10 Ways to fill your belly, on a Subang Jaya Food Trail

So every weekend, it’s customary to go find some place new (to us anyway), to go for good food.

A foodie trail if you like.

And since Subang Jaya is so foreign to me, Cumi decided we would go there, on a food hunt. We found at least 10 tasty dishes we liked, on this food hunt. The area we covered consisted of 3 coffee shops, that were across the road from each other in Subang Jaya (USJ14/1K) – Meisek, Happy Land and Yong Sheng Restaurant.


Here’s 10 Ways to fill your belly, on a Subang Jaya Food Trail!



Top on our list, is this delicious Apom stall. Well not the stall. But the Apom.


The first thing that hits you.. is the smell. The amazing aroma of eggs and coconut.


The Indian Apom or Appam, which is made from rice flour and coconut milk, is a thin and crispy pancake with a soft fragrant centre. I am addicted to the contrast between the light and crispy edges and the fat, billowy center!


What a great snack – The result is a soft, aromatic pancake with rich coconut flavours that comes with some sweetness from sweet corn, ripe bananas or gula melaka.


We go a little crazy and order as many permutations as we can.


Gula Melaka – I guess in India they use Jaggery, but oh, what a deep, rich amazing sweetness imparted by this palm sugar. The aroma of it mixed in with warm coconut milk is a seductive, warm fragrance.. and a product that’s screaming to be eaten.


I told you about that contrast between the light and crispy edges and the fat, billowy center, didn’t I?

Here it is!


Simply divine – a must order. Eat it on the spot, or take it away.. it’s all good.

2. Chinese Kuih


Along the road, outside of Happy Land Restaurant is also a Kuih man, that sells all sorts of Chinese & Nyonya kuih – the angku being my favourite, and Cumi likes the Ma Lai Go (steamed sponge cake).


They also do that kuih I like, the Seri Muka – The two-layered dessert consists of a layer of glutinous rice flavoured with rich coconut milk, topped with a creamy green custard layer. The slight saltiness of the bottom layer is balanced perfectly by the sweetness of the custard, making it an excellent choice for take away for tea later.


Zhong is also a good bet – we call it the complete meal in one. I like the water chestnuts, salted egg yolk and fatty pork combo that sends shivers down my spine but is totally worth the calories!

3. Siew Yoke


Siew yoke man.. curing the siew yoke with salt before baking it in the drum.


If you’re nosy like I am, and like to see where your siew yoke comes from, you can wander down the backlane, between the coffee shops and see the guys salting and prepping the Roasted Pork.


When scored, dried, salted and blasted with a hellish heat, it’s transformed into the dinner table’s golden child.. the siew yoke!


The rest of the roast – the sweet, succulent meat – is just as covetable and I love mine with a balanced fat to lean meat ratio, with a loud and crispy crackling.


Ta-dah! What a beauty.


No wonder the roasted pork and Chicken rice goes down well with us here!

4. Charsiew


BBQ pork or charsiew .. OMG, who can resist that red gleam that hangs in the window. Not me.

And what’s there not to get your knickers in a knot over, when we are talking about slabs of pork meat marinated in a honey hoisin sauce, and then roast in oven to charred, savory, and sticky sweet perfection. If there was a pork recipe that defined Chinese cooking, I think charsiew just might be it.


Don’t let the horrifically grotesque, flesh massacred looking, hacked bits of meat fool you – doused in a generous amount of Char Siew sauce, the flavour of these pork ribs is exquisite! Because it is near the bone, it is that much more succulent. Throw away the chili sauce, you don’t even need it.

5. Tuaran Mee


Ah.. that moreish hawker dish from the city of Tuaran in Malaysian Borneo –  fragrant, very eggy, and slightly smoky from the charring of the hot wok. 100% irresistible.

If noodles are your thing, then you would not give up the chance to try this, crispy on the outside yet soft in the inside noodles. Yellow egg noodles that are supposed to be twice-fried, to add crispness and char are a delight to eat, and the more wok-hei the better, of course.

6. Char Kwey Teow


Char Kwey Teow.. only ever eat this if there is tons of wok hei, chili, chinese sausages and cockles in the noodles. Otherwise don’t bother. Flat rice noodles, stir-fried in a punishing wok heat, with eggs, cockles, lap cheong (Chinese sausages), bean sprouts, and Chinese chives must have a real greasy, pungent kick to it, balanced by the crunch of bean sprouts, otherwise it’s just no good. And the added chee-yau-char (pork crispy lard bits) are an added bonus. My dad used to say.. and still says.. “No Chee Yau Char, no kick!” and I totally agree. These days, in a healthier version of char kway teow, lard is replaced by more vegetables (boring!) Bean sprouts help balance out the fat, coming out of the lup cheong and lard.. but I doubt anyone believes that claim, anymore these days:P

7. Pan Mee


Hakka Pan Mee – we like the ripped or hand pulled version of  flour-based dough, boiled and served with anchovy broth, and topped with crispy fried anchovies, ground pork, mushrooms, seaweed and some vegetables. Also known as Mee Hoon Kway this dish is simple but when done well, really hits the spot.

8. Hakka Mee


Springy and coated with just the right amount of sauces and crispy fried shallots – most evidently the drizzle of lard oil on this Hakka mee.. Sometimes they run out of toppings of minced pork but they make up for it, with more charsiew. The accompaniments of crispy fried wanton, fish balls and pork balls are delicious. I like the tart vinegar in the pickled chilies so I drench my noodles in it. Adds a sour dimension that makes my salivary glands go into overdrive.

9. Pork Congee


I always tell this story (oh no, hope I am not repeating myself in my old age! :P), that I grew up eating offal in Ipoh, because my grandma said it was good for me, and would make me grow up smart and strong. Now in KL, I eat chee chap chok (pork intestine congee), not only because of its supreme flavor, but also the flood of memories it brings.


This one here is as good as it looks – deep fried massive, curly intestine, that’s soaked in hot congee till it becomes half crispy, half soft – is there a closer heaven? Insanely tasty and blissfully delicious. Another must order. Be sure to get tons of pepper into your bowl of congee, oh and of course that pungent, century egg thing seals the deal. Ammonia overload!

10. Curry Mee


The Curry mee from Yong Sheng is pretty awesome. Thick coconut soup that’s just spicy enough to make you break a sweat. The broth has to be a thick coconut milk curry gravy with a glistening orange complexion (almost like me, with a beach tan) – there are many variations in Malaysia, but this one tickles my taste buds, with toppings many would consider bizarre -bloody cockles, crispy wantan, minced pork, charsiew and tofu puffs. The only thing missing was the blood cubes, and yes I do eat them as I think they maketh the Curry Mee.


Well, so this is what we get up to on most weekends. Care to join us? We promise if you share the bill, we will feed you till you burst. On the good stuff only, of course.

Follow us on Instagram : @ccfoodtravel

Please show us some FB LOVE, thank you!

Restoran Meisek
No. 10 & 12, Jalan USJ 14/1K, UEP Subang Jaya, Selangor
Usj 14
47630 Subang Jaya
Selangor, Malaysia


Leave a Reply

Your email address will not be published. Required fields are marked *