There’s so much about this homely restaurant that locals keep coming back for: hearty Hakka grub, generous portions and efficient service. Order the signatures to share, such as the Mooi Choy Kao Yoke (pork belly with preserved mustard greens, RM22), Hot & Sour Kai Choy (from RM12) and Nyonya-style Steamed Fish (RM42). Though the latter isn't strictly a Hakka dish, it's delicious and worth its salt anyway. On weekdays, come for the homemade Hakka Yong Tau Fu (RM2 per piece) stuffed with fish paste, minced pork and salted fish.
Photo by Burppler Blueskies Cottonclouds
Michele's Kitchen marks the spot for family-style dining over homely Hakka fare and more. For first-timers, the friendly owner recommends the house specials, like the tender Mooi Choy Kao Yoke (pork belly with preserved mustard greens, from RM22) and the asam-heavy Nyonya-style Steamed Fish (RM42). Also look out for traditional dishes like the Colourful Cold Platter (RM120) featuring painstakingly made jelly chicken — this requires advance ordering.
Photo by Burppler Alison K
You can’t dine here and not order this traditional Hakka dish – pork belly with preserved mustard greens. The pork has a perfect meat-to-fat ratio, and I love the tang from the vegetables. We should have gotten a bigger portion for the table.
This quintessential Hakka dish is much loved by my family but we hardly ever eat it outside of the domains of home. Well, no one makes one as good as my late grandmother. She makes her own preserved mustard greens and used to give each relative some. Little did I know how much they were treasured till she's gone and my relatives still rave about them. As expected, this didn't come up to mark. It wasn't bad but just not what we are used to.
