Food-hunting in Puchong, starting with Ke-Kho, a standout spot where spicy Sichuanese & sumptuous Shanghainese specialties form the surprising fare.
Cumin sliced beef. A Hunanese stir-fry, basic but beautifully aromatic.
Melt-in-the-mouth boiled fish with a fiery kick. Not as oily as this photo suggests.
Shredded pork with garlic gravy. Lean but tender meat, thick & savory sauce.
Densely creamy Pidan eggs with silky-soft tofu. A match made in T'ien!
Kung pao chicken. The real peppercorn-laced deal, not the Americanized version.
Steamed dumplings with ground pork and chopped celery.
Grilled dumplings, generously stuffed with chopped chives and scrambled eggs.
Pork knuckle with pickled cabbage. Rustic stuff that looks & tastes homemade.
Touboding _ pan-fried potato strips. Kinda thin & dry; not our favorite.
DiSanXian _ fried eggplant, potatoes & green peppers.
Dry-fried string beans. Even the obligatory greens taste decent.
Searching for something more mainstream? One option is Cheong Wah, a popular Puchong place for Chinese banquets that won't break the bank.
Everything here's reliably prepared, so rest assured there's plenty of succulence to savor in Cheong Wah's braised pork knuckle.
Can't complain about the sweet-savory, sesame-coated Marmite ribs either.
Frog legs, our substitute for chicken in this meal, smothered in ginger. Healthy, right?
Yam ring. Loved this when I was a kid, but rarely have it much these days.
Seafood bean curd, also a nice rendition, fresh-tasting & suitably soft.
Longevity noodles, a can't-fail belly filler to ensure nobody heads home hungry.
Cheong Wah's simple veggie platters also satisfy, from the potato leaves ...
... to the sambal petai with prawns ...
... to the bitter gourd made flavorsome with salted egg yolk.
Complimentary papaya & pineapple on ice to send us on our merry way.
Ke-Kho,
21G, Jalan Puteri 2/6, Bandar Puteri Puchong.
Cheong Wah,
Jalan Bandar 2, Pusat Bandar Puchong.
