Tai Lei Loi Kei @ Damansara Uptown

After circling around for the unidentified coffee café location, we decided to just settle down with some famous Macau Pork Chop that has been spreading by worth of mouth among my clique. Luckily this restaurant is having a quite bright exterior with red as its main theme that helps to lock our sight easily.

The interior is comfy and exudes an oriental ambience, although it is not very spacious. Videos showing the original recipe made in Macau streets are being aired to entertain the diners. We soon heard from the restaurant manager that Tai Lei Lo Kei has now expanded till its 12^th outlet. Quite a prospective venture right? :D After some brief sharing of how each menu differs, we make our pick before securing a nice cozy seat, just some minutes before the crowds appear as dinner our approaching. Phew, luckily!

And so, we go for the combo set (MYR 13.90)

Macau Milk Tea

First to tease our tastebuds is the Macau Milk Tea, looks almost like the usual Hong Kong Milk Tea. It is milky and smooth, albeit being a tad sweet. Still, I couldn’t differentiate it much from the rest of milk tea that I have tasted before, but it is still alright.

Polo Pork Chop Bun 

This Polo Pork Chop Bun is actually a chunk of succulent pork chop that is sandwiched between the cut Polo Bun- bun made famous in Macau. For the bun, you could actually choose to have either the baguette-like which is harder or this Polo bun that comes in a softer texture with slight sweetness as well. The top is a bit crisp, somehow represents caramelized layer. As for the meat, it is very succulently grilled and fantastic! And it could be quite filling too :D To top it off, a fried egg is added to it as well. If some vegetables or lettuce could be added to it, then it would be superb!

Bouncing Noodles with Pork Chop

Next to join us is the Bouncing Noodles with Pork Chop. We decided to call for the noodle variants so we get to taste a variety of recipes by Tai Lei Lo Kei. It is said that the noodles are made of duck egg, thus it is more fragrant that the usual wan tan noodle. It is springy and having a chewier texture too. Same goes to my bowl of noodle, an egg has been added to further spice it up. As for the accompanied pork chop, seriously, the meat is really juicy and nicely marinated, thus unleash a myriad of spices flavour that can’t stop lingering in your mouth. It is neither too oily nor salty, but still comes with slight crisp on the exterior while the lean meat still remains tender. Love it to the max! And the meat in my bowl somehow, looks more generously served- as you could see the whole surface is nearly covered by it and even the duck egg noodle is invisible :P Indirectly, left my another foodie friend green with envy :P Excellently delicious!

Sawdust Cake Dessert (RM5.50)

To wrap up the dining on a sweet note, we call for the Sawdust Cake Dessert a.k.a Serradura, as it is also highly recommended by the crew. It looks like some cream cheese being dusted with finely grinded oats and in fact, is quite delectable too. Later do I find out that this is actually a famous Macanese Sawdust Pudding that integrates the powdered biscuits of Marlie or they called it ‘Muk Hong Peng” in Cantonese. It is creamily nice, smooth and not too sweet. Quite an interesting combination amidst the mild milkiness too. Slurps!

Guess another sinful but no doubt, a pleasant discovery of Macau food. Till then, hope more adventures to be embraced  ✿(◕ ‿ ◕)