Perak's Best Kept Secret. The humble small town, Sungkai.

Many would have been introduce to one of Felda Residence's project, Sungai Klah Hot Spring which is located at Sungkai, Perak. Its something that we Malaysian need not spend bucks to travel to Taiwan or Japan for some hot spring therapy experience. Note: its only one and a half hour drive-time from Subang, Selangor.

10 minutes drive from the resort, you'll reach Sungkai's town. Its only like a street size (no joke). You'll find one restaurant at the main road which is packed with "eaters", then that is of course Kedai Makan Choy Kee.

I visited Choy Kee twice during my two days stay in Sungkai, and believe me its worth waiting for an hour for the food to arrive (during peak hour: lunchtime and dinnertime) its lip-smacking good. and the bonus is the darn-reasonable price.

Stir-fry Fish Fillet with Spring Onions (RM 15)

Fresh fish, right taste. A quite common and nothing much special but still well done.

The signature dish of Choy Kee a.k.a The must try,

Braised Pig's Trotter (RM 29)

BIG! oh goodness, you'll droll when it just "land" on the table. Unlike many "tai chows" usually cant serve it at the right taste, generously or the right texture. At Choy Kee, even if you have a whole set of fake teeth or worrying that eating pig's trotter might end up messy; worry not, it is braised up to 4 hours (info provided by the waitress). and with a hint taste of chinese herbal.

Steamed Freshwater Prawns (RM 19 per prawn)

Steamed with egg whites and ginger wine (if my tastebud identified it correctly) with really-fresh prawn! The prawn's "yolk" was loaded at the head of the prawn, which can really make any men cry of happiness.

Choy Kee's Signature Bean Curd (RM 8)

Sorry for the blur image. Among all the dishes, this one's aroma is like a devil's temptation. It really caught my tastebuds---resulting a wrong focused image (haha). Cut the excuse, it was really a good one. I'm not a bean curd fan so it takes a really good one to make surrender. Served with pickled lettuce (usually other cooks uses pickled radish) and mince meat, its really a great combination on soft-fragrant tofu.

Steamed Salted Free-Range Chicken (RM 18 half-chicken)

Look at the darker colour of the chicken, it is confirm that Choy Kee didnt cheat us but uses genuine free-range chick. Flavoured with angelica roots (tong guai), and not to overly salty. Take note that its not always available, as i didn get to taste it on my first trip at Choy Kee.

Stir-Fry Romaine Lettuce (Yau Mak) with Pickled Tofu (Fu Yue) (RM 8)

The romaine lettuce served in Choy Kee is unlike the normal ones, i was told by my company that it might be those "kampung-type". Normal dish---a bit spicy. Lovely.

To avoid dissapointment, you may contact Choy Kee to make reservations -- seat or dishes

Tel: 05-4386287

Extra: Besides Choy Kee is good in Sungkai, you guys should really try the Durian Kampung there. I manage to get a great deal of 6 good Durian Kampung at only RM5. There is also a restaurant there which sells salted free-range chicken, Sun Kee.

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