Rice forms the foundation of this restaurant, where the wide-ranging tally of temptations includes waxed meat rice (lap mei fan, all year round, complete with slices of liver sausage) & claypot rice with the likes of three-layer pork belly, alongside traditional side dishes like braised eggs & deep-fried nam yue pork. Some of the flavours could be punchier & the textures more succulent (the liver sausage was notably not top-flight), but with most dishes costing south of RM20, Go Rice House is hardly a horrible bet if you're desperately seeking a hot, hearty meal of comfort-food grains with protein. Bonus: No corkage charge.
Go Rice House
D-69-GF, Jaya One, 72A Jalan Universiti, Petaling Jaya, Selangor.
Go Bun House is now permanently closed, but for several months in 2015, steamed buns comprised the cornerstone of this eatery - essentially mantou with hog-heavy, Chinese & Taiwanese-inspired fillings, including crispy pork cutlets in spicy-sour sauce, braised pork with peanut sprinkles, house-made pork sausages, sliced pork with fu chuk bean curd skin, & luncheon meat with cheese sauce. For a fast snack, these performed well enough, which may have been the point - the food evoked the flavours of a quick-service joint, versus hand-crafted, labour-of-love fare.
Go Bun House (now permanently closed)
61-P1, The School, Jaya One, Jalan Universiti, Petaling Jaya, Selangor.
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