Restoran Yee Fatt

one of my regular “tai chow” (stir-fry) restaurants in the office neighborhood is this corner lot coffeeshop. during the day, ipoh chicken rice, porridge and “tong sui”(糖水) is available. the dinner crowd mostly gathers for the “tai-chow” fare though. but my colleagues steer clear of this place as the lady boss is loud and can be abrupt to the point of being rude but i don’t mind her as much as my colleagues do. instead, i find it quite entertaining. lucky for me, my uni mate loves some of their dishes so sometimes we end up eating here, for old times’ sake.


My uni mate’s must order is the Assam Fish (亚三蒸非洲). We often choose the Tilapia, and it is served with generous amounts of onions, tomatoes, lady fingers, pineapple cubes and aubergines. The sauce is the perfect accompaniment for white rice.


Then there’s the kung po mantis prawns. Crisp and flavourful. We also like the stir-fried string beans (贵豆苗) which is crunchy and sweet.

Their signature noodles dish is the Stir Fried Noodles Kong Nam Style (江南生面). It’s one of my favourites, with the deep fried noodles and eggy sauce chockful of ingredients. Chinese cabbage, carrots, snap peas, cuttlefish, mushrooms, baby corn, wood fungus prawns and century egg make up just part of the dish. Similar to ying yong or wa dan hor perhaps, but it’s the deep fried century egg that makeths this dish, imo. 🙂

Another dish we tried was the Pork with preserved vegetables (梅菜扣肉). The meat is tender and flavourful and the sauce and preserved vegetables, good for finishing up all that white rice.

In view of the dinner crowd, this is quite a decent neighborhood dai-chow restaurant. Plus you get to have some dessert after dinner with the wide range of tong sui available.

Restoran Yee Fatt
1, Jalan SS15/4C,
47500 Subang Jaya


  1. Simon Seow said

    Hey, my friend been looking for 梅菜扣肉 near his place. SS15 also quite near him. Ok, next time get him to try here.

  2. alot of things we try for old time sake, i guess no harm rite? memories..

  3. wmw said

    I love Kong Nam noodles because of the century eggs!

    epicuriousgirl says: Me too!

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: