where and what to eat lah?

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Tosokchon is possibly Korea's most famous purveyor of Samgyetang (Chicken Ginseng Soup), a Korean summertime specialty. Located in Chebu-dong, just to the west of Gyeongbokgung Palace, this place was a favorite of late president Roh Moo-hyun.

This 30-year-old icon is housed in a sprawling hanok (traditional house), and for many locals – and even ex-president – it's the best in Seoul. Walk straight for 100m from Exit 2, Gyeongbokgung station, turn left at the GS25 convenience store and it's on your left.

Tosokchon features traditional Korean style tables inside small divided rooms. Before entering the dining room, guests first remove their shoes and sit on the ground on padded floor mats while eating. With its warm wood accents and traditional wood low tables, Tosokchon is a cozy spot to build up your appetite.


The soup is served with a small cup of ginseng wine which can be drunk as it is or added to the soup for the extra kick.


Despite the crowds, the samgyetang (KRW 15,000 / RM 41) arrives fast and still bubbling.
It is made of a whole young chicken, stuffed with glutinous rice, a ginseng root, gingko nuts, garlic, jujube and boiled in a ginseng broth prepared with about 30 different ingredients, including medicinal herbs, nuts, grains and ginseng.


The broth was thick, rich and the hearty chicken meat falls off the bone tenderly. The unique taste and aroma were simply intoxicating even for someone like me who doesn't fancy medicinal soup.


We were so hooked to the taste till when we got back to Malaysia, we tried at least 4 different samgyetangs but none of them lived up to the expectations. That really made us appreciate Tosokchon more.


The other specialty dish of Tosokchon is the Ogolgyetang (Black Chicken Ginseng Soup, KRW 22,000 / RM 60). It didn't taste much of a difference but historically, black chicken is eaten by the Chinese as a medicinal cure. It is said to have a positive effect on the yin, blood, lungs and stomach. It may appear bizarre to some, but the nutritional values pack a punch.


Well, Roast Chicken (KRW 14,000 / RM 38) was a mistake in our order. We wanted the ogolgyetang but the waitress mistakenly understood it as roast chicken. Luckily, it wasn't too bad and it had a whiff of ginseng aroma in it. Tipped some salt and pepper together into a small saucer and used it as a dip.


Tosokchon can be crowded with locals and tourists during lunch and dinner hours. You can expect there to be a line to get in and the best time to visit is one hour before or one hour after the peak dining hours.

Verdict: It was expensive but it was well worth it! Definitely the best ginseng chicken soup we've had and must try whenever you are around Gyeongbokgung.


Address:
Seoul-si Jongno-gu,
Chebu-dong 85-1,
Tel: 02-737 7446
Business Hours: Opens daily from 10.00am - 10.00pm
Taste:
Value:
GPS: 37.577744, 126.971593.
Map:

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Located at the intersections of Jalan Tun H.S. Lee and Jalan Tun Tan Siew Sin (across RHB Bank), this area is perpetually traffic jam with no proper parking spots. Well, at least now we can enjoy the porridge inside Soong Kee's shop with the comfort of air-conditioning minus the bad weather and the choking bus fumes.


Pork Intestines Porridge (RM 4.50), this is like the best bowl of chu chap (mixed pork) porridge that I've ever had! The porridge was silky smooth with generous loads of fresh chu chap and lots of oversize crunchy deep-fried chu cheong (pork intestines). Even for Ann who is never a fan of internal pork spare-parts and never tried chu chap porridge before in her life, changed her perceptions on chu chap porridge! It is so irresistible and addictive (MSG!) till we checked in here at least once a month!



Fish Porridge (RM 4.50), served with a plate of freshly sliced raw wan yu (carp), ginger julienne, spring onions, coriander and drizzled with fragrant sesame oil. Adding it into the piping hot plain porridge cooked the thinly sliced raw fish almost instantly.

For those who prefer less meat in their diet, you might want to go for Plain Porridge with Pork Intestines (RM 4.50) only. Velvety smooth white porridge without chu chap but overloaded with crunchy sinful deep-fried chu cheong instead! I'd still prefer with chu chap, it's more filling though.


Loa Yau Kee also serves Chicken Porridge, Minced Pork Balls Porridge, Plain Porridge and highly recommended Smooth Steamed Chicken (RM 4) to go with a bowl of heart-warming porridge.

Verdict: Loa Yau Kee opens from 5pm to 10pm but it's best to go early to avoid the crowd. RM 4.50 for such porridge is still considerably affordable by Kuala Lumpur's standards and the best part is, you'll get to indulge in two of the best eateries at a single location.


Address:
86, Jalan Tun H.S. Lee,
50000 Kuala Lumpur
Tel: 017-2727 507
Business Hours: Opens from Mon - Sat 5pm - 10pm. Closed on Sunday and Public Holiday.
Pork Free: No
Taste:
Value:
GPS: 3.147325, 101.696701
Map:

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Restoran Woo Ng Kee is a third-generation family run business located in Taman Ehsan, Kepong. Finding the location of this restaurant was not an easy thing - especially if you are not familiar with the roads in Kepong. But once you get there - you will find that you are in the right place for some of the best traditional Chinese food.


As soon as you walked in, you are greeted with a warm and old school environment feeling reminiscent of restaurants from the old yesteryears.


With over 60 years of history, Restoran Woo Ng Kee first started as a humble roadside stall at Pudu and later moved into Taman Ehsan for the past 26 years.


The second generation owner chef, Mr. Woo Hee Chow is a humble and nice person. His always-smiling and charismatic presence made us all felt welcome and comfortable.


The owner was not only an inventive chef, he was also quite creative in naming his dishes. Some of the extraordinary ones are "Mei Lan, Mei Lan, Wo Ai Ni" (梅兰梅兰我爱你) and "Pig Dog Friends" (猪朋狗友).


Restoran Woo Ng Kee also specializes in roasting, mainly roast duck, pei pa duck and roast chicken. Apparently, the famous Onn Kee roast duck in Kepong Baru is actually Mr. Woo's brother.

Traditional cold platter (七彩大冷盘, RM 70), the presentation of our first dish was visually stimulating. Made of tender kampung chicken, fresh prawns, abalone slices, garnished with cilantro, century eggs, sliced pickled gingers and topped with a thin gelatinous layer.


Adding a final touch over it by pouring a special concocted tangy and sweet chili sauce. This tantalizing dish was traditionally served at Chinese wedding banquets but over the years, it was replaced with the current Four Season platter.


The taste came from every directions, it was mind blowing amazing and I specially love the extra-kick by mixing it with some hot Chinese mustard. I am already craving for another round but to prepare this dish, remember to call up for advanced reservation.


"Pig Dog Friends" (猪朋狗友, RM), braised pork knuckle in traditional spices used to cook dog meat. Thankfully, no dogs were involved. These delicious pork knuckle were braised till tender and fully flavored.


"Kwai Fah Chi" (桂花翅, from RM 30), "shark fin" with crab meat and scrambled egg. I personally don't fancy kwai fah chi but eating it with fresh lettuce wrap was a new experience.


Pomfret fish in 3 styles (大斗鲳一唤三味, RM 170), thinly sliced fresh pomfret rolled around slices of carrot, black fungus and delicately tied with a strand of chive. Then carefully placed into the steamer over a thin layer of steamed egg. Both the fish rolls and steamed egg were perfectly cooked and timed till perfection! This time-consuming dish was indeed a test in skill and requires lots of effort and attention. Recommended to reserve in advanced and preferably during weekdays.


The other two styles, the leftover meat stir-fried with onions and black pepper while the bones were deep-fried till golden brown crispy. The deep-fried fish bones were nicely seasoned, tasty and a perfect delight to go with some beers.


Pei pa (香脆琵琶鸭) roast duck (RM 38 full). Unlike the usual roast duck, the pei pa roast duck is roasted butterflied on both sides. With slightly charred aromatic flavors on both sides, it is great for those who enjoys sucking up the bones. The skin was crispier and the meat was drier but still reasonably tender.


Sizzling Saigon prawn (铁板西贡虾球, from RM 18), fresh succulent prawns cooked in a sweet and sour spicy Saigon sauce. According to Mr. Woo, the sizzling plate is made of copper plating that are longer lasting and rust free nature. While most of the cheaper sizzling plates outside are prone to rust and a potential health risk. A real shocker for me. Okay, no sizzling plate from now onwards.

Silky smooth soft tofu with minced pork, salted egg and dried shrimp (RM 10), it was delicious over rice.


Braised pork knuckle (红烧猪手, RM 35 for half and RM 70 for full), braised to perfection for 10 hours until soft and tender with a layer of firm skin.


Roask duck (RM 9.50 for quarter), generously carved full flavor tender juicy meat with a crispy glazed skin. I personally preferred this more than the pei pa roast duck - it was more succulent and stronger herbal aroma.


"Mei Lan, Mei Lan, Wo Ai Ni" (梅兰梅兰我爱你, RM ), stir-fried kailan mixed with minced pork, sweet and salty preserved mustard cabbage. Simple dish but creatively combined together.


Chinese style curry fish head (RM ), another must-have dish in Restoran Woo Ng Kee. With fresh fish head pieces, lady fingers, long beans and bean curds cooked in a thick curry gravy rich in coconut milk. Not too spicy and I love soaking my rice with these curry!

Verdict: Definitely a worthy place for traditional comfort Chinese cuisine and I won't be surprised if I come back for more!


Address:
545, 546, 547 Jalan Ehsan 3/7,
Taman Ehsan,
52100 Kepong,
Selangor
Tel: 03-6274 2305
Business Hours: Opens daily from 11am - 2:45pm and 5pm to 11pm. Close every Thursday.
Pork Free: No
Taste:
Value:
GPS: 3.22116, 101.623906
Map:

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