When ever we go to KL, my sister & brother in-law which was the permanent KL citizen will surely bring us to makan. I actual fact they need us to help ‘hantam’ the left-overs and to have more people to sit in so that they can try more food! They can’t handle the big feast by themselves…lol
Sai Kee, was one of the pioneer in KL Chinatown as they had occupied here more then 50 years, as my title says, 3 generations, from grand pa, father and follow by son. But i wonder how and why they choose to operate the stall at the back lane for half a century?! Guess a name BACKLANE is not a ideal dining area right? Especially the old town house, you really can imagine how dirty, smelly, rats & roaches crawling here and there along the lane, and don’t mention about dining there!
Alright, i couldn’t believe my eyes when i heading to the stall. Guess what? 80% tables were patronized by the supporter! I was asking myself, are they really serving good food here, in a DIRTY BACKLANE? Well, lets fine out!
Here is the Sai Kei stall along the back lane with shelter (owning), and they are the only stall in the quite lane.
They serve Old School Cantonese “Dai Chao”, and their dishes which is very homey, not commercialize at all. And i guess this is the most attraction from here.
Traditional Hand Made Fish Paste Soup with Vegetable Thong Ow
This is really homey! why do i say so? look at the photo. They serve the food without much caring on the presentation, and kinda like ah ma’s (grandma’s) cooking. See how rough the fish paste in chunk was. The paste quit meaty, rough and firm, but kinda salty. Other then Thong Ow, the stall give you a choice for daily fresh vegetable for your soup.
Rating: 3.5/5
Steam Pork with Salted Fish
Oh boy, another yummy and rice taker dishes. Rough julienne ginger and salted fish drenched on the dieing pork belly, tender and flavourful. It was very salty coz the salted fish was put in too much, but anyway it’s still passable.
Rating: 3.5/5
Roast Pork Stir Fry with Tofu
Next was the filling dish. Roast pork sautee with fermented bean paste and cook with big chunk of Chinese Tofu. This dish was full with “Wok Hei”! Delicious though.
Rating: 3.7/5
Black Bean Fish
After all, we only realized we over ordered too much of salty dishes for the night. Again, another salty dish full with black and yellow fermented beans. A Fresh fish doesn’t need to cook in heavy tasting sauce, a little wasted. The Fish was over fried and became dry, the sauce was overwhelm the fish. hence, salt ratio should be reduce!!!.
Rating: 3/5
Balacan (Shrimp paste) Brinjals
Another heavy tasting dish, long purple brinjals cut into thin slices and lightly deep fried, then stir fried with shrimp paste and big prawns. The brinjals fully absolved the balacan flavour and yet still maintaining the sweetness of itself. Creamy & smooth texture was nearly melted into my mouth. This was the highest vote among the dishes tonight. Yummy!
Traditional Hand Made Fish Paste Soup with Vegetable Thong Ow: 3.5/5
Steam Pork with Salted Fish: 3.5/5
Roast Pork Stir Fry with Tofu : 3.7/5
Black Bean Fish: 3/5
Balacan (Shrimp paste) Brinjals: 4/5
Average rating for this place:
3.5/5 for value
3.8/5 for taste & texture
3/5 for service
1.5/5 for cleanliness (very dirty….at the backlane, what do you aspect?)
1.5/5 for atmosphere (backlane is very stuffy)
P/S: Teh Cehf has a heavy hand, 70% of the dishes are pretty salty, so do remember to ask for some adjustment to your liking OR opt for non salty dishes….lol. Actually, I dont like to dine here as it was really dirty to me.
Lazy to copy the GPS cordinate…its actually noted on the name card above XD
Popularity: 5% [?]
the dishes got home cooked feel la…
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heavy-handed yea? not for me then..u know how i am..
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sure lah, Jason is well known as City Coucil dee. Of course can sapu all one.
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Feel hungry after looking at the foods. ^-^
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This is really home style indeed. Not many Dai Chao in KL sell brinjal in their line of menu
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