Yet another famous stall that does not need further introduction. Wong Ah Wah has been the benchmark for all grilled chicken wings in Kuala Lumpur for years. In fact, whenever Jalan Alor is mentioned, the first thing that comes to mind would most probably be Wong Ah Wah.
As their fame rises, so did their price. Now each chicken wing costs a cool RM2.00, considerably pricier than the usual RM1.30 to RM1.60 elsewhere. But then again, there is nothing usual about the Wong Ah Wah's outstanding taste.
The Restoran Wong Ah Wah (W.A.W) is crowded almost every night, not only with locals craving for their chicken wings, but with throngs of tourists as well. Besides the grilled chicken, they also offer seafood, and almost about 100 types of Chinese dishes. Some people actually come here just for their "tai chow" instead of their grilled chicken.
Okay back to the chicken, the first thing I noticed is all the hard works are now done by the foreign workers. While the Chinese senior staff/boss are "reduced" or more accurately, "promoted" to taking orders and take charge of payments.
They constantly grilled the chicken over the hot fire, as those done are promptly chopped up and served to the hungry customers.
Once you tasted this chicken wings, you will find it obvious that there are something special about them. I suspects they use some kind of unique Chinese cooking wine to marinade those wings, that gives them such a fragrant smell and taste.
Usually I would avoid those burnt parts like a plague, but for Wong Ah Wah's chicken wings, I found that those burnt parts are the one that makes me addicted to them. The skins is crispy and sweet, while the meat inside is still tender and juicy. The strong taste of the mysterious fragrant flavour can be found on both the skin and the meat as well.
If you are on Jalan Alor, please do not miss this. Heck, you should drive to Jalan Alor just for these deliciously chicken wings, even if you are far away. Trust me, the sensation you get once you sink your teeth into this wicked little wings and drumlets, you will find it is worth any massive traffic jam, the danger of being mugged, hours of searching for parking, or lymphadenitis that I got in my case.
Never knew that the quiet neighbourhood of Section 17 in Petaling Jaya is the hub of so many good food, until my boss started bringing me here along for lunch. As my boss is a HARDCORE pork lover (trust me, he will commit suicide if the govt bans non-halal food), he goes around hunting for a good meal of pork-based food.
Restoran Hong Seng, located at the market area of Section 17, is one of the restaurants that he visits for a fix of good pork. And if he thinks its nice, chances are it is very nice.
The nondescript look of this restaurant might deceives you into believing its one of those common kopitiam with average or mediocre choices of food. But it is actually the host of not just one, but two stalls that offer yummy food.
This BBQ meat stall sells one of the best Siew Yuk (roasted pork) in this part of the city. If you come here after 12pm, you can see the guy chopping the meat non-stop for hours, while the other staff busy walking around to serve their customers. So to avoid disappointment, try to beat the lunch crowd by going there earlier.
The Siew Yuk here is simply wonderful. The three-layer meat is juicy, and has enough fat hence taste so much nicer. And I also like the skin of the roasted pork a lot as it is crispy/crunchy, you can literally hear the sound of them cracking when you take a bite. *slurp*
Like any other BBQ meat stall, they also sells chicken (roasted or steamed), Char Siew (BBQ Pork), and some chicken innards. They also made home-cooked style Sour & Salty Vege (Ham Shuen Choy), which we didn't order as some of us don't really fancy them. But my boss told me its one the stall's bestseller.
Beside the BBQ meat stall, there is another stall that sells stewed duck (Lou Ngap), another gem in this restaurant. This stewed duck meat is tender, and still retains the strong fragrant of the herb and spice used to stew it.
This stall also sells stewed pork. It is different from the other one as this one is much fatter, with 3 layers of fat and 2 layers of lean meat in between them. Might not be very appealing to some health-conscious people.
Besides meat, you can also order other food from this stall such as stewed egg, pickled vege, stewed tofu, pig intestines and duck viscera. Its simply enjoyable eating rich with so many choices of dish to eat with. This restaurant is facing an open area/field, so if you are lucky you might even get some cooling breeze while having your lunch. But if you are a HARDCORE pork-lover like my boss, you won't need any excuses to come here would you?
This is one of my boss' favourite restaurant. He claimed that he eat there almost every weekend. After following him there for lunches/dinners for a few times, I begin to understand why.
I guess people are attracted by how home-like the food tastes there. And besides the choices on their menu, they also cater to "ad-hoc" requests, so that's another plus point I guess.
