Why is this sundry and vegetable shop a feature on DP? Especially an Eat Review? For one thing, it does make a great cup of coffee. No, no, not the smooth, well roasted and aromatic brew you get at Starbucks but the rough and tumble countryside roast (dark and with a hint of caramel) so it’s bitter, sweetened with condensed milk kinda of taste. Unbeatable on a hot day with ice. While that’s keeping you cool, spice up your meal with curry wild-boar noodles. While it looks like and resembles the classic Wan-Tan noodles, this one’s a lot different. For one thing, a generous helping of curry and not just any curry, this one’s made with wild-boar meat. The crispy fried wantons are also pretty tasty. All in all, lip-smacking goodness!

Looks are deceiving!

Whipping up an order!

Savor this beauty!

Kedai Runchit dan Sayor Choy Hing
Old-Highway 8 (On the way to Raub and Tras from Bentong), Sang Lee Town
On your left, about four hundred meters after the Police station on your right.

What? Another Eat Review? Yup! No kidding, making up for lost time!
Anyways, back to that quaint little town called Bentong. On the main road, actually it is Jalan Loke Yew (which at one end meets Highway 8), there’s a corner coffeeshop doing brisk business in noodles with beef brisket, balls and whatever beef parts. This place is called Lou Yu Kee. A rather ordinary coffeeshop, it does serve up a mean bowl of beef noodles oozing with flavor. The Yong Tau Foo is also not bad and it is a big piece of tau foo. Shan’t say so much and let the photos do the talking.

Here’s the stop!

Yong Tau Foo

Delicious!

Yummy Beef noodles!

Lou Yu Kee,
Corner of Jalan Loke Yew and Jalan Wayang.
(From KL, Highway 8 will meet Jalan Loke Yew at the split. Follow this split and take the second right.)

Right in Aman Suria, there’s a corner restaurant serving up probably what can be termed, the hotest hot pot in Malaysia.

The corner lot, you can’t miss it.

From Wikipedia:
Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. piperitum, Z. simulans, Z. sancho and Z. schinifolium), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name.

Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates in the mouth a kind of tingly numbness (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. It has an alkaline pH and a numbing effect on the lips when eaten in larger doses. Ma la (Chinese: 麻辣; pinyin: málà; literally “numb and hot”), a flavor common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper.

We begin our dinner in a chaotic manner after taking our seats. One thing to be said, there are a lot of workers running around this place and EVERYONE is very busy looking but service is horribly poor. I recommend going for the buffet. Plus is turns out to be slightly cheaper too. The beef and pork go well in the hotpot. Yee meen also works, as well as assorted mushrooms and meat balls (pork or fish). The frozen tofu is highly recommended and do begin your meal with the cold cucumber starter (with chili of course).

Confusing Order sheet

Where are the sichuan pepper?

Ah, they surface only when it boils…

Filling the pot…

Can you feel the heat yet!?

After the eating started, the heat was a bit too much so the camera went unused. A word of advice (or rather, a lot of words), bring lots of tissue, be prepared to sweat, plus drink lots of water. It is definitely hotter than you think!

Jin Shan Cheng
2 Jalan PJU 1/3A, Block K
SunwayMas Commercial Centre
Petaling Jaya