Chuan Kee Hakka Restaurant — Restaurant in Kuala Lumpur

Came here tdy with my family.

We arrived around at 7.30pm, and there's as short wait until we're able to sit down. The wait is not long tho, bout 5mins as the queue is not very long. The food took about 5-10 mins to arrive to us as well.

Food: -pic in order

1. 木耳 (Fungus..?) Hakka pork.. It's delicious, not bad. Not too salty, thank goodness.. :)

2. hmmmm ✨osmanthus wine✨ jk- .... tea ^^ it's called 香片 ig....? Nice as well...

3. Yong tau fuu.. ofc... The fried fucuk is crunchy, just right.. and the other ingredients was tasty 😋

4. long beans & eggplants? Not sure what it's called tho... What made it delicious is the small fried prawns ...? (虾米）it's good

*The cutlery fork & spoon are considered quite clean compared to other typical Chinese restaurant. :)

Service: the waitresses are friendly and nice too, and is willing to assist us patiently. 👍

Atmosphere: air- conditioning environment. The restaurant might look small from the outside, but the inside is quite spacious to say the least. Comfortable too. The noise volume may be more as during peak hours, but it's understandable and it's alright. There's also less flies around, only 1 or 2.. which is already considered clean in my opinion.

However, there's only 1 toilet cubicle.. and it don't look hygienic, as it's quite dirty...

PS: overall good, the only low point of this restaurant is the toilet. Thank u & keep it up! 💯 👍 *Pls don't increase the price tho... it's already...

Been here numerous times but never posted any reviews. Decent, value for money and wholesome Hakka food. Restaurant has quite a number of tables and very popular with families but parking is an absolute nightmare.

Their steamed chicken is one of the dishes we liked best so have always ordered. Chicken is fresh, smooth and steamed just right.

We ordered the 'choy tam' this time round and the plate was good. Nothing spectacular but good and flavourful. The greens were not exactly tender, with some fibrous stalks.

As for the pork, we ordered their 'wu xi' spare ribs. Portion is quite small if you order the regular one, so this time we took the large portions which came with two regular portions. Meat is tender, fall of the bone and braised really well. Sauce is very good as well and great with white rice.

We also ordered a tofu dish (not pictured) and in previous visits ordered their yong tau foo. Their YTF selection is not great like all other YTF specialty shops but they do have the usual stuff like tofu, brinjal, beancurd, bittergourd and chilli.

Their YTF stuffing are made with a mix of both fish paste and pork and had a hint of salted fish as well. Again, not mind-blowing but decent...

A difference of taste or a matter of preference?

My visit to Chuan Kee was all full of hot air in my opinion. Located in the tight intersection of Pudu Ulu, this humble eatery has withstood the test of times and is still a popular choice for many local Chinese folks (especially the old).

Having started with their signature lamb brisket, the gravy came bubbling in what I assumed was because of the heat, but the meat was room temp and not incredibly tender. The gravy itself mirrored black pepper sauce, nothing extraordinary.

We then proceeded with the yams and pork, which is by far the best dish out of the 4 we had ordered. Tender, rich gravy and soft yams, this dish by itself can be eaten with a serving of rice.

We also did have the belacan vegetable mix but I found it to be a regular, nothing out of the ordinary dish. The dry shrimp maybe salty for some but I found no issue with it.

Finally we also had the braised pork with ginger which in my opinion is a skip. Nothing special & in somewhat feels like I can achieve it at home myself too.

Overall the food itself really wouldn’t warrant a revisit from me and my family but then again, different taste or preference. I’d give...