Friday, August 21, 2009


Kow Bak (Steamed Pork Belly) with Yam

If you fancy taking a slow boat up the Mekong, this vessel may provide you the culinary adventure. These couple of Low-Tau, who used to run a zi-char at Kenyalang Park with the son, venture out on their own to their present spot, which is near their original home turf. This coffee shop is opposite the Heritage restaurant.

Mani Chai with Egg

The husband does the order taking while the wife takes reign of the wok in the tiny back kitchen. Unlike at the old place, fast and efficient service was the order of the day. Alas, no more... age probably has taken its toll. A seemingly simple order takes ages to arrive, and the place is all that crowded.

Home-Made Fish Ball Soup

Like most Zi-Char, you get the standard meat and vegetable choice of food, and then some more; for one, the Kow-Bak (Braised Pork Belly) is one of its speciality, and its own-made fish balls deserves a mention. And its price is a winning factor. One can't fault the food that comes with a RM33 price tag. The only price to pay is having to put up with the wait.

Fried Beansprout With Salted Fish

1 comment:

joyce said...

Hey KongKay,

I just came across your blog and i got glued here. Awesome wide reviews. Try the Mee sua, zhao chai, cha chu mee, and kampua during the daytime for breakfast at the same place, the stall near the counter next to the laksa. pretty awesome. they usually sell out most of the above items by lunch :)


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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