Thai Spot, SS2

Thai Spot in SS2 wasn’t on my radar initially, but after one visit (and then another), I reckon it’s one of the more dependable Thai restaurants I’ve come across in PJ.

Snack cart

I read that it’s an offshoot of Frame Thai in Section 17, though this space feels more comfortable for a sit-down meal. Nothing fancy in terms of decor, but cosy enough to focus on the food.

We started with dishes we’d usually order when we’re eating Thai food; green curry pork, braised pork leg, omelette with minced pork, fried kangkung and red creamy tomyum seafood soup. Then red ruby for dessert.

Braised pork leg (RM28)

The braised pork leg was one of the better ones I’ve had so far. Fork-tender with a deep savoury flavour, and just enough aroma from the cinnamon and star anise. I liked that there wasn’t any porky odour and the skin had a soft, gelatinous texture.

Green curry pork (RM19.90)

Green curry pork was a special request from us as the dish is made with chicken. Jien and I prefer pork in our green curry as it gives a richer flavour overall. Thai Spot’s version was creamy and decently spicy, with a subtle sweetness from the basil.

Omelette with minced pork (RM14.90)

The omelette with minced pork arrived with crisp edges and a fluffy centre. They didn’t skimp on the minced pork so each bite had a good mix of egg and meat. The accompanying chilli sauce packed quite a punch and paired well with the omelette.

Fried kangkung (RM17.90)

I really enjoyed the dipping sauce for the kangkung

We really enjoyed the fried kangkung, which is on their seasonal menu. Batter was light and crisp without feeling greasy, and it held up well with each bite. The accompanying peanut and chilli dipping sauce makes the whole combo addictive. I hope they keep this on the menu indefinitely.

Red creamy tomyum seafood soup (RM24.90)

The red creamy tomyum is rich with enough flavour and depth from the squid, clams and prawns. There’s also a good aroma from the lemongrass and lime leaves. I would have liked it to be tangier, but that’s just how I prefer my tomyum.

Red Ruby (RM9.90)

Red Ruby reminded me of the version from the now defunct Rayong Thai, which is a good sign. Ice shaving is fine and the chestnuts are crunchy. It’s also not overly sweet, so we enjoyed it.

We went back a few weeks later for an early dinner to try other dishes I had in mind – minced pork with basil, pandan chicken, steamed fish in lime sauce, Thai otak otak and clear tomyum seafood soup. Best to call ahead if you’re coming during peak hours as the place was already filling up by 6pm.

Minced pork with basil (RM19.90)

Pandan chicken (RM19.90)

The minced pork with basil was straightforward but well executed. Not too spicy, with enough rendered fat to give it depth, and that familiar savoury-sweet finish from the basil. It’s the kind of dish that goes well with steamed rice. Pandan chicken is also worth checking out as the chicken pieces are well-marinated and juicy.

Clear tomyum seafood soup (RM24.90)

We tried the clear tom yum this time, which was lighter and more lemongrass-forward compared to the creamy red version. This one had more tang and felt more refreshing overall, but I still prefer the latter.

Steamed siakap fish in lime sauce (RM47.90)

The lime sauce for the steamed siakap was tangy, garlicky and punchy, but it’s a pity the fish wasn’t at its freshest. So, parts like the stomach and head weren’t as enjoyable as I’d hope.

Thai otak otak seafood in coconut (RM27.90)

I always wondered what Thai Spot’s Achilles heel was, and if I had to pinpoint, it was the Thai otak otak seafood in coconut. This was overly creamy to a point I couldn’t taste the seafood or otak otak spices. It wasn’t a terrible dish, but it didn’t live up to its name.

Overall, the food is generally consistent, prices are reasonable, and the setting is comfortable enough for a casual meal with family or friends. Some dishes may not be perfect but Thai Spot delivers where it matters for me.

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Minimalistic yet cosy interior

Ambiance: 6.5/10
Food: 7/10 (non-halal)
Price: 7/10
Verdict: I really enjoyed the braised pork leg, green curry and fried kangkung. This might just be my new go-to spot for casual Thai food.

Do you have a food recommendation? Tell us!

Thai Spot
25, Jalan SS 2/30,
47300 Petaling Jaya.
Tel: 03-7863 0666
Business hours: 11am till 9pm
(closed Monday)

Yang Yang Hong specialises in traditional Hock Chew cuisine, alongside familiar tai chow dishes for those less accustomed to the cuisine. For me, the flavours here felt deeply nostalgic, reminiscent of meals I used to enjoy at my grandparents’ home.

