Chuan Kee Hakka Restaurant, Pudu Ulu

Sunday, July 18, 2010

I have been a regular customer for this restaurant for the past 8 years (and my family are too). In the early days, it does not equipped with air-conditioner but now they have expand so much which they have two separated space open for dining! If you guys plan to come for dinner, it is advisable to come either before 7pm or after 8.30 pm else, you will be pissed off looking at the delicious food in front of your eyes but couldn’t eat.



They serve very authentic Hakka style Food, oh yeah have I ever told you guys I’m half Hakka! However, I don’t love most of the Hakka food for example the “chee keok choh”, Pig trotters, Braised Pork Belly with Yam and some others. Well, I found a few Hakka dishes here that I absolutely loves while dining with my family.

First up is the Deep Fried Brinjal with Snake Beans.

In less than 3 minutes the dish was sparkling clean


This amazing dish never failed to stimulate our appetite each time we ordered it. Unfortunately, that day the chef give us a rather smaller portion than usual. The three of us immediately shake our head and I raised my hand, “another plate of Deep Fried Brinjal with Snake Beans please” In less than 3 minutes the plate was sparkling clean. The brinjal was fried over boiling oil before it is immersed into the hot wok together the other ingredients like the long beans, chilies and dried shrimps (Har Mai). The snake beans used was unusual (compared to normal long bean), it is more crisp and and chewy. It is named snake bean because of its rough and uneven exterior texture. Usually, the snake bean was bring to boil in piping hot water for 1minutes to soften it before frying with other ingredients. The chilies add a hint of color to the dish as well as spiced up the whole dish flavor. Meanwhile the dried shrimp is so crisp and well flavored. When all these ingredients are tossed and fried together in a big wok with appropriate level of fire, it creates a dazzlement while i chewing it. It comes to circumstance where we make sure every single ingredients was on our stomach leaving the two plate sparkling clean!!

Accompanying was the Sweet and Sour Pork.

Warm and meaty pork was so tangy and crispCKIMG_1543-20100718

The chunks of pork was fried on boiling oil and the tossed over aromatic tomato’s based sauce with finely chopped green peppers, cucumbers, onions, tomatoes and pineapples. The warm and meaty pork was so tangy and crisp. It lays a distinctive character which dictate from other was the meat pork was first being smash to loosen the meat to enhance its tanginess. The not so sweet nor not too sour just kept me forking one to another, chewing nonstop with mouthful of plain white rice. Nom nom nom……

The dish is rather simple, a big freshly catch Red Tilapia, lots of gingers flakes, lots of black soy bean and a big tablespoon of Light Soya Sauce


Finally, the freshly net Red Tilapia steamed in Black Bean with Light Soya Bean Sauce. The dish is rather simple, a big freshly catch Red Tilapia, lots of gingers flakes, lots of black soy bean and a big tablespoon of Light Soya Sauce. The secret to the sweet and flaky white fish is the skill of controlling the fire level. A simple word to describe this dish, IRRESISTABLE!


They were famous for their varieties of Yong Tau Foo too! However, I did not tried this on that day so no pictures to show but believes me you wouldn’t regret ordering this!

Food: 10/10

Price: 10/10 (More economical towards 10)

Cleanliness: 6/10

Ambient Environment: 3/10 (old furniture)

Service: 4/10 ( Waiter is too busy)

Overall: 8/10


14, Jalan Pudu Ulu,

Batu 3, Cheras,

56100 KL.

Rest Day: Every 3rd Friday & Saturday of the month

Lunch: 11.30 am – 3.00 pm

Dinner: 6.00 pm – 9.30 pm

You Might Also Like