I first heard of Restaurant Paik Siong from a friend who knows I’m of Hock Chew lineage from Sitiawan. It’s been on my to-try list for a while but Bandar Kinrara isn’t really an area I venture into – I happened to have an errand to run nearby so we made a pitstop to check the food out.
Paik Siong serves traditional Hock Chew breakfast staples and the items are things I grew up eating whenever I went to stay with my late grandparents over the holidays. Even the bowls and condiment jars are in similar fashion to the noodle shops in Sitiawan.
Traditional Red Wine Chicken Noodle
A Hock Chew household staple
The red rice wine chicken soup with mee suah (ang jiu mee suah) is sweet and packs a good kick from the ginger. We eat this quite regularly and I tend to prefer mine with a stronger dose of red rice wine for extra oomph.
Could use more red rice wine, but that’s just my personal preference
Still, Paik Siong’s version (RM13) is decent enough to curb the craving, and the mee suah is cooked just right so it has a toothsome bite. Jien actually prefers this version to the one I cook as he finds my ang jiu soup too strong and gingery – I prepare it “confinement” style so it has a headier flavour from the cooked down rice wine.
Hock Chew Traditional Rice Flour Noodle
They also serve Long Yen (RM7), which is a form of crepe made using a mixture of rice flour and water, rolled into cylinder form and cut up to form noodle strands. A good bowl of long yen relies on the quality of the broth and texture of the noodles.
Childhood nostalgia!
Paik Siong’s broth is sweet from the ikan bilis and pork bones, and the noodles are nice and chewy. It offers a taste of nostalgia, especially since my late mother and grandmother often made this for us as we were growing up. I rarely make this for my kids because I find the process tedious.
Based “Loh May” she said
Loo Mien (RM8) is a highly at Paik Siong but I didn’t like that they did away with the bamboo shoots and I didn’t detect any depth or savouriness from the dried cuttlefish. While most people are put off by the odour of bamboo shoots, I feel it’s a key essential when it comes to loo mien.
This version doesn’t come with bamboo shoots or dried cuttlefish so I didn’t enjoy it as much
Garlic vinegar
At least there’s a jar of garlic vinegar to add into the loo mien so it wasn’t a lost cause for me. I bought a packet for my father to try and he too, commented that it wasn’t “proper loo mien” since the bamboo shoots and cuttlefish are absent.
Hock Chew Fried Noodle
Hock Chew fried noodle (RM8) is Jien’s order by default because he’s still not accustomed to Sitiawan style breakfast staples. This was just a regular plate of fried noodles in my opinion – nothing bad but nothing memorable either.
Glutinous Rice with Dried Longan & Raisin
Skip the chai yu mien (RM8) here as it lacks wok hei and umami (I ordered it as takeaway) and the kampua (RM7) could use more flavour in the dark sauce mix. Glutinous rice with dried longan and raisins (RM6.80) is a popular dessert if you attend wedding banquets or birthday celebrations. This was just okay for me; the frozen ones I get from Lido Restaurant in Sitiawan taste better.
Price list
As it is, there aren’t many Hock Chew restaurant options in Klang Valley so I feel Paik Siong is still a decent Sitiawan-style breakfast spot. If you’re a Sitiawan Hock Chew residing in KL or simply curious about this cuisine, check this out.
Bangsar Babe on Facebook Bangsar Babe on Instagram
Ambiance: 5.5/10
Price: 7/10
Food: 6/10 (non-halal)
Verdict: Try the red rice wine mee suah and long yen.
Do you have a food recommendation? Tell us!
Siong’s Paik Restaurant
Lot 14381 Batu 7 1/2 Puchong Road
Paik Siong Park,
Kinrara Park,
47100 Puchong.
Tel: 03-8082 4568
Business hours: 7am till 3pm
(closed Sunday)
Top In Asia
