Jaka
From the moment we stepped in, the reception and service were nothing short of amazing. The restaurant’s serene ambiance, coupled with a view overlooking the tranquil man-made lake by KLCC, set the stage for an unforgettable dining experience.
The dim sum selection, particularly the squid ink dumplings, left us in awe. The scallops and prawns inside were impeccably fresh and succulent, a true testament to the chef’s dedication to quality.
My mother savored the golden sands buns, which were both fluffy and indulgently filled with salted egg custard cream, a delightful combination of textures and flavors.
The hot and sour soup was elevated to new heights with the addition of plump, juicy scallops and prawns, making each spoonful a taste sensation.
However, the true pièce de résistance was the stir-fried black pepper beef. The beef cubes were lightly seared on the outside, yet incredibly tender and bursting with flavor on the inside. It was a culinary masterpiece.
In conclusion, Lai Poh Heen at Mandarin Oriental Kuala Lumpur not only met but exceeded our expectations. I look forward to returning with more family members to celebrate future special occasions. My heartfelt thanks to the entire Lai Poh Heen team for creating such a memorable dining experience.
Authentic ingredients, prep and cooking style. Just like how it should be! Bias that Klang wantan mee is better, but hv to say this is just as good if not on par! Reasonably priced for KL. Air-conditioned portion available. Only thing, parking is a challenge. Enjoy folks!
traditional feel Chinese restaurant with good service, tsar xiu mee, fishball mee, i ordered fishball mee for only 6rm, excellent mee, nice quality fishball. Around 800m from Pudu LRT, a must try
The noodles is just okay, and the char siew is 8/10 just got some special taste that I didn’t eat before compared with other.
The back street is very stinky if u ever walk pass, but the phenomenon in the place is quite ok.
An old looking no frill place for you to come for the food. If located in a different area (eg the refurbished Petaling Street area), this place would be considered rustic. In any case, the noodles texture is very nice, char siew is just so so but the bit that takes the cherry are the wantans, nicely flavoured and packed with fillings. A small plate of char siew wantan noodles with drinks set me back MYR12.50.
An institution in the Pudu / Loke Yew area, Hung Kee has been dishing out their famous wantan mee for decades now. While parking is a chore, it’s possible to find a place along the street outside the shop at night. Forget about it during the day.
The famous dishes here are the wantan noodles (nice and springy), the char siew is also a delight. But the highlight for me was the sweet & sour pork, done in a long forgotten, old-fashioned style that is super crispy on the outside and juicy on the inside.
Most patrons would rather flock to the air-conditioned dining area adjoining the original store, and there’s even a semi-private dining room with two tables.
Prices are a little above average, but it’s not deterred the flock of never ending people coming here for the humble wantan noodles here. Must try.