Sek Yuen Restaurant — Restaurant in Kuala Lumpur

Many people mentioned that eating here is like a trip down memory lane. I must add that this has to be taken in a positive way: not only are the dishes old-school, every dish we ordered tasted fantastic, there were many wait staff so the minute when you request for extra condiments or tea, it was quickly served to the table; the food kept coming out at a decent pace so you weren’t kept waiting for ages in-between dishes. Although the pre-order menu said 2 days in advance, they graciously allowed us 1 day notice. To secure the table and pre-orders, a RM100 deposit was needed.

It was so worth it! The first pre-order dish was the Fried crispy chicken skin with fish paste & almond flakes. It was a huge dish and the presentation and taste was almost reminiscent of a roast suckling pig. Absolutely yummy with the plum chilie sauce. The fish paste was pounded so well, it was like faux chicken meat (qq in texture).

The second pre-order was the amazing handcrafted Crispy fried roll with dried oyster, salted eggs and shrimp. Each thin sesame shell moulded like half an egg held an enormous salted duck egg yolk, 2 dried oysters and gazillions chopped up shrimp meat. So delicious! So sinful.

The other a la carte dishes ordered after we arrived also tasted very good: the mustard greens with mushrooms and huge sliced baby corn were served in a stewed style, just ladle it over white rice like mui fan, topped wth raw garlic and sliced green chillies, heavenly!!

The duo styled Kailan turned out to be a childhood favourite: mermaid tresses (the leafy part of kailan) and sliced kailan stems with baby white bait. Hmmmm the tresses ‘melt’ when you hold them in the mouth, sweet and salty. The stems were chunchy, not stringy at all.

The sweet and sour pork in yam basket was a nice mix of yam ring filled with small pieces of pork and huge diced tomatoes and sliced pineapples.

The last dish was their popular stewed ee-mee with fried wantons. The noodles were crunchy with a wet sauce poured over. It tasted very scrumptious.

Parking in this neighbourhood is difficult so best to catch...

One of the oldest Chinese restaurant in KL that withstand the test of time

If you live in KL long enough, it's impossible that you do not know of Sek Yuen, probably one of the oldest Chinese restaurants around. Established in 1948, which by my standard very old because my father wasn't even born at that time yet.

Specialising in Cantonese cuisine, they used to be THE place to go for lunch and dinner, as well as wedding, etc... And after more than 70 years ++ they were still doing good business as ever. Apart from their old structure (gotta love the classic pre-war building design) which only ventilated by fans, they have since added the next door shoplots with air conditioning for more comfortable dining environment.

◾Eight Treasure Braised Pork Knuckle - pre-order item which has to be ordered at least 2 days in advance. When they informed me that it was available, I'd guess that someone had cancelled their order so they offered it to me. I didn't mind because I loved this dish - so tender and flavourful and stuffed with many goodies as I cut open the knuckle. ◾Pipa Duck - again, flawless execution from the chef.. crispy skin and succulent meat. I hate it when my duck was dry and tough. ◾Beancurd in pumpkin sauce - not only the young ones, even the adults thought that the goldish pumpkin sauce we t very well with the taufu. ◾sweet & sour pork - old school dish that my son loved it. ◾Fu Yung omelette - I'm a happy camper if I see lap Cheong in the omelette. ◾salted egg yolk deep fried pumpkin - crunchy, savoury and addictive.. what's not to like about deep fried and salted egg yolk? ◾Stir fried sweet potato leaves

Some of the items in their menu are unique and not available elsewhere which makes it a good place to eat. Please check with them on...

IG: @melvineateat

9/10 $$( MYR 100 per pax)

Established in 1948, Sek Yuen Restaurant remains a timeless institution in Kuala Lumpur’s dining scene, celebrated for its classic Cantonese fare. A proud Michelin Bib Gourmand recipient, it continues to draw locals and visitors alike—and it certainly lived up to expectations.

One of the restaurant’s most iconic dishes, the Crispy Chicken Skin with Fish Paste (杏花鸡), fondly nicknamed “Flat Chicken,” is a must-order for regulars. Though we skipped it this round, it’s a dish worth returning for.

Instead, we indulged in the Pipa Duck, a stellar rendition with perfectly judged seasoning, firm, juicy flesh, and a wonderfully crisp, golden skin—a benchmark for this Cantonese specialty and a standout of the meal.

The Curry Fish Head came rich, thick, and deeply spiced, a natural companion to steamed rice. Our only quibble was the chopped presentation of the fish head in the small portion; next time, the larger version might prove more satisfying.

A true surprise was the Stuffed Oyster and Prawn with Egg Yolk in Crispy Shell (合浦環珠). Layered with duck egg, preserved meat, dried oyster, and prawns, all encased in a crisp shell shaped like half an egg, it delivered a unique play of textures and flavors—adventurous and intriguing. A spoonful of curry from the fish head dish balanced it beautifully, adding moisture and depth.

The Sweet and Sour Pork hit all the right notes: crunchy, lightly battered pieces coated in a sauce that was tangy but not overpowering. If only the pieces were slightly larger, it would have been better.

Sek Yuen blends nostalgia with culinary craftsmanship—a dining experience that keeps tradition alive while offering enough intrigue to keep diners...