This eatery is located at the outer shops section of Plaza Damas, in Sri Hartamas area. They used to be located near a condo in Mont Kiara, but moved here since middle of last year. The owners are a couple that have been living here from Hong Kong since years back. The wife (Bonny Chau) is especially friendly, but then again, my boss might be one of her biggest customer.
This is some sort of fried fish called "Chiu Yim Pak Fan Yue" (Pepper & Salt Pak Fan Fish). Very tasty, and very crunchy too. It can makes you feeling pretty thirsty after awhile though.
Up next is the Roasted & Salted Chicken. Personally, I prefer the salted one much more. Its not too salty, and not as dry as those you find elsewhere. The roasted chicken tasted normal to me, although some of my female colleagues seems to like it. Maybe because its not as oily as the usual ones I guess. But one bite you will be able to tell that the chicken used for both types, is of good quality. Most probably its a kampung chicken (free range/chemical-free/organic), as the meat tasted leaner, and springier than normal chickens.
This is one of the default-type of dish to order when eating at Chinese restaurants. The Braised Beancurds with Vege here is good, especially the beancurds itself, which is very tender and smooth.
This is the Green Vege with Beansprouts. Kakakakaka...yes I have no idea what it is called! But I can tell you it tasted real nice, sweet and fresh.
I think this one is called "Sam Wong Tan" (3 Emperor Egg). Basically its steamed egg made of 3 types of egg, which are normal chicken egg, century egg, and salted egg. Not very different from the usual Sam Wong Tan, except for the vinegar they added in here.
This is Bonny Kitchen's version of "Ham Yue Fa Lam Pou" (Salted Fish with Pork Strips). Instead of the usual Ham Yue Fa Lam Pou which is braised with dried chilli, dark soy sauce and squid, the one served here is steamed. Replacing the dried chillies would be the ginger, for enhancing the flavour. This salty fish and pork goes very well with the steamed rice, otherwise you might feel that its a tad too salty.
And judging by how fast me and my colleagues "sapu-ed" this dish, I can safely declare that this Steamed Ham Yue Fa Lam was the winner of the day.
There was also this Steamed Pa Tin Fish, which is very very delicious. The fish is really fresh, and the soya sauce is of good grade. But I think it cost the most, if I'm not mistaken about RM125.
This feast of 7 dishes, plus drinks and rice for 9 person, cost a hole worth RM380 in my boss' wallet! While the food here is good and tastes very homey, it is definitely too pricey for my liking. I will come back for sure, but only with the presence of my loaded boss! Kekekeke...But hey, instead of wasting money on those Hong Kong-styled cafes and their wannabes, why not splash it all at this authentic Hong Kong restaurant? Oh by the way, they also offer an affordable lunch sets from RM8.00 onwards.
I would have give Bonny's Kitchen a 5 stars if not because of the exorbitant price. But do check it out.
This is one of my favourite restaurant that is near to my office. Its a restaurant that offers Taiwanese cuisine, in a fine dining setting. If not because of my boss who brought me there, I wouldn't notice this eatery as the premise is located in a not-so-busy section of Desa Sri Hartamas, facing the residential terrace houses.
Just before you step into the restaurant, you will be able to see a drain-like "pond" below the wooden walkway, and there are fishes (koi) in it!
And inside, the deco is refreshing (they use almost all my favourite colours for their wall) , and the bright lighting (plus the natural sunlight) is almost perfect for food bloggers to snap away.
For appetizer, they will serve you a small plate of Fried Beancurds with Anchovies that comes in small cubes, and sweet & sour type of sauce on it. Very tasty indeed for a appetizer.
On this particular occasion, there were 9 of us, celebrating my boss' birthday. So we ordered quite a fair bit of food, more than we can finish actually. Let me show you one by one.
As most of us were girls on that day, we ordered some vegetable dishes, although me and my boss are meat-fanatics. One of those vege is the French Bean with Minced Meat. You just need to look at the colour to know that the french beans are fresh. It tasted good, and crunchy when you bite them. Even a meat-fanatic like me is converted as vege-lover.
As I mentioned before on one of my earlier review, my boss is a pork-lover. So a meal is not complete for him, without a pork dish. To pacify his lust of pork, we ordered the Deep Fried Pig Intestine. I like this one alot, it is so crispy and flavourful, without the dreadful taste of recycled cooking oil that usually comes with deep fried food.