Red rice wine chicken soup

Ang Jiu Mee Suah (Red Rice Wine Chicken Mee Suah)

A quintessential Hock Chew dish, ang jiu mee suah is often served during birthdays, Chinese New Year, and homecomings. The flavour hinges heavily on the quality of the red rice wine — and Yang Yang Hong gets it right.

The broth carries a gentle sweetness layered over fermented notes, with a noticeable ginger kick. The balance between savoury, sweet, and warmth is spot on, making this a comforting and well-executed version.

Hock Chew tofu soup

Hock Chew Tofu Soup

This dish holds a special place in my heart — it’s something my grandparents often cooked for us growing up. Think of it as a humble, comforting version of shark’s fin soup. Yang Yang Hong serves one of the best versions I’ve had so far. It’s hearty, flavourful, and deeply satisfying. A dash of black vinegar enhances the flavours beautifully.

Lam peh yoke (sweet and sour pork ribs with pickled mustard stem and yam)

Lam Peh Yoke (Braised Pork Ribs with Yam & Pickled Mustard)

Also known as lan pai gu in Mandarin, this is a rare Hock Chew dish that’s increasingly hard to find. Made with pork ribs, yam, and spicy pickled mustard stem, the dish has a unique “mashed” texture. Yang Yang Hong does a commendable version. I even packed some back to KL — and surprisingly, it held up well after freezing.

Sweet and sour fish fillet

Sweet & Sour Fish Fillet

This dish leans bold with its tangy and sweet profile, best enjoyed with white rice. While it’s not my personal favourite (even as a child), it was a hit with the kids and non-Hock Chew diners at our table that night.

Hock Chew lohbak

Hock Chew Lohbak

Unlike the more common versions, Hock Chew lohbak is more meat-forward and chewier, with less emphasis on five-spice powder. Traditionally served as part of a banquet platter, it’s interesting to see it offered as a standalone dish here. Best eaten with Kampung Koh chilli sauce for that nostalgic pairing.

Sweet & sour fish maw soup

Koh Ru (Fish Maw Soup)

The chef here makes an excellent koh ru, a sweet and sour fish maw soup that I dare say surpasses versions I’ve tried at Lido (my previous favourite) and Bei King (which belongs to a relative of my late mother). The gravy strikes a great balance — tangy, slightly spicy, and subtly sweet — while the fish maw is cooked perfectly, airy and tender.

Hock Chew oyster omelette

Hock Chew Oh Chien (Oyster Omelette)

Hock Chew-style oh chien is typically deep-fried into a fritter, resulting in a crispy, airy texture. While I would have preferred a slightly fluffier centre, this version was still enjoyable, with good savoury notes from the oysters.

Hock Chew chap chye

Hock Chew Chap Chye

The chap chye here is cooked with a touch of red rice wine lees, adding depth to the flavour. Strong wok hei gives the vegetables a smoky aroma, making this a solid accompaniment to the richer dishes.

Stir-fried dragon’s beard (for the non-Hock Chews)

Chai Yu Mein

I packed a portion of chai yu mein for supper, and it turned out to be quite decent. This dish is an acquired taste — it’s essentially a wet-fried noodle with plenty of gravy. Some versions suffer from a strong alkaline taste, but here, the wok hei balances it out nicely.

The bill was RM341 for all the above, including two more lam peh yoke and one chai yu mein (takeaway)

Overall, I enjoyed my meal at Yang Yang Hong. While I didn’t explore their non-Hock Chew offerings, their execution of traditional dishes feels authentic and true to the Hock Chew palate — something that’s increasingly rare. If you’re planning a visit, keep an open mind — Hock Chew cuisine can be an acquired taste, but when done right, it’s incredibly comforting and satisfying.

Also, don’t be surprised to spot housefly paper traps on tables — it’s a common sight in Sitiawan eateries.

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Ambiance: 5.5/10
Price: 7/10
Food: 7/10 (non-halal)
Verdict: They serve the best version of sweet and sour fish maw and tofu soup in Sitiawan so far.

Do you have a food recommendation? Tell us!

Restoran Yang Yang Hong
No. 3, Taman Ria Jaya,
Jalan Raja Omar,
32000 Sitiawan, Perak.
Tel: 016-555 4713
Business hours: 6pm till 10pm
(closed Wednesday)

Yi Ding U Cuisine is located along the main road so parking in front isn’t an option – you’ll need to park behind the restaurant and walk in from the back. The shortest way to enter the restaurant will be from the back, through the kitchen.

