Welcome to Pudu. Looking for Chinese places?

An old school Chinese desert place in Pudu famous for their smooth texture of the black sesame paste.

There’s a few mixture that you can go with such as this Cha Wu, a mix with peanut paste.

And interestingly every orders they will create some drawing on the top.

Something to enjoy if you are in Pudu after meal.

Had the chance to try Datuk Wong roast pork and it was amazing! Crispness of the skin and the fattiness of the meat burst like flavour crystals when you chew on it. The sauce from the meat goes well with rice. One plate is not enough.
Watching Datuk Wong cut his meat to great proportions was nice to watch. The size is really quite right.
Do queue early as they sell out fast and servings take long. Check out the back alley where the good pork is made.

This is one of the signature dishes - yes, recommended

Although personally, I’ve tasted a better version of this

The prawns are chunky (would be better if they clean the inards) but there’s an aftertaste due to not thoroughly clean (for some sensitive eater)

A zen place for pork chop ramen with slight tea taste in the soup? I kinda enjoyed it. .
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RM18.90.

Roasted pork (siew yoke/ sio bak/ 烧肉) ranks as one of my favourite dishes and I’ll go all out to try a good version of it. Finally made my way down to Pudu to try this legendary place.

Wong Mei Kee is touted as one of the best roasted pork places in KL. It’s colloquially known as Datuk roasted pork as its owner has been conferred a Datukship. Datuk Wong is the man behind the show where he does almost everything himself from marinating to roasting to chopping the meat. Diners wait patiently for the food to be served at 12.30pm.

I was thoroughly impressed by the roasted pork (RM 17/ person). It was roasted in charcoal. The crackling was spectacularly crispy and there was a good fat to meat ratio. It was amazing how the meat remained so tender, flavourful and moist. Servings were rather generous as the roasted pork was cut into thick chunks. I chowed down the whole plate with much delight.

Nothing strikes a nostalgic chord quite like a warm bowl of tong sui (traditional Chinese dessert). Come to Pudu to find the best bowls in town. Owner Ricky Yan shuns everything artificial and insists on keeping the tradition of freshly grinding the black sesame and almonds in a stone mill. Dubbed as "The King of Chi Ma Wu", his Black Sesame Paste (RM3.50) is a must-order. Caution! Take slow sips of the velvety paste as the dessert is served hot. Another crowd-favourite is the Peanut Paste (RM3.50) which boasts the same creamy texture and a super nutty flavour. If you want the best of both worlds, go for the Cha Wu (RM4.50) that features a delicious combination of peanut and black sesame paste.
Photo by Burppler Ethel Tan

Peanut paste+Sesame paste! Super smooth!!
Latte art move aside. Here we have TONG SUI ART.

Crispy duck cooked with tea. Great to accompany with lettuce, cucumber, spring onion and fried omelette pieces! Healthier version of a Peking Duck.

Clear broth with mushrooms, vegetarian fish maw, beancurd and vegetables such as carrot, broccoli, corn and yam. Very hearty and perfect for a rainy day.

Wong Kee’s version has the perfect meat-to-fat ratio, thin crisp skin and paired with the tender meat. ** Shop only starts selling at 12:30pm. Expect a waiting time of an hour, or perhaps drop by closer to 2pm to skip the lunch crowd!
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