Before leaving KL to head back to Taiping, we managed to grab lunch at Ying Ker Restaurant, a.k.a Ying Ker Lou at Pavilion, Kuala Lumpur.
Serving authentic Hakka cuisine, among the dishes that we tried include Stewed Old Yellow Cucumber Soup …
… Stewed Pork Gut with White Pepper Soup …
… Hakka Salty Pork …
… Stir Fried Kampung Chicken with Ginger and White Wine …
… Dong Jiang-Style Stuffed Bean Curd in Hot Pot …
… Snow Pear with Rock Sugar Dessert …
… Rice Ball Pandan Dessert (?? thought it was called dragon fruit dessert or something)…
… Mango Juice …
… and Sugar Cane Drink.
Thirteen dishes on the bill for four person may sound a lot, but it actually consists of 2 soups, 3 mains, 4 rice, 2 desserts and 2 drinks. Here’s our bill…
… for the meal and guess how much was it?
All in all, I would consider Ying Ker a premium restaurant that serves Hakka cuisine. Although the food were very presentable, I wouldn’t consider them very nice. Besides, service was a bit on the slow side.
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