Simplicity Sandwiches & Coffee @ Jalan Pudu Ulu

I wasn't even aware of the existence of Simplicity Sandwiches & Coffee @ Jalan Pudu Ulu in D'Alamanda Condominium until recently...and they've been around since 2015!  I did notice them on ShopeeFood for quite a while but never thought of ordering.....until now.

That's because I only came to know recently (through a post by The Yum List) that (the owner of) Simplicity was a former student of Tommy Le Baker (someone that I've read about who is very well known in baking circles) and they also supply bread to a brunch cafe (Fox Paradox) in Jalan Ampang.  Ah, if like that, I must try their breads.

For my first taste, the Ribeye Steak Sourdough @ RM15 caught my eye straightaway.  It came wrapped in simple brown paper packaging which was great to see.

On opening, I was greeted with warm and crisp slices of well toasted sourdough with crusty edges and a nice, tangy bread with a good chew.  Maybe it's not the best tasting sourdough out there but certainly a very good one with one of the best prices around, if not the best.  We're off to a great start.

Lifting up the bread, I could see that the inside was filled with thinly sliced, tender roasted ribeye steak with fresh, juicy tomato slices and some sweet gherkins (or pickles).  I don't know how they managed to slice a ribeye steak that thinly.  It's something like a roast beef sandwich, not quite a steak sandwich actually.

Now this sandwich comes with cheddar cheese and, for once, I chose not to omit it...and that's because the picture in the menu showed fresh slices of cheese sticking out of the bread.  So I thought I could just easily remove it (after taking photos of the complete sandwich) but when it came the cheese was already melted and infused into the sandwich and I was like uh-oh, have I stabbed myself in the leg?  But what transpired next was not the norm.  I actually liked the cheese coz this one didn't have that distinctive, offensive smell and taste of cheese that I don't like...yay! ;)

The sandwich was nicely complemented by a spread of vinaigrette dressing and mayonnaise.  I could taste the mayo but the vinaigrette dressing (which included whole-grain mustard) was subtle.  Overall, the sandwich spread tasted nice, it was light and healthy as they don't over-sauce their sandwich (which appeals to me).

For my next sandwich, I went with Tuna Bran @ RM12 described in their menu as tuna with toasted sunflower seeds (didn't taste any, don't think there was any), tomato slices, cheddar cheese, vinaigrette dressing and mayonnaise on bran bread.

Loved how soft the bread was but the tuna filling was a bit of a letdown.  There just wasn't enough of it and I thought it needed a bit more mayo to bind everything together.

I can't believe I'm saying this...but it needed more cheese too coz, all in all, the sandwich lacked juiciness with not enough dressing making the bran bread feel a bit dry overall.  This won't see a repeat order from me.

With the bran bread not making an impression, I reverted back to the more successful sourdough and ordered the Chicken Sourdough @ RM12 next with roasted chicken slice, tomato slices, cheddar cheese, vinaigrette dressing and mayonnaise.

The chicken slices was nicely seasoned and turned out pretty good actually.  The chicken slices may look a bit dry in the photo but I assure you it wasn't.  It was pretty moist and I liked that there was a mixture of whole slices of chicken interspersed with smaller bits of chicken (the loose bits when slicing).

Again, the thinly sliced tomatoes were there to add a much needed fresh element to the sandwich.  I wouldn't have mind some crunchy, thinly sliced cucumbers in there as well.

The only type of filling left to try is egg but that's something we can easily make at home, so I guess I won't be needing to try that.  As for the other two types of bread I didn't try, I'm not a fan of baguette (as I find that's too much bread since it's so thick) and won't need to try Normandy (which is basically white bread that I already eat too much of). :P

With that, I turned my attention to their pastries.  I've not had dessert in the form of a cake, tart or pastry in a while, so I thought I should give myself a well-deserved treat, don't you?  Anyway, when I saw the Lemon Tart @ RM10 on the menu, I can't resist already since anything lemon-y is my thing! ;)

The lemon tart isn't very thick, no more than an inch (at its thickest part), with a very thin layer of crisp, buttery, delicious tart crust underneath.  On top was this luscious lemon curd that's creamy, tangy, lemon-y and absolutely yummy! ^o^  That distinct taste of lemon was undeniable in the lemon curd.

