Finally, the two of my best-est friends moved into their new loft somewhere in Shah Alam. After countless of hours hearing about their renovation heartaches and going around hunting for home appliances with them, their love nest is finally ready and christened! *giving an innocent look* Once again, congratulations to your new beginning!
Anyway, apart from their new home, I’ve also come to love their new neighbourhood. There are seriously some nice hidden culinary gems around here. Over the course of visiting their home in all states of its renovation, we’ve filled our stomachs with many mouth-watering delights namely briyani rice, char siu, and when you least expect it, there’s a even decent American-Italian restaurant around here too.
One of the few places which has become a regular joint for us is hidden deep within the labyrinth roads of Kampung Baru Subang. First introduced to us by McCutie, who’s family loves to dine here every now and again, Restaurant Sun Loong Kee serves up excellent no-frills Chinese dishes every single time. The dish that really knock our socks off is the Mar Mit Kai (Marmite Chicken). Deep fried boneless chicken leg served in a pool of appetizing sweet and savoury black sauce. We suspect the specially concocted sauce is made predominantly from honey, light soy sauce, and a conservative amount of Marmite. Very unusual and addictive. And word of advice, 1 portion is hardly enough for a table of four.
Another signature dish that I find myself ordering all the time is the Claypot Pork Ribs with Yam. This braised marinated short ribs in creamy and starchy yam gravy topped with crunchy dried prawns bits and scallions always gets me liking the claypot right at the end of the meal. Why let such good sauce go to waste!
Other than the two mentioned above, they do a very good job with your regular tai chow (hawker stir fry) Chinese dishes and they are great with their wok hei (wok flavours). Even a simple underrated dish like Local Tofu with Minced Pork and Stir-Fry Tapioca Leave with Garlic can taste good here.
Apparently they are also famous for their German Pork Knuckles and Fried Fish with Cincalok Sauce and Petai. Unfortunately, the company I’m with is not very adventurous to give them a try. So, who up for for the challenge with this monkey?
I would like to wish all my Chinese readers ‘Happy Winter Solstice Festival’ or Dongzhi ??. Hope you get to eat loads of Tongyuan ?? with your families. For those who have no idea what I’m talking about, Tongyuan are edible balls made of glutinous rice flour and usually served in a light syrup. Its name also suggest unity, perfection and completeness – all very desirable qualities.
This festive food is also a reminder that we are now a year older and should behave better in the coming year. Many Chinese around the world until today, especially the elderly, still insist that one is ‘a year older’ right after the Dongzhi celebration instead of waiting for the Chinese New Year.
RESTAURANT SUN LOONG KEE
No. 60, Jalan 1-D,
Kampung Baru Subang (Subang New Village)
40000 Shah Alam
Tel: 03-78465390 / 012-352 9313 / 012-221 7901
P/S: I’m loving my new camera! Check out my Flickr gallery for full shots.