Restoran Sek Yuen was once a popular wedding venue in our grandparents era that serves traditioanal Cantonese food. It is one of KL's oldest surviving restaurants for more than 70 years even before Merdeka.
Tues - Sat: 11 AM - 2.30 PM / 5.30 PM - 10 PM
Sun: 11.30 AM - 2.30 PM / 5.30 PM - 10 PM
The history goes back to 1940s, when three brothers (Phang Shue Tang, Phang Chew Kan & Pang Meng Yun) started selling wantan mee on a mobile food cart. Eventually, they started expanding the menu and opened a restaurant in Jalan Pudu. In 1970, they acquired the lot next door that became one of the first air-conditioned eateries in KL.
The restaurant was constructed in 1948 with the original design preserved until this date. Nothing changes for the interior and exterior, it feels like travel back in time dining at this restaurant. On the wall, its a series of black and white photos taken back in the days.
We dined in at the main branch with no air-conditioner, however there is another Sek Yuen next door that is 2 floors with air-conditioner. The restaurant is still run by the children and grandchildren of the founders for this family-run business. To keep up with the modern times, the family has set up a collective management committee to consolidate quality control processes and digitize the menu to aid in the cooking, ordering and billing process.
Tues - Sat: 11 AM - 2.30 PM / 5.30 PM - 10 PM
Sun: 11.30 AM - 2.30 PM / 5.30 PM - 10 PM
The history goes back to 1940s, when three brothers (Phang Shue Tang, Phang Chew Kan & Pang Meng Yun) started selling wantan mee on a mobile food cart. Eventually, they started expanding the menu and opened a restaurant in Jalan Pudu. In 1970, they acquired the lot next door that became one of the first air-conditioned eateries in KL.
The restaurant was constructed in 1948 with the original design preserved until this date. Nothing changes for the interior and exterior, it feels like travel back in time dining at this restaurant. On the wall, its a series of black and white photos taken back in the days.
We dined in at the main branch with no air-conditioner, however there is another Sek Yuen next door that is 2 floors with air-conditioner. The restaurant is still run by the children and grandchildren of the founders for this family-run business. To keep up with the modern times, the family has set up a collective management committee to consolidate quality control processes and digitize the menu to aid in the cooking, ordering and billing process.
Signature Pei Pa Duck
This is their specialty dish that is highly recommended - Crispy Skin Roast Duck
Signature Kwai Fa Chi (Stir Fried Shark Fins with Egg)
Scrambled eggs with glass noodles, black fungus & carrot with lettuce on the side
This is a popular dish I ate since I was a kid at wedding party where the chef uses glass noodles as an imitation of shark fin. Put a spoonful of kwai fa chi on the lettuce, drizzled with a dash of vinegar, then eat it.
Crystalline Iceplant
Crystalline Iceplant is a succulent plant originally native to Africa which is served uncooked. The leaves and stems are covered with water vesicles which make the leaves look like they are encrusted in ice crystals. The slightly salty tasting leaves are eaten like salad with Japanese sesame dressing.
Signature Pork Ball
The pork ball is packed with generous amount of minced pork wrapped with bean curd skin then deep fried till golden brown.
Sweet & Sour Pork
I'd say they made this dish pretty perfect. The meat was deep fried till crunchy coated with sweet and sour sauce.
Salted Egg Fried Chicken
The fragrant of the melted salted egg was evenly coated on each piece of crispy fried chicken.
Herbal Soup
Steamed Rice
Vegetable with Roast pork
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