Running a food business is no mean feat, let alone for generations – and Yut Kee has been at it for close to 100 years, having opened in 1928. This beloved KL institution is known for its Hainanese chicken chops and pork chops, as well as the signature Roti Babi, and is always packed with locals and travelers from out of state especially over the weekends.

I last visited Yut Kee as a child, when they were still located at Jalan Dang Wangi. Their new premises along Jalan Kamunting in Chow Kit, which they’ve occupied for 10 years, is easily identifiable by its teracotta-red facade as well as the bright canopies with chairs laid out for waiting customers. Fortunately for N and I, we were there on a weekday and were able to get seats inside quickly.

Although the outlet is fairly ‘new’, the interiors retain the old-school kopitiam feel, with traditional green and white geometric tiles, dark wooden chairs and round marble table tops, as well as decorative calligraphy pieces and black and white photographs adorning the walls. There’s even a dumb waiter at the back, although it doesn’t seem to be in use.

A newspaper clipping from the 90s. Yut Kee’s menu items and recipes have remained unchanged since the restaurant opened, with the exception of a few additions in the 1990s. It’s easy to see why it’s such an iconic part of Kuala Lumpur history – generations of families have probably dined and socialised here through the years.

In the tradition of classic kopitiams, you’ll see familiar sauces / condiments at each table: Worchestershire sauce, ketchup and chilli sauce, and soy sauce and white pepper (usually to go with soft boiled eggs and toast).

My visit to Yut Kee was so long ago that this was like a new experience to me, so I got one of their signature items, the Hainanese Chicken Chop – while Hubs got the Roti Babi.

While many Malaysians think of ‘chicken chop’ as ‘Western food’, it is actually a local invention by the Hainanese community. Back in the day, many Hainanese immigrants worked as cooks for the British in what was then Malaya and Singapore, and this dish was created to cater to the western palate. The closest thing I would say it resembles is the American chicken fried steak, but with brown gravy instead of a white cream sauce.

The version at Yut Kee comprises a generous slab of breaded chicken thigh, deep fried to a golden-brown crisp, then served with sides of fried potatoes, carrots, peas, and onions, all drenched in a savoury gravy. Although the skin wasn’t crispy when served, there was still plenty of flavour on it, while the tender chicken meat went marvelously with the gravy.

The Roti Babi is another popular item here. Literally ‘Pork Bread’, it is exactly as described – fried bread coated in egg, with a minced pork filling in the middle.

Despite its lacklustre presentation, this is comfort food for many diners. I think its tasty enough and good for a quick and filling breakfast, although the chicken chop would still be my top choice. Aside from what we tried, Yut Kee’s specialties include Mee Hailam , Beef Noodles, Lum Mee, and Roast Pork Special (which resembles a roulade – only available on weekends).

While I probably won’t be able to swing by again anytime soon, I’m glad I was able to let the Hubs try this legendary establishment in KL, and revisit a forgotten part of my childhood memories.

YUT KEE

1, Jalan Kamunting, Chow Kit, 50300 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

Opening hours: 7.30AM – 4PM (closed Mondays)

Phone:  03-2698 8108 (does not accept reservations)

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PS2: All food expenses are out of my own pocket unless otherwise stated. Views here are my own and are based on my personal experience. They are not meant to endorse or disparage businesses in any way.