After a scrumptious lunch at The Farm Foodcraft followed by calorie-laden yummo desserts at Sunbather Coffee, I was stunned when, on my drive back from evening service at the church, the hubs suggested going out for dinner. We would usually skip dinner and have something really light and easy in the evening after a heavy lunch. He hadn't decided where to bring us for dinner though and after a lazy evening Sunday drive around KL, he remembered a famous 'tai chow' restaurant in Salak South that serves really good traditional Chinese dishes. The hubs used to patronize Sek Me Choy with his pals after basketball matches but it's the first time for the rest of us.
Sek Me Choy is well known for their signature pepper Bak Kut Teh. Sek Me Choy’s Bak Kut Teh has a history of more than 20 years. It is one of the first shops in Malaysia to start making pepper Bak Kut Teh. In 2006, it was chosen as one of the “Top 20 National Kings of Bak Kut Teh”.
Sek Me Choy's pepper Bak Kut Teh is reminiscent of pig's stomach and intestines pepper soup. As it was our first time tasting it, we were confused as to why it's called Bak Kut Teh when the soup tasted like pig's innards hot pepper soup. Instead of using pig's innards, pork ribs, puffed tofu, mushrooms and vegetables are used in the claypot of piquant hot pepper soup. Hubs couldn't get enough of it and ordered another pot! The Sarawak pepper soup mix sachet is available for sale at the restaurant.
French beans with salted egg yolk has a very creamy and aromatic taste of salted egg. Every strand of bean is well coated with salted egg yolk. The beans are crunchy and not overly cooked. This was nicely executed. I loved it!
I super duper love the claypot chicken cooked in rice wine and wood fungus topped with fried egg and finely julienned ginger strips. I had so much of this during my three confinement and till today, I've never gotten bored of this dish as well as other confinement dishes.
The aroma of the claypot kangkung fried with belacan can mesmerize you! Even for someone who's not hungry will suddenly have his/her tummy rumbling just from the aroma of the belacan!
Sweet and sour deep fried fish can really whet one's appetite and the claypot fish paste cooked in vegetables soup is soothing and not salty.
Mui Choy Khau Yoke (braised pork belly with preserved vegetables) served with mantou and signature Kai Choy (bitter mustard green) rice. The signature Kai Choy rice is very flavorful but a tad salty for my liking. It would score an A+ if they go easy on the sodium.
Sek Me Choy is a family run business. One of the lady bosses who attended to us is very jovial, witty and vivacious. She and her sister, who is the chef at the restaurant regularly appears on 8TV cook shows and had even hosted Chef Martin Yan at their restaurant. This is one gem of a Chinese restaurant that I will revisit again and again.
Restaurant SekMeChoy
199, Jalan Besar, Salak Selatan
Kuala Lumpur, Malaysia
Sek Me Choy is well known for their signature pepper Bak Kut Teh. Sek Me Choy’s Bak Kut Teh has a history of more than 20 years. It is one of the first shops in Malaysia to start making pepper Bak Kut Teh. In 2006, it was chosen as one of the “Top 20 National Kings of Bak Kut Teh”.
Sek Me Choy's pepper Bak Kut Teh is reminiscent of pig's stomach and intestines pepper soup. As it was our first time tasting it, we were confused as to why it's called Bak Kut Teh when the soup tasted like pig's innards hot pepper soup. Instead of using pig's innards, pork ribs, puffed tofu, mushrooms and vegetables are used in the claypot of piquant hot pepper soup. Hubs couldn't get enough of it and ordered another pot! The Sarawak pepper soup mix sachet is available for sale at the restaurant.
French beans with salted egg yolk has a very creamy and aromatic taste of salted egg. Every strand of bean is well coated with salted egg yolk. The beans are crunchy and not overly cooked. This was nicely executed. I loved it!
I super duper love the claypot chicken cooked in rice wine and wood fungus topped with fried egg and finely julienned ginger strips. I had so much of this during my three confinement and till today, I've never gotten bored of this dish as well as other confinement dishes.
The aroma of the claypot kangkung fried with belacan can mesmerize you! Even for someone who's not hungry will suddenly have his/her tummy rumbling just from the aroma of the belacan!
Sweet and sour deep fried fish can really whet one's appetite and the claypot fish paste cooked in vegetables soup is soothing and not salty.
Mui Choy Khau Yoke (braised pork belly with preserved vegetables) served with mantou and signature Kai Choy (bitter mustard green) rice. The signature Kai Choy rice is very flavorful but a tad salty for my liking. It would score an A+ if they go easy on the sodium.
Sek Me Choy is a family run business. One of the lady bosses who attended to us is very jovial, witty and vivacious. She and her sister, who is the chef at the restaurant regularly appears on 8TV cook shows and had even hosted Chef Martin Yan at their restaurant. This is one gem of a Chinese restaurant that I will revisit again and again.
Restaurant SekMeChoy
199, Jalan Besar, Salak Selatan
Kuala Lumpur, Malaysia
Call 03-7982 3132