Another impressive dish is the Salad & Battered Fried Prawns. Cooked in 2 different style but on a same plate, this is one of the dish that disappeared the fastest. The prawns were fresh, and topped with a generous amount of sinfully delicious salad dressing. Yummm....
We also ordered a fish, but I'm not sure of the name of the dish. Its a steamed fish, cooked with assorted type of vegetables and tomatoes. The gravy goes very well with the steamed rice.
One of my boss favourite is the Ma Po Tofu, a popular dish from the Szechuan (Sichuan) province. It is a combination of bean curd and minced meat, usually pork, in a spicy bean-based sauce, sometimes with other ingredients such as water chestnuts, onions or wood ear fungus. A must-try for those that love spicy Szechuan food.
Another claypot dish is the Sweet & Spicy Eggplant with Minced Meat. I love this one very much, to my own surprise as I usually don't really fancy eggplants. But the taste of this is simply wonderful, and the texture of the eggplants is so good, it almost melt in my mouth.
This unidentified dish below tasted real good too. When you eat 'em, you won't be impressed by it. But after few seconds, you'll feel a slight spicy taste in your month and your tongue will feel abit numb. My colleagues told me that taste is known as "Ma Lat". Anybody can confirm this for me?
Now, introducing my personal favourite, the "Sam Pui Chow/Sam Pui Kai" (Three Cup Wine, Three Cup Chicken). This is a traditional specialty dish of Taiwan, and its named so because of the 3 main sauces used to stew the chicken. Those three sauces are soy sauce, sesame oil and rice wine. Fong Lye's version have a slight hint of Marmite taste to it, and they added basil leaves to give it a more aromatic taste. Absolutely lovin' this!
At the end of the meal, they will serve you their complimentary house drink, which I believe is lime-based. It comes in a very cute miniature white & blue porcelain cup. I didn't like it but my colleagues seemed to enjoy it. Very refreshing apparently to them.
With such good food, it was no surprise to us when we managed to finish off every single dish on that day. It can be pricey, but in my humble opinion, its worth every single cents. The service is worth mentioning as well as the staff there are very attentive and friendly (yes they charge service tax as well ). The total damage for that day was about RM280 for 9 of us. Reasonable yes?
The restaurant is fairly empty on weekdays but its super packed on weekends especially during dinner time. So do call ahead for reservations or you might have to wait long for a table. They also have a branch on Jalan Imbi, a good news to people staying near to city centre.
Since I'm such a regular visitor of the charming city of Klang, I ought to do a review about their most famous export, which is none other that their Bak Kut Teh! While the Singaporeans have their Teochew version of bak kut teh, with its clear soup and excessive use of black pepper, the Klang version is of Hokkien origin, with darker soup and strong herbal taste.
For those who are uninitiated, Bak Kut Teh literally means "Meat Bone Tea", it is basically pork stew, with main ingredients like star anise, pepper, cinnamon, and garlic. And of course, lots of pork, from everywhere part of the pig. And when I say everywhere, I mean EVERYWHERE! Even the internal organs!
While I've tried countless BKT restaurants in Klang, today I'm just going to share with you all one particular. This lucky one would be Fong Keow BKT Restaurant, located in Taman Intan (formerly known as Taman Rashna). I'm blogging about 'em not because they are the best, but because they are open for dinner till 9:30pm which suits me just right as I'm not a morning person.
In Klang, you have to eat BKT the old school way. Means you would have to clean the cups and utensils yourself, and get yourself the hot boiling water from the stove located throughout the restaurant.
Before that, the waiter/waitress will bring a basket filled with packets of tea leafs. You can choose the type and brand of tea leaf, according to your own personal taste.
Put the tea leaves into the ceramic pot, and then pour the boiling water in and then cover it with the lid. After about 3/4 minutes, you can start pouring those aromatic tea into those mini little cups.
There is something else also that you might not able to get in BKT restaurants in Kuala Lumpur. Here in Klang, apparently it is the norm to ask for fried shallots (bawang goreng) and sprinkle them on top of the rice. Trust me, its simply wonderful eating those fried shallots together with the rice and the pork.
Before long, a big claypot filled to the brim with pork will be served. Yummm....now just close your eyes and smell the strong aroma of the herbal soup and the succulent pork!
