Remember Kum Leng Restaurant,Teochew Restaurant, Pitt Yau Thin Restaurant and Sek Yuen Restaurant at Jalan Pudu Kuala Lumpur. Today only Sek Yuen Restaurant is still open for business. Those of us born in the sixties or earlier would recall attending wedding dinners at these restaurants. Our parents may have held their wedding dinners at one of these restaurants.
I drove past Teochew Restaurant today and noticed that it is no longer open for business and nostalgia for good old fashion wedding dishes came to my mind. Do you recall eating " cold chicken" ie boiled chicken kept inside gelatin and then iced; a centre piece on the cold platter, an opening dish during wedding dinners.? (remember to ask for mustard sauce to dip the chicken with)What about sharkfins fried with eggs and crab meat which is eaten with fresh lettuce?(black vinegar is important to bring out the flavour) or eight treasure duck?
I had the pleasure of enjoying these good old dishes with my classmates at Sek Yuen. Here, the management are already in their sixties. The cooks still use firewood to cook and you have the option to enjoy these nostalgic dishes either is air condition comfort or at the old world section where giant fans and wooden chairs and tables greet the diners.Sek Yuen operates from two restaurants which are located next to each otther but separated by a lane.
Other old style dishes which are popular are pei par duck, char siew, fried spring roll, cantonese fried kuey teow (they still include gizzards, liver and pig stomach as part of the ingredient). You can also try the yam basket and the sweet and sour pork if you choose to have rice to complete your meal. The restaurant serves two types of soup; a fish head soup (which is herbal- a lot of tong kuai and kei chi) or a watered down fatt thieu cheong- also known as buddha jump over the wall.
On this visit, I ordered the cold chicken, eight treasure duck, fried sharksfin with crab meat in egg omellette, white chinese cabbage with dried scallops, and fish head soup.The dishes go well with steam rice. The cook was not heavy with salt and msg hangover was not perceived. Whilst I have tasted better quality cooking in the past, I must give a big tick to the chef as the taste is close to what I can remember when eating these same dishes at weddings in the seventies and early eighties.The "wok hei" strong heat from firewood heating up the wok to give the flavour is still present in the cooking to make the claim of "good old taste"
Do head to this restaurant before the old cooks call it a day!
Address: 313 & 315 Jalan Pudu Kuala Lumpur . Tel:03-92220903 Enjoy!
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