Thank you for your very interesting videos, my wife’s dad used to work at the Blue Circle cement in Rawang in the early ‘60’s. The video brought back happy memories. Wishing u every success and prosperity!!
The difference between yr food vlog from others, is the interesting history and background of the food, place, culture etc. Thoroughly enjoy yr videos. Keep it up.
Thank you Elmo. I enjoyed this episode a lot. I was able to recall the old days when I was having Cantonese dishes in the classic Cantonese restaurant. The Pat Poh Duck was the one dish that I could not forget when I had mine at the Kampar "Chat Kee" restaurant. Thanks again Elmo.
I surely will drive to Rawang for a Sunday lunch but need to find some "Kaki" first.This episode makes me suggest you should continue a series on all those famous old restaurants in KL. Keep up the good work.
@@ksl0128 I mostly do foodie haunt alone, as for the rawang review it was done impromptu. It was a lunch organised by my old classmate for reunion and I just took the opportunity to film it
This is pure content. There are not much people understand what it's meant to be Cantonese Cuisine aside Dimsum and this is it, explained so well. Subscribed for sure!
I love your introductions and background history on the various places of culinary interest ! Adds to the enjoyment of your food reviews!! Learning something new each time from your videos!! Funny much of local early settlers history are now hard to find in Malaysia mainstream! Best archives are in Singapore Museum! ( which I found out last time visited !) Also yes ! There’s been frequent comments from KL friends that true traditional Cantonese cuisine and restaurants are dying and lament on their demise!! Let’s hope there will be some continuity of the cuisine in Malaysia ! Most young people probably don’t even know how to order from a traditional Cantonese menu!! ( Tim Choy!!) That’s my opinion!! Lol! Thanks for your review! 👍🏻👍🏻
Very interesting history. We used to live in Rawang and my dad worked at that Malaysian Cement featured in your video. That restaurant belonged to a very good friend of our's, we used to have meals there. Brought back happy memories and also Templar's Park. Thank you for all your very interesting videos beginning with the history. Wishing you and family every blessing.
Perhaps the only critics are if he can speak slightly faster and dont use the berri good hand gesture too often. However your channel, do what you like.
Hey Elmo, I am Malaysian who left Malaysia in 1965 at the age of 19 to study in Perth Western Australia, and stayed back after my graduation. I enjoy your videos very much. Your brief history of every location gives me valuable information that I never knew. And I love Malaysian street food with a passion and your detailed coverage is just great. Keep up the good work in either Cantonese or English. All good! My only complaint is that your videos of all the great foods make me salivate in the mouth - very envious. By the way my Cantonese is very basic and learn so much from your Cantonese narration.
That food looks fantastic. When I was growing up, Cantonese food was the thing, wonder why it declined. I think not just in Malaysia but Hong Kong too and it's renowned cuisines.
Also these days camera eats first. Therefore younger generation prefer fancy food, western style serving and can rave about it after dining. Its all about advertisement. Unfortunately restaurants such as this only go by with words of mouth.
Love the history lesson in beginning . Always a great pleasure to view the video. It is good that you have introduced " lou chew phai " restaurant .. must keep these dishes " alive" to avoid them from being " vanished " into the history books . Looks like rawang is the next spot with some frens ! Thanks Elmo !!
Elmo, I simply love your introduction to every meal outings. Thanks for introducing Bun Heng Restaurant that specialists in Cantonese cuisine. BH Restaurant has quite a number of interesting choices which I have missed. I just can't wait to introduce this restaurant to my friends. I have eaten a number of Eight Treasure Duck in KL but nothing beats the ones I had decades ago in my hometown. Thank you so much. Can't wait to try out.
I got try this restaurant... n i come frm rawang .. ping nam is famous tofu fish n the mooncake is the best... hooe u guyz like it... this restaurant the food is also not bad...
