Ying Ker Lou returns with heartwarming Hakka delights in Damansara Perdana

Ying Ker Lou is back: Our favourite destination for heartwarming Hakka delights has returned with a soothing new space in Damansara Perdana.

Nostalgically family-run for nearly two decades, Ying Ker Lou can now be found exclusively in this welcoming, wood-toned venue, cosy with flourishing tropical plants.

Come for the classics, lovingly kitchen-crafted with fresh produce, from Hakka hand-sliced noodles to red yeast wine chicken thread noodles, four treasures to yam abacus to lei cha.

Find home-style comfort in wholesome, wallet-friendly rice sets, from stewed pork knuckle with ginger and sweet rice vinegar to drunken chicken with ginger and rice wine.

Everything is beautifully balanced with no MSG, less oil, salt and sugar, without compromising on authentic goodness, relying on generations-old recipes with special secrets, such as harnessing dried flounder fish and house-simmered chicken stock for natural umami.

Open everyday, this is a convenient stop for beloved dishes, many available as set meals with rice, soup and vegetables, starting from RM15 for Ying Ker Lou members.

Popular hits include Sweet & Sour Pork, brilliantly brightened with a citrus lift to enliven the crispy-juicy meat; Braised Four Treasures, Ying Ker Lou's own-made selection of yong tau foo, terrifically textured with a mix of minced pork and fish paste for a tender, full-bodied bite; and Steamed Chicken with Scallions, smooth and succulent with the restaurant's own silky soy sauce blend and scallion oil.

Also highly recommended, the Health Infused Sets are a testament to time-honoured staples with nourishing, nurturing benefits, such as Stewed Pork Knuckle with Ginger & Sweet Rice Vinegar and Drunken Chicken with Ginger & Rice Wine, tangy with mellow sharpness.

The Drunken Chicken is rich with rustic textures of rice, a recipe from an 85-year-old grandmother who lives in Kepong. Every ingredient is thoughtfully sourced for satisfying flavours, including the young and old ginger for vibrant aromatics.

Yam abacus is a must-order, perfectly proportioned with more yam than flour for fantastic fragrance, skilfully kneaded for a stretchy chew.

Noodle enthusiasts keep coming back for the red yeast wine chicken thread noodles and the hand-sliced noodles, an all-time winner here with millions of bowls sold since the mid-2000s, the Hakka equivalent of thick pan mee with minced pork balls.

The Klang Valley's lei cha lovers know that Ying Ker Lou's version is exceptional, potent with basil and mint - we could happily have this soulful lei cha several times every week.

Fans of these flavours can check out Ying Ker Lou's creative lei cha-inspired desserts and drinks, including the lei cha tong yuen (with hand-rolled glutinous rice balls) and lei cha soy milk (bringing together soy milk with herbs for a gently reviving beverage).

Ying Ker Lou

40-1 & 42-1, Jalan PJU 8/5b, Damansara Perdana, Petaling Jaya, Selangor. 
Daily, 10am-10pm.

Tel: 03-7493-6118