Hidden Treasure @ Jalan Pudu

This post was way overdue because I thought I have lost all the photos when our PC was infected with Trojan Horses the other night. Luckily PiggyBeng did a mirror before he changed to the new HD so all the photos were still residing in the old one… *phheeww*

I must say the food in this hidden corner along Jalan Pudu is one of our great find. We have never tasted such delicious food even when the menu is limited with few speciality dishes. PiggyBeng will never give this place a miss every time we visit KL. During our last trip, we were there twice! (Don’t that shows how good it was?)

We understood from the lady boss that they started with Bak-Kut-Teh (BKT) initially but business boomed and they actually branched out to have more dishes besides BKT. Their business normally starts around 6.00 in the morning and close from 2.30 in the afternoon and starts again around 6.00 in the evening till about 1.00 in the morning. They normally closes on Monday but if Monday is the eve of a public holiday, they are open for business.

Normally they will serve some ‘appetiser’ after you settled down at the table. These includes ‘tau-pok’ and ‘yau-char-guai’ or ‘you-tioa’ together with a small bowl of BKT soup, which are pretty common for BKT meal but if you don’t fancy having them you can asked them to take back. I did not managed to snap the tau-pok picture so can’t show you folks. And their you-tioa is one of the best we have ever tasted in all the BKT stalls we went before. The ouside is not too hard and the inside is just right… soft and chewy.

Most people will order this steamed fish head with ginger topping which is called ‘keong-yong’ style. They only have fish heads so don’t bother asking for the fish belly or tail. However, you can have it steamed in other styles too such as bean paste (jeong-jing) or plain steam (ching-jing). Price varies depending on the sizes of the fish heads and normally they ranges between RM20-25, so quite reasonable. These fish heads are fresh water fish called ‘Tong San’.

Here is their signature Bak-Kut-Teh (BKT). Though I’m not a BKT fan, I still find this one fairly good as their soup is not too thick or too thin…. just nice to taste all the herbs. I especially like their fu-chok (bean skin) which they soaked in the soup. You can order the pot with only pork belly meat or had it mixed which will have pork ribs and intestines. They charged RM8 per pax… standard rate in the Klang Valley.

Next is everyone’s favourite. Their steamed farm-run chicken is one of the best around. It has this chicken fragrance and the meat is so tender. PiggyBeng and his mom love this dish so much that everytime they must eat it before returning to Penang… can’t find in Penang mah!  For 1/2 a chicken, they charged RM25, whole chicken is RM40 or 1/4 only at RM 18. Pretty reasonable as other places charged more. That is why most of our relatives and friends whom have been there, gave their thumbs up for this place.

Besides all the above dishes, they also serve braised trotter, braised chicken feets, rice wine chicken and stir fry vegetable. Their fried kangkong with sambal is another must try. Or if you prefer sweet potato leaves, sambal or clear stir fry is recommended. Sometimes they have Chinese spinich (bayam) and this one must of cooked in clear stir fry style…. yummy!

They are located inside a car repair workshop compound along Jalan Pudu now and will be moving to a new location @ Queen’s Park (Opp Carrefour Peel Road) on the 21 September 2006. To locate Sun Wah, drive along Jalan Pudu towards Taman Maluri, then you will see a Payathin Hawker Centre on your left. Then you will come across a ’potong’ car yard and further up you will see a car repair workshop. Notice a standing signboard (on the floor next to the main road) with Carlsberg logo and Sun Wah is right inside. Plenty of car park spaces if you are early. Seemed like they are changing their name from Sun Wah to Sin Wah too… not sure why…

Hope their food will remain as good after they moved to the new location…