Chinese Restaurants in Kuala Lumpur – 1671 Restaurants
Ah Wang Bak Kut Teh
It is located right below and next to the New Pantai Expressway link junction at Old Klang Road. The environment is open air concept with shade. Service is very fast and foods server in less than 20 minutes after you place an order. They serve everything one shot and not one by one. The bak kut teh is a mild type which everyone could adapt to the taste rather than Klang’s version which is more strong in herbal taste. The fish were fresh and the ginger mix was excellent. A recommended place for dinner and supper.
Duckie posted duckies-food-blog.blogspot.com 304 ReviewsAlthough this place has limited variety of food but is packed every day. Another dish recommended to try is their pork leg vinegar.
Nyonya Kuih Stall
He's been doing this for more than two decades. There's a rather wide variety of kuihs here as you can see.
Phai Lin Thai & Chinese Restaurant
The owner is a Siamese herself, and she is operating another Thai restaurant in Myanmar concurrently. To ensure the authenticity of her food, the waiters, waitresses and the chefs were all brought in from Thailand.
Royale Vietnam
kuanfoodfetish posted www.kuanfoodfetish.com 166 ReviewsSuperbI must say the service here is top-notch. The staffs were gracious and polite, nodding and speaking softly all the time as if you were member of royalty...
大城小食 Big Food Street
Cheryl Chan Photography posted www.cherylchanphotography.com 81 ReviewsExceptionalIt has been years since we set foot in Sg Wang and if it wasn't for Gundam event that Jason would like to attend going on at the same shopping complex we might not have discover this non-halal food court. Not limit to local food, stalls here also provide options of Korean, Japanese and Vietnamese cuisine.Banners with images of celebrities such as Liang WenTao (梁文韬 aka 韬韬), PSY, and also others in promoting their individual stall. 雪花叉烧云吞面（干捞） Snowflake Wanton Mee (Dry) RM7.80 Char Siew made with the streaky part of pork belly gives both smooth and chewy texture. I found it to be flavorful yet the outer surface was a bit dry to complement the juicy inner. If only it would be crispy on the outside. Mee was average but the wanton deserved a thumbs up. Too many MSG nowadays we were amazed at the complimentary chicken soup that didn't have its presence. 古早味卤肉饭 Old Time Flavor Braised Pork RM7.80 Came in big portion and that's it. Satisfied our stomach but not enough to please our tongue. All prices stated above are of nett price; no government tax or service tax around here.
Tai Lei Loi Kei Pork Chop Bun 澳门大利来咖啡室
sirburpsalot posted sirburpsalot.blogspot.com 13 ReviewsSuperbFamous pork chop buns from Macau has arrived in Malaysia. The quality of the food is not exactly the same as the one in Macau, but is very close. And has the added advantage of being cheaper by the value of a return flight ticket.
C-Jade Express
The ambience is clean, contemporary, and cheerful. The staff work with a quiet efficiency
nikelkhor posted www.nikelkhor.com 486 ReviewsWe are really attracted when look the menu, because its rich and various ingredients are mentioned in the menu. The noodles is nice, like wanton mee's noodles.
Restoran Lim Kee Tang Hun
sumptuous.blog posted sumptuousblog.wordpress.com 169 ReviewsAnother well-spent evening and you should have guess that I would be back here really soon.
Shamelin Barbeque Restaurant, Cheras
Sin Lai Ping
Josarine posted www.josarine.com 37 ReviewsIf you love this kind of food, this place is a must try for you if you have not already.
Y E Traditional Dumplings
Pu Yuan Restaurant (檏苑小食馆)
Motormouth posted www.j2kfm.com 552 Reviewsif you haven’t tasted the noodles at Pu Yuan, then you haven’t tasted what’s a real Hokkien style of fried noodles is.
