Lee Wong Kee Seafood

Sometimes I don't know if I should bother to blog about places I don't recommend. But I guess good or bad, this is just my opinion and if you disagree, feel free to say so (but don't hide behind anonymity) and please don't get upset to the point of attacking me as somebody did in my review of Supertanker Restaurant. To prove that dissent doesn't mean disloyalty or whatever, I have chosen not to moderate comments but please do bear in mind that many bloggers do restaurant reviews out of their own pockets so their views are unbiased.

There are several fish noodles coffeeshops in KK serving noodles with fresh fish head and fish everything cooked in a clear stock with fresh tomatoes. The more popular ones are Wan Wan which was very good when it was at Beverley Hills (people are very unoriginal here), but now it is so bad (the fish had a horrible frozen seafood flavor the last time I ate it, about 4 months ago) I wouldn't go even if I'm starving and it's free. There's also Houng Kee in Damai (so-so) and Tung Fong in Inanam, a recent discovery recommended by my gourmet friend Sucy, which is very good. The lunch-time fish noodles stall at Lee Wong Kee Seafood coffeeshop in Hilltop, Luyang (they used to be three doors away, in the middle of the same block. We nearly couldn't find it, not having gone there in a year) seems to be doing well but I found the soup not only very ordinary but it also had a subtle chemical flavor. I won't be going back, not only because the noodles aren't something to blog about or that they are expensive for coffee-shop food, but that the place is downright dirty.

I am finding it harder and harder to eat at coffeeshops that are littered with used tissues that are stuck to the floor when you try to kick them away, that have dirty patches of water on the floor here and there, that wafts of dirty toilets, that have patrons who finish their lunch and, as they walk to their cars, spit at the sidewalk one meter from you. No matter how good the food is, I don't need to endure such disgusting conditions.


This deep-fried fishpaste in beancurd skin is the best dish at Lee Wong Kee's lunchtime stall. The fishpaste is umami/msg-sweet and bouncy and the beancurd skin is crispy and oily (do ask that it be well-fried). Sinfully delicious and affordable at RM3.40/US$1 per plate .

Deep-fried fish roe, which was good today but sometimes can be bland. RM6/US$1.90 per small plate.


7-star grouper soup. RM15/US$4.70. Fish was fresh but there were only 4 small pieces of fish head, a couple of fish-paste balls and slices, and the soup was, well, nothing to tell your mother about.


Mixed fish mifun soup, RM7.50/US$2.30.


Mixed fish tom yum noodles, RM10/US$3. That's expensive, don't you think? Wey said it was good, but then this fella has only recently ventured into eating tom yum.

Still want to give it a try? Lee Wong Kee is a corner shop that faces the main road in Hilltop, Luyang.