Nostalgic Dinning with Donny & Edward at Pik Wah Restaurant (a Michelin Guide)

Kuala Lumpur -  When food and memory come together, they often weave stories that go beyond what is served on the table. This was exactly the experience I had when I joined Donny and Edward for dinner at Pik Wah Restaurant in Kuala Lumpur, a Michelin Guide-recognised establishment tucked away beside the historic Chinwoo Stadium. For Donny and Edward, the dinner was not just about satisfying hunger, but also about rekindling memories of a restaurant that once defined their food adventures in Petaling Jaya.

For many years, Pik Wah was a well-known go-to dining spot in PJ. It was the place families gathered for celebrations, where business partners sealed deals over braised dishes, and where old friends lingered over Cantonese delicacies. But when the restaurant eventually moved from its familiar PJ location to its new home in the heart of Kuala Lumpur, Donny and Edward admitted that they had rarely made the trip. 

This evening, however, marked a return. As we walked into Pik Wah, the ambiance felt both familiar and renewed. The restaurant has retained much of its charm—classic wooden interiors, efficient service, and that unmistakable aroma of Cantonese cooking wafting from the kitchen. It was almost as if the spirit of the old Pik Wah had followed it into its new space, waiting for returning guests like Donny and Edward to rediscover its treasures.

The first dish to arrive was the Fu-jok Lamb Pot, a signature that immediately set the tone for the evening. At first glance, it looked unassuming—a rich, bubbling claypot stew. But the moment I took the first bite, the flavours spoke for themselves. The lamb was unbelievably tender, slow-braised until the meat yielded effortlessly, practically melting in the mouth.

The combination of fu-jok (beancurd skin) and lamb created a harmony of textures—silky, chewy layers of fu-jok soaked up the robust, gamey essence of the lamb, while the meat itself was rich yet balanced. It was the kind of dish that lingered, the warmth spreading through you like a comforting embrace. 

Fu-jok Lamb pot

The second dish was Braised Seafood, served in a glossy brown sauce. At first glance, the dish promised abundance—scallops, sea cucumber, abalone, mushrooms, and chestnuts all mingled together. Yet, the portioning leaned on the delicate side. Each ingredient was present, but in small quantities, almost like a sampler platter.

What the dish lacked in volume, however, it made up for in freshness. The scallops were sweet and firm, the abalone chewy with that ocean-kissed brininess, while the mushrooms provided an earthy counterbalance. The sea cucumber, prized in Cantonese cuisine for both texture and auspicious symbolism, was tender without being mushy. The chestnuts added a subtle sweetness that tied the entire dish together.

No Cantonese meal feels complete without a perfectly steamed fish, and Pik Wah did not disappoint. The Steamed Patin Fish was the star of the evening.

Known also as Basa fish or Pangasius, the Patin is a species of catfish that holds a special place in Southeast Asian culinary traditions. Its flesh was soft, succulent, and almost buttery in texture. Steamed simply with soy sauce, sesame oil, and garnished with slivers of ginger and spring onions, the fish carried an aroma that was delicate yet deeply enticing.

Every bite was a testament to the philosophy that the best ingredients need little embellishment. The soy sauce base enhanced rather than overshadowed the natural sweetness of the fish, while the sesame oil gave it a fragrant lift. 

The final dish of the evening was humble yet refreshing—the Green Dragon Vegetable, stir-fried with just the right balance of garlic and oil. Commonly known as chives, this vegetable is grown in the cool climates of Cameron Highlands, Malaysia’s agricultural pride.

Crisp, fragrant, and slightly sweet, the greens provided a welcome contrast to the richness of the earlier dishes. They cleansed the palate and tied the meal together with a simple elegance. Sometimes, the simplest dish in a meal is the one that brings it full circle, and the Green Dragon Vegetable did just that.

Our dinner at Pik Wah was more than just a night out in Kuala Lumpur. It was an experience of flavours, stories, and emotions woven together. From the melting tenderness of the Fu-jok Lamb Pot to the refined simplicity of the Steamed Patin Fish, every dish reminded us why Cantonese cuisine remains timeless.