My family's favourite place to eat any kind of fried noodles - be it Hokkien mee, Cantonese fried, Singapore-style fried mee hoon or even fried rice, we will definitely drop by at Ming Kee. His 'tai chow' stall is located right behind of a corner coffee shop called Restoran Ong Lay in OUG. The other landmark is the Public Bank (OUG) as the stall is right beside the bank too. Stall closed on Thursday because of the 'pasar malam' at OUG, but other than that it opened for business from 5pm till 11pm everyday. Although his speciality is the Hokkien mee, but my personal favourite is the Cantonese Fried Yee Mee. It's basically a combination of deep fried yee mee cooked in an eggy gravy with meat and vegetables. What makes Ming Kee's noodles different from the rest that I tried (mind you, I travelled in & around KL looking for good food) is the 'wok hei'.
Very fragrant 'Kong Fu Yee Mee' served with yee mee, drenched with a gooey and rich gravy. I liked the crispy noodles soaking up the smooth eggy gravy. Loved the noodles, cooked together with generous serving of prawns, pork, pork small intestines and loaded with lots of vegetables. Gravy is so rich and luscious. The smoothness of the noodles, it just glides off your tongue. OMG, I’m salivating as I’m writing this … *wipes drool* Best time to come and eat or ta pau is on weekdays as on weekends can get kind of busy. Real value for money, serving of single pax or small is RM 6 only. Judging from the large single serving is enough for 2 persons if you're not a big eater.
'Chief cook' cum owner caught in action whipping one of KL's best noodles. Enjoy watching him cooking up a storm in this open kitchen concept. See the smoke from the wok, well this is the 'WOK HEI', something impossible to replicate at our kitchen. FYI, he's been doing this for the past 15 years, so how wrong can his noodles get! Friendly boss manages a smile for my camera although he's quite camera shy.

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

Rice being our country staple food, so obviously fried rice of any style will always be everyone's favourite. Even though fried rice is a simple dish to prepare, it takes a lot of skill to make it outstanding. The rice must be fluffy with every morsel evenly coated with a sheen of golden egg. Vegetables like the long beans and french beans, chicken, roast pork, cha siew or shrimps are added to complement the whole dish. Pineapple rice that I sampled @South Pacific was given a new twist with added tangy pineapple.This dish comes with generous serving of chunky chicken meat and pineapple, making an unusual but harmonious combination that is also healthily delicious. Another unique feature is that the yellow coloured rice was infused with fragrant kunyit and orange peels too. The whole dish looks simple but good to eat.

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

Creative dish from South Pacific, a chef creative marriage of the chinese wantans with western creamy sauce. Looks can be quite deceiving, I initially thought it was some dumplings served in curry sauce. Ms May King further explained that she added some praprika for added flavour, thus the orange colour of the sauce. Wantan dumplings was tasty and cooked just right, not too soft. Minced meat within was of the right texture, savoury with meaty bites. A very unusual dish paired the usual wantans with rich creamy sauce. Somehow, the whole combination was really tasty and agreed with my taste buds. And for that, it gets a thumbs up from me!

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

Chicken salads are always full of flavour, protein and healthy fat fit the bill. One have to savour this salad slowly in order to enjoy it to the fullest. It was a prefect combo of crispy romaine lettuce lightly coated in a creamy dressing topped with soft-boiled eggs, crunchy julienned carrots and onions. Sounds healthy and nutritious, right? For starter, I found this chicken salad simply appetizing. Loves the taste of bits & pieces of chickens as I munch thru the fresh vegetables drizzled with thousand island dressing. According to Ms May King, the chicken meat was specially marinated first for the added flavour.

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

At South Pacific, we were served with a variety of starters which also include a soup. Creamy Mushroom soup have always been my favourite, any time anywhere as I grew up drinking the Campbell soup during my younger days. The mushroom soup was really rich, creamy and well-seasoned, combined with the generous amount of button mushrooms that made this another comfort food candidate indeed. Well, I bet this is a sure winner with kids and goes well with garlic bread or light toast. I found there were plenty of button mushroom slices. It tasted so smooth and it was so filling. Would have been nicer with a sprinkle grated cheese toppings on this delicious soup.

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com