop itself. And the cook would yell non-stop for as long as you are there. Preparing and cooking takes up maybe 20-30 percent of the seat layout. And despite being very helpful for customers to really watch him cook, the yelling in normal kitchen also comes alive at the shop.

Klang has always been popular and well known with Bah Kut Teh (braised pork with herbal soup) but from what I’ve tasted, there are still a few shops around the PJ area that might be as good as some in of those served in Klang. Even in Melaka, there seemed to be a few that is rather popular. And honestly, I have no idea that the local Bah Kut Teh also comes with different styles according to China provinces. Melaka has got a famous one that sells the Teo Chew Bah Kut Teh.The Bah kut teh was served with some celery instead of the usual green lettuce. And some standard ingredients like the assorted pork and mushrooms.Together with some yam rice (optional) and you tiao(fried beard stick), the combination is always perfect. Whoever came up with this custom is a genius. And the minced garlic to go with it is also another brilliant combination!There are stir fried vegetables to go with the meal, but also depending on the availability of the vegetables on that particular day.