SS2, PJ

Ooooodles of noooods at this delicious spot! If you’re not familiar with the joys of Teochew mee pok, be sure to put Tang Pin on your culinary bucket list. Handmade springy noodle served with minced meat and crunchy pork lard, I could have this everyday if I didn’t have to watch my waistline. Tastemaker Brian suggests adding the belacan chilli sauce to the noodle and what a difference it makes! There’s a lot more to try here like the fried porridge and fish ball soup. You’ll be tearing your hair out trying to decide. Save the hair, just come here for the mee pok, mmkay.

Stumbled across this unique steamboat restaurant as an alternative to two closed steamboat restaurants around the corner. Two Pesos will strike you as some kind of filipino restaurant at first, but rest assured - its Taiwan tourism heavy decorated walls will prove otherwise.

This modern Taiwanese steamboat restaurant offers standard on-the-table cooking method in which you simmer ingredients in a variety of broth. Its individual pot concept understands and caters to patrons who crave for different broth which provides for an unconventional dining experience. I had the Classic Original Pot (RM11) which came with one choice of meat (pork, beef, fish) and one type of wheat (rice, yee mee, mee hoon) out of three options respectively. Each hot pot orders include a variety of vegetables, mushrooms and meat balls. Definitely a bargain for affordable meals! Prices range from RM11-RM19.5 and add-ons are also available for those with a bigger appetite.

Seeri Authentic Thai may not look like much, with its plastic chairs and bare walls - heck, the only decorative piece that shows the restaurant’s decorating effort lies in a small picture frame of what looks like a black and white photo of farmers with pointed straw hats.

But its lunch crowd shows that this restaurant is a go-to for office lunches. Look around and you’ll find tables filled with individual lunch set menu numbers which I must say is a bargain. For RM13 nett, your lunch set includes one balanced dish (choose between tom yam fried rice, basil mince pork rice, green curry chicken rice, just to name a few), one drink and a Thai Tako (water chestnut and coconut custard topping).

I couldn’t resist ordering the Pad Thai (ala-carte price is RM10) but my excitement was short-lived just as I was making my orders. Perhaps it was the way I had to repeat my order to three different waiters who could barely speak any English, or how the dish came warm and lacked tamarind, fish sauce and all the right seasoning an "authentic" Thai dish should have. Perhaps, Seeri really isn't much after all. For the same price and cooler air-conditioning, I would be better off eating at Super Kitchen Chilli Pan Mee next door.

Springy Hakka wantan dry-style noodles, topped with generous portion of Soong Kee's signature minced pork and beef doused in special concocted sauce with a side sprig of choy sum (RM8). Visitors are given a choice to pick their noodles from wantan mee to hor fun or loh shu fun. Dry noodles or noodles soaked in fragrant beef broth. The restaurant also offers a variety of other noodles such as Minced Pork Noodles (RM5) and Chicken and Mushroom noodles (RM8), as well as porridge and rice. But I would recommend to stick to their signature. With orders served up to our table in less than 10 minutes, Soong Kee is an assuring place for a quick meaty fix.