Restaurant Sek Yuen is located along Jalan Pudu towards Jalan Pasar. If you grow up in KL, you would know where Majestic Cinema used to be, which is now replaced by a Caltex Station. Even its staff are of majority senior citizens, however, now they do have some much younger staff members. There are actually two of Sek Yuen, one without air-condition (one heritage to keep!) while the other had changed with time itself. But, the prices are the same.

Sek Yuen is consistent in its cooking; I particularly liked it ‘Hai Wong Chi’ (Crab Shark fin Soup), photo above. I don’t think you can find this anywhere but here. From my experiences here, I concluded that a bowl ordered for a person is equivalent to 2 bowls, and if you ordered two person’s portion, it’s equivalent to 4 bowls. You do the math when you order. As you can see, the shark fin is of generous portion, while the soup is so creamy, and not starchy like some places, where you get turn off by the first spoonful.

As for the next dish, we ordered half a ‘Pei Pa Ngap’ (Crispy Duck) which I have heard of. The duck itself is so well roasted; at the first bite, you can taste the tenderness and succulent meat itself while the skin is so crispy. It is served with plum sauce, which I prefer to eat by itself. They do take away too.

The next dish was ‘Kar Heong Chap Choy’ (Home Cooked Mixed Vegetables) which was a bit too salty. This is a mixture of ‘mook yee’, tang hoon (translucent noodles), ‘tau pok’ (dried beancurd), spring onion, cabbage cooked with Nam Yee (which may have probably contributed to the saltiness). All the mentioned combined very well together with the Nam Yee – despite the saltiness, you can taste the sweetness of ‘mook yee’ & cabbage, while the ‘tau pok’ soaks up the sauces and nam yee.

How best to eat this is together with plain rice, as you can see, is being served ‘traditionally’. Yes, this is how the rice is being served!

There are lots of other ‘chiu pai choy’ (well known dishes); therefore, you need to make quite a few trips there. I used to like the ‘Hai Wong Cho’ (Crab Meat Ball), however, I find that this is the only dish, so far, that had ‘changed’ in terms of taste and look. You can try this if you want – its okay la. Even a simple stir fry lettuce with fu yee (fermented bean curd) tastes excellent!