Of Jalan's Alor two Szechuanese restaurants, TKS is the favoured pick thanks to its specialty Braised Chili Fish (from RM42). The formidable dish sees a generous portion of fish fillets and beansprouts buried under gleaming red gravy overflowing with dried chili and Szechuan peppercorns. The tongue-numbing experience must be paired with a plate of steaming hot white rice. Alternatively, attempt another course of spellbinding spice with the Szechuan Dan Dan Noodles (RM10) — springy noodles topped with minced pork in a milder version of the former gravy.
Avg Price: RM25
Photo by Burppler Rueann Dass
Had a scare when this ginormous bowl of Braised Chili Fish (RM42) arrived with an army of dried chillies. Lots of fish fillets under there but for such robust looks, it actually tasted rather mild. Still a pretty good bite along with the beansprouts buried in the bowl. We also had the Dan Dan Noodles (RM10), surprisingly delicious with springy noodles and tongue-numbing Szechuan spice!
