After jogging all the calories off at Bukit Jalil Recreation Park, C and I blew it all on a dimsum breakfast. A hefty dimsum breakfast at Zok Noodle House in Bandar Puteri, Puchong.
Yes, I know I’ve blogged about them countless times – but this time, since I was here with C, we tried something out of the ordinary stuff I’d order if I was with fam (usually shrimp dumpling, siewmai and fried foochok)… so I thought it merited a post. 😀
Whenever one thinks of dimsum, ‘dumplings’ are probably the first things that come to mind. This generic English term for it doesn’t do them justice – there are so many kinds! There’s har gao, which is filled with shrimp and has a chewy, slightly translucent and chewy skin; or har mai/siew mai which is either shrimp+pork/pork made to look like a mini basket and wrapped in a sweetish yellow wrapper.
Don’t forget siao loong bao, the dumplings that have soup in them and which you slurp up by poking a hole and letting it sit in your spoon before dipping it into a vinegar/sliced ginger sauce.
There’s also pan-fried dumplings or ‘potstickers’, as the Muricans’ like to call it. The version here is wor tip (Cantonese) or Jiaozi (Mandarin) : pork and chives stuffed into a dumpling wrapper and pan fried to golden brown perfection. The skin tends to be thicker than other types of dumpling so it has a crispiness to it.
Hong Kong-style steamed rice rolls (chee cheong fun) (Above) are wrapped around either shrimp or charsiu (barbequed pork) and submerged in a light soy sauce.
The local version doesn’t have filling. Instead, Malaysians eat it with a sweet sauce and load it with sesame. It usually comes with sides of fried wantans, fishballs, meatballs and other condiments. Different states have different versions of the dish.
Back then, only the dimsum stall across the road had what I call ‘bacon wraps’ – bacon wrapped around minced pork/shrimp and steamed. It’s not a conventional dish but I like how well the saltiness of the fatty bacon strips goes with the sweetness of the sauce.
C’s order of fish paste wrapped in beancurd and topped with sweet chilli sauce. Fish paste was bouncy and fresh, while the beancurd gave it a nice texture.
More ‘dumplings’. These are similar to conventional siew mai but topped with century egg instead. If you don’t know what century egg is, it’s preserved duck egg covered in a mixture of ash, clay, salt, quicklime and husks for several weeks/months. The result is a gooey, soft grey center and a translucent black and jelly-like texture on the outside. Sounds disgusting to the uninitiated, but I grew up eating it and I think it’s great with porridge. xD
C also ordered stewed chicken feet in black bean sauce. Gnawing on the bones and sucking out all the juicy, chewy cartilage is actually very satisfying ! 😀
Last bt not least.. fried foochok (beancurd sheets) enfolding some springy, succulent shrimps. I don’t feel right if I come here and don’t order this. 😀
So yeah. This time around I tried a lot of new stuff I wouldn’t normally, and the food quality is good. I would recommend visiting on weekend mornings coz both service + food seems to be better compared to on regular weekdays (maybe coz their supervisor/boss is here?). Zok, if you had better consistency, I’d give you a 5/5, but there’s really much to improve on.
Zok Noodle House (Bandar Puteri Branch)
25-G, Jalan Puteri 2/3, Bandar Puteri Puchong, 47100 Puchong Selangor, Malaysia
Business hours: 8am – 10pm