Kuala Lumpur - KL Cantonese at Uncle Botak Dai Chow (光头叔煮炒), United Garden
- klyeoh Mar 21, 2013 06:04 AM
"Dai Chow" eateries are Cantonese KL's answer to HK's "Dai Pai Dongs" - streetside al fresco eats which churned out freshly-cooked dishes for local diners. And *local* is a keyword here - I'd never had thought there's such an excellent eatery at this location if my local KL foodie friends hadn't brought me here.
What we had this evening:
- Uncle Botak's fish-head curry: fresh pieces of fish-head bathed in a super-spicy curry sauce, with okra, cabbage, long beans and tofu puffs. The curry was oilier than I'd have liked, the top covered with a deep-red-hued oil slick. But my KL friends lapped it all up and seemed to enjoy it tremendously.
- An ultra-crisp-skinned deep-fried pork-leg which was meltingly soft inside. The crackling was incredible and I really enjoyed this dish. The thick plum sauce which came in a dipping bowl on the side seemed superfluous, and was left largely untouched by us.
- A spicy-soy-flavored stir-fried prawn dish - recommended by our waitress as one of their signature dishes, but I thought the dish was a bit on the bland side.
- Stir-fried "yau mak" (Romaine lettuce) with garlic pips. I actually enjoyed this dish most of all.
Overall, a satisfying meal - typically heavy, Cantonese-KL cooking, spicy to suit Malaysia's ethnic Chinese who'd developed a liking for chillies.
Uncle Botak Dai Chow (光头叔煮炒)
97A Jalan Sepadu
United Garden, Off Old Klang Road
58200 Kuala Lumpur
Tel: +6012-692 9728
Return visit 1.5 years later, and the fish-head curry here is still the best I'd tasted in town. Loved the gelatinous whole fish-eye.
The crisp-on-the-outside, custardy-soft-inside fried tofu, topped with minced pork and shallots, drizzled with light soysauce, was absolutely scrumptious.