If that’s not your thing, your best option is to get a driver to stop you at the front of the restaurant instead. There are two private rooms available, and both rooms fit 10-12pax. A minimum spend applies if you’re looking to get a room – best to call them to confirm.

Char siew

Char siew (RM40 – medium) has a good sticky-sweet glaze but remember to specify for half lean and half fat. The meat cut on my first visit was quite lean so I found it dry. Second visit was better as I made sure they served me a good meat cut so the char siew melts as you chew.

Siew yuk was too lean, so the meat was dry

I’m not a fan of the siew yuk (RM75 – large) as the meat was dry and seasoning didn’t impress. The five-spice powder aroma was too strong for my liking and it dominated the overall flavour profile of the siew yuk.

Roast goose

Roast goose (half), which I ordered on my second visit and it was just as good.

Yi Ding U Cuisine specialises in HK style roast goose (RM198 – whole) and I found it to be quite good. The goose (pre-order required) is well-seasoned and roasted until the skin is thin and crisp, and the meat is moist and adequately tender. There wasn’t much gaminess in the goose and I reckon the gravy and scallion did their part in off-setting the strong odour.

Suckling pig

We also enjoyed the suckling pig (RM298 – whole) as the meat had just the right ratio of fat on top. Skin is nice and crispy, and I liked that there wasn’t too strong of an odour which you often get in suckling pig. That said, it does get cloying if one were to eat more than 2-3 slices so only order this if you’re dining with more people.

Sang har mee

Prawns weren’t fresh and the noodles were dry and powdery. Skip this.

The captain recommended the sang har mee (RM552 for 4 prawns) and it was possibly the worst sang har mee I’ve had in a while. Prawns weren’t fresh so some parts of the flesh had lost firmness. I was really disappointed with the egg noodles as the noodles were dry and shrivelled with a powdery texture. Do yourself (and wallet) a favour and skip this altogether.

Mapo tofu

I didn’t care for the mapo tofu (RM50 – large) as it didn’t hit the spot for me. This one isn’t as spicy or deeply flavoured as I’d like it to be, so unless you’re into fusion dishes, I wouldn’t recommend trying it.

Claypot kangkung

Claypot kangkung (RM48 – large) is well-executed and aromatic upon serving. The vegetables had a deep flavour from the salted fish and pork lard, and they charred it long enough for the wok hei to seep in.

Crab claypot rice

I went back a few weeks later with my cousin and tried the claypot crab rice (RM168 – two crabs) and it was much better than the sang har mee. It’s not the super decadent kind where they pour a whole bowl of roe in, but one that has a balance of flavour from the crab, crispy rice and seasoning.

Chinese pancake with lotus paste filling

Service seems to be better if you’re dining at the common area compared to the private room as you’ll need to call for attention at the latter. Prices are quite reasonable for the goose and suckling pig so I wouldn’t mind going back for those.

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Ambiance: 6/10
Price: 6.5/10
Food: 6.5/10 (non-halal)
Verdict: Try the roast goose, crab rice and suckling pig.

Do you have a food recommendation? Tell us!

Yi Ding U Cuisine
Lot 241, Jalan Pudu,
55100 Kuala Lumpur
Tel: 013-499 6638
Business hours: 11am – 2.45pm, 5.30pm – 10pm

It’s been a while since I last wrote a review let alone pen my thoughts. Most people want to consume short-form content and enticing videos so I’ve been pretty caught up with those.
But I really miss writing.

I miss being able to sit down and pen my thoughts and opinions because writing VO (voiceover) scripts give me zero satisfaction as a trained writer. I don’t get to express how I really feel about my overall experience of a restaurant, product or a travel destination.

“Follow the trend. Do what’s current.”

That’s what I’m always told – by Jien who manages the Bangsar Babe brand and also my better half, by industry people and also the rising demand of my followers for short form content and short form videos.

Yes, I’ve transitioned. I’ve been transitioning since 2007 when I first started this online “diary”. From blogspot days to dotcom, to Facebook (now Meta), Instagram, TikTok, Threads… and (I dread) whatever new platform that’s soon to arise.

