Wai Sek Kai (Pure Glutton Street) @ Jalan Sayur, Pudu

We venture into Wai Sek Gai (Pure Glutton Street), a hidden street in between shophouses in Pudu converted into a food street with stalls offering all sorts of varieties with tables and stools all along the street. KL local favorite street food, it used to be one of the most happening streets decades ago. Famous for its food, that's how it gained the name of “Wai Sek Kai”. The glory of the food on this street lives till this day. Most of the stalls here open from 4.30 pm till late.

Wai Sek Kai (Pure Glutton Street)
446, Jalan Sayur, Off Jalan Pudu, 55100 KL.
off Jalan Pudu, Kuala Lumpur GPS: 3.135208, 101.713051
Highly Recommended:
Sei Ngan Zai Fried Chicken, Steamed Custard Egg, Chee Cheong Fun, Grilled Tofu n Cuttlefish, Sugarcane Juice with Lemon, Fried Radish Cake
Sei Ngan Zai Fried Chicken

Price List

Fried Chicken Carcass

Fried Chicken Claws

Fried Chicken Bishop

Fried Chicken Carcass, RM2.60
The perfect golden fried chicken was crispy, tender and flavorful. Well marinated and seasoned.

Tong Sui Stall (Traditional Sweet Soup Stall)

Price per bowl

Be early if you're here for the steamed custard egg, best before 5:30pm

Steamed Custard Egg, RM1.90
The steamed egg custard is placed in a steamer to keep it steaming hot. Steamed custard egg is made from egg, milk and water with the right proportions to get a perfect texture, at last it need to steam over a slow fire for smooth consistency. Absolutely my favorite, their steamed custard was wobbly and perfect.

Dan Cha, RM1.90
Dan Cha, a sweet herbal tea served with a hard boiled egg
Luk Mei, RM1.90
Luk Mei (6 ingredients in Cantonese), ingredients used white fungus, lotus seeds, dried longan, quail egg and wai shan. Cooling and refreshing sweet soup.
Chee Cheong Fun, Wu Tau Koh, Pak Koh Stall
Pak Kou - White Rice Cake (far top) similar to Woon Chai Koh, which is also made from ground rice flour. Texture wise, it's softer than the Woon Chai Koh.

Chee Cheong Fun (Small), RM1.40
Chee cheong fun is thin and smooth, served with curry gravy comes top with fried shallots and crispy fried shrimps.

Wu Tau Kou " Steamed Yam Cake (Small), RM1.40
Wu Tau Kou was xcellent especially with tiny chunks of steamed yam. Wu Tau Kou which is made from a mixture of yam, rice flour and cut cubes yam, then steamed. As flavoring, dried prawns and chopped spring onions are sprinkled on top. Wu Tau Kou is top with the sweet sauce "Thean Cheang" (the sauce is made from soy bean paste and also eaten with chee cheong fun).

Char Koay Kak, RM4.50
The Char koay kak, stir-fried rice flour radish cubes, it came with ingredients of bean sprouts and minced chai por (preserved radish). It was Penang style fried radish cake, plenty of “wok hei”, flavorful, and satisfying.

Grilled Dry and Wet Cuttlefish and Grilled Stuffed Tauhu (3 persons serving), RM14.00
The grilled cuttlefish came in two varieties; dried cuttlefish and the juicier, moist version in a sweet and spicy sauce that was a sticky pool of dark-color, made a fiery concoction of squid. Delicious grilled stuffed beancurd, the dipping sauces of ‘tauhu bakar’ (grilled stuffed beancurd with cucumber, then eaten with a dollop of shrimp paste sauce and grounded peanuts).
Sugarcane Juice with lemon, RM2.00 per glass

Wai Sek Kai (Pure Glutton Street) @ Jalan Sayur, Pudu

Shot with Nikon D7000
I am Angeline (Yoga teacher, photographer and blogger). Thank you for reading my posts. My media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. I also write food reviews, travel and hotel reviews, KL clubbing reviews and product launches. My other interests include the movies, technology and photography. Subscribe to my facebook page. Contact me via my email at: [email protected]


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