If you ever visit Kuala Lumpur, make no mistake when I say, this place is piggy mecca for the hungry soul. Our city is saturated with bellies, trotters, ears, snouts, and intestine — it’s a veritable porkapalooza out here, that should impress even the most seasoned of pork eaters.

But where’s a pig junkie supposed to even start? Never fear .. Cumi and Ciki are here to lead the way.. today we take on Taman Yulek in Cheras. The food is so good and the price so affordable.. it’s almost unreal that places like these still exist in this day and age.

Are you going to serve me my bowl of pork noodles? Hurry up already!!

Ooo.. so delicious, please kiss the pork ball goodbye!

Almost in atonement, there are signs of lush greens in your soupy bowl of pork mince, pork liver, pork spleen, pork balls and pork intestine. Though conspicuous, it’s going to take a lot more than just a dab of fresh leaves, to make you feel like you’re having a healthy and nourishing meal. If you notice the floating bits of fried pork lard in your soup, then you definitely know it’s a bowl of super cholesterol laden delectables.

The best things in life are….. GREASY!

More minced pork and fried pork lard bits that sit crisply on top of your bowl of noodles. Mix in the dark sauce and all the minced meat thoroughly so that the noodles soak up the flavour. It really tastes better this way.

starting material

Because one can never have too much minced pork.

Walk to the back to place your order

Next door to the pork noodle place is a chicken rice shop

Since we are normally famished by lunch time, we buy some roast duck and charsiew (BBQ pork), to have with our pork noodles

Chinese style chopping boards are never washed. They are just wiped down for the next day (don’t ask!)

Our tapau-ed (take away) stash of Charsiew and Roast Duck

This is how we end up eating it.. with our pork noodles! Totally satisfying!

Red Rooster bowls.. very authentically chinese;)

It’s a Sunday, and the weekend has been rainy, rainy, rainy.. Pick yourself up, with Yong Tau Foo (YTF)!

This place is a hot favourite with C&C. We eat here regularly and the YTF is always good!

Yong Tau Foo‘s exact translation is stuffed beancurd, although you will see other items part from the beancurd, stuffed with fish paste .. Pick the items you like including choice of noodles and have it served either dry-style with generous lashings of sweet bean sauce and chili, or some stalls offer a curry gravy option. Some even eat it with rice, for that extra energy boost.

The nice aunty knows our favourite item here, and makes sure there’s ample to go around. The deep fried beancurd skin (Foo Chok) is awesome! You can see the lady handling them in the photo. The deep fried beancurd here is so huge, they look like Youtiao (deep fried chinese donut) rather than Foo Chok. They have a soft and tasty fish paste center, and the crunchiest, crispy beancurd skin on the outside that you can imagine.

Tons of chili and sweet sauce to go with your YTF, dunked in hot soup.

Happy Weekend.. Enjoy!

To be a true pork lover is to be obsessed with the entire pig—snouts, eyes, ears, and all. But is there such a thing as too much pig? We think not. Here we see, Cumi testing the limits in this serious carnivore’s guide to the new age of pork dining.

“what in tarnations is that..?! ”

Salak South is a gem for pork lovers. Apart from Tian Hong’s famous Charsiew (BBQ Pork) cumi and I love the ones you get at the other shop just up the road, called The Phoenix. Wai Kee BBQ Rice is situated inside Restoran Phoenix and is still our all time favourite pork joint in Salak South.Of course, BBQ pork is not confined to Rice alone, and see how Cumi likes his afternoon snack. Hmm.. Would you eat it like this?

“KL’s pig obsession is what keeps my stall in business!”

Err.. should you judge a man, by his workstation?

Pun Fei Sau (Half fat, half lean, BBQ Pork)

Oh but wait.. what’s this?

Kaya and butter buns at the Phoenix restaurant are awesome too..

But the best is yet to come,

Cumi reckons that there’s nothing better than fat on fat.. sandwiched in between toasted carbo. Slap it all together, then take a huge bite! A super tasty afternoon snack, before basketball

This place does great chicken rice as well ..

Restoran Phoenix – heading the pork movement in Salak South..!

On a cold and rainy weekend, it’s only a matter of time, before one of us hankers for Tomyam.

Cumi actually found this great place for Tom Yam in Seri Sentosa, and not only does it taste great, it’s chock full of ingredients and only for the price of RM6 per bowl. Surprisingly enough, this price has not changed, in over a year.

Though Tom Yam is a Thai national dish, it is not uncommon to find these spicy sour noodles being sold at coffee shops throughout Malaysia. A good Tom Yam has tons of natural herbs in it, such as gallangal, lime, lemon grass, kaffir lime leaves, coriander leaves and the all essential, component – chillies. Oh yea, I like my Tom Yam sour (but not too sour), slightly sweet and super spicy. Depending  on my mood, I like either vermicelli (bihoon) or egg noodles (yee mien) in my Tom Yam. In Kuala Lumpur (KL) we normally get the red, murky sort of Tom Yam, characteristic of South Thailand, sold in coffee shops. You can only find clear Tom Yam, the kind you get in North Thailand, at Thai Restaurants. It has to be said though, that the Tom Yam sold in coffee shops in KL have been tweaked to our local taste-buds – it tastes good but of course it cannot beat the authentic Tom Yam Kung from Thailand.

In addition to a tasty broth topped with fresh fragrant greens, tom yum soup should always have a decent amount of proteins in it. I’m pretty happy with a tom yum that’s got either squid, prawns and fish, or a mix of seafood in it. Depending on which type of protein is added to the soup, the flavours of the dish are somewhat modified.

In KL, you can even buy tom yum paste in a jar, at the supermarket or at the wet market, that is made of the basic ingredients in tom yum soup. This paste can be reconstituted into a broth to make tom yum soup. Of course, it taste better if  the soup is made with fresh ingredients, but I sometimes cheat and use this paste to make my Tom Yam noodles at home;)

The Indonesian lady at this Tom Yam stall cooks a fine Tom Yam. It still tastes great after all this time and the portion has not shrunk;)

My Tom Yam with Yee Mien.. only 6 bucks..  sedap!

This place also does a decent Hakka Mee

San Kee Hokkien Noodles are awesome! After reading this post, we decided to venture into North Jinjang to check out this Chinese Style Fried noodles restaurant. Well, it really isn’t much of a restaurant. More like a space at the end of the road, where traffic seems to carry on right through the eating area of the shop. Check this out:

People can actually cycle right up to the kitchen of the shop and wait for their tapau(take away). Great if you don’t want to park!

Cumi walks the narrow bridge that runs from the back road, into the shop..

That same passage runs all the way, into the main road, where the car is coming from..

We tried the Hokkien Noodles and the Shee Fun Karn( Tapioca) Noodles. The Hokkien mee was great. Fried in the dry style, these noodles were full of pork lard (chee yau char) but a little on the salty side. The Tapioca noodles had an interesting texture – chewy.. sort of like the texture of gummy bears, only savoury. The noodles fried here are generally sweeter than the other Chinese style fried noodles you find in KL.

Hokkien Mee

Tapioca Noodles

What a cool place though. Loads of character, loads of fun. And the boy.. isn’t he a darling;)