Published on February 12th, 2012 | by email2me8
The Origin Of Yee Sang Tossing At Restoran Sek Yuen Pudu
The Chinese New Year has just over and this year I had reduced my Yee Sang tossing ceremony down to 6 against last year’s 15 times. Many people believe the most you toss the more prosper you are. But for me my waistline getting bigger rather than my wallet. Last 2 weeks I saw an article that Singapore is claiming this tradition were originated from there. It was a big joke that it origin from there.
Let me introduce you the place that I believe the Yee Sang were originated from. The place that serving the oldest kept tradition Yee Sang is at Restoran Sek Yuen Pudu. This restaurant has a history of more than 100 years of dishing out the old school wedding and banquet foods.
There’s a neon sign board put up when the Chinese New Year is near saying that the Yee Sang dish is available.
After CNY, the sign is taken down. If you see the sign still there, you still can order the Yee Sang.
Here at Sek Yuen, it is called raw fish or ikan mentah in Malay. The ingredients consist of the home made crackers, snow pear instead of turnips, spring onions, cilantro and snake head (Sang Yue or known as Ikan Haruan in Malay) fish marinated with ginger slice.
The standard 5 spice powder and pepper where added together with a dash of lime juice before tossing. Not to forget the plum sauce.
Sang Yue marinated with ginger slice
This is how it is served.
Mix everything in and start the tossing. Taste wise, I prefer this one better than any hotels made.I am not saying this base on my personal preference but I was there to dine together with Angeline, Bangsarbabe and Chris of Pureglutton. This is a small portion order where it cost RM24 and it is enough to feed 6 of us.
A side from the famous Yee Sang, this place use to be a banquet hall for wedding couples in the olden days. There are 2 halls where 1 of is is air conditioned and another one is not.
The main dining hall
During weekend, you are advised to make reservation early to avoid disappointment.
We waited for 30 minutes just to get a table on our visit.
The coatings on the table even been wiped off over the years. Chair wise still well preserved.
Photos on the wall illustrating the ambiance of the restaurant in its glory days
One of the antique standing fan
The boss with his abacus recording the daily sales manually.
The kitchen still maintain its old charm after all these years.
3 yam baskets waiting to be filled and a 8 fortune duck wait to be braised
Most of the chefs, workers, waitress and captain were more than 60 years old. It feels like an old folks home.
Now back to talk about the foods served here. Aside from the famous Yee Sang served here, there are a must try dish which is known as 8 treasure duck. (8 Pou Arp in Cantonese). This dish need prior 1 day order in advance. You have to take the whole bird and it is not sell in small portion. Make sure you have enough appetite and makan kaki for this dish.
8 Treasure duck
The duck is stuffs, marinated, fried and braised before served.
The duck is served as a whole without cutting it.
We cut open the tender duck meats and walla! the treasure is revealed.
There are gingko, black mushroom, chopped meats, lotus seed, chesnuts, and some other stuffs which 8 of them are ancient Chinese most used ingredients. The stuffing taste like bak chang’s (Chinese Dumpling) filling. The whole bird were deboned and easy to eat. Even the breast meat is as tender as the drumstick.
If you fail to get the 8 treasure duck, you should try their roast duck which available anytime.
Half bird of a roast duck
Stir Fry Chive with Fish Paste
This is very homey and the fish paste texture really bouncy. It is fried to just right timing. Talk about experience chefs at work.
Stir Fried Kang Kung Belacan
Completely covered with spring onion and ginger, only a few pieces of fish fillet, this is how it’s supposed to be in the olden day.
Sweet and Sour Pork
The most traditional way to cook it is by using plum sauce rather than tomato sauce. The gravy is not too overpowering, on the right balance with perfect appetizers of cucumber, tomatoes and onions. The dish had a nice savory wok hei.
The last dish to introduce here is the Kwai Fa Chi which is a sharks fin fried with eggs and then eat with raw lettuce wrap.
Add a dash of vinegar and it certainly taste better with that.
This is how it is eaten. Put the whole thing into your mouth.
All the dishes here were cooked without MSG and there are no menu for you to choose. The captain will tell you what they have and the menu items is the same all year long.
Sek Yuen Restoran
No. 313-1, Jalan Pudu (Without Air-condition)
No. 315, Jalan Pudu (With Air-condition)
55100 Kuala Lumpur
Tel: +603-9222 9457
Tel : 03 9222 9457