Great video as always...deserve more subscriber. As usual people rather watch some foreigners promoting our local food even if they don't understand a word they saying
Hi Elmo. I love to watch your videos, especially since you speak in eloquent Cantonese which is hard to find on youtube. Most Malaysian Chinese youtubers tend to speak Mandarin which I struggle to understand as I was educated in national schools with English & Malay. I grew up in KL, but have moved to NZ 24 years ago after marrying a Kiwi. I really miss good Malaysian food. This video of traditional Cantonese cuisine brings back fond childhood memories of the chinese restaurant inside BBPark, Sek Yuen, Kum Ling and Restaurant Malaysia in a basement site near Federal Hotel. This video is so special because it showcases all the lost recipes you cannot get in most KL chinese restaurants now. The art is lost sadly. The jellied cold chicken was one of my most favourite dishes as a child. It was so yummy! I am glad to see a Rawang restaurant is still making it, and many other precious traditional dishes like Pat Poh Ngap, the crispy eggs and the poached Wong Nga Pak vege with dried scallops. One dish I miss from Sek Yuen is the Pei Pah Ngap. Nobody else makes it anymore. I hope these restaurant chefs can capitalise on their secret skills and become famous and popular for those dishes. Need to bring back the old glory. I enjoy learning the history behind the food and places you visit in your food hunt. Thank you Elmo, for your entertaining and educational videos. I wish I could give you more than one thumbs up! 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Thanks jin jin im so impressed with your experience with the old Cantonese dishes and I hope u can return to msia soon to savour these dishes in rawang. Stay safe and healthy my friend
@@malaysiafood328 As overseas travel is difficult now, I watch your videos and recall the memories of all the delicious flavours of the food you film. My last trip to Malaysia was in Aug 2018. I enjoyed Sotong Kangkung, blanched cockles, satay, Hokkien noodles, Ngap Keok Bao (duck feet from Petaling St), Lor Mai Kai, Chue Chap Jook (fried pig entrails congee) etc. In a 2014 trip a cousin took me to the old Sek Yuen in Pudu and I enjoyed the Pei Pah Duck. Beautiful memories of good KL food!
Great effort 👍 You are doing better and better. You dared to mention that the three famous Cantonese restaurant in Guangzhou (上下九路行人街) were not particularly outstanding. Your comment is objective and precise. Right the young people in China like novel dishes now. 欖角蒸 LIVE fresh water fishes (鲩魚腩,鳊魚,白鰂)are really gorgeous.
@@malaysiafood328 keep it up I enjoy this episode so much even just one restourant it gives much details info about tye food and history love it so much
@@malaysiafood328 I particularly miss that old restaurant that used to be at the end of the KTM line. It was later demolished and turned into something else. Those mosaic tiles on their walls and pillars was really old school
Looks very promising! I've eaten at the KL "branch", agree with you the food is traditional (in a good way) and slightly on the blander side, but that's how they did it back in the days.
Whoa...to prepare these courses need at least 2 days..... Chinese food is the most difficult to prepare and cook. Hat off to chef and sous chef. And what is more important, these chefs didnt become celebrities and their resstaurant reservation didnt have to wait for 6 months to 1 year unlike some western michele star restaurants. We got it wrong somewhere. No wonder no "chip pan yan" to continue to run business like this.
Thanks Elmo. I have translated recipes for 18 years in the past. I love to add an anecdote at the end if possible to tell readers of how this dish came about. Some come with a lot of meaningful stories n some are just new measures. Chinese dont seem to appreciate it but in most Western cookbooks, it always come with a rather comforting story. Keep it up Elmo.
多謝李先生介紹萬撓品興飯店的粵菜 🙏。 作為一個生活在美食之都香港的南番順人， 慚愧孤陋寡聞， 也是第一次見識 “凍鷄海蟹“ 及 ”合浦還珠“ 兩道菜式， 相信是清末民初中山小欖的傳統名菜保留了在萬撓， 思古大開眼界。
”五仁肉月“ 在香港中秋月餅早不多見， ”八寶鴨“ 亦成稀有菜式， 以其功夫多取價貴則難賣故也。 禮失求諸野 （恕用語有冒犯得罪）， 南洋特別在新、馬見保存中國文化比中國大陸包括香港澳門還地道。 有機會定到萬撓品興及吉隆坡適苑一試。
谢谢你的热心的支持黄先生
Absolutely loving your 'history lessons'... Thank you so much
Thank you for your very interesting videos, my wife’s dad used to work at the Blue Circle cement in Rawang in the early ‘60’s. The video brought back happy memories. Wishing u every success and prosperity!!
Thanks Roland
Traditional Cantonese Cuisine deserves more loves, and Uncle Elmo deserves more likes and subscribers
The difference between yr food vlog from others, is the interesting history and background of the food, place, culture etc. Thoroughly enjoy yr videos. Keep it up.
Thanks Chua that's very encouraging
Thank you Elmo. I enjoyed this episode a lot. I was able to recall the old days when I was having Cantonese dishes in the classic Cantonese restaurant. The Pat Poh Duck was the one dish that I could not forget when I had mine at the Kampar "Chat Kee" restaurant. Thanks again Elmo.
I surely will drive to Rawang for a Sunday lunch but need to find some "Kaki" first.This episode makes me suggest you should continue a series on all those famous old restaurants in KL.