For someone with a VERY-BIG-APPETITE like me, you'll probably feel guilt eating such an inbalance meal. But fear not, throw those guilt away by ordering a healthy green vegetable with oyster sauce! Now your mum/gf/wife will have no excuse not to let you eat these wonderful food.
Fong Keow closes at about 9:30pm, but some types of the pork might be sold out early. So its advisable to be there as early as possible. I have no idea what time the shop opens as I don't really fancy eating such a hearty meal for breakfast. Parking won't be a problem at night as there are ample spots available after working hours.
1=SGD 0.0587
As their fame rises, so did their price. Now each chicken wing costs a cool RM2.00, considerably pricier than the usual RM1.30 to RM1.60 elsewhere. But then again, there is nothing usual about the Wong Ah Wah's outstanding taste.
The Restoran Wong Ah Wah (W.A.W) is crowded almost every night, not only with locals craving for their chicken wings, but with throngs of tourists as well. Besides the grilled chicken, they also offer seafood, and almost about 100 types of Chinese dishes. Some people actually come here just for their "tai chow" instead of their grilled chicken.
Okay back to the chicken, the first thing I noticed is all the hard works are now done by the foreign workers. While the Chinese senior staff/boss are "reduced" or more accurately, "promoted" to taking orders and take charge of payments.
They constantly grilled the chicken over the hot fire, as those done are promptly chopped up and served to the hungry customers.
Once you tasted this chicken wings, you will find it obvious that there are something special about them. I suspects they use some kind of unique Chinese cooking wine to marinade those wings, that gives them such a fragrant smell and taste.
Usually I would avoid those burnt parts like a plague, but for Wong Ah Wah's chicken wings, I found that those burnt parts are the one that makes me addicted to them. The skins is crispy and sweet, while the meat inside is still tender and juicy. The strong taste of the mysterious fragrant flavour can be found on both the skin and the meat as well.
If you are on Jalan Alor, please do not miss this. Heck, you should drive to Jalan Alor just for these deliciously chicken wings, even if you are far away. Trust me, the sensation you get once you sink your teeth into this wicked little wings and drumlets, you will find it is worth any massive traffic jam, the danger of being mugged, hours of searching for parking, or lymphadenitis that I got in my case.
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Restoran Hong Seng, located at the market area of Section 17, is one of the restaurants that he visits for a fix of good pork. And if he thinks its nice, chances are it is very nice.
The nondescript look of this restaurant might deceives you into believing its one of those common kopitiam with average or mediocre choices of food. But it is actually the host of not just one, but two stalls that offer yummy food.
This BBQ meat stall sells one of the best Siew Yuk (roasted pork) in this part of the city. If you come here after 12pm, you can see the guy chopping the meat non-stop for hours, while the other staff busy walking around to serve their customers. So to avoid disappointment, try to beat the lunch crowd by going there earlier.
The Siew Yuk here is simply wonderful. The three-layer meat is juicy, and has enough fat hence taste so much nicer. And I also like the skin of the roasted pork a lot as it is crispy/crunchy, you can literally hear the sound of them cracking when you take a bite. *slurp*
Like any other BBQ meat stall, they also sells chicken (roasted or steamed), Char Siew (BBQ Pork), and some chicken innards. They also made home-cooked style Sour & Salty Vege (Ham Shuen Choy), which we didn't order as some of us don't really fancy them. But my boss told me its one the stall's bestseller.
Beside the BBQ meat stall, there is another stall that sells stewed duck (Lou Ngap), another gem in this restaurant. This stewed duck meat is tender, and still retains the strong fragrant of the herb and spice used to stew it.
This stall also sells stewed pork. It is different from the other one as this one is much fatter, with 3 layers of fat and 2 layers of lean meat in between them. Might not be very appealing to some health-conscious people.
Besides meat, you can also order other food from this stall such as stewed egg, pickled vege, stewed tofu, pig intestines and duck viscera. Its simply enjoyable eating rich with so many choices of dish to eat with. This restaurant is facing an open area/field, so if you are lucky you might even get some cooling breeze while having your lunch. But if you are a HARDCORE pork-lover like my boss, you won't need any excuses to come here would you?
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I guess people are attracted by how home-like the food tastes there. And besides the choices on their menu, they also cater to "ad-hoc" requests, so that's another plus point I guess.
