Travel: Our Macau/Hong Kong Getaway (6D/6N)!

Follow our 6 day, 6 night adventure in these lands of amazing food, awesome culture and astounding sights. See how we ate, shopped and laughed our way through Macau and Hong Kong! :)

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Thursday, August 23, 2012

Food: Restoran Lee Hong Kee (formerly Restoran LYJ) @ Sungai Buloh

Update 11/03/13: Thanks to Ching for the update! Restoran LYJ is now known as Restoran Lee Hong Kee has moved down the road under a different name but still serves pun choy. Address & map updated at the bottom of this post!

Please note that at time of review, it was still known as Restoran LYJ so you'll be seeing us still refer to it as LYJ in the post below. Happy reading!


So when Wendy's family gets together for a meal because of an occasion, it's usually a trip to a Chillis or Italiannies where portions are big and family-friendly and there's plenty of choices for the kids! But on this occasion, decision was made to head over to Sungai Buloh, where a unique treat awaited us all at Restoran LYJ! (If you're wondering why LYJ, I have a feeling it's the initials of the chinese name, Li Yong Jie. =P)

I had never heard of LYJ before, but judging by the crowds, it seems like I should have! The restaurant doesn't accept any reservations, so the only option is to get there early before they open the doors for dinner at around 6pm, and start queueing! They do have a numbering system, so come early, get a number, and patiently wait for dinner time to start. =D

While waiting, we were fascinated by the streams of water constantly running down the roof - we think it's likely to cool down the waiting area outside.

Restoran LYJ has two sides to it; one where they serve dishes like any other Chinese-style restaurant, and another two shops away that's devoted to only pun choi. We visited the former that night.

Food at LYJ is pretty standard, apart from the one particular dish they're famous for. This plate of Garlic Crusted Char Siu was average at best in my books. Though the slices were thick and meaty, it lacked sauce and flavour, and the portion could hardly be considered enough for a full table of adults. 

Vegetables here were more interesting - almost every other table there had a large serving of this Paku Vegetables with lots of shallots as a topping! This was most definitely an LYJ specialty beacuse it was so different; the paku shoots were served chilled and tossed in some kind of lemon juice. An Asian salad, if you will? There was more than enough of this to go around because the serving was so big and unorthodox - no fighting necessary. =P

We also had one more vegetable in the form of Choy Sum fried with Garlic. I enjoyed this more than the paku, partly because I enjoy the texture and flavour of Choy Sum more. We found this had a slight sourish flavour to this as well, nothing as sharp as the lemon in the paku dish above. But again, I consider this an average Chinese restaurant dish; nothing worth traveling to Sungai Buloh over.

The Prawns with Salted Egg Yolk that we ordered was a dish executed perfectly. Chunky, fleshy prawns coated with thick, satisfying salted egg yolk. We loved that the prawns weren't overcooked, and instead, managed to retain its natural sweetness and springy texture.

Fish fared well here since LYJ has live fish stocked. This Patin fish (at least, I think it was Patin...!) was cooked with a simple recipe of steaming with soya sauce. What better way to enjoy and preserve the natural flavour and texture of fish, but to just steam it lightly? =D

That being said, LYJ served their fish with this accompanying mix, a thick concoction that was tangy and rather refreshing. It was interesting, but some would argue that it overpowers the fish generic cialis. Our advice is to not pour this all over the fish, but use it as and when you want to.

But no, we weren't at LYJ because of the fish either. Instead, we were there because of their famous "Standing Chicken" dish, which as you can see in the picture, is quite literally standing up!

...Or maybe "hung up" is a better word. The contraption is actually quite simple; just imagine how chickens are hung in any chicken rice shop, and now imagine the chicken is served to you still attached to the hook. That's exactly how it's done, with the base of the hook being innovatively screwed on to the metal dish below to ensure it doesn't fall (and to collect all the juicy chicken extract, I presume. =D).

And just like how eating crabs needs hammers and lobsters need picks, a standing chicken requires 1) a box of gloves (to keep hands clean) and 2) a pair of scissors (to cut up the chicken!). Of course, you may also forego the scissors and skip straight to the ripping and tearing, like what Wendy's brother is doing in the picture above. =D

It's all very fun and a good gimmick, but what about the taste? Unfortunately, we don't think cooking a chicken standing up has any advantage over cooking it lying down. The skin was light and crispy, but we honestly couldn't tell a difference between this and any other roast chicken. Neither was there much meat, since that whole chicken barely covered all 10 of us at the adults table. Everyone who visits LYJ does have one (or two!) of these Standing Chickens, so just for the fun of it, why not, we suppose?

So there you have it. The famous "standing chicken" of Sungai Buloh. If you have fussy relatives who think they know everything about food, like to travel to secluded places for food, and if you want to impress them with something new, then take them to Restoran LYJ. The standing chicken can be quite good fun at the dinner table. Otherwise, we don't really recommend braving crowds and early queues for this place. =)

Restoran LYJ now known as Restoran Lee Hong Kee
No. 3, 5, 7, & 9, Ground Floor
Jalan Kati GU 19/G
Kampung Baru Sungai Buloh
40160 Shah Alam, Selangor
Tel: +6 03 6140 2678 / +6 016 667 4810
Opening Hours: 11:30am – 3pm / 6pm – 11pm
GPS Coordinates: N 3° 11' 37.95", E 101° 33' 58.50"

Map to restaurant (picture thanks to Ching!):

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