Keep up the good work.
Thanks for the tip Ylin
Make me your kaki makan.
@@ksl0128 I mostly do foodie haunt alone, as for the rawang review it was done impromptu. It was a lunch organised by my old classmate for reunion and I just took the opportunity to film it
This is pure content. There are not much people understand what it's meant to be Cantonese Cuisine aside Dimsum and this is it, explained so well. Subscribed for sure!
Thanks for the compliment
I love your introductions and background history on the various places of culinary interest ! Adds to the enjoyment of your food reviews!! Learning something new each time from your videos!! Funny much of local early settlers history are now hard to find in Malaysia mainstream! Best archives are in Singapore Museum! ( which I found out last time visited !) Also yes ! There’s been frequent comments from KL friends that true traditional Cantonese cuisine and restaurants are dying and lament on their demise!! Let’s hope there will be some continuity of the cuisine in Malaysia ! Most young people probably don’t even know how to order from a traditional Cantonese menu!! ( Tim Choy!!) That’s my opinion!! Lol! Thanks for your review! 👍🏻👍🏻
Thanks for the detailed observation of Cantonese cuisine
馬來西亞人在廣州路過。蓮香喺廣州而家都少見酒樓，餅店居多。反而香港蓮香嘅點心係我至愛。廣州酒家好多分店依家都比較普通，總店就似乎好啲。陶陶居轉咗手，總店啱啱重開。我自己覺得陶陶居啲嘢有番咁上下保障，雖然唔係樣樣嘢第一，但係都唔會點中伏。我都非常鍾情鯇魚嘅老味道老情懷（最近都掟咗個視頻係TH-cam：廣州，老街坊大排檔。。。）。講到食老粵菜，我自己覺得反而順德會幾好。睇嚟食在廣州，廚出鳳城都唔係冇道理。多謝你嘅分享，尤其用番粵語，夠情懷。
讲的一点也没错，现在是食在顺德
听你的口音你应该是香港人
Very interesting history. We used to live in Rawang and my dad worked at that Malaysian Cement featured in your video. That restaurant belonged to a very good friend of our's, we used to have meals there. Brought back happy memories and also Templar's Park. Thank you for all your very interesting videos beginning with the history. Wishing you and family every blessing.
Thanks Catherine
Hello Uncle Lee, I think your video is just great, simple and genuine, and I hope to see more of your videos ;)
Thanks nick u for ur kind words
金腿月饼，公仔饼，合浦还珠，八宝鸭，冬瓜盅，好好味！
I honestly used to hate the long intros..... but I think I'm beginning to like them. Thanks for telling us so much.
Thanks SK for your approval
Elmo, I actually like the way you introduce every one of your videos. I'm not bored at all.
Perhaps the only critics are if he can speak slightly faster and dont use the berri good hand gesture too often. However your channel, do what you like.
tq brother! my family and i really enjoying all your videos
Thanks yip for it continued support
Thanks for the video. Will definitely try out that restaurant ..
Very informative. Excellent video. Thanks!
Keep up your good work Mr. Lee
Hey Elmo, I am Malaysian who left Malaysia in 1965 at the age of 19 to study in Perth Western Australia, and stayed back after my graduation. I enjoy your videos very much. Your brief history of every location gives me valuable information that I never knew. And I love Malaysian street food with a passion and your detailed coverage is just great. Keep up the good work in either Cantonese or English. All good! My only complaint is that your videos of all the great foods make me salivate in the mouth - very envious. By the way my Cantonese is very basic and learn so much from your Cantonese narration.
Thanks for ur generous compliment mate
Mr. Elmo Lee, Thanks for sharing!
Although u hv pokais who disagree with my intro, wonder why they still watch tho.LOL
@@malaysiafood328 我非常支持你用廣府讲解！多謝你❤️💪👍
That food looks fantastic. When I was growing up, Cantonese food was the thing, wonder why it declined. I think not just in Malaysia but Hong Kong too and it's renowned cuisines.
Thanks rajesh that's coz younger generation wants new dishes
Also these days camera eats first. Therefore younger generation prefer fancy food, western style serving and can rave about it after dining.
Its all about advertisement. Unfortunately restaurants such as this only go by with words of mouth.
Many young ones now want instangrammy western foods&drink.
Your videos very good. Full of history 👍
Thanks for it approval Lee
谢谢你的分享，有空过去试试
Glad to see you are finally out of PJ. Ampang and Cheras are waiting for you!
