I'm going to have to speed up the backlog of posts on my trip to Kuala Lumpur and Singapore last month. Gosh, was it just a month ago?
The folks at Royal Selangor did an excellent job of making sure that we enjoyed our trip. We were taken on a walking tour around KL, on a tour of RS' factory and showrooms, and meals were carefully planned at restaurants that manifest the different cultures and cuisines of Malaysia.
Restoran Sin Seng Nam is one of the remaining old Chinese (Hainanese?) coffee shops in KL. Yut Kee is the more famous old-style Chinese coffee shop in KL but it closes Mondays.
We were directed upstairs because the ground floor was full. I love old, high-ceiling restaurants such as this. There's so much character and history in every corner, tile, table, window and even the fans. Reminds me of Journal Canteen in Melbourne.
The standard brekkie in such types of restaurants consists of charcoal fire-toasted bread, sandwiched with kaya (a custard-jam made of coconut milk and eggs) and butter. Thick, strong local coffee in old mugs are another must, as are coddled eggs.
Coddled egg--not half as good as Yut Kee's.
Fried noodles may seem too heavy for breakfast, but in Malaysia, it is eaten anytime of the day.
Cheong fun is flat rice noodles with a sweet sauce but here it's topped with stuffed okra, beancurd skin and fried fishballs. A bit too much variety for me, as I prefer plain cheong fun.
Plain cheong fun--yummeh!
It was a good breakfast but I'd go to Sin Nam Seng for the rustic interior and the architecture around the area but for the food, I'd take Yut Kee anytime.
The folks at Royal Selangor did an excellent job of making sure that we enjoyed our trip. We were taken on a walking tour around KL, on a tour of RS' factory and showrooms, and meals were carefully planned at restaurants that manifest the different cultures and cuisines of Malaysia.
Restoran Sin Seng Nam is one of the remaining old Chinese (Hainanese?) coffee shops in KL. Yut Kee is the more famous old-style Chinese coffee shop in KL but it closes Mondays.
We were directed upstairs because the ground floor was full. I love old, high-ceiling restaurants such as this. There's so much character and history in every corner, tile, table, window and even the fans. Reminds me of Journal Canteen in Melbourne.
The standard brekkie in such types of restaurants consists of charcoal fire-toasted bread, sandwiched with kaya (a custard-jam made of coconut milk and eggs) and butter. Thick, strong local coffee in old mugs are another must, as are coddled eggs.
Coddled egg--not half as good as Yut Kee's.
Fried noodles may seem too heavy for breakfast, but in Malaysia, it is eaten anytime of the day.
Cheong fun is flat rice noodles with a sweet sauce but here it's topped with stuffed okra, beancurd skin and fried fishballs. A bit too much variety for me, as I prefer plain cheong fun.
Plain cheong fun--yummeh!
It was a good breakfast but I'd go to Sin Nam Seng for the rustic interior and the architecture around the area but for the food, I'd take Yut Kee anytime.
No comments:
Post a Comment