Restoran Khiong Kee Sang Cheong and Lala

I recently had the pleasure of dining at Khiong Kee in Tapah, and I must say that the food left quite an impression.

We started with the Pumpkin with Paku Vegetables, and it was a delightful dish. The combination of pumpkin and Paku vegetables provided a medley of flavors and textures that worked harmoniously. It was a good introduction to the meal.

However, what truly stole the show was the Sang Cheong, or the fallopian tube of a pig. Unlike many other places where this delicacy can turn out tough and chewy, the Sang Cheong at Khiong Kee was exceptional. Its texture was incredibly tender and bouncy, making it effortless to savour. Most places will make this dish rather chewy but at Khiong Kee, they made in a way the texture approximated the lala we had. It's not often you find this delicacy, much less prepared to such a level of perfection.

Another standout dish was the Lala in soup. The freshness of the clams was evident, and they had a lovely bouncy texture that was a true delight to the palate. The soup itself was flavorful and complemented the clams perfectly, creating a harmonious and delicious combination.

All in our meal for 3 came up to RM76, which included a large bottle of beer. The beer was a perfect complement to the sang cheong.