As with all lemon tarts, sugar is in play to balance the tartness of the lemon curd and I did notice a layer of clear jelly-like substance on top which presumably was a thin layer of sugar glaze.  So, if you like it less sweet (or don't have a need for it like me), you can easily scrape off the layer of glaze.

I actually ate this right after the sandwich (for breakfast!) coz, after the first bite, I couldn't put it away for later + it so happens that I was having a cup of black coffee with my sandwich that morning....and we all know a black coffee pairs really well with a lemon tart for that nice balance of bitter-sweet.  It's been a while since I've had a lemon tart that good.

They also sell just whole loaves of their artisan bread like baguette (RM5), bran sandwich loaf (RM6), Normandy sandwich loaf (RM7) and farmer sourdough (RM12) together with pastries like dark chocolate tart (RM10), banana almond tart (RM10), bread pudding (RM6), chicken & spinach quiche (RM10), financier (RM6 for 3 pcs) and croissants (butter, RM6 or chocolate, RM6.50).  I've to say that the farmer sourdough at RM10 (if you purchase directly from them through beepit) or even RM12 (through delivery platforms) is a real bargain when other sourdough can easily cost twice as much.  Now I know where I can go to pick up a loaf when I need one.

My Personal Opinion

Well, simplicity is their name, maker of artisan breads is their game...and they offer basically just four types of sandwich fillings (ribeye steak, chicken slice, tuna and egg) in a choice of four types of bread (sourdough, bran bread, baguette and Normandy bread).

If you like your sammies with tons of flavour, this may well fall short for you but I, on the other hand, like such light-tasting, honest-to-goodness, simple sandwiches made right.

You bet this will be my go-to for sourdough sandwiches hereon out (with very good prices, I might add) and I already have my two favourite repeat orders.....with the occasional classic lemon tart if I'm feeling a little bit naughty and in need of some sweet nourishment. ^.^

Simplicity Sandwiches & Coffee

2-00-55 D'Alamanda Condominium

Jalan Pudu Ulu

Taman Pudu Ulu Cheras

56100 Kuala Lumpur

Tel: 03-2705 4086

Ampang Charcoal Fried Hokkien Mee @ Pandan Indah/Ampang

I was first introduced to this place, simply called Ampang Charcoal Fried Hokkien Mee @ Pandan Indah/Ampang, through ShopeeFood.  The words "charcoal fried" was what attracted me in the first place.

This is a stall located in Tin Ha Kopitiam and it's situated in an industrial area known as the Pandan Indah Industrial Park that's a bit further away from the main Pandan Indah residential area and on its way to Ampang (so it's like in between Pandan Indah and Ampang).

So, the Fried Hokkien Mee + Meehoon @ RM13.30 was my first order obviously.  The plate of noodles was filled with prawns, pork liver, lean pork and cabbage as the vegetable of choice (instead of choy sum).

The medium-sized prawns (actually two only lah, recently down to only one) were fresh and sweet-tasting, nothing like those overly crunchy, translucent and crappy frozen kind.  The pork liver (also only two pieces) were meaty and thickly cut as they should be with lean pork slices (ah, this one definitely more than two pieces...lol).  Of course, the most important ingredient would be the crispy pork lard without which it's not really Hokkien mee, is it?  I loved that they was a copious amount of it...certainly more generous than many other places.

As much as I like the pork lard to stay super crispy when they're spooned over the noodles after they've finished cooking the noodles (like how it's done here), I do like mine tossed in the noodles for just a while to coat it with sauce to take away a bit of that greasiness when biting into a cube of fat (so the tapau kind of takes care of that)! ;D  Here, they're very generous with those crispy bits of awesomeness that's absolutely vital in any fried Hokkien mee.

