Kedai Makanan Yut Kee in Kuala Lumpur, Malaysia


Immediately after leaving the hospital, Simon asked if I wanted Kelantanese or a simpler meal. The latter being KL’s oldest continuously running coffee shop since 1928.

Having just stepped out of the Emergency Ward on wobbly legs, I decided to go for something less adventurous.


Despite the obvious age, Yut Kee is a bright and airy old-school coffee shop with limited seating. It was around 4pm when we reached the place and it was still buzzing with people coming in for tea and noodles. Jack Lee, the owner, was holding court with a group of his friends in a large table.

Simon recommended the Lum Mee and the Roti Babi. I ordered the Yee Mee which frankly was nothing to write home about but I also ordered the Pork Chops.

The Lum Mee (literally: “Drenched Noodles”) is your basic Hokkien Big Noodles drenched in a eggy, porky sauce. It’s like Hokkien Mee but with a bigger, wetter sloppy kiss. Topped with crunchy lettuce and chili padi that gave it a nice zingy contrast to the thick starchy gravy, I thought it was good but a little heavy for a 4pm teatime offering. But I was alone in thinking that because it seemed to be the most popular item there.


Of course, it a 82 year-old Hainanese coffee shop, one must not pass up the opportunity to try the Hainanese Pork Chop. Ordering the Chicken chop version is like ordering a virgin Long Island Iced Tea; you’re missing the point. Piping hot and drowned in a curious brown sauce, with some L&P, it is Hainanese western cuisine at its finest.

The second thing you must order is the Roti Babi (literally: “Pork Bread”). It’s basically a slice of French toast stuffed with sliced pork and onions. There have been people who say that there’s crab meat inside but I ordered it twice on different timings and could not find any crab meat (it has a distinct taste and color from pork). Nevertheless, it was so good that I would have ordered it thrice if it wasn’t for the fact that I had a big dinner in 2 hours time. I was missing it badly the next day.


What I missed (because of the timing) was the legendary roast crackling pork (available from 11.30am and sells out by 12pm) served with a dollop of apple jam and the coffee (damn you kidney stone!) Something to look forward to next visit.

Yut Kee is an institution in KL and it is old school Hainanese-British cuisine at its finest. It has a lot of goodwill from regulars, in part I suspect, because of owner Jack Lee’s friendly demeanor. With the massive queues and all that good old school cooking, you’d think there’ll be a few branches by now but Jack just couldn’t trust another person to cook to his standards.

We’ll just have to be there earlier to beat the crowd.

Yut Kee Restaurant, 35 Jalan Dang Wangi, Kuala Lumpur, Malaysia, Tel. 03-2698-8108. 8am-6pm, closed Mondays. Expect epic queues at peak hours






Posted on 8th Dec 2010 in Food and Drink, Hainanese, Malaysia, Old School, Peranakan


There Are 3 Comments | 2010 in review commented on February 1, 2011 at 8:53 am

[…] November was a month of traveling as this blog visited Kuala Lumpur, Malaysia and was suddenly attacked in mid-air by kidney stones but fortunately, when it comes to private health care, Malaysia boleh. Fortunately, this blog was not deterred with the minor setback and experienced Malaysian cuisine in the form of Fermented Durians, Abalone Pasta and old-school Hainanese western food. […]


JoinMe commented on July 14, 2011 at 5:58 pm

Hi Ivan Ng,
Kindly be informed that this post has been reprinted on, thanks.
P/S: We have put your name and link credit back to this article.


ivan commented on July 18, 2011 at 3:02 pm


You left a comment ( on the 14th of July stating that you have used my content on your site.

You have used my content without my permission and have made it look like I am a member of by stating that I posted that content, which I am not. Furthermore you have deeplinked my photos from my gallery.

Please remove my content from your site ( immediately.

Post A Comment

The comments are closed.


Recent Comments ?hhis is vital a? you would certainl? nnot want a pet dog entrance do?r to open...

Rexic: Would have agreed with you but then I saw Pontian wanton mee with nacho cheese...

ivan: Thanks! I just think it’s a tired argument that doesn’t make sense.

Bugger: Btw, kacang puul looks amazing!

Bugger: Hear! Hear! So called “authenticity” is a great hurdle to emergence of new...

MervC: I like they way they bring out the massive chunk of tuna, and the great knife skills,...

ivan: Yes you are. 🙂

MervC: Look like Hashida Sushi. Am i right?




Cha Xiu Bao

Chubby Hubby

Makansutra Forum

My Inner Fatty

Nibble & Scribble

NYT Diner’s Journal

Only Slightly Pretentious Food

Serious Eats

Tamarind and Thyme

The Girl Who Ate Everything

The Wong List


View Stats