Kuala Lumpur - This is the famous Sek Yuen restaurant located at Pudu and has been in business since 1948 - pre Malaysia independence. The chefs still cooked using traditional charcoal and this could be smell from our dining area. They also have a more comfortable air-con building next to this but I wanted to be where in all began.
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| Sek Yuen restaurant |
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| Mock shark's fin |
To eat this dish would be simply wrapping the mock shark's fin with fresh lettuce.
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| Steam rice |
Even the rice is steam individually the traditional charcoal way.
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| Crispy roast duck |
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| Vegetable with Oyster sauce |
This is my favourite vegetable for hot pot but first time eating it this style.
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| Steamed grouper with ginger |
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| Cold chicken with Jelly Fish |
The sauce that was poured over the cold chicken with Jelly Fish was really tasty and good.
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| Loh Bak |
It's really great to see Malaysia still keeps their tradition alive with good food and a fine Cantonese restaurant.
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