Besides pork lard, getting a good charred flavour into the noodles is what matters most.  It's like getting a good sear on a piece of steak.  If you like your Hokkien noodle to be dry, then this one is sure to please you. The wok hei in the noodles can be a bit inconsistent but the flavours are good.  Somehow, almost everyone would say that noodles fried over charcoal fire have an edge over those fried with gas as it imparts wok hei and an added fragrance...not sure if the mere mention of charcoal was already playing in our minds as we may be swayed by that fact but it did taste really good.  These days, it's getting more and more difficult to find stalls using charcoal to fry their Hokkien mee as most would have switched to gas as it's so much more convenient (and less work to get the coals going, not to mention the danger of burns from the flying sparks).

Besides a good wok hei and fresh and crispy pork lard being important, so is the choice of thick, dark soy. Some thick dark soy don't taste as good while some can even have a hint of bitterness depending on the quality of soy used.  And, of course, a delicious sambal with a bit of kick completes the dish.

Seeing that I was really impressed with the flavours and realising that the place was very near to us, my husband offered to tapau (pack) when I wanted it again.  He ended up liking it too.  I told him perhaps next time we can dine-in to see if it tastes even better when served to us piping hot and freshly fried out of the wok.  But he says the place is not that conducive for dine in...and when he says that, he usually means the coffee shop looks a bit dodgy and not properly lit with a cleanliness standard you'd expect from an old kopitiam (he did take a photo of the stall to show me though).  So, I guess it'll be tapau or delivery if we want to continue enjoying this charcoal fried Hokkien. mee.....and we did.

 

On one occasion, my son wanted the Charcoal Fried Hokkien Meehun @ RM13.30 coz he has always liked meehun.  I found the meehun too dry for my liking (even my son taught so and he really likes his noodles dry) though I've to say that the meehun was well cooked without being stucked together but nicely separated.

In fact, the Hokkien mee here is on the drier side, so if you choose meehun only, it feels even drier (I prefer a mixture of mee + meehun).  There's a debate on whether a good Hokkien mee should by dry or (slightly) wet...or shall I call it a preference, as some of us love it dry while others prefer it slightly wetter (personally, I like mine just a tiny bit wetter but my family likes it dry).

Seeing that they specialise in fried Hokkien mee, I would think the ever popular Cantonese style fried noodles would be among them too, so he tapau-ed Kong Fu Chow Yee Mee @ RM10 for me once.  The sauce is packed separately from the noodles.  Unfortunately this was no where near as good as their Hokkien Mee as the sauce was watery and lacking flavour + no wok hei was detected in the yee mee either.

For dine-in, they also offer other types of noodles (which aren't available on ShopeeFood) according to my husband who snapped a pic of the menu (except no fried rice, he was told)...but, alas, it's written in Chinese, so we've no idea what are the choices.  All we can read is that each plate of noodles (small or for 1 pax) would be RM10 as opposed to RM13.30 via ShopeeFood.  Recently, I found out what some of the other noodle choices were as they've added them into the ShopeeFood menu...braised yee mee, taro loh mee (RM17.30) and fried chee cheong fun with shrimp & chilli (RM13.50, I think they meant shrimp paste and not shrimps).  I spotted the words bakao and I'm wondering if that's fried pak ko?  Similarly cooked like Hokkien noodles except it's done with those very thick rice noodles (or rice cakes).

With the recent Braised Yee Mee @ RM13.30 being added onto their menu, I decided to try that as well and the outcome surprised us as it turned out better than we expected.  The braised yee mee also had almost similar ingredients as the fried Hokkien mee such as lean pork slices, prawns, cabbage, pork lard and fish cake slices (in replacement of pork liver).

It was the taste of the delicious sauce coating the yee mee that made us all agree that this braised yee mee was a good rendition as well.  We now never fail to order this each time we have our fried Hokkien mee. We'll probably try the chee cheong fun with shrimp paste & chilli too in due time.

