Restoran Teochew Lao Er @ Pudu

Hubby and I always take the opportunity to explore the eateries in downtown KL after my facial appointment at the city.

A couple of months ago, like most of the time, we couldn’t decide what to have for lunch and we drove around Pudu area to seek “inspiration”. Suddenly, a familiar name caught my attention – Teochew Lao Er, which has been in my to-try list after some positive reviews from friends.

So we were, at Teochew Lao Er, one of the Michelin Selected establishments in 2024. The interior of the restaurant is bright and comfortable, no fancy decoration, just some vibrant food photos hanging on the wall. Table and chairs are arranged on both sides and spread out to the end of the space.

 

The red dessert cart was calling me……. I wished to bring back home all these adeptly made Teochew desserts, but I didn’t. ●︿●

 

Mid Autumn Festival was approaching during my visit, therefore there was spread of Teochew mooncakes for sale.

 

Ready-to-eat frozen food, highly convenient and perfect for busy people.

 

Teochew cuisine is well known for its seafood and vegetarian dishes. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients. The cooking methods are relatively heavy emphasis on poaching, steaming and braising.

Teochew Lao Er’s menu is sufficiently filled with classic Teochew dishes like assorted stewed and braised food (stewed pig offal, stewed chicken feet, stewed tofu, stewed duck), Kueh Chap, steamed fish with good variety of fishes, Teochew Fish Pot, Chilled Crab, dishes to go with rice or Teochew porridge (Oyster Omelet, Deep Fried Grouper Skin, Mui Choy Braised Pork Belly, Hua Dia Herbal Kampung Chicken, Choy Poh Omelet, Steamed Minced Pork, Spicy Sour Mustard Green, pickled lettuce, salted egg, salted fish, fermented bean curd, stir fried vegetables, etc), seafood porridge, double boiled soups, as well as an extensive list of desserts. ♥ ♥ ♥ There are also set menu for 2-10 persons, set lunch and dessert platters comprise several types of dessert in different quantity, which are good for home party.

We opted for this value-for-money set menu for 2 pax (RM49.00)

Sweet Potato Porridge (+RM0.30)

Teochew Muay (in Teochew) is different with the Cantonese congee, from the appearance, texture, to the cooking style. Cantonese congee is laboriously boiled over high heat for hours and the rice is pretty much completely disintegrated, resulting a thick velvety texture. Ingredients like century egg, pork or dried scallop are added into the congee while cooking to enrich the flavour. The Teochew style on the other hand, the rice grains are still whole and it’s more like rice in hot water. It’s usually plain and served along with side dishes.

 

 

A – Fried Grilled Meat

This stir fried Siew Yoke with robust taste and a kick of heat undoubtedly an ideal dish to go with plain porridge.

 

B – Seaweed Roll with Salted Egg

The deep fried meat roll wrapped with seaweed was rather delicious, but it didn’t deliver much of that salted egg flavour mentioned in the dish name. I didn’t take a fancy to the sweet spicy sauce (similar to Thai chili sauce) slathered on the seaweed roll, which I thought was unnecessary.

 

C – Stir Fried French Bean with Canned Olive Vegetables and Minced Meat

The flavour of a simple vegetable stir fry dish was amped up with the savouriness of the canned Olive Vegetables (a traditional Teochew dish of fermented Mustard Green and olive). Another dish that pairs well with porridge.

 

D – Soup of the Day

Very ordinary radish pork ribs soup, but there was generous amount of pork ribs.

 

D – Dessert – Teochew Green Bean Soup

We were allowed to choose different item for each of us in this category (instead of two bowls of soup), so it had to be the dessert, no objection! 😛

The dessert soup had a thick and gooey consistency and it was served with You Tiao. The green beans were soft, with a bit of bite, served with You Tiao was an interesting pairing.

 

Teochew Yam Paste (Small – RM15.50)

The set meal was definitely more that sufficient to fill us up, so I brought home the most iconic Teochew dessert of Orh Nee. Traditionally made with yam paste cooked with lard and sugar but alternatively replaced by shallot oil for convenience and health consciousness purpose. (lard is used here). 

The Orh Nee was beautifully lined with paper-thin pumpkin slices and the yam paste was crowned with soft boiled Ginko nuts and red date. It had a creamy smooth texture with slivers of pumpkin and the sweetness was adequate. It did live up to my expectation and I certainly have to have it again.

 

Verdict: Definitely something I would come back again!

 

Restoran Teochew Lao Er 老二潮州 

6, Jalan Brunei, Pudu, 55100 Kuala Lumpur.

Tel: +6012-214 1077

Operating hours: 11.00am to 10.00pm, closed on every 2nd and last Wednesday.

Facebook: https://www.facebook.com/teochewlaoer

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