KUALA LUMPUR, Nov 25 — I'm often lost in Cheras. It's so vast that exploring it for food is a daunting task for me.
Hence when a friend who resides there said she'd take me to one of her regular places, I was more than happy.
Hidden inside the slightly run down Taman Emas, Heng Kee Eating House has around 20 years plus experience serving fish balls and fish cake made from Saito fish. They also offer an assortment of yong tau foo that you can select from the counter.
You can pair it with your choice of noodles like kuey teow or loh shue fun, made in-house at Heng Kee's own factory at Desa Tun Razak. The noodles can be served dry or with soup. There's also a curry version.
Select from the counter what you want with your noodles from trays of yong tau foo. There's around 15 varieties with perennial favourites like chilli, lady'd fingers, brinjal, beancurd and so forth.
You also have unusual items like yau char kwai, pig's skin, and long beans looped into a circle. Each piece is priced at RM1.70. The fish balls are 70 sen per piece.
The fish cake and fish balls have a nice bouncy texture and make for a wholesome meal when paired with the noodles.
For the fried items like the fuchuk, as they aren't prepared upon order, they tend to be not crispy enough. However the yau char kwai with a layer of fish paste was a surprise. It's got a nice crunchy bite that I enjoyed tremendously.
The dry noodles are topped with minced meat with a dark soy sauce mix. On its own, it's a mild taste. What elevates it to something much more delicious is a dollop of their chilli sauce.
Unlike the sweet bottled version usually served with yong tau foo, this sauce had a slight piquant taste. A generous scoop of the mild spicy sauce brightens up everything it touches.
Heng Kee Eating House, 17, Jalan Emas 6, Taman Emas, Cheras, Batu 8 1/2, Selangor. Open: 7am to 5pm. Closed on Wednesday. Tel:+603-90802052
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