My Personal Opinion

Previously, all I could do was lick my lips and ogle at photos online of the many charcoal fried Hokkien mee places that are far away from me not knowing I have one just a stone's throw away from me.  Well, now I know....thanks to ShopeeFood...and we've had it countless times since.

There's nothing better than a plate of thick noodles laden with dark soy goodness together with a generous serving of heart-stopping crispy pork lard bits (and they aren't stingy with it + it's given with no extra cost unlike some places who charges if you want extras).

What is it about this old-school method of cooking using charcoal fire that makes fried noodles cooked this way taste that much better?  It must be the high heat (with sparks flying) that char the noodles and impart an added flavour.  Just the theatrics of sparks flying everywhere when it's cooked this way is quite a show already (that spurs cameras to start clicking away).  But it's a dying art as more and more places resort to the convenience of gas these days.

I'm glad to have found a good charcoal-fried Hokkien mee near me and the place is now a staple for us and the first on our list whenever we want to eat fried Hokkien noodles.  It's safe to say that there had been many repeat orders. ^_~

Ampang Charcoal Fried Hokkien Mee

(@ Tin Ha Kopitiam)

1 Jalan 3/1 Pandan Indah Industrial Park

Pandan Indah

55100 Kuala Lumpur

Lim Mee Yoke @ SS2 PJ

I started patronising this shop many years ago when they were still operating as a stall in a coffee shop (the old Chow Yang coffee shop) before moving to a place of their own at Lim Mee Yoke @ SS2 PJ.  Back then, it was the father cooking the noodles but now his two sons (and their wives) have taken over but (unconfirmed) rumours have it that they've split up (with one couple going their separate ways to open their own outlet).

If you've not guessed it from the name itself, this place is known for one thing and one thing only....and that is their Penang-Style Prawn Mee (har meen or mee yoke) @ RM9 which is what we came here for.

This standard bowl of prawn mee was filled with tiny prawns, thinly sliced pork, half a hard-boiled egg, kangkung and taugeh with a spoonful of fried shallots and sambal on the side.  The prawns (tiny as they were and painstakingly halved as well) may not be acceptable for some but I think it's alright considering the reasonable price.  The texture of the prawns was a little denser than others and had a bright orange hue (as if they were quick-boiled or stir-fried in some prawn oil).

These tiny prawns reminded me of the one I had at Yong Len in TTDI (of course, I would have loved bigger prawns...who wouldn't).  So, if you're not in favour of small prawns, then this may not be the prawn mee for you.

If the prawns aren't sufficient for you, you can always add on more (tiny) prawns or pork slices (for RM4) or pork spare ribs (additional RM4.50) but I had mine with added pork intestines (RM4.50) making my bowl RM13.50 all-in (RM4.50 for that amount of intestines is quite worth it if you ask me).  The pork intestines were really good...multi-layered, firm and fresh. ^o^  I've also tried their pork ribs (when they were still operating as a stall) and they were decent too.

The sliced pork was commendable too, not as thinly sliced as some but still tender, and I was thrilled to see half a hard-boiled egg included as it should be though some don't include this (I learned recently that eggs aren't a standard ingredient in Penang prawn mee in Penang itself, so I guess I'm more used to eating KL-style then).  The only letdown were the fried shallots which were store-bought ones and a poor quality one at that.

The soup base was full of prawn aroma, mimicking a broth that has been boiled with a stock of prawn shells, that's more savoury than sweet.  The broth was thick with crustacean richness but had a slight powdery aftertaste that could have resulted from prawn shells being blitzed till very fine but not properly strained (I'm making a guess here), so the stock isn't as smooth and it's also murkier than some clearer ones out there.  I do recommend that you add at least half of the sambal for a better tasting soup.

