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Lok-lok actually means boiling, its a way to describe boiling food on a satay stick in hot boiling water similar to steamboat. My favourite lok-lok place in Klang is situated at a lane behind Jalan Nenas to Jalan Melayu. Its a row of make shift eateries.

The unique thing about the place is the lok-lok comes in a low price of 40 cents per stick but of course the portion are smaller, but still cheap to me. It used to be 30 cents when I first discover this place many years ago. The shop only have 6 tables equipped with the lok-lok pot, so there is usually a queue to wait.

Outside the shop, there are a row of 4-5 small waiting tables, you can sit on these tables and wait for the next table to be available and someone will direct you in the “queue process”. While waiting, they will take your drink order and you can order some other food from stalls around. The popular waiting food would be satay (pork or chicken) or some very yummy and unique lobak.

Unfortunately during my last visit on a Friday night, the lobak is closed, I hope they are just resting and still continue selling because their lobak is quite unique and different from the norm. So, we had some pork satay to wait and only a minimum order of 10 will be served, par pai betul :P. The pork satays are very lean served with a light peanut sauce, definately cannot compare to those in Malacca, but can do la at RM0.50 per stick.

At the lok-lok table, all the food available will be placed on the table, so there is not much space for other stuff. Whenever you finish a certain food type, you can ask the boss to replenish or he will usually do his round and fill up for you.

They provide 4 different types of sauce, the usual peanut sauce, a sweet sauce, the light orange chili sauce and a green bird chili type of sauce. Instead of the usual plate, you get a small sauce plate here for your sauce.

The lok-lok is still good here and I really hope the lobak is still around, will check it out on my next visit
GPS: N3 03.004 E101 26.814

Makan first, think later

Its time to eat with Cicak my makan guide in Klang again, this time we head to Port Klang for some Stir Fried Fish Head & Tapioca Noodles. In Port Klang town (from Shah Alam direction), right after the Sikh Temple turn right at the traffic light, then take a left, this place is just opposite Affin Bank in Lebuh Beringin.

Its basically a kitchen outside a shop with tables on the walkway. We ordered a stir fried fish head, this is basically fish head, cut into small pieces, deep fried to crisped then stir fried with lots of onions and dry chili in dark sauce. This is quite unique to me, taste wise the fish doesn’t have much fishy smell after frying and the “kung poh” style of frying adds taste to it. Its ok to me but I think many people will not know how to appreciate it because fish head doesn’t have much meat.

The tapioca starch noodles is basically made from tapioca flour and known as Zhi Hoon Kean in Hokkien. Its just like other noodles but its a little chewy to bite. Stir fried in dark soya sauce with various toppings, its quite delicious and though common in Klang but not in other part of Klang Valley as far as I know.

The other noodles we ordered are the “Mee Hoon Tar” in hokkien which means dried meehoon, this is basically vermicelli noodles stir fried in a dry method. Usually to keep the meehoon dry, it will be very oily but surprising this is ok.

Total cost for 3 person plus tea is RM30.50. Quite a unique and interesting thing to try, not to say fantastic but good for supper when you are in Port Klang
GPS: N3 00.194 E101 23.916

Makan first, think later

If you search around the blogs, most makan blogs will feature Wah Kiow which is a very famous Yong Tau Foo place in Lorong Peel next to Taman Maluri Jusco and IPD Cheras. That reminds me of my working days in Cheras where we used to eat at the chicken shop opposite Wah Kiow and would order some yong tau foo, but the chicken place is no longer around but Wah Kiow is still there.

It was after our mountain bike hashing (see http://wildgeeks.org) and I had like 4 bikes at the back of my truck and I found a parking at Jalan Peel instead of turning into the lorong. I saw a yong tau foo stall just at the corner of Jalan Peel to Lorong Peel and thought that Wah Kiow have move out. So without thinking too much and wanting to be able to watch my truck and all the bikes behind, we just sat and waited for the rest. A phone call later, I realised I am in the wrong shop! Hahaha… anyway, we decided to makan separately because all of us wanted to be able to see our vehicles and bikes.