This eatery is located at the outer shops section of Plaza Damas, in Sri Hartamas area. They used to be located near a condo in Mont Kiara, but moved here since middle of last year. The owners are a couple that have been living here from Hong Kong since years back. The wife (Bonny Chau) is especially friendly, but then again, my boss might be one of her biggest customer.
This is some sort of fried fish called "Chiu Yim Pak Fan Yue" (Pepper & Salt Pak Fan Fish). Very tasty, and very crunchy too. It can makes you feeling pretty thirsty after awhile though.
Up next is the Roasted & Salted Chicken. Personally, I prefer the salted one much more. Its not too salty, and not as dry as those you find elsewhere. The roasted chicken tasted normal to me, although some of my female colleagues seems to like it. Maybe because its not as oily as the usual ones I guess. But one bite you will be able to tell that the chicken used for both types, is of good quality. Most probably its a kampung chicken (free range/chemical-free/organic), as the meat tasted leaner, and springier than normal chickens.
This is one of the default-type of dish to order when eating at Chinese restaurants. The Braised Beancurds with Vege here is good, especially the beancurds itself, which is very tender and smooth.
This is the Green Vege with Beansprouts. Kakakakaka...yes I have no idea what it is called! But I can tell you it tasted real nice, sweet and fresh.
I think this one is called "Sam Wong Tan" (3 Emperor Egg). Basically its steamed egg made of 3 types of egg, which are normal chicken egg, century egg, and salted egg. Not very different from the usual Sam Wong Tan, except for the vinegar they added in here.
This is Bonny Kitchen's version of "Ham Yue Fa Lam Pou" (Salted Fish with Pork Strips). Instead of the usual Ham Yue Fa Lam Pou which is braised with dried chilli, dark soy sauce and squid, the one served here is steamed. Replacing the dried chillies would be the ginger, for enhancing the flavour. This salty fish and pork goes very well with the steamed rice, otherwise you might feel that its a tad too salty.
And judging by how fast me and my colleagues "sapu-ed" this dish, I can safely declare that this Steamed Ham Yue Fa Lam was the winner of the day.
There was also this Steamed Pa Tin Fish, which is very very delicious. The fish is really fresh, and the soya sauce is of good grade. But I think it cost the most, if I'm not mistaken about RM125.
This feast of 7 dishes, plus drinks and rice for 9 person, cost a hole worth RM380 in my boss' wallet! While the food here is good and tastes very homey, it is definitely too pricey for my liking. I will come back for sure, but only with the presence of my loaded boss! Kekekeke...But hey, instead of wasting money on those Hong Kong-styled cafes and their wannabes, why not splash it all at this authentic Hong Kong restaurant? Oh by the way, they also offer an affordable lunch sets from RM8.00 onwards.
I would have give Bonny's Kitchen a 5 stars if not because of the exorbitant price. But do check it out.
Login to add your comment. Or, Register for an account now. It's free!This is not in Singapore right? The address seems incorrect.
20 Aug 2008 at 12:27 am
Just before you step into the restaurant, you will be able to see a drain-like "pond" below the wooden walkway, and there are fishes (koi) in it!
And inside, the deco is refreshing (they use almost all my favourite colours for their wall) , and the bright lighting (plus the natural sunlight) is almost perfect for food bloggers to snap away.
For appetizer, they will serve you a small plate of Fried Beancurds with Anchovies that comes in small cubes, and sweet & sour type of sauce on it. Very tasty indeed for a appetizer.
On this particular occasion, there were 9 of us, celebrating my boss' birthday. So we ordered quite a fair bit of food, more than we can finish actually. Let me show you one by one.
As most of us were girls on that day, we ordered some vegetable dishes, although me and my boss are meat-fanatics. One of those vege is the French Bean with Minced Meat. You just need to look at the colour to know that the french beans are fresh. It tasted good, and crunchy when you bite them. Even a meat-fanatic like me is converted as vege-lover.
As I mentioned before on one of my earlier review, my boss is a pork-lover. So a meal is not complete for him, without a pork dish. To pacify his lust of pork, we ordered the Deep Fried Pig Intestine. I like this one alot, it is so crispy and flavourful, without the dreadful taste of recycled cooking oil that usually comes with deep fried food.
Another impressive dish is the Salad & Battered Fried Prawns. Cooked in 2 different style but on a same plate, this is one of the dish that disappeared the fastest. The prawns were fresh, and topped with a generous amount of sinfully delicious salad dressing. Yummm....