The Fried Wantans @ RM8 (for 8 pcs) was just a side dish of something crispy to accompany our noodles......and crispy they were, that's all I can say.  Other side dishes include fish cake and lor bak (both @ RM8).  I heard that the Penang lor bak is good but, for some reason, I didn't order it that day. @_@

I got a take-away order of Chee Cheong Fun @ RM5 (for 2 pcs) for my light lunch later.  Again, as this is a Penang-style chee cheong fun (steamed rice rolls), it's eaten with shrimp paste (har ko or har cheong) and chilli sauce instead.

Usually, the har ko would be served drizzled all over the chee cheong fun but since it was packed separately for a take-away, I was able to use as little as I liked.  Shrimp paste isn't for everyone as it's an acquired taste. I didn't like it initially as it's very pungent in smell and robust in taste but has since grown to like it a bit more.  Too much of it, I would find overpowering, so I'd need only a little har ko in my chee cheong fun and I need to mix it in with the chilli sauce (this one was quite spicy) to take the pungency off slightly.  I actually liked that this har ko was not as thick though some might beg to differ.

Although this chee cheong fun isn't as thin, slippery-smooth or as good as the ones from O & S Restaurant, I was pleasantly surprised by its decent taste (with a less thick har ko paste) that I certainly wouldn't mind having again.

The Iced White Coffee @ RM4 here was of a decent standard, pretty likeable with a chocolaty undertone.  Yup, I'd have no problem ordering this again.

My Personal Opinion

Although I've not eaten their prawn mee for a long time (and can't remember if it still tastes the same now as when they were a stall), it's still a very respectable prawn mee.  Even though the prawns are smallish (you can certainly add on more), I like that it's one of the few that offers pork intestines (mmm, my favourite) and pork ribs as add-ons (even fish balls and meat balls can be added too).

Besides prawn mee, they also offer a selection of other Penang-style noodles like curry mee, loh mee, cham loh, kuey tiao soup and wantan mee.  I've not tried the rest (and probably have no motivation to) knowing that they started the stall selling just one type of noodles and that is none other than their speciality Penang Hokkien mee.  The rest were probably introduced to offer more options to diners when they started their own place and you can't very well have a restaurant selling only one thing, right?  Plus I'm not a fan of loh mee or cham loh anyway and the photos of a rather watery-like Penang curry mee didn't excite me either.  As for kuey teow th'ng, unless you're a specialist in that, most of the ones in KL end up looking/tasting like fish ball noodles...lol.

You can give the other noodles a try if you like....but I'd certainly recommend you to get their prawn mee which is good, better if you add-on pork intestines or ribs! ^.^

Lim Mee Yoke

14 Jalan SS2/10

47300 Petaling Jaya

Selangor

Tel: 016-608 9060

Fong Wah Teochew Porridge @ Pudu

You know I love all forms of chuk (porridge).....from a clean tasting fish porridge to a naughty bowl of pork innards porridge as among my favourites.  But I also really enjoy Teochew porridge as it's like a tai chow meal to me (with a myriad of small dishes to choose from) except I have it with porridge instead of rice.

When I'm not super hungry and hankering for a lighter meal, porridge is what I turn to.  I found Fong Wah Teochew Porridge @ Pudu while scrolling through ShopeeFood on such a day.  Since my family is not into porridge, I seldom have the chance to dine out at speciality porridge shops, so I resort to delivery (which is perfect for this type of meal).  The dishes travel well, you don't need them to be piping hot (only the porridge needs to be), you can order them ahead of time and many can be reheated without the taste being compromised.

Although I love to eat chuk and it's the one thing I can never get tired of eating, my family (unfortunately) doesn't share the same sentiments.  My son wouldn't go near it while my husband wouldn't choose it if he has a choice.

In the past, Teochew porridge places really only serve chuk with their array of small dishes as this type of food usually appeals to old-timers more but luckily times have changed and they now serve these dishes with rice.  That's probably because they know the younger generation nowadays don't fancy porridge all that much.