So anyway, I didn’t managed to catch the name of this makan place but its pretty crowded, 5 of us ordered 1 assam fish, 1 char chee yok and lots of yong tau foo (ytf). Instead of making your own ytf, this place you just pick the pieces you want. I let the Rooster do the ordering because I am just too lazy after the hash.

The ytf are alright, I wouldn’t say fantastic but its on standard and is not bad. The sui kau however cannot fight with Wah Kiow and the bittergound just cannot fight with the fish paste place in Oldtown.

Assam fish is kembong, that is not too bad while the hakka stew pork (char chee yok) is average, still cannot fight with my dad’s

Overall is ok, about RM7.50 per person for a lot of food plus drinks
GPS: N3 07.604 E101 43.549

Makan first, think later

When you say bak kut teh (bkt) in oldtown, most people will refer you to Heng Kee, but unknown to many, just opposite Ah Lek fish shop and just outside the Magnum shop across the road from Public Bank.

This place is almost the only bkt place in oldtown I know since I was a kid, mainly because its my family’s favourite and even when we no longer stay in oldtown, my mum will go there quite often to pack the bkt for dinner for the family to enjoy.

The style here is unique, just like heng kee, no claypot, just bowl and everything comes in its own separated bowls, the meat, the tau foo pok, mushrooms, etc.

The bkt here have stronger herbal taste and smells, just as you are walking to your table, the fragrant of herbal is all over the place. Soup is not as thick as those in Klang but tasty and less fat. Taste wise is more salty rather than the sweet type of bkt.

I guess each place have its own unique taste for bkt, from klang to sg. buloh to oldtown to KL, but it all depends on personal preferences. Bkt for 4 persons, 2 bowls of tau foo pok, 2 bowl of yau char guai plus some drinks and rices set us back by RM46.00.

So far, this is still my favourite bkt in PJ, sorry la, bias a bit, this is the bkt i grow up eating you know. Unfortunately, my makan kaki in video below don’t know how to eat la

Makan first, think later

This is probably the best kept secret of PJ Oldtown when it comes to food. I have at first wanted to take details photograph on locating this place, but decided not to… why… simply because its already quite crowded and the wait is already long. Plus, it wouldn’t be a secret after that right? Hahaha… so if you want to know where is it exactly, I will take you there and you pay my bill ok
This place, does not have signboard, its just table and chairs laid in at the corridor of a house in PJ oldtown, passing the front of the place, you won’t even know it exist! At the back is a small kitchen where the owner cook the noodles bowl by bowl, no shortcut, that’s what makes it good. There are also additional place to sit inside the house, but you have to go in from the back.

The wait here average 30-40 mins, so if you can’t wait, don’t come. This is because there are loads of people who come, willing sit down and wait for their take away orders of like 10 packets, the lady boss cooks them one by one. Hehe… also, for drinks, they only have loh han gou and barli, nothing else. They opened 8am to 2.30pm, close on Thursday and Sunday.

They are famous for their fish paste (yee wat) noodles here, but I saw a lot of people ordering minced pork (yok sui) noodles too. The fish paste noodles are soup based, I saw the owner taking the stock from what looks like a big pot of chicken stock from my observation, not exactly sure. Anyway, the noodles are serve in soup with a very generous amount of vegetables, some seaweed, a piece of fried foo chuk and 3 big chunks of fish paste. First thing to try is the soup and its excellent, filled with taste but yet very clear (ching) and natural. The chunky fish paste fills your mouth with a bite full and its soft, no fishy smells and tasty. I can now understand why the crowds keeps coming!

Greedy me (as usual) topped up with 2 side dishes, dumpling (sui kau) and stuffed bittergound (yong foo kua). The dumpling are excellent with 1 huge big prawn in it and the paste have a good mixture of veges inside too. But I fancy the bittergound more, its hardly bitter, soft and the fish paste stuffing are very very generous.

Worth waiting, definately, just need to come earlier next time, can get a bit hot but lucky they have plenty of stand fans around ;). 3 fish paste noodles, 2 siu kau and 4 bittergound, 2 drinks cost RM18.90.

GPS: N3 05.110 E101 38.767

Makan first, think later