Golden Kim Wah Restaurant

Open Now

Now Closed

This restaurant was supposed to be known as Yau Tak Teng Restaurant that was located at TTDI. Last few years ago, it has moved to this location that known as Golden Kim Wah restaurant. Hence, now they name it as Golden Kim Wah restaurant during day time that operate as a Kopitiam while evening onwards it will be operate by the owner of Yau Tak Teng Restaurant. Normally I only visit this place during the late evening to dine as dinner. I've been supporting this restaurant for years and no doubt t

Claypot Loh Shu Fun. I am a fan of claypot loh shu fun, so I ordered this when I dined at Golden Kim Wah. The claypot loh shu fun consisted many ingredients such as meat balls, fish cake slices, egg, minced meat, black fungus, vegetables, crab stick. I mixed the raw egg together with other ingredients and it moisten up the dish. The minced meat added some saltiness to this dish. Good.

Char kuey teow. The char kuey teow waiting time was not too long. The ingredients used were prawns, Chinese sausage ("lap cheong"), bean sprouts and spring onions. It has enough "wok hei" but it was quite oily. The taste was not too salty, just nice. The prawns were not too small and they were fresh and crunchy. The lap cheong was slightly salty and added further aroma to the char kuey teow.

Wantan mee. The wantan mee came with minced pork, char siew, lettuce and a bowl of wantan. The thick wantan noodles were soft and dont have alkaline taste. The soy sauce was sweet and watery. The char siew was lacked of omph and it was normal texture. The wantan was not too small and it was slightly salty. The skin was too soggy since it was submerged in teh soup. An average wantan mee.

Yong Tau Fu. I had chosen the chee cheong fun, fish ball, fu chuk as my yong tau fu for breakfast. I was given a plate of brown sweet sauce as well as a plate of curry sauce. The curry sauce was not too thick but it has strong curry flavour. The chee cheong fun was smooth. The fu chuk was stuffed with medium-sized fish paste and slightly salty. Overall, it was an average yong tau fu stall.

Kolo Mee. The Sarawak kolomee was a very simple one: the noodle, minced meat and the char siew. One thing I like about this stall’s kolomee was that it was quite moist, not like other Sarawak KoloMee stall that serves extremely dry noodle. The minced meat was not too salty. The char siew pieces were slightly rough, not too soft. Overall, it was not too salty, just nice.

Kampar Noodle. I ordered kueyteow as the noodle. The Kampar noodle soup came with few pieces of stuffs i.efuchuk, fish ball, fish meat balls and a stuffed tofu. I like the fuchuk because it was thick and the meat was good, slightly salty though. The fish ball was not extremely springy type. There was another version of fried fish ball which was solid texture and tasted weird to me. The soup was plain.

The hot beverages in Golden Kim Wah was served with traditional cup and saucer plate. The top layer of the milo was foamy, sort of like milo tarik (instead of the usual teh tarik). The concentration of the milo was quite thick too, not really sweet, just nice. The coffee was quite fragrant. The coffee was slightly thick, not too diluted and it was bitter and slightly sweet with sugar.

The dry pan mee was covered with anchovies, Chinese black mushroom slices, minced meat and potato leaves. The soy sauce coated the pan mee nicely but it was slightly on the bland side. The pan mee was thick and chewy, which was a texture that I do not prefer. The anchovies were big though, quite salty. The mushrooms were thick and juicy. The potato leaves were soft and sweet.

My colleagues always order this char kuey teow whenever we come here. I did try once but did not remember how good it was. So I decided to have it again, and this time I had it with extra egg . First of all, the spiciness and saltiness was good. However the prawns tasted like "made fresh" ones. The kuey tiaw and yellow mee was fried pretty well but could be drier. The extra egg did not look appetizing and it was fully cooked. Overall, it was just so so.

The owner claimed that she made her own yong tau fu and she actually serves curry with it. It was like double combo! So I decided to have 5 pcs.The fried yong tau fu was very crispy and loaded with reasonably fish meat, which was rather less rubbery. Slightly rough in texture and barely holding itself in shape, I can tell it was real home made and not because it was spoilt. The curry was watery but with flavor. Vegetable was crispy and fresh too!