Youmiqi at Old Klang Road KL 有米氣順德料理, probably the best Shun De Cuisine you can find in KL by far. The restaurant churns out awesome Flaming Superior Soup 火焰鍋 which promise to be a feast to both our eyes and palate – swirls of rice wine initiates hot fire flames, locking in flavours of fresh seafood and broth within the wok.
While Youmiqi Jalan Yap Kwan Seng, the outlet which used to be the nearest to our place is no longer in operation, we are glad that Youmiqi Jalan Klang Lama is still in brisk business, especially during dinner time. Parking in the premise itself is limited however, no worries as diners can actually park at the hotel next to it, as well as the space beside the restaurant. Most of them are vacant at night.
Signature Flaming Superior Soup
Visit for lunch last weekend, and try out their Signature Flaming Superior Soup again with a bunch of friends. This time, we had Red Tailed Goby Fish as main, sided with mud crab, white clam, yam, dry beancurd skin, and mixed meatballs.
No complains of the fresh seafood but what we love most is the beancurd skin and yam, fully soak up the flavourful broth boiled for hours using chicken and pork bone. Do enjoy the yam before anything else, as it will get cooked through after a short boil and “melt” into the soup.
Salt & Pepper Paddy Chicken 椒鹽田雞 RM30
Lightly marinated and battered, deep fried to golden brown, followed by a flash fried with pepper salt. Crispy, salty and peppery, addictive snack that makes us can’t stop popping in one piece after another into our mouth, better with a pint of beer.
Stir Fried Pork Tongue with King Mushroom 雞腿菇炒豬俐 RM25
Acquired dish in Youmiqi, not everyone will like this but we find it well-executed though. You need some jaw exercise munching through the king mushroom and pork tongue slices, both sharing chewy texture but in different way. The former is chewy plus juicy, while the later is a little crunchy, like biting down soft bone, but softer.
Shunde Steam Black Fungus 順德蒸黑木耳RM20/small
Simple dish without heavy coat of flavourful sauce as the highlight of this dish lies on savouring the good original flavours of black fungus, imported from Yunnan, the province which said to have one of the best black fungus in China.
Pan Fried Pork Rib in Kam Heong Style 甘香煎排骨 RM20
Marinated pork ribs slowly pan fried, added with glutinous rice wine to tinge the ribs with sweet, subtle wine aroma. It is not covered with thick, packed a punch of flavours sauce like those Chao Pai Guat we get in most local Dai Chao Chinese restaurants, but still tasty.
Red Bean Milk Custard 蔥油餅 RM16
Dessert is back to basic, neither warm sweet soup nor icy cold shaved ice, but a platter of red milk milk custard bun that looks more like a pan-fried flat Chinese bun but savoury base, fluffy with aroma of spring onions, plus faint hint of sweetness. So good that Summergirl says she can eat this as breakfast everyday with a pan-fried egg LOL.
Photographer: Summerkid
Write-up: Summergirl
Address:
Youmiqi Cuisine 有米气顺德料理
57, Jalan Klang Lama, Batu 3,
58000 Kuala Lumpur.
Business Hours：12PM-3PM; 6PM-10.30PM
Facebook:https://www.facebook.com/youmiqicuisine
