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East Corner in Puchong is a family style restaurant serving a variety of hawker food, and the main selling point would be the large variety of Sarawakian dishes they offer. This “kopitiam” is fairly easy to locate with its huge yellow signboard, and it’s usually not too difficult to get a table (if you can find parking in the first place, Bandar Puteri Puchong can be rather busy). The restaurant is spacious and looks relatively clean, and like many others they do hire foreign workers but fortunately all are pretty friendly and politely.Of course, being Sarawakian, we are compelled to try out our hometown dishes, so those were our only orders. The first stall on the left sells Kuching Kolok Mee (along with some other noodles dishes like Hakka Mee and Wantans) and that’s what I went for. The noodles look authentic with their signature curliness and the toppings include char siew, minced pork, choy sum, spring onion and fish cakes. There’s a distinct aroma from the pork lard and shallots, which warrants a thumbs up for authenticity. I’ve asked for some wantans to be added into the soup (usually comes without) and these were lovely soft with satisfying pork filling. One of the better kolok mee around Klang Valley.The Tomato Kueh Tiaw is something I’ve been eating growing up and it’s not an easy dish to get right. We want the gravy to be nice and thick with a balance of savoury note, sweetness and piquancy from the tomato, and East Corner has managed to achieve that, which is great. The toppings were some tender pieces of sliced pork, fish cake and choy sum. The kueh tiaw itself were smooth with plenty of wok hei, but just a tad overcooked so some parts were a little congealed. Overall a decent version which I wouldn’t mind having again.Fried Cooked Noodles (Chao Zhu Mian) is a foochow dish and the noodles are first fry, and then braised in a thick gravy. It’s a humble dish, but so comforting due to its umami flavour infused with that hint of smokiness. The toppings are almost the same as the Tomato kueh tiaw, and I truly enjoy the broth here, and am glad that we can now get decent Chao Zhu Mian nearby.They also have a Big Prawn version of the Fried Cooked Noodles which is extra decadent. You can see the nice red hue of the prawn stock and it’s sweet and heady. The prawns are however not much to shout about as they are a little difficult to peel. But if you like Prawn noodles, you’ll definitely enjoy this broth better.
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