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Dropped by for a super satisfying lunch! Love how we can build our own bowl with fresh, house-made ingredients.
Went with a mix of favourites — plump herh keow (fish dumpling), stuffed beancurd, bitter gourd, chilli, scallops, fishballs, yee wat (fish paste) and some fresh greens. The broth was light yet flavourful, with crispy seaweed adding that extra bit of texture.
For noodles, we had mee tai mak and carb-free fish noodles, both well-coated in savoury dark sauce. The mee tai mak had a nice chew, while the fish noodles were smooth, bouncy, and a rare find. Also grabbed the fried fish cake with sweet chilli dip on the side — simple but seriously addictive.
A solid spot for a comforting, fuss-free meal. Will definitely be back to mix and match more combos!
Yong Tau Foo Soup 》RM30.40
Fish Noodle 》RM12.90
Mee Tai Mak 》RM4.90
Crispy Fish Cake 》RM8.50
Yamada Beancurd is a go-to spot if you’re craving a comforting dessert at night, served from a food truck.
They offer beancurd in both original and pandan flavors, paired with your choice of white or brown sugar (Gula Melaka) syrup. I went for the Set C, which came with a delightful mix of toppings like taro balls, peach gum, and brown sugar pearls that’s freshly cooked on the spot. The pandan beancurd (available only on Friday and Saturday) is another must-try. I got it separately and it was silky, smooth, and subtly sweet. Their cold soya milk is pretty refreshing too.
Heads up, the queue here can get really long, but honestly, it’s worth the wait.
Set C 》RM9
Pandan Beancurd 》RM4.50
Soya Milk 》RM4
海脚人 is known for its fresh, high-quality seafood offerings, and it doesn’t disappoint. Whether you’re a fan of clams, prawns, fish, or squid, the menu has something for everyone.
The mixed seafood noodles is a hearty bowl filled with a variety of seafood such as crab, clams, fish, squid, and shrimp bathed in a fragrant fish bone broth. The broth is infused with Hua Diao wine (花雕酒), adds a rich and savoury depth that elevates the dish.
Other dishes I tried are the leopard coral grouper that offers perfectly seasoned tender fish with a subtle sweetness. The baby octopus is paired with a light and flavourful sauce. It’s texture is soft yet slightly chewy, offering a satisfying bite in every mouthful. Another good to share is the packed with flavour fried fish cake, crispy on the outside and soft on the inside.
Moving on to beverages, I’m not a fool (made with cucumber, lemon and green tea) is perfect for a hot day. This refreshing beverage strikes a perfect balance between sweet and tangy with hints of herbal notes. The milk tea is rich and creamy, with a smooth texture that’s well-balanced and not overly sugary.
Overall, Hai Kah Lang worth a visit if you are around the area and craving seafood.
Mixed Seafood Noodle 》RM28.90
Leopard Coral Grouper Noodle 》RM21.90
Baby Octopus 》RM13.90
Fried Fish Cake 》RM8.90
Cockles 》RM11.90
Iced Milk Tea 》RM4.90
I’m not a Fool 》RM6.90
I believe many Singaporeans are familiar with this restaurant that famous for their paper wrapped chicken.
Although we came on Tuesday night but surprisingly there’s a queue with the locals during dinner peak time.
Thankfully the queue went fast and they actually served their dishes pretty fast also.
Love the herbal taste of their paper wrapped chicken. Soft and tender.
Tai Er has undoubtedly mastered the art of Suancai & Fish (酸菜鱼). Their signature dish is a standout—rich, tangy, and addictive. The broth is the perfect balance of sourness and spice, infused with the flavors of pickled mustard greens and aromatic spices. The generous portion of fish is tender, flaky, and melts in your mouth, making every bite a joy.
The Spinach Salad is a surprising delight! Presented as neat little rolls, the fresh spinach is topped with tobiko and drizzled with a nutty sesame sauce that elevates the dish. It’s light yet full of texture, a unique starter that pairs well with the heartier mains.
Another must-try is the Yummy Steamed Chicken with Chili. The chicken is incredibly tender, soaking up the spicy, flavorful chili sauce perfectly. It’s comfort food with a fiery kick, ideal for those who enjoy a bold and aromatic dish.
For those who are fan of this wanton noodles place at the city centre of JB may realised their original spot at the corner shop has been closed down. So in case you don’t know, they actually moved out from this place to another place 10 mins ride away.
They are now located a Taman Sentosa continue to serve their signature wanton noodles. Available in both white and black version, which basically mean whether you want it to go with the dark sauce or not.
The white version is simple yet still tasty without the dark sauce. And I would say their char siew is the main highlight from the bowl, so fragrant and crispy. Wanton pieces are separated in the soup bowl.
A large ball of succulent prawn paste wrapped with fish maw. It's saucy, savoury, and quite satisfying.
A big dumpling packed with succulent prawns, served piping hot and bursting with flavour.
A unique combo of natural banana sweetness paired with prawn inside a crispy roll. Fruity and savoury, it’s not to be missed.
These are not bright red lychee. These are crispy prawn balls filled with gooey cheese, and the prawn itself is bouncy and fresh.
Fragrant, sticky, with moist, flavourful chicken adding a perfect sweet-savoury balance.
A classic sweet red bean paste stuffed in a soft, white fluffy bun, a simple but traditional favourite.