SekMeChoy Restaurant
Tel: +6012-9777956 / +603-62627956
georgie.sekmechoy posted www.sekmechoy.com.myExceptional锡米才盐焗鸡 首先登场的是完整呈现正宗身份的“锡米才”盐焗鸡。所谓正宗，并非以客家盐焗鸡为本，而是锡米才在80年代，神之来笔所研发出来的新意。 锡米财的盐焗鸡，显然与传统的大不相同，它结合了客家盐焗鸡的盐香与福建麻油鸡的姜辣，即在传统盐焗鸡的制程基础上，先把鸡只涂盐风干两次，再将麻油炒香的调味姜末塞进鸡肚，并前后放进两个剥壳熟蛋，以防盐焗时鸡只流出。 更精彩的就是以一大片荷叶来取代纱纸，并在外围裹上一层锡箔纸后，才埋进由柴火烧热的粗盐中焖烧一小时，用意在于使鸡汁不易透过纱纸而被盐吸收，虽减少传统盐烧香味，却保留了肉质鲜嫩，更闻得丝丝荷香。 融会贯通创意菜 我问“锡米才”的第二传人曾立萍，有关这盐焗鸡的“源起”，她直说那是父亲曾建才当年常做来配酒的最爱。由于“锡米才”曾在雪隆地区拥有多家锡矿场，生性喜酒知食，闲来常向各矿场的伙头将军交流厨艺，各取所长，融会贯通，自然习得一些引以为豪的拿手创意菜。 当1986年锡价狂泻至谷底之际，纵使他依依不舍，但还得挥别营了大半辈子的锡矿业而另谋出路，于是便想起了这些“配酒菜”，毅然放下身段以“锡米才胡椒肉骨茶”为招牌开起餐馆。 无聊坚持只为复活古早味 为何是“护驾肉骨茶” 呢？开朗的曾立萍并不讳言这绝非其父亲首创，因为新加坡早就有了胡椒版本，而是由于锡米财的体质不宜多吃药材，于是便从胡椒汤中加以改良，研发出加入陈皮调味的独家口味，并从开业之初就使用气压锅来烹煮，以求减少肉汁的流失。 记得在四年前，全国20大肉骨茶王选拔赛中，我和其他两位评审都一致将“锡米才” 给圈入名单。当时的理由，不外乎其肉骨茶有别于一般常见的福建是肉骨茶的浓郁，或是潮州式的清淡，其最大特色在于胡椒汤汁中，巧妙地放入少许药材便能调配得宜，辣得精彩，又回韵深邃，树立了显明个性。 通常肉骨茶所配搭的不是油饭便是芋头饭，而“锡米才” 提供的，却是福建人的另种咸饭“芥菜饭”，米饭中加入蒜米，瘦肉，猪油渣，虾米，和芥菜焖煮而成，充满古早味。此外，那工序繁多，蒸上九个小时的梅菜扣肉，更是热卖排名第二的镇店佳肴。 事先预定才能吃到 这回，曾丽萍还特别向我介绍了“胡椒生焗鸡”和刚研发推出的“上堂花腩褒”。前者将全鸡放入胡椒肉骨茶汤中，以气压锅焖煮而成，吃得出马来走地鸡的肉质鲜美，辛辣适口，光是汤汁已是一只鸡的精华！至于后者则特地维持不了胡椒辛辣的朋友而设，特地放入篸须和枸杞，配上爽脆的花腩薄片，是不错的选择。 我走到厨房后放的空地上，看见曾丽萍示范如何制作盐焗鸡。烈日当空，只见有汽油桶改造成的简陋炉子上，架着一填满粗盐的大铁锅，而下方炉里的木板正燃起熊熊烈火……我突然想通了，为何“锡米才” 只有周六日才有盐焗鸡供市，而且还要事先预订才能吃到。倏然想起刚才很冒犯的问曾丽萍，自从去年“锡米才”病逝后有何感悟？ 只见她沉寂，接着脱口而出：以前觉得父亲那些无聊的坚持，现在却轮到自己同样无聊的坚持着，想尽办法让那份古早味为复活过来……