Simon once told me about a famous Chinese restaurant in Serdang that serves some fried fish dish, which was eventually featured in The Star not too long after that.

According to the address, my friends and I ended up at this restaurant called Ya Lie, according to han yu pin yin that is. I wasn’t sure whether it was this restaurant featured by The Star and the one Simon referring to, but we decided to give it a try as there were quite a crowd at that moment.

Again, it’s another makeshift restaurant. Honestly, there are many houses in this new village that were converted into restaurants, shop lots, food courts and etc. You can see restaurants practically every where and at every corner inside this super packed new village.

There were also three cooks, just liked the Serdang Little Kitchen Restaurant that I blogged about few days back and the food was served in no time. I don’t know what 菜胆 is called in English, but it tasted average. We eat healthily, hence, the greens, not some stupid rip-you-off bean sprouts.

We ordered half herbal chicken, which tasted rather bland. The soup wasn’t boiled long enough to let the herbs release their flavour and the chicken wasn’t soft enough.

Deep fried calamaris with salted egg. What’s with salted egg? I just ate salted egg with bitter gourd the other day. Salted egg with Gardenia bread, anyone? It’s not pure salted egg anyway, as there were chunks of onions, gingers and spring onions, a mixture of everything. The calamaris weren’t crunchy either. Not that bad, but I might or might not order it again, depends.

Deep fried seafood tau fu. Didn’t I tell you that homemade seafood tau fu is so overrated these days that every single restaurant calls them his / her specialty when I suspect it all comes from the same supplier. Someone should start investigating the origin of the so called homemade seafood tau fu and bust it for once and for all. Average, for me.

Their specialty, stuffed ma yau ala yong tau fu style. Well, they took out all the meat from the fish, minced and turned them into fish paste, before stuffing it back to the fish to deep fry. Well, it tasted pretty much like those fish paste in yong tau fu. However, it has a firmer texture and more bouncy. Nice and definitely delicious.

The bill came to RM84 and all of us got a shock of our life. However, after getting into the car and talking about it, we came to a conclusion that it was within the reasonable range as we had half a chicken, sotongs and a fish. Overall, we had a pretty decent and fulfilling meal.

Related posts:

1. Serdang Little Kitchen Restaurant
2. Serdang Little Kitchen Restaurant, Revisited
3. Spicy Pepper Soup @ Serdang
4. Melaka Raya’s Porridge House
5. Revisitng Pantai Seafood Village

Tags: Chinese, Eating..., Food, New Village, Restaurant, Serdang, Seri Kembangan