我好鐘意聽李老師講故，加油
谢谢支持
dish number 2 really brings back memories of wedding dinners
Salute,很有深度的介绍。
谢谢大哥
Great video and information, keep it up!
Where did you get such many old photo?? Not only food story, history part in the beginning is very helpful to me.... thank you very much!!
Thanks Pedro it's all from research and findings
Thank U Mr. LEE for introducing Cantonese delicious food yummy yummy 😋🤤
Thanks for introducing this restaurant
Like the history of Rawang ! afther watch, only know that this restaurant very comparable with Restaurant Sek Yuen and maintain the authenticity.
Love the history lesson in beginning . Always a great pleasure to view the video. It is good that you have introduced " lou chew phai " restaurant .. must keep these dishes " alive" to avoid them from being " vanished " into the history books . Looks like rawang is the next spot with some frens ! Thanks Elmo !!
Thanks cheap glad u approved
Great volg the forgotten cousin that may be around if no body takes over, hopefully Sek Yuan is around when I come
Yes sek yuen will stay considering they just did massive renovation
Elmo, I simply love your introduction to every meal outings. Thanks for introducing Bun Heng Restaurant that specialists in Cantonese cuisine. BH Restaurant has quite a number of interesting choices which I have missed. I just can't wait to introduce this restaurant to my friends. I have eaten a number of Eight Treasure Duck in KL but nothing beats the ones I had decades ago in my hometown. Thank you so much. Can't wait to try out.
Thanks Kath I'm surprised u can find tis dish in your hometown. Where do u come from
I got try this restaurant... n i come frm rawang .. ping nam is famous tofu fish n the mooncake is the best... hooe u guyz like it... this restaurant the food is also not bad...
A mission in life... to visit this restaurant
Pls support them mate
这一集有新鲜感 👍👍
可以继续用不一样的方式介绍美食 😋😋
Great video. Now I know why their dishes are similar to Sek Yuen
Great video as always...deserve more subscriber.
As usual people rather watch some foreigners promoting our local food even if they don't understand a word they saying
Thanks tang glad u approved
Thanks so much for this video. I am really enjoyed it. Do you mind telling me how much you spent on this lunch?
Only RM430
Dear Mr. Lee, the video is amazing! I would like to ask about the price of these dishes. thank you
Thanks ang it's only RM430 and mooncake is free.
Hey folks, please give Elmo a THUMBS UP! 👍 For his efforts to find and review good food for us.
Very nice video
Hi Elmo. I love to watch your videos, especially since you speak in eloquent Cantonese which is hard to find on youtube. Most Malaysian Chinese youtubers tend to speak Mandarin which I struggle to understand as I was educated in national schools with English & Malay. I grew up in KL, but have moved to NZ 24 years ago after marrying a Kiwi. I really miss good Malaysian food. This video of traditional Cantonese cuisine brings back fond childhood memories of the chinese restaurant inside BBPark, Sek Yuen, Kum Ling and Restaurant Malaysia in a basement site near Federal Hotel. This video is so special because it showcases all the lost recipes you cannot get in most KL chinese restaurants now. The art is lost sadly. The jellied cold chicken was one of my most favourite dishes as a child. It was so yummy! I am glad to see a Rawang restaurant is still making it, and many other precious traditional dishes like Pat Poh Ngap, the crispy eggs and the poached Wong Nga Pak vege with dried scallops. One dish I miss from Sek Yuen is the Pei Pah Ngap. Nobody else makes it anymore. I hope these restaurant chefs can capitalise on their secret skills and become famous and popular for those dishes. Need to bring back the old glory. I enjoy learning the history behind the food and places you visit in your food hunt. Thank you Elmo, for your entertaining and educational videos. I wish I could give you more than one thumbs up! 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Thanks jin jin im so impressed with your experience with the old Cantonese dishes and I hope u can return to msia soon to savour these dishes in rawang. Stay safe and healthy my friend
@@malaysiafood328 As overseas travel is difficult now, I watch your videos and recall the memories of all the delicious flavours of the food you film. My last trip to Malaysia was in Aug 2018. I enjoyed Sotong Kangkung, blanched cockles, satay, Hokkien noodles, Ngap Keok Bao (duck feet from Petaling St), Lor Mai Kai, Chue Chap Jook (fried pig entrails congee) etc. In a 2014 trip a cousin took me to the old Sek Yuen in Pudu and I enjoyed the Pei Pah Duck. Beautiful memories of good KL food!
