Tang Yuan 汤圆

Tang Yuan is a kind of dessert, they are traditionally eaten during Winter Solstice Festival or Chinese Wedding day. We usually call it “sweet soup ball” in English.

“Gang Kou Tang Yuan”(港口汤圆) is a famous stall in Klang which sells sweet soup ball for years. Originally, they sell sweet soup ball in Port Klang, but now they have branch in different places and it is still very tasty.


The soup base of sweet soup ball is ginger. There are large tangyuan fulfill with peanut, small tangyuan and mochi.


26112012212You can choose either you want the big sweet soup balls which fulfill with peanut and sugar or small sweet balls without any filling or you can mix both! Majority will choose the mixture sweet soup balls.

Address 1: 112,Jalan Pekan Baru, Kawasan 17,Off Jalan Meru, Klang, 41050, Klang, Selangor, 41150
016-229 3710Address 2: Restaurant HoBee, Bandar Bukit Tinggi 2, 41200 Klang.

Business Hours: 8pm-1030pm (except Sunday)





Beef Noodles @ New Seaview Restaurant

Beef noodle soup is a Chinese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. Some history behind this cuisine:  it was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. The red braised beef noodle soup was invented by the veterans in Kaoshiung, Taiwan who fled from mainland China during the Chinese civil war.

After this article was published in the local newspaper, The Star, our MFD’s agent decided it is a MUST TRY. And so, there went the brave little reporter to New Seaview at Paramount Garden, Petaling Jaya for the tasting adventure!

Boy oh boy, it was good!


Beef Noodle! The broth was so flavorful! It was perfectly balanced, with just the right amount of herbs and intensity. One sip and you won’t be able to control your actions, one spoon leads to another. The meat was incredibly tender. Our MFD’s agent swore she had never tasted beef this tender, every bite feels like it could melt in your mouth. The noodles however was a little bit of a let down, it felt a little too springy. However on the overall basis, it was a fantastic dish!


Just another picture from another angle to make you feel the love 🙂

Though this bowl of noodle cost RM7.00, which is rather expensive considering the location. However, beef noodles tend to be a little pricier compared to your normal Kueh Teow Soup or Curry Mee, and our little MFD’s agent says it was worth every penny!

New Seaview coffeeshop (GPS N 03°06’37.3” E 101°37’38.0”) is located off Jalan 20/7 in Petaling Jaya and is open for breakfast, lunch and dinner.

Bak Kut Teh 肉骨茶

This time our MFD agents visited Klang. If there is one thing that Klang is most famous for, besides its port, it is Bak Kut Teh! We are proud to mention that Bak Kut Teh is a cuisine that originates from Malaya, despite the fact that it is a Chinese cuisine (where there is a misconception that it comes from China).

“The name literally translates as “meat bone tea”, and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.” -Wikipedia

Our agents took an hour and a half long drive after a evening class all the way to Klang for this. (It is rather common in this country for the rakyat to travel about an hour or more by car to find for the best food around town, and travel the same distance back. That shows our foodie spirit!) And we were not in the least regretful of that decision, even though we were dead tired after!

Here are the pictures:


Teapots to brew our own tea. There is a basket of tea provided with many varieties of Chinese tea. We’ve particularly chosen “Guan Ying”


Around every tables, there is a gas stove with a kettle boiling hot with water for customers to brew their tea. Ingenious if you ask me!


We apologize for the ampere amount of pictures regarding tea. Typicially, the utensils are submerged in hot water for awhile, to ensure it is clean! 🙂

And then the food we ordered arrived!


A typical Bak Kut Teh meal: soup based (top right) and dry kinds (left), with vegetables cooked with soy sauce! You may choose which parts of the pork you would prefer in your dish. Some likes the innards, others prefer the lean meat. These are depending on each person’s preference. We’ve tried the lean meat, and it is at the degree of melting tenderness!


Here’s another to make you drool!


Bak Kut Teh dry: it was the first time one of our MFD agents heard about this. Instead of the usual pork served in delicious soup, this was served with thick sauce. And it tasted surprisingly good!


The rice was special as well: It is cooked with fried shallots! The taste blended perfectly! Seconds please!


Here is the ‘yao zha guai’, sort of like a breadstick, also known as Chinese crullers. Typically eaten by submerging it into the soup first before submerging it into the depths of your taste buds!


Our extremely satisfying meal reduced to cleanliness! This MFD agent dare say I’m going back again for more soon!

This particular restaurant that we feasted in is called Restaurant Kee Heong @ Taman Eng Ann, which has been operating for over 30 years and has become a childhood memory for many adults who live in the area. Restaurant Kee Heong is loved for the aromatic herbal fragrance in its Bak Kut Teh broth. This is one scrumptious Bak Kut Teh broth that you can’t stop slurping, the perfect companion for Chinese crullers.

Hokkien Mee

Hokkien mee is a dish in Malaysian and Singaporean cuisine that has its origins in the cuisine of China’s Fujian (Hokkien) province. 
However,in Malaysia it can refer to Hokkien Char Mee (Hokkien fried noodles) in KL or Hokkien Har Mee (Hokkien prawn noodles) in Penang.
Here are some photos of various versions of Hokkien Mee:



Hokkien Har Mee in Penang.



Hokkien Char Mee in KL.

