Tai Lei Loi Kei @ Kota Damansara

Established in the year of 1968 in Macau, Tai Lei Loi Kei Pork Chop Bun has built their name among locals and tourists from different places, becoming the must have for everyone when visiting Macau. In fact, this bun is selling like hotcakes everyday in Macau, sold out within 2 to 3 hours once they are out from the kitchen.

We have not been to Macau, but glad that we can now taste the original flavours of Tai Lei Loi Kei in Malaysia. They have landed in Malaysia few months ago, with branches in Lot 10 Hutong, Sri Petaling , IOI Boulevard, Kota Damasara, and more to come soon. We visited their branch in Kota Damansara last Thursday, and left with a full, satisfying stomach.

The entire cafe wasn’t that spacious, but cozy and comfortable. Stacked bricks made up large part of the walls, contrasting with red and black coloured side walls. Classic songs of Jacky Cheoung was playing all night long, bringing back the good memories of classic tunes that we listened together with parents when we were still children. Intoxicated.

Business was at brisk with new customers coming in after one left, staffs were polite and food we ordered all arrived in a jiffy. Though the crowd wasn’t overwhelming with extra long queue and long waiting time, but soon, they will, we believed so.

Pork Chop Bun, the must have for your visit. There are two types, Signature Pork chop Bun and Polo Pork Chop Bun. Signature Pork Chop Bun features thick crust bun which is on the hard, chewy side, more like baguatte while the Polo Pork Chop Bun, as its name, has Polo Bun sandwiching the Pork Chop. The girl likes the former, as chewy and hard type bun is her favourite. The boy chooses the Polo Bun for the soft, fluffy, mellow texture.

The pork chop is superb, no extra sauce or dressing is needed. Having them original is the best. The meat carries bone with it, which is said to be the best part. Though deep fried, it is not greasy at all. Meat is lean but tender and full-flavoured, thanks to the secret marination that has passed down for two generations.

The sandwiching is simple: Bun-meat-bun. No lettuce, no sauce. But diners can top up with egg (RM1.50), ham (RM1.80), luncheon meat(RM1.80), or cheese (RM2.00) for more satisfying meal. Both the Signature and Polo Pork Chop bun are priced at RM11.90 for ala-carte, you can add on with choice of coffee/Macau milk tea/soft drinks to make up a set meal priced at RM13.90.

Not feeling full by just having bun? Move on to their noodles choices of Bouncing Noodles with Pork Chop or Bouncing Noodles with Chicken Wings. Noodles is of dry style, tossed with dark sauce and bouncy as it is named, but portion is quite small.

Chicken wings are finger licking good, so flavourful from the marination. Don’t shy, eat the chicken wings using your hands, they taste better this way. You can also get them at RM2.20 per piece. The pork chop for noodle of course, is as great as the pork chop bun.

If you were rice person, they do have the Signature Pork Chop Rice with Egg, which is one and the only one rice selection from the menu. We like to pair it with the curry sauce. As what one of our friends said: Everything tastes so good with a dip of their curry.

Lastly, one shouldn’t miss out their Macau Curry Fish Ball. Come with a portion of five fish balls, it is so delicious that we never call enough for that. Hence we ordered another bowl. Fishball is bouncy, the curry is the star in the dish- Thick, creamy, mild spiciness.

Famous and must have dessert in Tai Lei Loi Kei. It is just a cup of simple dessert with biscuit crumbs and vanilla cream layered repeatedly with one another. Soft, subtle, creamy is what we can describe for the dessert, but it is just so lovely that the boy loves it so much, and he returned to buy another few cups the following day. =.=