Food Kuala Lumpur Style

Posted by Cindy on September 1, 2009

We were heading down to Pedaling Street in downtown Kuala Lumpur. “Is it possible to pedal down Petaling Street?” I asked. This Chinatown (or as it is known locally Chee Cheong Kai) is known for its, well, Chinese food, and I was intent of having some. Travel never seems to upset my stomach, and somehow I eat far more on the road in far away countries than I do back home in British Columbia, but I had to admit I stopped short with Chee Cheong Chuk, a kind of porridge made with pig intestines. It was a little funky, even for me, to see the intestines hanging up in the little stall, and decided retreat would n=be the better part of valor and ordered instead some delicious Pan Mee . It was spicy, made form dried chilies, with a crazy taste of anchovies. We had traveled far to get this authentic dish, made with home made noodles. Try to get that at the Kuala Lumpur Malaysia Hotel. The meat sauce was wonderful, and I resolved right then to learn how to make this when I got home (lots of Chinese markets in British Columbia). Sated, we toured around a bit more and checked out this new improved Chinatown, as we were told it was more rough and tumble in the past. Everywhere we went, the highlight of the Kuala Lumpur skyline shone majestically into the sky, at once familiarly urban, yet with an Asian twist, at least to my eyes. One lady caught us looking at the tower of downtown and nodded to us, as if she could not believe it either mixed with more than a little pride. The huge, modern buildings shone like markers of success and prosperity.

No related posts.