When a country names one of their street as “Glutton Street” I think the message is clear.
Come in loose underwear (or sans commando) and binge.
Pudu
Pudu is an old part of town in Kuala Lumpur.
It is not far from Bukit Bintang which is the shopping and entertainment district of Kuala Lumpur. Without traffic, it is about 15 minutes by taxi.
But as one knows, traffic in KL has its own ideas and traffic is typically heavy on the main road of Pudu.
The main Pudu Road houses Pudu Sentral (where Kuala Lumpur’s oldest bus station is found) and Pudu Prison.
http://www.abandonedplaces.com
Pudu Prison, also known as Pudu Jail, was built on the site of a former Chinese burial ground and was completed in 1895. As of December 2012, the prison complex was largely demolished, leaving only the main gate and a portion of the exterior wall still standing.
Pudu also houses the famous “Wai Sek Kei” or Glutton Street, which is much loved by locals and tourists alike for local hawker cuisine passed down for generations
Jalan Sayur aka Glutton Street
Pudu Wai Sek Kai is one of the oldest food streets in KL with over 60 years of history. It is a small lane with approximately 20 hawker stalls tucked away off Jalan Pudu.
TripAdvisor
Expect a collection of old school delicious and traditional hawker food at affordable prices in a quaint street stall scene and vibe.
Although it is stated to start opening anytime from 4pm, it is best to visit the vibrant food street after 6pm, as most of the hawker stalls here are only open at night.
“4 eyed Boy (meaning Bespectacled Kid”) Fried Chicken
my.openrice.com
If you start at the very beginning of the street off Jalan Pudu, the smell of frying chicken is unmistakable.
Welcome to the yellow signed “4-eyed Boy” (meaning “Bespectacled Kid”) fried chicken stall.
I think the boy has grown up cos all I see are a few burly men manning the stalls.
A myriad of chicken parts are offered here to suit every fowl need, including chicken wing, chicken drumstick, chicken carcass, chicken feet, chicken neck and many more.
The chicken is freshly deep-fried on the spot to ensure that the skin is crusty and crispy and the meat succulent and tender.
If you’re an ass man, try their signature fried chicken butts, which are supposed to be tender and juicy without any untoward smell. Unfortunately, they are only available on weekends we were told.
.Prices range from RM2.30 to RM4.50 per piece
We happily joined the snaking queue and bought a plate of chicken delights to snack on while we hunted for more food.
Salted Egg Yolk Char kway Teow
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Any self-respecting glutton street in Malaysia will have the perennial favourite – char kway teow.
It is the mother of all sinful street food.
The Char Kway Teow stall in Pudu is manned by a woman with a coiffed nifty hairstyle. She looks like she just came out of a hair salon just to fry my char kway teow.
She is famous for her Salted Duck Egg yolk Char Kway Teow.
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Chopped salted egg yolk are added into the fried noodles for that extra drama, together with the shrimps, cockles and beansprouts.
It was pretty good as char kway teow goes but it was not mind blowing.
It could do with more black sweet sauce and the salted egg yolk spooned over it just before serving was not the most fragrant.
Pork Innards Porridge
my.openrice.com
A good Chee chap juk (mixed innard porridge ) is hard to come by. It is my kryptonite so I made a bee line for the pork innards porridge in Pudu.
A piping hot bowl of offal-filled smooth Cantonese style congee comes redolent with everything including the kitchen sink with liver, stomach, coagulated blood and fried intestines or chitterlings.
Definitely only for the mad innards warrior and not for the faint hearted or gout plagued wussy.
The porridge was smooth but it was not as tasty or porky as I expected it to be.
BBQ cuttlefish and Tau Pok
OpenRice Malaysia
OpenRice Malaysia
Another very popular stall here sells charcoal barbecued sotong (squid) with rojak sauce.
The dried sotong is barbecued over charcoal fire until crispy and slightly burnt around the edges. They are then trickled with thick rojak (fermented prawn) sauces and chopped peanuts, adding a rich and aromatic crunch.
Apart from barbecued sotong, the stall is also known for its barbecued bean curds and barbecued prawn crackers.
This dish was as tasty as it looks. Rich tasting and the cuttlefish was coated beautifully with the thick intense sauce.
Only issue was the pricing. This small portion costs RM18!
Pudu Wai Sek Kai
Jalan Sayur, Pudu
55100 Kuala Lumpur
Malaysia
Opening hours: 5pm to midnight daily (for most stalls)
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