Here are some recommended places for hunting Hokkien char mee in KL:

1. Kim Lian Kee @ KL Chinatown
2. Lian Bee @ KL Chinatown
3. Setapak Teochew @ Setapak, KL
4. Aik Yuen @ Setapak, KL
5. Sentul Ah Yap @ Sentul, KL

Recipe of Hokkien Char Mee
Serves: 6 
2 tablespoons vegetable oil
4 cloves garlic, minced
200g pork belly or shoulder, cut into thin slices
200g prawns, peeled and deveined
2 medium squid, cleaned and cut into rings
1 teaspoon fish sauce
White pepper
200g fresh yellow Hokkien egg noodles, soaked in hot water to soften and remove access oil
200g beehoon (rice noodles), soaked in hot water to soften, drained and cut into shorter lengths
500ml (2 cups) chicken stock
300g bean sprouts
4 fishcakes, sliced
1 small bunch Chinese chives, cut into short lengthsFried shallots for garnish

Prep:25min  ›  Cook:25min  ›  Ready in:50min 
In a large wok, heat the oil until it shimmers. Stir the garlic until golden brown and fragrant.Add the pork and fry until no longer pink. Then add the prawns and stir fry until they turn pink.Add the squid and season with fish sauce and pepper. Stir fry until the squid turns opaque. Remove all the ingredients from the wok and set aside.Add the noodles and the stock and bring to a boil. Simmer for 5 minutes, or until the noodles are cooked.Add the bean sprouts, fishcakes, and cooked ingredients. Stir fry briefly to combine and heat through. Add the chives and toss.Sprinkle with fried shallots and serve hot with sambal belacan and limes.

@Recipe from http://allrecipes.asia/recipe/2129/fried-hokkien-mee.aspx
@photos from google images.

Johor Laksa


Most people will be a lot more familiar with Penang laksa, in comparison with Johor Laksa. Contrary to popular beliefs, Johor laksa is actually really famous in Malaysia and it’s definitely one of Malaysians’ favourite dishes!

Penang laksa is a bowl of steamed rice vermicelli generously garnished with finely sliced vegetables including onions, cucumber, red chillis, pineapple, lettuce, mint and pink bunga kantan (ginger buds). Onto the mixture is poured a steaming hot soup that is sour and thick with extremely flavourful fish meat. A spoonful of fish paste is provided for those who favour the addition.

On the other hand, Johor laksa completely differs from Penang laksa, except the fact that Johor laksa using the same kind of fish for the soup base. Johor laksa has coconut milk, kerisik, dried prawns, lemon grass, galangal and spices akin to curry. The garnishes include slices of onion, beans sprout, mint leaves, Vietnamese coriander or ‘daun kesum’, cucumber and pickled white radish. Sambal Belacan (chili paste) is placed on the side. Johor laksa is traditionally eaten with the hand and the noodles are usually knitted (cetak) onto a disk for each serving.

Go ahead and try it out if you’ve never tried this before! You’ll definitely have a happy tummy after having this. Although Johor laksa is a subset of Chinese food, other races in Malaysia adore it nonetheless!

Hainanese Chicken Rice


Talking about the most popular Chinese food in Malaysia, Hainanese Chicken Rice certainly own its place. It is the most common type of cuisine that appears in the hawker centre and Pasar Malam of this nation. Highlights to the point, this special dish is not only widely enjoyed by the race of Chinese, but all the other races in Malaysia! In fact, quite a number of the chicken rice sellers are Malays and other etnics, eg: The Chicken Rice Shop.

Now , let us talk about a little historical fact of this dish. Hainanese Chicken Rice is a dish adapted from early Chinese immigrants originally from the Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice most commonly associated with Malaysian, Hainanese and Singaporean cuisines, although it is also popular in Thailand and Vietnam. It is based on a well-known Hainanese dish called Wenchang chicken, due to its adoption by the Hainanese oeverseas Chinese population in the Nanyang area (present-day Southeast Asia).

Most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular poached or steamed chicken. Other variations include a BBQ version or also a honey-roasted choice.

Some restaurants offer Guangxi stye white cut chicken as part of the chicken rice experience. An important heritage dish for Malaysian Chinese who are descendants of immigrants from Guangxi province, and is always served during festive or special occasions. The chicken is drenched prior to serving with nam, a sauce prepared with chopped garlic chives, ginger, sesame oil and soy sauce.
image Guangxi style chicken rice.

In Malacca, the chicken rice is served as rice balls rather than a bowl of rice, commonly known as Chicken rice balls. Steamed rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls, when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for labourers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else.

Bean sprouts chicken of Ipoh, Malaysia, is a related dish. The chicken is served with blanched bean sprouts and white rice instead of seasoned rice. This is a very popular version of the rice and many other chicken rice stall have slowly followed it by adding in bean sprouts along with the chicken. The chicken rice dish can also be further accompanied with a simple pork meatballs soup. In addition to that, various hawkers also sell a variety of chicken innards – gizzard, liver, intestines – which are also equally popular for chicken rice lovers.

Chicken rice, or nasi ayam, is also very popular with the Malay community, with the dish adapted to suit the Malay liking for spicier and more robustly flavoured food. The chicken is steamed, and then fried or roasted, although this usually result in a drier texture for the chicken meat. The chili condiment has also been modified: less garlic and ginger are used, and tamarind juice is added to the condiment for a tangier taste. Chicken rice has become extremely popular among the Muslims in Malaysia such that certain food stalls can survive very well by serving only Chicken rice.

The preparation of the above amazing dish can be found on the below link:


Images from: