Famous Yut Kee @ Dang Wangi – Hainanese-style Malaysian-Western food

Yut Kee Kopitiam KL - Window grill After my post on Chicken Chop โ€“ the quintessential Malaysian-Western dish, assorted people said that I should go try out Yut Kee’s. I’d always wanted to but never had the chance because I did not know how to get there. Yes there are maps and what-not, so it was just an excuse lah okay. Don’t really fancy KL traffic.

One day I just made up my mind to go. Looked it up on Google Maps, grabbed Kerol with me and off we went to Yut Kee along Jalan Dang Wangi. Turns out I’d passed by the corner restaurant and the road many times, not knowing it was Yut Kee or Jalan Dang Wangi.

In my defense, I am from Batu Pahat. This is only my 9th year in Klang Valley. I bet a lot of you don’t know where it is either, hah!!!

What can be said about Yut Kee that has not been said before? It is quite a well-known food establishment in town, rather historical and sentimental in a way because you seldom see such things any more. I think three generations of the Lee family has managed/ is managing Yut Kee since its opening in 1928. The business is older than my grandmother!

Yut Kee Kopitiam KL - Hainanese Restaurant

Yut Kee Kopitiam KL - Inside

At any busy period, Yut Kee would be flooded with waiting customers. The turnover is amazing. Tables are meant for sharing, which means you either strike up a conversation with your ‘neighbours’ at the same table, or carefully avert your eyes as to avoid small talk. It can be a bit awkward for us because we order so much food that people may think we’d been starved since the beginning of the century. Paiseh, heh.

Service is extremely fast. During our first trip there, our food arrived in less than 3 minutes. Nothing too complicated about putting a couple of pre-cooked chops on plates then pouring gravy all over them, eh? We were done with our lunch in less than 15 minutes. I suppose if you want food that is cooked to order e.g. fried noodles, your waiting time would be slightly extended.

Yut Kee Kopitiam KL - Hainanese Chicken Chop
Yut Kee’s Hainanese chicken chop

Both Yut Kee’s chicken and pork chops are served the same way – thick slices of meat drowning in brown gravy that has lots of onions (nice!) and contains Lea Perrins Worcestershire sauce (not so secret ingredient), and small sides of mixed vegetables and fried potatoes (yum!). I am in love with their brown gravy, it is superb and has a tangy feeling, leaves me wanting more.

The chicken chop (RM8.00) itself however did not impress. I found it a wee dry for me, and Freddy’s chicken chop wins hands down any time.

Yut Kee Kopitiam KL - Hainanese Pork Chop
Yut Kee’s Hainanese pork chop

On the other hand, the pork chop (RM9.00) was rather good. The meat was tender and succulent, not dry. It went better with the brown gravy than the chicken chop, perhaps of the pork’s ability to soak up more juice. I don’t know, I am not a food connoisseur, I just know that it was yummy and that I want more.

On my 2nd trip there, Horng and I drove in separate cars. No thanks to some public holiday, it took us more than an hour from PJ to KL. Since Horng drives a manual car, he sent me a message saying, “Later please order everything. EVERYTHING. Need to make this trip worth it. I lost my left foot already.”

Yut Kee Kopitiam KL - Stuffed Roasted Pork
Yut Kee’s roasted pork roll

So I did. We managed to get some of the roasted pork (RM11 or RM12, don’t remember) which apparently is quite a ‘hot’ item, and only available on Friday, Saturday and Sunday. I read somewhere saying that this is Aunt Margaret’s roasted pork, not that I know who she is. It’s special because the meat is stuffed with apricots, sage and pistachios before being roasted, hence bringing out the full flavours etc something about blending and yummy roasted pork etc.

Two slices of roasted pork roll served with apple sauce. Crispy and crunchy skin with tender meat to boot. I feel like I’m about to commit a cardinal sin here, but I have to say that it wasn’t really my thing. Horng really liked it though and evidently, so did many other people. I’m alone on this island here, it’s okay just give me my pork chop.

Yut Kee Kopitiam KL - Roti Babi aka Pork Bread

A Yut Kee speciality is their roti babi (RM7.50), literally translated as pork bread. A sandwich of white bread coated in egg then deep-fried, with the stuffing as follows: shredded pork, onions, lap cheong (Chinese sausages) and crab meat. It was my first time having roti babi, I heard so many good things about it that when I had the actual product, I was a tad underwhelmed.

Don’t get me wrong, it wasn’t bad but I shouldn’t have bought into the high praises for Yut Kee’s roti babi. You know, talks of high heavens and pork orgasm, hah! But it’s definitely a must-try if you’re new to Yut Kee.

On my next visit to Yut Kee, I’ll try some of the local food as I heard they are pretty good. Lum mee, belacan fried rice, fried glass noodles etc.

Yut Kee Kopitiam
35, Jalan Dang Wangi, 50100 Kuala Lumpur.
Tel: +60-3-2298 8108
Opens: Daily except Monday, 8am – 5pm
GPS: N3 09.371 E101 42.003 35
Click here for the Google Map



  1. I wanna have the pork roll!

  2. i want roti babi….. wuwuwu… T_____T

  3. Their kaya roll is famous too.

  4. A love the roti babi. Next time I wanna try their cakes too, apparently really good.

  5. KY: do it!

    sotong: learn the way to get there!

    pfen: that’s what i heard. i’ll try the other stuff next time

    ST: i want to try the lum mee

  6. I’ve been to this place a few times and have tried both their western and local dishes….and sadly. they didn’t rock my boat

    IMHO, just not worth the drive into the heart of KL city….

  7. The place is striving on reputation and the fact there is no Chinese restaurant that serve pork in that vicinity. ๐Ÿ™‚

    I took my auntie to Yut Kee few months back and she was so disappointed. My auntie is now residing in Kuching and she insisted to go Yut Kee coz that is the place she had her lunch almost everyday when she attended Bkt Nanas school back in those days. Sadly, the taste is not the same anymore.

    Their foreign workers are doing the cooking. ๐Ÿ˜›

  8. Eleen: I just wanted to know what the fuss was about. I thought the pork chop was quite nice, then again you live in Penang surrounded by so many nice food *jealous*

    Lassie: Haha nothing tastes like how they did back in those days! I didn’t know that the foreign workers are doing the cooking now, but I’d assume that’s the case. Sadly I’ll never know how it used to taste ๐Ÿ™

  9. Margaret is Jack’s wife. Jack is the owner of Yut Kee :p

    Actually it’s over rated now but back when I was a kid where their chefs are really Hainanese, they were really good. Go behind and check their kitchen now. See who’s cooking?

    Next time you’re there, go to the back lane of Yut Kee and try some Penang Har Meen & Lor Meen and KL style black kaler char koay teow.

  10. the pork roll give back my left foot after consuming it.


  1. […] was my first time to Yut Kee and I didn’t know where to park. We ended up having to walk a bit along Jalan Dang Wangi. […]

  2. Revisiting Yut Kee, March 2013 says:

    […] is rare that I am up early(-ier) on a Sunday, thus persuaded Joyce to eat at Yut Kee. If you know anything about Yut Kee, you’d know that you’d have to be there early or […]

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