On Being Motormouth & Savouring Delights from Bentong @ Choy Hi Restaurant, Puchong JayaMay 31, 2013 | 10,910 views
Kong Sai-style Stuffed Beancurd Pouch with Minced Meat & Fish Paste (RM12/USD3)
Writing anonymously behind this ‘Motormouth veil’ has granted me immunities; escaping from awkward moments of being recognized when religiously snapping photographs (it’s a mental illness, supposedly) of the same plate of noodles or inducing crazed stares from passerby when lying belly first on the ground while shooting a flower, fungi or a bug.
But of course, out of these five-odd years of continuously feeding you with my doses of sumptuous poisons, there were those infrequent times when the random uncle/auntie manning the stall reacted in unpredictable ways.
I got reprimanded. Shooed away. Scolded. Laughed at. Ignored. Yet, I was happy about it. This burning, indomitable spirit of a ghost writer.
Somewhere, somehow … things ran slightly off track. And I guess, something’s gotta give. It’s a delicate balance of being myself vs this brash, forever-hungry Motormouth.
Damn addictive stuff; this plate of crispy pork belly stir fried with caramelized onions, finely-chopped red chillies and scallions got us hooked from start to finish.
I’ll leave the grandfather’s stories to another day, coming back from a day trip to Malacca earlier. On a side note, the durian cendol from Jonker 88 faltered miserably while Big Nyonya restaurant (formerly Kenny’s Delight) was a good recommendation. Hands down one of the best Nyonya cuisine restaurants in Malacca; beating the likes of Ole Sayang, Nyonya Makko and even Nancy’s Kitchen.
Anyway, if you have not read the Bentong chapter, please do. An idyllic small town in Pahang featuring more good eats than I expected, I’m tempted to go for a second round and cover more grounds; until Raub perhaps … and this time will make sure to grab more of the red-yeast groundnuts.
Stir fried Pig’s Intestines with Dried Chillies, Onions, Lard fritters and Scallion.
Their specialties include steamed river fish, steamed chicken served with ginger (hopefully it’s Bentong’s), stewed pork belly with yam, and various delectable items clearly depicted on the walls before you enter the premise.
We ordered four dishes; the irresistible crispy pork belly that will definitely go down well with a beer or two, the sinful rendition of stir fried intestines with dried chillies (a special-of-the-day not in the menu), Kong Sai tau fu pok and also claypot Four Heavenly Kings (4 Dai Tin Wong) without my perennial obsession; stink beans (petai), sadly.
The ‘Four Heavenly Kings’ here consist of brinjals, long beans, ladies fingers and four-angled beans. No ‘petai’, sadly.
This was our second time to Choy Hi Restaurant, which is located next to Chiang Rai Thai Food, and the meal was still a pleasant experience. We could clearly see families coming in droves; tables of four’s and beyond dining in a very traditional communal manner; and age groups ranging from kids below 10’s to grandmas with nary a teeth in sight. Seriously.
A neighbourhood classic parked within a rather dense commercial area; so it could be a challenge when deciding on the venue for dinner. My advice? Come here on repeated occasions. The myriad of cuisines served around Bandar Puchong Jaya will charm you to pieces. When all else fails, you can still fall back on the crowd favourites – Yong Tau Foo and Bak Kut Teh deeper into the heart of Puchong ….
CHOY HI RESTAURANT (non-Halal)
No. 16-1, Jalan Kenari 18a,
Bandar Puchong Jaya,
47100 Puchong, Selangor.
This restaurant is located at the area behind of IOI Boulevard, opposite of IOI Mall.
Try finding Sup Pedas Kajang or Chiang Rai Restaurant, and you’re there.
*As far as the initial rants and ramblings go … no worries. I’m good. Just feeling a tad awkward after my cover has been blown repeatedly over the last couple of days.