LWIN LEE | THE TEN YEARS RESTAURANT_REVISIT @ SRI PETALING

To enjoy the best of Malaysian cuisine under one roof, Ten YearsRestaurant welcomes diners from all walks of life to relish in the nation’s famous culinary heritage conveniently at its nostalgic and diversified restaurant located at Sri Petaling.

Over here, the kitchen is helmed by the very down-to-earth and affable Executive Chef Arthur Lim, ensuring the various fares of local delights is deliciously delivered to customers according to the original recipes. The maestro who is a Penangite himself, comes from the first generation where Hokkien Mee was first made known in the Pearl of Orient during his grandfather’s era. 

Do you know that the very first name given to this widely known Penang’s ‘prawn noodle’ is actually Mee Yoke and not Hokkien Mee? Interestingly yes and me who hails from Penang has also just learnt the history of this traditional recipe.

Let’s have a look of the multi-racial cuisines that is effortfully preserved so that it won’t be gone with the time under the name of fast-paced globalization nowadays.

TIGER CHAR KOAY TEOW (MYR 15.90)

Char Koay Teow is long time known as iconic grub of Pulau Pinang, but this popular char koay teow stall, which has been in business for over 60 years, is highly rated by visitors and Penangites alike for its unique soy sauce mixture, which gives it a memorable taste that is truly Penangite’s identity. The same flavor and taste is able to be maintained even after 2 generations!

T&T PRAWN MEE (MYR 16.90)

Touted as one of the best prawn mee in Pulau Pinang, which is always sold out by the early morning, the stall on Jalan Cheong Fatt Sze has 50 long years of history behind it, being the heir and second generation to the T&T prawn mee on Lorong Selamat. It specializes in traditional tastes, with a broth boiled for hours hence the immense sweetness from the bones and seafood is simply mouthwatering.

KAK TUM NASI KUNING (MYR 19.90)

Kak Tum from Tawau takes pride in selling her mother’s specialty, Nasi Kuning. With a secret recipe dating back 20 years, you can now taste this deliciously crafted dishes , which is sold out daily within 3 hours in Sabah.

NASI DAGANG KAK PAH (MYR 18.90)

With perfectly steamed rice that smells of fragrant coconut, served with a generous piece of Ikan Ayer (Tuna Fish) and curry that hits the right notes, it’s no wonder that Kak Pah’s secret of 20 years’ old recipe has set the record of selling out within 3 hours.

NANCY NYONYA LAKSA (MYR 19.90)

There is always a long queue at Nancy’s Kitchen which already tells you the gastronomic satisfaction that awaits you. Her best seller, Nyonya Laksa, with 20 years of history over 3 generations, has made it to the top of the must-try food in Melaka.

KAK YATI NASI LEMAK (MYR 18.90)

Who can resist piping hot coconut rice completes with a perfect combination of sweet and spicy sambal, hard-boiled egg and fresh anchovies? After 30 years and 2 generations running,  Kak Yati’s packet nasi lemak still sells up to 1500 packets daily, making it one of the best in Petaling Jaya town.

SHUN FA CHICKEN RICE (MYR 19.90)

Operated since 1975 in Kuala Lumpur, the second generation of the family now runs the restaurant, carrying down their father’s precious recipe. The Hainanese-style Shun Fa Chicken Rice uses free-range chicken to complement its moist and fragrant rice, while the chilli paste has the right blend of spiciness and sourness.

Trust me, the roasted chicken meat is so, so succulent and juicy in every tender slices! Try it out for your own verdict.
 

ABU PASEMBUR INDIAN ROJAK (MYR 12.90)

This particular Indian rojak, otherwise known as Pasembur rojak, has attracted many from near and far. The staff’s second generation operator Abu, is proud to have taken over the business that has been in existence for more than 30 years.

Apart from the traditional cuisines, several promising Western fusion are also available to further tickle your tastebuds amusingly (=

GRILLED STEAK WITH ASAM PEDAS SAUCE (MYR 49.90)

Inspired from ekor asam pedas, the steak comes perfectly done according to our desire, accompanied by its amazing sauce which is very appetizing indeed.

GRILLED CHICKEN PERCIK SAUCE (MYR 25.90)

A twist from Kelantan’s popular dish, The sauce is very tangy and comes with a strong lemongrass hint.s

ICED COFFEE (MYR 6.50)

BERRY COOLER (MYR 8.90)

LEMONGRASS SOUR (MYR 11.90)

MINTY WATERMELON (MYR 7.50)

ANG MO “KAT CHAI” (MYR 8.90)

THYME LEMONADE (MYR 9.90)

 

Glad that this returned patronage has allowed me to get to know the Chef more.

If you would like to know more about the Mee Yoke or rather Penang Hokkien Mee’s origins, feel free to seek Chef Arthur’s input and am sure he’ll be more glad than happy to share with you, provided timing allows. The sheer passion of this humble and skillful Chef is so contagious that makes him very approachable with his generous insightful sharing that really got me star-strucked impressively with his métier in culinary discernment.

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries!  ❤ℒℴѵℯ❤

10 YEARS

“PRESERVING THE SOUL OF STREET FOOD”

Location: No.1, Jalan Radin Bagus 6, Bandar Baru Sri Petaling, 57000 Kuala Lumpur

Contact: +603 7931 6168

Website: https://www.facebook.com/tenyears.my

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