So, after finding this place on ShopeeFood, I made my first order starting with the Assam Stingray @ RM10 cooked with garlic slices, ginger shreds and fresh red chillies.  I'm glad to say that the stingray was fresh (without reeking of that unwanted ammonia smell) and the assam sauce was really tasty and well balanced between spicy and sour.  Wonderful! ^.^

The Stewed Chicken Feet with Mushrooms @ RM6 had good garlic flavours as I could see bits of softened garlic as well as garlic skins floating in the sauce.  You can also taste the distinctive flavour of star anise in the sauce.  The chicken feet was cooked till soft but I found only two pieces of mushroom though.

When it comes to vegetables that pair best with porridge, it has to be all those salted preserved vegetables, so an order of Stewed Preserved Vegetable with Minced Pork @ RM5.50 is a must.  This preserved vegetable of mui choy was cooked with minced pork (very little of it though).

I absolutely love to eat Stir-Fried Potato Leaves @RM5.50 of late.  It's a simple veggie dish but this one happens to be saltier and much tastier.  I also added my own salted egg since I had one in my pantry that needs to be finished.

I also got a Red Bean Soup with Sago @ RM3.50 for tea time later.  When it comes to tong sui, red bean wouldn't be among my top picks but the words sago pulled me in but when it came I was disappointed that there was hardly any sago.  You might want to give this a miss as the red bean dessert was a letdown.

This was Meal 1.....appetising!

For my second round of food from this place, I started with an order of Sour & Spicy Clam (Sihum) @ RM9.50 after enjoying something similar with the assam stingray.  The sihum size I'd say is small to medium though there were some really small ones too.  It's difficult to get large ones these days due to unstable and insufficient supply.  That's why even our go-to curry laksa or char kway teow stalls can come without cockles on some days.  The sauce is a bit similar to the asam stingray except it's thicker, not as sourish and spicier.  I used to think eating chuk with something sourish or spicy is weird but surprisingly it's not...it brightens the palate actually.  You should try it sometime.  Loved it! ^o^

What attracted me to this dish of Tofu with Chinese Chives @ RM6 was the use of Chinese chives (gau choy instead of the usual spring onions) although it's listed as leeks in their menu (luckily they have photos for all their dishes and I could clearly see that they were chives, not leeks).  Another difference was the minced pork used.  Instead of just stir-fried minced pork, I think they used the meat mix they prepared for their steamed minced pork with preserved vegetables (tung choy) as it tasted similar to that which gave it that extra savouriness.  This was then stir-fried with fried tofu, carrot strips and chives.

The Pumpkin with Ikan Bilis @ RM5.50 was sweet and cooked till very soft.  I wasn't expecting this consistency as I had hoped that it would be soft but not too soft until it's almost mushy.  It was supposed to be cooked with ikan bilis but I could hardly detect the savoury taste of ikan bilis in it.  Fortunately the taste of sweetish pumpkin still made it pleasurable even with its overly soft texture.

When it comes to Teochew porridge, the one thing I must have is this dish of Pickled Vegetables (ham choy) @ RM5.50 with its tangy, salty flavours that go so well with plain congee.  Now this I want it super soft.....and it was.  Not the best one I've had (that still belongs to the one in Sun Fatt Kee Teochew Porridge in Seapark) but still respectable nonetheless.

This Fried Mackerel in Bean Paste Sauce @ RM9.50 got my attention when I saw the photo on their menu. The photo showed it cooked in bean sauce but the fish is not pre-fried first...and the bean sauce looked like salted black beans (in the photo).  I really like salted black beans but what came in the actual dish was taucheo (salted fermented soybeans) instead.  And what was even more surprising was that the sauce was packed separately (I mean I do like sambals and sauces to be packed separately but this was one occasion that didn't call for that).  This meant the fish was not infused with the saltiness of the taucheo during cooking and you kinda end up eating bland fried fish with a salty sauce...separately! >.<

This was Meal 2.....flavoursome!

As with many Teochew porridge places, Teochew stewed duck is a mainstay in their menu and many are judged on just how good their Teochew duck is.  So, for my third order, I wanted to try their Stewed Duck with Soy Sauce @ RM16 (for a 1/4 duck)...and this one I'm happy to report was more than decent.  The stewed duck was well-flavoured and tender, accompanied by a soy sauce (they even gave an extra packet of sauce).  

