PakLoong Restaurant is Cheras’ new father-son kitchen for local favourites, specialising in family preparations for pork-free wonton noodles and nasi kandar.
Papa, now 77, retreated from retirement in 2011 to keep himself healthy and busy. A longtime lover of cooking, he spearheaded a kopitiam stall in Alam Damai for about a dozen years and fine-tuned his own recipes for wonton mee and kai see hor fun.
Now offered in its very own venue, PakLoong’s Signature Wonton Mee is served dry or in soup - the kolo version features chicken-and-mushroom-topped firm noodles, satisfyingly slick and savoury, complete with smooth prawn wontons in punchy chicken broth with prawn oil.
Beef noodles, chicken kuey teow soup and asam laksa are also available.
PakLoong’s Nasi Kandar relies on recipes from the son’s cousin, who runs a nasi kandar stall in Alam Damai, with favourites like mutton curry, chicken curry and black pepper mutton. The fried chicken leg is crisp-skinned and juicy-fleshed, enjoyably full-bodied, patiently prepared with quality ingredients throughout, from soothing curry to fresh vegetables.
