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Dining with the Ladies
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#teammalaysia have had this planned about three weeks before when we first got to find out that 
First Stop - Dinner
Illegal parking under the bridge of Pudu
I arrived at the dinner spot called Huen Kee Claypot Chicken Rice. It is known for its traditional style of cooking and it's one of the last few that uses charcoal style cooking for their claypot dishes. This is also my first time coming to this restaurant that is located in Jalan Pudu. Jalan Pudu is known for its wet market, old traditional eateries and for its crime. This is where you can still find a lot of existing restaurants that were being passed down for many generations. If you're looking for traditional dishes with their special secret family recipes, come to Pudu. Though I must say, the recipe will always remain a secret. No point trying to figure out the ingredients, just enjoy the food. :)
Huen Kee Claypot Chicken Rice
As I approached the restaurant, 
I decided to take this chance to snap some photos to take my mind off the hunger and the grumbling of my tummy since 7pm. The grumbling intensified when I smell fragrant charcoal burning and cooking the claypot dishes outside the restaurant. Oh gawd, help me!
Traditional Charcoal Cooking Method
The sparks of burnt charcoal
OH! Did I mention that claypot rice is ONE of my favourite food. So I have my standard quite high up there when it comes to the food I love. It's because I've traveled and tried many different restaurants that serve the same dish that I know what is the best! But before we get into the food and all that, it is a MUST to take a wefie with our International Guests!
I know we were all smiley but believe me, we were also VERY hungry. I know I AM! Not long after that, we got a table for 10 and the owner reminded me that we shouldn't take so much time and chit chat because there were still a long queue outside.
Later halfway through our dinner, 
Signature Claypot Chicken Rice
Curry Fish Head
When the food arrived, the fragrant claypot rice was indeed one of the BEST I've tasted so far in my life. The traditional cooking method DID do a big difference in flavour, and gave a nice charred to the rice at the corner of the claypot (which is my favourite part). The curry fish head dish was also really really good. Added to my favourite dish of the year and will definitely come back for more. As the rest were talking and enjoying the food, I didn't actually manage to talk with them much because I was too busy eating and also because the owner told us that we couldn't stay long, I decided that we probably should bring the chitchat to our dessert place! Yes! Malaysians LOVE Desserts!
A quick group photo before we left for dessert
Second Stop - Desserts
About a month ago when
came down from Sabah, introduced this really good dessert shop which was also located in Jalan Pudu. This shop is at the ground floor of a old hotel and has been there for FOUR GENERATIONS. The secret recipe used to make the peanut sesame desserts have been passed down since 1982. They also make their sesame with the traditional sesame grinder and it is done manually. I guess it's something about the 'traditional' way of cooking that preserved the authentic taste of these dishes.
Only if you know mandarin. Restaurant front.
We were early and the restaurant was already half full, another place that is always pack with people. We managed to get a seat outside. The weather at night was cooling, not too hot as well. Just nice for a warm dessert and talking.
The owner cooking up the dessert
The famous Egg tart
Crispy Pork Bun and Red Bean Paste Bun
Other than the famous peanut sesame dessert, the restaurants serves other chinese delicacies like the crispy siewpao, red bean paste bun and egg tart. We were lucky because we managed to grab the last 4 egg tarts available.
Egg Tart Uncle : How many you guys want to order?
Us : *counting hands raised
Egg Tart Uncle : I only have four left.
Us : BRING ALL! WE WANT ALL!
Our Tong Sui
Our main dessert, Tong Sui arrived shortly after. We ordered peanut sesame, egg custard, black sesame, mix black sesame and peanut. To my surprise, they even did a little 'latte art' on my mix black sesame and peanut tong sui.
Tong Sui directly translates to 'Sugar Water' which is a term we used to say dessert in cantonese.
My 'latte art' Tong Sui
Traditional mix Modern day peeps
When the desserts arrived, everyone took out their handphones to take photos. We gotta let the camera eat first u know... It was funny as people were watching us. Pfft, like they don't do it too.... :D
A group wefie with shoutouts
Before we left, I decided to take another group wefie and this time, they are able to give a 'shoutout' to anyone they want to. A shoutout to 
But no frets, I'm sure we have more meetups coming up. I know one with 
And for the rest, I hope that you can come to join us if you're free because it really is awesome when you meet Steemians rather than just text on discord or from the comments. You get to build friendships and bonds through meetups like these and to share the same passion we all are on Steemit for.
Once again, Thank you
Thank You
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Posted from my blog with SteemPress : http://zord189.vornix.blog/2018/07/31/team-malaysia-meetup-with-ladies-of-asia-livinguktaiwan-jrvacation-full-writeup/