We also ordered a fish, but I'm not sure of the name of the dish. Its a steamed fish, cooked with assorted type of vegetables and tomatoes. The gravy goes very well with the steamed rice.
One of my boss favourite is the Ma Po Tofu, a popular dish from the Szechuan (Sichuan) province. It is a combination of bean curd and minced meat, usually pork, in a spicy bean-based sauce, sometimes with other ingredients such as water chestnuts, onions or wood ear fungus. A must-try for those that love spicy Szechuan food.
Another claypot dish is the Sweet & Spicy Eggplant with Minced Meat. I love this one very much, to my own surprise as I usually don't really fancy eggplants. But the taste of this is simply wonderful, and the texture of the eggplants is so good, it almost melt in my mouth.
This unidentified dish below tasted real good too. When you eat 'em, you won't be impressed by it. But after few seconds, you'll feel a slight spicy taste in your month and your tongue will feel abit numb. My colleagues told me that taste is known as "Ma Lat". Anybody can confirm this for me?
Now, introducing my personal favourite, the "Sam Pui Chow/Sam Pui Kai" (Three Cup Wine, Three Cup Chicken). This is a traditional specialty dish of Taiwan, and its named so because of the 3 main sauces used to stew the chicken. Those three sauces are soy sauce, sesame oil and rice wine. Fong Lye's version have a slight hint of Marmite taste to it, and they added basil leaves to give it a more aromatic taste. Absolutely lovin' this!
At the end of the meal, they will serve you their complimentary house drink, which I believe is lime-based. It comes in a very cute miniature white & blue porcelain cup. I didn't like it but my colleagues seemed to enjoy it. Very refreshing apparently to them.
With such good food, it was no surprise to us when we managed to finish off every single dish on that day. It can be pricey, but in my humble opinion, its worth every single cents. The service is worth mentioning as well as the staff there are very attentive and friendly (yes they charge service tax as well ). The total damage for that day was about RM280 for 9 of us. Reasonable yes?
The restaurant is fairly empty on weekdays but its super packed on weekends especially during dinner time. So do call ahead for reservations or you might have to wait long for a table. They also have a branch on Jalan Imbi, a good news to people staying near to city centre.
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For those who are uninitiated, Bak Kut Teh literally means "Meat Bone Tea", it is basically pork stew, with main ingredients like star anise, pepper, cinnamon, and garlic. And of course, lots of pork, from everywhere part of the pig. And when I say everywhere, I mean EVERYWHERE! Even the internal organs!
While I've tried countless BKT restaurants in Klang, today I'm just going to share with you all one particular. This lucky one would be Fong Keow BKT Restaurant, located in Taman Intan (formerly known as Taman Rashna). I'm blogging about 'em not because they are the best, but because they are open for dinner till 9:30pm which suits me just right as I'm not a morning person.
In Klang, you have to eat BKT the old school way. Means you would have to clean the cups and utensils yourself, and get yourself the hot boiling water from the stove located throughout the restaurant.
Before that, the waiter/waitress will bring a basket filled with packets of tea leafs. You can choose the type and brand of tea leaf, according to your own personal taste.
Put the tea leaves into the ceramic pot, and then pour the boiling water in and then cover it with the lid. After about 3/4 minutes, you can start pouring those aromatic tea into those mini little cups.
There is something else also that you might not able to get in BKT restaurants in Kuala Lumpur. Here in Klang, apparently it is the norm to ask for fried shallots (bawang goreng) and sprinkle them on top of the rice. Trust me, its simply wonderful eating those fried shallots together with the rice and the pork.
Before long, a big claypot filled to the brim with pork will be served. Yummm....now just close your eyes and smell the strong aroma of the herbal soup and the succulent pork!
For someone with a VERY-BIG-APPETITE like me, you'll probably feel guilt eating such an inbalance meal. But fear not, throw those guilt away by ordering a healthy green vegetable with oyster sauce! Now your mum/gf/wife will have no excuse not to let you eat these wonderful food.
Fong Keow closes at about 9:30pm, but some types of the pork might be sold out early. So its advisable to be there as early as possible. I have no idea what time the shop opens as I don't really fancy eating such a hearty meal for breakfast. Parking won't be a problem at night as there are ample spots available after working hours.
Login to add your comment. Or, Register for an account now. It's free!Do you know of authentic packet bak ku teh sachet that I can buy from the supermarket?
03 Mar 2008 at 12:03 am