Thai-style pork knuckle

The food didn’t take long to arrive and I presume it’s because we were there relatively early (6.30pm). Pork knuckle was nice and crispy on the outside, but I felt the meat dried out a little in the frying process. The Thai-style green chilli sauce packs a punch so go easy on the dipping.

Steamed siakap

We were recommended a steamed siakap (RM7 per 100gm), which I felt would have be better off with a Thai-style or Nyonya steamed method. I wanted a grouper or pomfret but they ran out that night.

Sizzling tofu

The sizzling tofu (RM16 – small) is pretty standard but good for the little ones. Fried kailan with salted fish (RM12 – small) served as a green accessory to justify all the fatty dishes we ordered haha!

Steamed octopus

Steamed octopus (RM24 – small) makes a great drinking snack, especially with beer. This was their “catch of the day” so texture was nice and crunchy.

Deep-fried squid

We tend to always order fried squid when we’re dining along the coast / island, and Rootian Seafood Restaurant was no exception. The deep-fried squid has a thin and light batter, allowing us the taste more of the squid. My only gripe is the size of the squid, which was a tad small.

Overall, I find the food at Rootian Seafood Restaurant above average and prices are reasonable. I also like that it’s mostly patronised by locals so they probably won’t overcharge.

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Ambiance: 6/10
Price: 6.5/10
Food: 6.5/10 (non-halal)
Verdict: A decent option if you’re looking for non-halal and non-touristy Chinese food in Langkawi.

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Rootian Seafood Restaurant 露天海鲜冷气饭店
22-A & 22-B, Jalan Pelangi 2,
Bandar Kuah, 07000,
Langkawi, Kedah.
Tel: 012-433 3338
Business hours: 11.30am till 3pm, 5pm till 11pm
(closed Tuesday)

Cosy interior

We popped in for a late lunch, so there wasn’t much of a crowd. The ambiance is simple yet comfortable, and the food gives off a homely vibe. Soups and steamed dishes are August Days Kitchen’s specialty, so we ordered a few to try.

Coconut soup (RM19)

A signature dish at August Days Kitchen.

The coconut soup (RM19 per portion) is sweet and light in flavour, with tender chicken pieces inside. It’s the kind of soup that feels clean and refreshing, yet nourishing as you work your way through it. I get why the older folks at the next table ordered one each.

Lala soup (RM20 – small)

The lala soup (RM20 – small) is more to my liking as it’s robust with ginger slices and has a deeper, savoury flavour from the clams. There’s a good kick from the Chinese rice wine, plus a mild sweetness from the goji berries. I wouldn’t mind ordering this again just for myself.

Spinach soup with egg (RM20 – small)

Spinach soup with egg (RM20 – small) is a staple dish at most Chinese restaurants. This version is comforting and flavourful from the anchovy stock and salted egg. The spinach is cooked just right, retaining some texture — I don’t fancy spinach that’s too soft.

Nyonya-style steamed tilapia (RM35)

Since most of our dishes were on the milder side, I went with the Nyonya-style steamed tilapia (RM35) for some kick. Despite it being tilapia, the fish didn’t have much of a muddy smell or taste, which I appreciated. The gravy strikes a good balance of sweet, savoury, tangy and spicy notes, while the vegetables are cooked just right so they retain their texture.

Steamed kampung chicken (RM63 – half)

The steamed kampung chicken (RM63 – half) comes with a generous amount of sauce, which goes very well with white rice. The chicken has a bit of bite, as expected from kampung chicken, but I enjoyed the gravy most — savoury and aromatic from the rice wine and ginger.

Gravy has kick from the ginger and Chinese rice wine.

A spot for homecooked dishes.

Overall, I found the food comforting and clean-tasting. If you enjoy dishes that are lighter and less heavy-handed in flavour, this place is right up your alley. Service is quick too, which is always a plus point. Our bill was RM173.50 for all the above, including two herbal teas and 3 bowls of rice.

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Ambiance: 6/10
Price: 6/10
Food: 6.5/10 (non-halal)
Verdict: Homestyle Chinese dishes done right. Order the steamed tilapia and coconut soup.

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August Days Kitchen (8號旧铺)
8 Jalan Angsana, Taman P Ramlee,
Off, Jalan Genting Klang,
Setapak, 53000 Kuala Lumpur.
Tel: 018-373 3342
Business hours: 8am till 10pm

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.

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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.

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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