As recommended by our waiter, we ordered Roasted Tilapia With Premium Soup (上汤烤非洲, RM34.00). Contrary to its name, the fish is not roasted but is deep-fried. It is then served in hot soup, which is quite salty but surprisingly soothing to my taste buds.
The next dish is Tofu In Pumpkin Sauce (金瓜豆腐, RM16.00). The sauce has a mild sweetness and is quite creamy. This dish also comes with prawns, black mushrooms, ginger slivers and spring onions.
Hokkien Char (福建炒, RM16.00 for 2-person portion) is a popular noodle dish in Klang Valley. The recipe was either invented or popularized by Kim Lian Kee (金莲记). To prepare this dish, thick yellow noodle is fried with dark soy sauce, pork slices, prawns, choy sum (菜心) and pork lard (猪油渣). Popular condiments are sambal (chili paste) and chopped garlic.
Wat Tan Ho (滑蛋河, RM8.50 for 1-person portion) is another classic noodle dish, this time from Cantonese cookbooks. Fried rice noodle is served with a thick sauce made of corn starch and eggs. Pork slices, prawns and choy sum are also added into the mix.
Considering the larger-than-usual serving size, Restoran Michi is truly affordable for most people. This explains the huge number of customers every evening. To avoid the crowd, it is advisable to arrive the restaurant before 6:30pm.
Address: 65, Jalan Langkawi, Taman Teratai Mewah, 53000 Kuala Lumpur
Contact: 03-4031-8806
Business hours: 5:00pm-12:00am
