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This hidden Hakka gem along Jalan Gudang Nanas draws the crowd for its specialty pai kuat or pork ribs. The Famous 'Pai Kut' Spare Ribs King (RM12) yields boneless pork ribs, deep-fried and then drenched in a sweet sauce. Expect the meat to come with a juicy bite, almost chewy even, and bursting with flavour. The dish is infallible, but some may prefer its crisper counterpart, the Hakka Meatballs (RM1 per piece) that are crunchy on the outside and tender on the inside. Pork aside, the tai chow restaurant has much more to offer, like its Claypot Asam Mustard. Sometimes referred to as spicy and sour vegetables, the dish of mustard greens boiled over long hours with leftover meat, vegetables and dried chillies has a distinctively intense flavour — perfect to ladle over rice.
Avg price per person: RM15
Photo by Burppler Emily Choong
This is a Chinese style pork ribs. It does not have that classic 'fall-off-the-bone' character but it attains more juicier, sweeter, and a more tender bite. In short, it is like an upgrade porky version of a 'Char Siew'. Just thinking of it already makes my mouth waters. Rm12 per ribs
The tofu and braised egg is served hot in a claypot, drenched in their homemade special sauce. The sauce is very similar to a 'loh bak' dipping sauce, just a more diluted and sweeter version of it. A simple yet extremely flavourful dish. Rm6
Love this place, will never go wrong to satisfy the crave of porky stuffs
Food is ok! Floor is super oily.. just be careful !
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