We arrived at this restaurant around 6pm, we found there were already 3 main tables were occupied with diners and 2 smaller tables were taken up as well. The restaurant has fully utilised its space till the back of the restaurant. In totality, the restaurant can accommodate within 20 tables.

Another recommended dish was Stir-fried Brinjal with Snake Bean. In fact, this was the first dish arrived to us within 10 mins. The look was deceiving but the good smell would never go wrong. The dish was stir-fried with chillies to spice up the dish and they gave very generous dried shrimps (Har Mai). The dried shrimps really played an important role to make this dish more delicious and appetizing. The Snake Bean looks like long beans except that it is bigger in size and the skin is more rough. Found the Snake Bean was very crunchy except that the Brinjal was slightly soft due to its own soft texture.

Highly recommended dish to all!

One fine day, we were introduced by a friend to visit an old restaurant which is good in Steamed Fish Head. As we arrived before 7pm, we discovered a few other interesting restaurants located in the same street with diners at that hour. At that moment, one of which is Chuan Kee Hakka Restaurant (泉記客家) which struck us to come the next weekend to try. It was already having a queue at the main entrance during that hour.

As we were seated, we made known to the Uncle who was taking our order that it was our first visit, hence, we would like him to introduce us their specialities. One of which he introduced us was the "Yong Tou Foo".

I was made aware earlier by my BF that the original Hakka Yong Tau Foo are made of fish paste, salted fish or dried sotong and pork meat.

When the dish served, all of us was looking forward to taste the Yong Tau Foo. I personally found the fish paste is of less taste and the ingredients were not exactly what I have known as an original Hakka Yong Tau Foo. The deep fried Bean Curd skin was good as it was stuffed with a lot of fish paste and still crispy texture. The red chilli tasted sweet and we liked it. I found the Tofu tasted normal, nothing to shout about and so for the the bitter gourd and the brinjal.

A very interesting and also my most liking dish was Pari Pari Kani Salada means, Crab meat with (Ebiko) fish roe salad with chef's special dressing, small is RM18, large is RM28 before tax

This is the only dish that I could find here, served with generous crab meat not crab sticks, generous (Ebiko) fish roe, veg, sliced tomato, sliced cucumber and Chef's special dressing that really made me floating in the air. Of course, taste so sweet with the presence of the crab meat as well as the chef's special dressing. Worth the money for this dish.

Followed with Agedashi Tofu, Tofu Tempura with sauce, cost RM12 before tax. The tofu topped with carrots and spring onions. I also like Agedashi Tofu which done it in tempura style and the size is ideal to be treated as appetizer. Sweet taste and smooth inside but fragile. It was not oily at all and the tofu was fresh. Simple look but great taste and with quality!

I could not imagine, just a few of us could turn out ordering quite a number of dishes, in particular, during lunch hours.

The next interesting dish was Tofu steak, tofu grilled with teriyaki sauce, served with pan-fried vegetables, cost RM12.00 before tax. Served with 2 big tofu with stir-fried vegetables. Sweet taste from the teriyaki sauce. Tofu was smooth and soft and smell the grilling aroma.