Thong Kee @ PJ Old Town, beside the “smelly market”

Thong Kee area

I’ve always believed that the best and most delicious food is found in the dirtiest of places. It’s a Malaysian thing. Heh! The places with great food aren’t really big on hygiene. Jennifer and Wye Meng told us about this awesome dai chow place beside the “smelly PJ Old Town main pasar” and we all headed down for lunch.

Thong Kee pasar

It was better than I expected – overflowing rubbish bins, the smell of pork and fish from the main wet market, flies buzzing around. I was very pleased…the ambience is unbeatable! πŸ˜‰

Thong Kee stall

The stall you want is called Thong Kee – just look #47. Thong Kee is very popular, so look out for the teeming mass of hungry customers congregating there.

Thong Kee cendol

Wye Meng told us that the stall beside Thong Kee serves up a mean bowl of cendol. I ordered mine with extra gula melaka and fu yoh, it really is something wicked on a hot afternoon. It’s one of the best cendol I’ve had.

She’s quite familiar with this place so she ordered all the signature dishes:

Thong Kee hokkien

This is 福建米 (fuk kin mai) otherwise known as Hokkien style fried bee hoon.

Thong Kee hokkien dish

The rice vermicelli doesn’t look like rice vermicelli at all, but it more than makes up for it with the amount of seafood present. It’s an aquatic celebration! I ate quite a few marine species and pronounce it good!

Thong Kee wat tan hor

This is ζ»‘θ›‹ζ²³ (wat tan hor). It’s kwong fu style fried kueh tiaw. I obviously didn’t write the Chinese characters – those were kindly furnished by Wye Meng. I can’t write Chinese.

Thong Kee wat tan hor dish

The wat tan hor is starchy and they’re quite generous with the seafood too. Marine treasures abound inside the dish – everything from cuttlefish to prawns. Wat tan hor does not have a “taste” per se – it’s a rather plain dish, but it’s good to balance out the two salty dishes. I also like how they cracked a raw egg into the wat tan hor. Authentic!

Thong Kee pai guat

This is ζŽ’ιͺ¨η‚†η”Ÿι’ (pai guat man sang meen) – stew pork rib fried with wantan noodles. It’s called Specialty Sang Mee on the menu and it’s their flagship dish.

Thong Kee pai guat dish

The cook is magnanimous with the pork ribs – just look at the CHUNKS of pork ribs in the dish. The noodles is done well, chewy and slurp-ilicious! I like the gravy too. Mmm…salty. Two thumbs up for this one; it’s the best dish at the place!

Thong Kee end

The food was so good that I ate four (4) plates…and it nearly sent me into a post-lunch coma. I would definitely go again; it’s seriously first-rate hawker style food. Thanks to Jennifer and Wye Meng for buying us lunch. Next one on me! πŸ™‚

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