Restoran Wai Kei Lunch

I had read about Restoran Wai Kei which is known for its Hakka-style Yong Tau Foo, so Jen and I dropped by to try it out. Located on Old Klang Road, there's hardly any parking in front of the shop so I would suggest parking at Scott Garden.

A throwback to OKR's past

The Yong Tau Foo here leans toward the all-fish paste variety, which wasn’t really to my liking. I prefer a bit more variety in texture and flavour. The stuffed items — brinjal, tofu, red chilli, and bittergourd — were fresh and well-cooked, but the uniformity of the fish paste didn’t quite excite my palate. I would prefer some pork and salted fish within the YTF.

The pork trotter vinegar, however, was a different story. Rich, dark, and tangy, it had the right balance of sharpness from the vinegar and depth from the soy-based braise. The pork was tender and soaked up all the goodness of the sauce. A good rendition, especially for those who like their vinegar pork with a bit of bite.

But the unexpected highlight turned out to be the stir-fried mustard greens. This dish was a revelation — crunchy, bright, and full of umami. Cooked with bits of pork lard and anchovies, it had that lovely balance of savoury and freshness. It stood out not just in flavour, but also in the way it lifted the entire meal.

Not everything wowed, but the mustard greens was an eye opener to what is possible with this ingredient.