Lot 10991 Jalan SS 24/8
47300 Petaling Jaya
(Coordinates: E101° 36' 42.2" N3° 6' 51.7")
After a very long absence we’re back! In the days when we used to live in Subang Jaya this food court was our recurrent favourite weekend dining destination, especially at night when all its stalls are open for business.
|it's been a long while|
|not as busy during the daytime|
|heat-resistant roofing providing added comfort|
Coming here for lunch may be a bit of a disappointment since less than half the stalls operating during the daytime. Oh well, as long as my favourite dry 1Bak Kut Teh stall is open I won’t stay disappointed for long (oh dear, the kilometres I will have to cover in the coming days to make up for this sinful ‘cheat meal’). Brendan ordered the (what else?) 2Char Kueh Teow while Cat sampled the 3Sarawak Kolok (or Kolo) Mee.
1a Chinese soup that literally means "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. Additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavour. Light and dark soy sauce are also added to the soup during cooking and garnished with chopped coriander or green onions and a sprinkling of fried shallots, and usually eaten with rice.
2flat rice noodles stir-fried over very high heat with light and dark soy sauce, chili, a small quantity of belachan, whole prawns, de-shelled cockles, bean sprouts, chopped Chinese chives and egg
3flash-boiled noodles served with crushed garlic and shallots, minced pork and shreds of char siew (seasoned boneless pork cooked in a covered oven or over a fire)
|famous for using duck eggs|
|Brendan's current favourite|
|Cat gave this a try|
|looks pretty appetizing|
|she can hardly wait|
|I came here for this|
|a little spicy but marvellous all the same|
|the entire ensemble|
|my red bean dessert|
The verdict? We were glad to find that nothing much has changed, and the taste of the dishes here were still up to the mark. Cat remarked that unlike most other food courts, the operators (and more importantly, its cooks) were still local Malaysians. And the damage? Including a round beverages and the rather pricey dry Bak Kut Teh (RM13) it still weighed in at a respectable RM31.80, and still within the realms of the everyday food for the everyday person.