You can now eat Penang's Kimberley Road duck 'kuih chiap' in PJ Damansara Utama (Uptown)
PETALING JAYA, August 14 — Inside the just opened Penang Kimberley Duck Kuih Chiap (Kuan Kee) in PJ, customers are already trickling in for lunch.
Word has spread to Penangites who miss the taste of home, that this famed Penang kway chap has landed in the Klang Valley.
This outlet is operated by Por Wei Kee who has brought his family's legacy from Penang to Damansara Utama.
The original shop is known as Restoran Kimberly Kuan Kee where they sell stewed duck, pork innards and so forth.
Usually these braised items are paired with rolled sheets of broad rice flour noodles known as kway.
Order the Braised Pig Head to enjoy the tender meat.
For those who love pig's ears, these ones are delicious bites with the crunchy cartilage and soft fatty side of the head.
Bear in mind, they just opened today so patience is required when dining here as teething issues are to be expected.
At the moment, you order by scanning the QR code for the menu. Just select the items and place your order. As it's hectic, it's best you check with the servers if your food doesn't arrive after some time.
The broth here tends to be milder and less herbal-tasting compared to the one I tried in Penang. From discussions with them, I understand that they have tweaked the broth following feedback from those who live here.
So they dialed back the salt as one major complaint was that the broth was too salty. I spoke to a few Penangnites and they said that they prefer the original taste. But of course.
Hopefully, they will tweak the broth in the days ahead. Otherwise, it's just a mild-tasting broth with broad rice noodles.
I do like their braised items like the tender pork head (RM7). These are painstakingly chopped into small pieces and easy to eat with noodles. You can also order porridge, if you prefer.
Solo diners can go for the Kway Chap bowl which has everything.
The Penang Nyonya Handmade Crabmeat Spring Roll is plump with crabmeat making it a unique item.
The Braised Pig Ears (RM7) were superb. You get two contrasting textures: Crunchy with the cartilage and soft lusciousness with the fatty parts of the side of the head.
There are other braised items like pig's heart, pig's blood, pig intestines, pig skin and pork knuckle.
You also get braised duck including a whole bird. Other choices include the duck drumstick, gizzards, feet, head and even the duck tongue.
Solo diners can opt for a bowl of Kway Chap (RM14.80) where you get a little of everything. You can also specify what items you wish to omit.
Dip the braised items in a spicy, bright orange chilli sauce to perk up the meal.
The side dishes were also very good.
Dip your spring roll inside the piquant sauce.
The Penang Hokkien Handmade Pork Balls are addictive.
There's a Penang Nyonya Handmade Crabmeat Spring Roll (RM13). Plump with crab meat, it has a crunchy shell but sadly due to a mix-up in orders, the roll was a bit soft by the time it reached my table.
Nevertheless I enjoyed the crab meat and the roll when dipped in the sauce made with a dash of Worcestershire sauce and chopped onions.
Another item not to be missed is the Penang Hokkien Handmade Pork Balls (RM11.80). These are juicy nuggets packed with flavour that you cannot stop eating.
There's also Teochew Guang Chiang, Vietnamese spring rolls, fried beancurd and dried tofu.
If you're looking for the place, take note the eatery faces the houses and is a few doors away from Hot Bird.
The place is still a work in progress as they rushed to make the opening date.
Find the eatery a few doors away from Hot Bird, along the outside row of Damansara Utama (Uptown) square.
Restoran Kimberley Duck Kuih Chiap (Kuan Kee), 77G, Jalan SS21/1a, Damansara Utama (Uptown), Petaling Jaya, Selangor. Open from 11am to 10pm. Tel: 016-4101039
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