Pik Wah Restaurant Pattaya Cod Fish

A visit to Pik Wah Restaurant at Chin Woo Stadium used to be a must when it came to Cantonese cuisine in KL. This old stalwart (established in 1971) has earned its stripes, including three consecutive years of Michelin Bib Gourmand recognition. Expectations were naturally high with that kind of accoldades.

We began with their signature Pattaya-style Cod Fish (RM140 - this is based on number of pieces), and it was easily the highlight of the evening. The crust was airy and crisp, with shreds of deep-fried fish skin providing added texture and contrast to the soft, buttery flesh underneath. Chiefeater Ashley, who had tried this on a previous visit during lunch, remarked that it tasted even better during lunch. She felt that the fish was overcooked this time. But nonetheless, I still liked it.

The Sang Har Mee (RM270) arrived crowned with sizeable freshwater prawns. The noodles were crisped just right before soaking up the rich egg gravy. While it checked the boxes, it didn’t quite leap out as memorable.

As for the Braised Yam with Nai Pak (RM36), the pairing leaned towards a mild, earthy flavour. It was alright but not something I would order again.

The Tong Bo Yuk (RM50), however, was the meal’s letdown. This classic should melt the moment your chopsticks make contact, but what we got instead was lean, overly firm, and lacking the luscious, fatty unctuousness that makes a good braised pork belly. I found myself asking, 'Where's the fat!!!!'

The bun that came with the Tong Bo Yuk.

Service was brisk and attentive, with the waitstaff gliding effortlessly between the tables. In fact they were so smooth, they slid in 3 plates of peanuts without us realizing it.

For old-school Cantonese fare in the heart of KL, Pik Wah still commands respect, especially with dishes like the Pattaya Cod. But it’s clear that some dishes shine brighter than others.