KUALA LUMPUR: It takes more than just good food and skilful chefs for Sek Yuen, a restaurant specialising in Cantonese cuisine, to remain popular ...
KUALA LUMPUR: It takes more than just good food and skilful chefs for Sek Yuen, a restaurant specialising in Cantonese cuisine, to remain popular in the Kuala Lumpur culinary scene for over 70 years.
Sek Yuen has resumed dine-in services beginning Jun 9, 2020, after providing takeaway only for more than two months. “We were always reminded to be tolerant, to respect each other and to be open to discussion,” Phang Kwai Choong, 57, a member of the third generation, said. From no-frills everyday dishes like fried rice and stewed noodles, to elaborate, sumptuous items such as eight treasure braised whole duck, Sek Yuen continues to tempt food connoisseurs with traditional flavours that can be hard to find elsewhere.At Sek Yuen, diners are spoilt for choice with its 25-page menu. But it all began with one humble dish - wantan mee - peddled from a push cart by the three founders, Phang Chew Kan, Phang Meng Yun and Phang Shue Tang.
Fast forward to decades later, neighbouring Bukit Bintang district has morphed into a glitzy shopping and entertainment destination, while development has spilled across into Pudu.But Sek Yuen’s art deco facade and airy, bright interior have remained unchanged. To accompany the dishes, Yew Kee’s brother Phang Ee Chin, 67, recommended the steamed rice that comes in individual servings - a bowl of unassuming soft, fluffy grains. “Ask us if we still have steamed rice next time you come,” he said.Kwai Choong recalled several years of slow business in the 1980s when other restaurants equipped with karaoke systems were preferred for merry, boisterous banquets.
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