I’m now a wife, mother of three children under 7, the creative head of my agency and a content creator on Bangsarbabe.com. It’s a lot on one plate. Because juggling all these roles simultaneously is not an easy feat – it’s something I’ve yet to smoothly maneuverer. I say that because when one is juggling so many roles, it’s almost impossible (unless you’re immortal) to excel in all of them.

In a nutshell, I’m practically doing several tasks at a time. Like replying to emails while cooking / meal prep, taking a client call while picking my child up from school, or doing video edits while helping my children with their homework. And I also send them for their enrichment classes such as Chinese tuition, math, speech and drama, music, gymnastics and badminton.

People have commented that I look exhausted, but honestly, who wouldn’t be? I’m not saying I have more work than the average office worker, but keep in mind I have to take on the Bangsar Babe role as well.

Anyway, if you made it to this point, thank you for reading, It’s been a while since I got to sit down at 2am to pen down what’s going through my mind and what’s going on in life. I’m happy and content, but madly exhausted with my role as a parent!

Until next time,
Bangsar Babe

Paik Siong serves traditional Hock Chew breakfast staples and the items are things I grew up eating whenever I went to stay with my late grandparents over the holidays. Even the bowls and condiment jars are in similar fashion to the noodle shops in Sitiawan.

Traditional Red Wine Chicken Noodle

A Hock Chew household staple

The red rice wine chicken soup with mee suah (ang jiu mee suah) is sweet and packs a good kick from the ginger. We eat this quite regularly and I tend to prefer mine with a stronger dose of red rice wine for extra oomph.

Could use more red rice wine, but that’s just my personal preference

Still, Paik Siong’s version (RM13) is decent enough to curb the craving, and the mee suah is cooked just right so it has a toothsome bite. Jien actually prefers this version to the one I cook as he finds my ang jiu soup too strong and gingery – I prepare it “confinement” style so it has a headier flavour from the cooked down rice wine.

Hock Chew Traditional Rice Flour Noodle

They also serve Long Yen (RM7), which is a form of crepe made using a mixture of rice flour and water, rolled into cylinder form and cut up to form noodle strands. A good bowl of long yen relies on the quality of the broth and texture of the noodles.

Childhood nostalgia!

Paik Siong’s broth is sweet from the ikan bilis and pork bones, and the noodles are nice and chewy. It offers a taste of nostalgia, especially since my late mother and grandmother often made this for us as we were growing up. I rarely make this for my kids because I find the process tedious.

Braised “Loh Mee” aka Loo Mien

Loo Mien (RM8) is a highly at Paik Siong but I didn’t like that they did away with the bamboo shoots and I didn’t detect any depth or savouriness from the dried cuttlefish. While most people are put off by the odour of bamboo shoots, I feel it’s a key essential when it comes to loo mien.

This version doesn’t come with bamboo shoots or dried cuttlefish so I didn’t enjoy it as much

Garlic vinegar

At least there’s a jar of garlic vinegar to add into the loo mien so it wasn’t a lost cause for me. I bought a packet for my father to try and he too, commented that it wasn’t “proper loo mien” since the bamboo shoots and cuttlefish are absent.

Hock Chew Fried Noodle

Hock Chew fried noodle (RM8) is Jien’s order by default because he’s still not accustomed to Sitiawan style breakfast staples. This was just a regular plate of fried noodles in my opinion – nothing bad but nothing memorable either.

Glutinous Rice with Dried Longan & Raisin

Skip the chai yu mien (RM8) here as it lacks wok hei and umami (I ordered it as takeaway) and the kampua (RM7) could use more flavour in the dark sauce mix. Glutinous rice with dried longan and raisins (RM6.80) is a popular dessert if you attend wedding banquets or birthday celebrations. This was just okay for me; the frozen ones I get from Lido Restaurant in Sitiawan taste better.

Price list

As it is, there aren’t many Hock Chew restaurant options in Klang Valley so I feel Paik Siong is still a decent Sitiawan-style breakfast spot. If you’re a Sitiawan Hock Chew residing in KL or simply curious about this cuisine, check this out.

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Ambiance: 5.5/10
Price: 7/10
Food: 6/10 (non-halal)
Verdict: Try the red rice wine mee suah and long yen.

Do you have a food recommendation? Tell us!

Restoran Paik Siong
Lot 14381 Batu 7 1/2 Jalan Puchong
Taman Paik Siong,
Taman Kinrara,
47100 Puchong.
Tel: 03-8082 4568
Business hours: 7am till 3pm
(closed Sunday)