They were also proud to proclaim that their stewed duck comes with their house-made chilli sauce made with red chillies, green (+ probably red) bird's eye chillies and chopped garlic, it was not the usual blended chilli paste but one with a chunkier bite.  It was very spicy but very good indeed and addictive.

I did try to request for duck breast but since the portion given was listed as a quarter duck, it was not possible.  I got the drumstick/leg portion.  The duck leg may be a little fatty around the thigh region (which isn't a big problem, I just tear off the fatty skin though some would welcome the fatty skin).

I got Fried Picked Vegetables @ RM5.50 this round.  This ham choy is pretty much similar to the earlier pickled vegetables except that one was braised/boiled on its own until very soft while this one is stir-fried with minced pork and have more leaves than stems.  It's also cooked till soft but a little sourish in taste. Surprising, you'd think ham choy will be salty but this one was not.  And the best thing about cooked pickled vegetables...they keep so well that reheating doesn't compromise its taste.

As for the Stir-Fried Vegetable Gall @ RM6, I wasn't sure what vegetable gall was at first but (from the photo in their menu) I thought it looked like choy tam.  I've seen it referred to online with different names like baby kailan, cabbage shoots, Chinese brussels sprouts, Chinese broccoli and baby kale which makes it very obvious we aren't quite sure what to call it in English.  If I'm not wrong, I think it's called Chinese brussels sprouts (I used to think brussels sprouts and Chinese brussels sprouts were the same, so I didn't order it at tai chow places coz brussels sprouts are a bit hard if stir-fried because of their shape and how compact they're + I've always associated them with western cuisine as they're best roasted, halved).

The Vegetarian Goose @ RM3 arrived, to my delight, still quite crispy.  They had good flavours too without that unpleasant overused oil taste that some have.

The Salted Egg @ RM2.50 was the only minor blip (as you can clearly see) in a series of successful dishes from here.  If I were to cut open the salted egg and found that it looked like that, I wouldn't have served it.  My own salted eggs (inset) was much better in quality.

This was Meal 3.....delicious!

You can order porridge (RM2 a portion) or rice (RM2 also) to go with your dishes but I'd rather cook my own porridge.  That way I can cook the porridge to my desired consistency and exactly the way I love to eat it.

Prices are reasonable and portions here are really substantial.  Each order of between 4 - 5 dishes is good enough to feed two people (in fact it was enough for 3 meals for me on days when I want something lighter....I can eat it for breakfast, lunch and dinner).

My Personal Opinion

Overall, the food in general here is saltier than the norm but that's because it's supposed to be eaten with porridge that's bland tasting, so it needs something more savoury to lift up its flavours.  If you're not into saltier flavours (or having it with chuk), then this might not be for you.  Even though I'm not for robust flavours myself, it does lighten up when you eat it with porridge (but I can definitely taste the saltier flavours when I pair it with rice).

Most of the dishes I've tried here are either good or decent.  Nothing that were overly unsuccessful except maybe for the red bean dessert.  Although it has a low Google rating, mostly for reasons that the food is expensive, I didn't feel the same way since the portions I got were rather substantial (lone diners may not realise that the orders come in standardised portions per dish ordered which can be easily shared by two or more).  You know what, I'm not done yet.  There are still loads on the menu I want to try.

Some of the dishes I've tried that are good, I've ordered them for my family (to eat with rice, of course) and the saltier flavours were met with approval...would there be any other outcome?  Some were still salty (even my son thinks so like those preserved salted vegetables), so (with that in mind) order the right dishes for your palate if you've a low sodium threshold.  I'm just happy to have found a very decent old-school Teochew porridge near me that'll see future orders from me for sure.

Fong Wah Teochew Porridge

61 Jalan Changkat Thambi Dollah

Off Jalan Pudu

Pudu

55100 Kuala Lumpur

Tel: 012-200 4832