Pudu's Best: Local Delights

Wong Kee, in Tastemaker Brian Leow's books, makes the champion of all roast pork bellies! On afternoons when time is on your side, bring your friends for the "Datuk Siew Yuk" experience. Owner (and roast meat handler) Robert was conferred a Datukship in his earlier years, hence the nickname. The Pork Belly or Siew Yuk (from RM17) boasts gorgeous layers of crackling skin, juicy fats and tender lean meat. The siew yuk will be snapped up before you know it, so share the delicious Roast Chicken (from RM25) and an order of their smoky Barbecued Pork or Char Siew (RM90 per kg) for a fulfilling roast meat combo meal. Pro tip: Wong Kee begins service at 12.30pm but patrons come in to wait as early as 11.30am because it's impossible to secure a seat any time later. Do the same and be prepared to wait.
Avg Price: RM25

Exuding old-world charm with retro neon lights and age-old furnishings, Sek Yuen makes a perfect venue for a delicious Cantonese-style dinner and plenty of laughs with the gang. The highlight here is the traditional Pei Pa Duck (from RM26) — the duck is first boiled and then slow-roasted to render the fats, giving it an addictively crispy skin and tender meat. Be sure to ask the friendly uncle for recommendations on portioning so everyone gets their fill of duck. Then, do like Tastemaker Brian Leow says and order the Chai Choy. The flavourful stir-fried vegetarian dish, albeit simple, will leave you with no regrets at Sek Yuen! Also share the Char Siew and Fish Paste Sang Mee that pairs an unconventional meat duo for a light yet tasty noodle dish.
Avg Price: RM25
Photo by Burppler Jayne Tan

Bring a patient foodie friend with you to Hock Seng Hin, because a long wait is almost guaranteed for its tasty, affordable dishes cooked over firewood. The trademark Chili Bean Braised Fish Head bears piquant yet incredibly appetising flavours in its thick gravy, not to mention the generous pieces of fish head. Along with it, have the Bitter Gourd With Spare Ribs, brimming with wok-hei. Tastemaker Brian Leow explains that it's prepared in the same wok that cooked the fish. Make space for more veggies and order the Belacan Choy Sam that packs fragrant belacan notes in every bite. Pro tip: The no-nonsense lady boss has her waiting system in order so once you inform her of your party's presence, keep calm and wait for a table.
Avg Price: RM20
Photo by Burppler Trisha Toh

It's easy to spot Tiger Jit Singh from the conspicuous CAPATI sign that beckons from the outside. The humble stall promises comforting nourishment in warm pieces of freshly flipped Chapati (RM1.50), described in the words of Tastemaker Brian Leow as "paper-thin yet soft and fluffy". Retaining most of his father, Tiger Jit Singh's ways, shop owner Bobby takes pride in their homemade ghee and top-notch atta (whole wheat flour), which are used to make the chapati. Visit in the mornings when it's a little cooler, and the chapati coupled with light, flavourful dhal will be pure satisfaction. Pro tip: Refrain from asking for cutleries. Bobby will stop at nothing to convince you that chapati must be eaten with your hands!
Avg Price: RM5

Come lunchtime, many flock to this iron-roofed spot in Jalan San Peng for a taste of Ipoh's Chicken and Prawn Hor Fun. Arrive a little earlier for a hearty brunch with the family, minus the lunch crowd. Priced at RM5 a bowl, the thin hor fun noodles swim in a clear, aromatic broth along with shredded chicken and prawns. Complement your meal with the usual hor fun suspects — delicious Steamed Chicken and Beansprouts. A well-kept secret here, according to Tastemaker Brian Leow, is the Braised Pork Intestines, which gleam with a sheen of dark sauce — not for the faint-hearted but definitely a yummy delicacy! Ah Kwong also serves Braised Tofu as an alternative braised dish.
Avg Price: RM15

Along Jalan Brunei Barat sits the constantly jam-packed Yap Hup Kee. It's best to visit in smaller groups as seats are scarce, especially during the dinnertime rush. Allow yourself some extravagance when picking out Yong Tau Foo (RM1.30 per piece) — in this case, it's the more the merrier — and don't miss out on the delightfully greasy brinjal. Tastemaker Brian implores you to also try their BBQ Fried Intestines (RM4.50) — sweet, crunchy and absolutely scrumptious despite its lesser looks. To go with all that protein, Yap Hup Kee's signature Soya Sauce Chee Cheong Fun With Dried Shrimp (RM2.50) serves silken smooth noodles with the occasional crunch from fragrant dried shrimp toppings. Our only gripe is that one bowl is never enough!
Avg Price: RM10

Serving steamed fish head and a handful of homely dishes, here's a great spot for your next family dinner! The several variations of Steamed Fish Head include chopped ginger, soy sauce and sweet and spicy, and all are worthy of the namesake at Mun Kee. Tastemaker Brian Leow's personal favourite is the Steamed Fish With Soy Sauce and Ginger. The slightly salty sauce brings out the sweet freshness of the fish and pairs well with rice. If you're an adventurous eater like Brian, go for the Kam Heong Pig's Stomach for an extra kick in your meal!
Avg Price: RM20
Photo by Burpple Tastemaker Brian Leow