Sze Ngan Chye — Restaurant in Kuala Lumpur

One of the best roast ducks in KL as well in Mas, amongst the top 3! To illustrate its high ranking) I was its regular customers for over 15yrs. In this Petaling Street, considered Mas #1 famous tourist attractions, with more foreign tourists than locals, packed in crowd where, sometimes, one can hardly move, selling *almost mostly tourist items, real and mostly fake items and foods of all specialities, *famous hokkien black sauce lou mee (now considered expensive), *famous prawn hor fan soup (price ok), *popular crispy roast pork, *tasty baked charsiew, *popular bakuteh (but cannot match Klang's famous), acceptable timsum (including famous big pau, more than 8" diameter), *popular Fonglut, u name it, they have it and *famous roast ducks by 3 hawker (takeaway) stalls, with Sze Ngan Chye so popular that the other 2 famous stalls eventually exited the area!!! Its closing is around 5pm [and not 1pm) but one can check]. Mikekkchin, 4.30pm, 19A25e (2019...

This small uncanny push cart doesn't look extraordinary at first sight, but don't let it fool you. If you love duck and I'm not talking about Donald here. Then you must try this famous roast duck stall where we will always get some on the way home. The stall name literally means four eyes dude, which I believe was the stall owner and creator. The quacky meat is not too firm and tastes great with the fatty skin. Purely roasted without any Chinese herbal Dan gui and not overly salty. They also have a special side offering call duck leg wrap. The duck webby feet normally discarded are being used to wrap the duck liver, also usually discarded, which is a great idea. The webbings tasted similar to chicken feet with extra skin, but the liver was favourfull and a tag salty. Combined with rice or over an ice cool beer is the way to enjoy this. Oh, did I mention they have a distant cousin, Four eyes chicken in Pudu as well... Ha! Me four eye snakes love...

Succulent, well-marinated and finger-licking. The best roasted duck I have ever tried. Lightly salted and peppered, infused with a hint of herbs and roasted to perfection. The meat is not chewy and the skin has a light crisp. The duck can be bought whole or half. It comes with two different sauces. Sweet and salty. My personal choice is the salty sauce, which is actually drippings from the cavity of the duck. The old- looking push cart, which they use to store their ducks and marinated duck feet, is a familiar sight in Petaling Street. Those who grow up eating Sze Ngan Chai salted roast ducks can attest to that. Do come early to avoid disappointment. Their ducks get sold...