多谢分享👍
May i know one table can sit how many people now
According to their SOP 8 is the max Amy but u can always call to reconfirm
Pin Nan still there lah, just another street in the same area.
great
李先生您好，请问有没有闽南(福建)菜馆介绍？
對不起沒有
Great effort 👍 You are doing better and better. You dared to mention that the three famous Cantonese restaurant in Guangzhou (上下九路行人街) were not particularly outstanding. Your comment is objective and precise. Right the young people in China like novel dishes now. 欖角蒸 LIVE fresh water fishes (鲩魚腩,鳊魚,白鰂)are really gorgeous.
八宝鸭在广州的酒家也很难找到,去顺德较容易找到
Thanks uncle Lee!!!
MAybe can make a video for subang jaya or puchong
One of my relatives is the President of Hakka Association of Malaysia, unfortunately I can't speak well in Hakka dialect.
Neither can I
will you make an video for food hunting in Ipoh in future?
I'm expecting for it!
Thanks Kent I'll definitely feature ipoh by tis year
@@malaysiafood328
I could give u severals suggestion for good food hunting places around kinta valley
that My hometown
especially Ipoh
@@malaysiafood328
keep it up
I enjoy this episode so much even just one restourant
it gives much details info about tye food and history
love it so much
@@kentkeatha9250 thanks bro that'll great
Oooo... how about one on Cantonese cuisine in Klang next?
I'm working on it
@@malaysiafood328 I particularly miss that old restaurant that used to be at the end of the KTM line. It was later demolished and turned into something else. Those mosaic tiles on their walls and pillars was really old school
So sad
Oh wow.. you got yourself a drone?
Thanks Chris many place are gazette as no fly zone therefore my drone can't even take off
How's the pricing vs KL's Sek Yuen?
More expensive than rawang but considering cheaper than others in kl
Quality food, i will pay.
Way better than apa botanic and Jibby apa apa....
got chance can go melaka also for food lol...
Thanks alex I'll b working on it
Looks very promising! I've eaten at the KL "branch", agree with you the food is traditional (in a good way) and slightly on the blander side, but that's how they did it back in the days.
我都以为会介绍万挠兰姐非洲鱼
评男酒楼跟品南是否有什么关系？
Hi chiu對不起我不清楚
Hi Elmo, roughly how much for all dishes you all ate in Bun Heng?
Only RM430 u cants get tis in KL for double the price
@@malaysiafood328 yalor, fair price
Seriously dunno how much they made to churn out so many delicious courses....
Malaysia diners are really on the spoil.
👍👍👍
✋Mr Lee
嘩，有鯇魚食，用欖角豆豉蒸，正呀！
津白睇得出夠火喉
冬瓜蛊材料傳統正路，好！
Very few local dishes make use of olive fruits and olive leaves...
Perhaps olive imported from china is not that cheap.
我老婆吵着要吃了
LOL !
完全赞同，他的八宝鸭真的比广州好。合浦还珠是我吃过的唯一一道可以大口大口吃咸蛋黄而且不感觉腻的菜。Mo叔Bravo!!!😋😋😋
嘩你吃野好講究
Whoa...to prepare these courses need at least 2 days.....
Chinese food is the most difficult to prepare and cook. Hat off to chef and sous chef.
And what is more important, these chefs didnt become celebrities and their resstaurant reservation didnt have to wait for 6 months to 1 year unlike some western michele star restaurants.
We got it wrong somewhere. No wonder no "chip pan yan" to continue to run business like this.
Totally agree Linus
马来西亚厨师会的东西是全能的中国的有分粤菜就是粤菜川菜就是川菜不像马来西亚的学多派系
Come on, Kut "Loong"Por but not Kut "Lam" Por as u said. TQ
Thanks for watching
看到有＂古早＂這個字，估計就唔係廣東，一般都係福建人。
古早味係代表我地全部華人
廣州而家啲茶樓都垃圾啦😢，食物質素下降太多
果然係食家。
口水多过茶
去吃屎
Can u do a better intro than Elmo. What is wrong to let viewers know more about the town n history surrounding it.
Thanks for speaking up Chan, as least there r still sensible people out there
Thanks Elmo. I have translated recipes for 18 years in the past. I love to add an anecdote at the end if possible to tell readers of how this dish came about. Some come with a lot of meaningful stories n some are just new measures. Chinese dont seem to appreciate it but in most Western cookbooks, it always come with a rather comforting story. Keep it up Elmo.
Much obliged Chan
Food is mediocre. Paid advertising?
I wished I was being paid
I hate to see you always using your finger gesture at every dish you tasted
Unfortunately that's my way of giving approval to good food. Do u other gestures?
少说，废话。
謝謝收看
👍👍👍
👍👍
👍👍👍