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  • Welcome to Chinatown!

  • Yeah, so we're in Kuala Lumpur in Chinatown.

  • This is where we're staying.

  • Yes.

  • We're hungry.

  • We're craving some street food and this is just the place to check it out.

  • Yeah, so today we're going to be eating along Jalan Petaling (茨厂街).

  • Yeah, Petaling Night Market Street (茨廠街).

  • Yeah, lots of food here and it is already busy.

  • The sun has gone down so let's go get started.

  • Food time.

  • Okay, so we walked out of the hotel and we found.

  • We found something right away.

  • Oh yeah.

  • It is claypot chicken rice and it looks so good from across the street.

  • It is cooking right behind us.

  • Literally right behind us.

  • It looks so good.

  • We can't wait for it to arrive.

  • In the meantime you've got yourself a local iced tea.

  • Ice tea.

  • It is so hot out.

  • I tried a little bit of it already.

  • It is quite sweet.

  • Alright, the claypot chicken rice (砂煲鸡饭) is here.

  • Check it out.

  • It is served in like this claypot itself so I'm being very careful not to touch it because

  • I have a feeling this would burn.

  • So there you go.

  • It is a huge portion.

  • I'm glad we ordered just one.

  • There is no way I could eat all of that.

  • I have to say the aroma.

  • The smell coming out of there is it just smells amazing.

  • I don't know how it is going to taste but it just smells so good.

  • And let me serve some up for you.

  • Thank you.

  • Appreciate that.

  • For the Mister.

  • Okay, and if my voice sounds a little washed out it is because I have a fan blowing next

  • to my head right now.

  • I do apologize guys.

  • Let's get some chicken, some rice.

  • Here we go.

  • How is that?

  • Wow.

  • It is super hot.

  • Oh my gosh.

  • That is really good.

  • I'm just staring over there because they're making it right now.

  • I have no idea what went in to the sauce but it is amazing.

  • It is really good and it also has some chives in there.

  • And the chicken is super tender and juicy.

  • This is really nice.

  • I'm so excited to try this now.

  • I'm going to blow on it.

  • Because you pre-warned me about it being too hot.

  • Yeah!

  • Pretty good right?

  • Yeah, it is really amazing.

  • You know what it actually kind of reminds me.

  • It reminds me a little bit of the glutinous rice wrappers we were having as dim sum.

  • It sort of has a similar consistency but obviously the sauce is different.

  • Yeah.

  • It is just a very flavorful rice.

  • Yeah.

  • Really good quality chicken and I think just the fact that it is cooked in a claypot there

  • is an extra I don't know like element of quality to this.

  • Yeah.

  • You know.

  • I mean I wouldn't say it is quite as sticky as the wrapper rice.

  • No, it is not as sticky but it just has like that amount of flavor.

  • Yeah, it is good.

  • f And just look at the size of this.

  • I know.

  • It is massive.

  • I feel like this is even way too big for two people.

  • And this is what we're starting off with.

  • Yeah.

  • There is more food ahead.

  • I'm glad we're hungry.

  • And from so many years of eating dolsot bibimbap with the burned crispy rice in Korea, Sam

  • has been scratching the bottom of the claypot.

  • Burnt rice.

  • It is always the best part.

  • Yeah, it is nice when it is crispy.

  • Crispy rice at the bottom is the best part for sure.

  • Mission accomplished.

  • Yeah, we took care of that.

  • Mostly Sam took care of that.

  • Yeah.

  • So in terms of price point it was 22 Ringgit which is about five bucks and that included

  • the massive portion of claypot rice (砂煲鸡饭) and also the drink that we shared.

  • Alright, so let's move on to snack number two.

  • Yeah.

  • So it is not just about the street food at this market.

  • You can also buy lots of knock-offs of everything.

  • Shoes.

  • Purses.

  • Watches.

  • Shirts.

  • Makeup.

  • So we just popped in to a food centre here in the heart of Chinatown and we are ordering

  • more food.

  • We are having fried kway teow (炒粿條 - 炒粿条) and this is a noodle dish that is cooked at

  • really high heat.

  • Apparently, Sam ordered two different types of noodles so it is going to be a mix of thin

  • noodles and really thick noodles.

  • Um, and yeah it is cooked with soy sauce, chili, chives, beansprouts and we'll see what

  • else is in there once the food actually arrives.

  • So waiting for the noodles and cooling down with some beer.

  • Absolutely.

  • Cheers!

  • It is a must in KL.

  • I mean it gets so hot and humid.

  • Having a beer while you know wandering around the night market.

  • That is kind of a must for me.

  • The fried kway teow (炒粿條 - 炒粿条) has arrived.

  • Yes, so excited about this.

  • So take a look down here.

  • So the nice lady who took my order she asked me if I would like to have the thin noodles

  • like this.

  • Like so.

  • And I said yes and she also asked me if I would like to have the thicker noodles.

  • And I said yes.

  • So we got a combination of the two.

  • So yeah, I'm seeing beansprouts, I'm seeing cooked egg.

  • I did ask for a fried egg to be added to this.

  • And yeah, it is dark in color from the soy sauce.

  • Lots of chili flakes.

  • Lots of chili flakes too.

  • And of course we have festive Christmas music happening because it is December.

  • Man, that is really good.

  • This is like a classic staple noodle dish in Malaysia.

  • Yeah.

  • It is just so good.

  • Such reliable food.

  • You can have it on the street, you can have it in a restaurant, you can have it in a food

  • centre like we're doing right now.

  • It is always good.

  • Alright, my turn.

  • Man, this is tricky.

  • Are you forgetting how to use chopsticks?

  • I promise I know how to use chopsticks.

  • It is just noodles.

  • I can't do it.

  • Also, let me show off my henna.

  • It is still intact guys.

  • One day latter.

  • All the way.

  • Oh what fun it is to ride in one horse open sleigh.

  • Hey!

  • Jingle bells.

  • That is good.

  • Isn't that good?

  • It is really nice.

  • Yeah.

  • You know what?

  • This isn't a great thing to admit but I like the greasy aspect of it too.

  • It is nice and greasy.

  • Yeah.

  • Do you agree?

  • Well Sam finished off all the food and the lady who cooked it up seemed very impressed

  • to see an empty plate.

  • Yeah, she came over and she said how did you like that?

  • It was good.

  • And I ate about eighty percent of it so yeah I would know.

  • I'm so full.

  • We're only on the second dish but.

  • We've been eating so much in Malaysia.

  • We have been and that first dish we had the claypot rice was quite filling in a big portion.

  • But I've still got some room.

  • We're going to hit the streets and get some more tasty treats.

  • But first tell us the price.

  • How must was it?

  • Oh right, so that was 5.50 Ringgit which is about at present exchange about a dollar,

  • a dollar twenty a dollar twenty five.

  • Yeah.

  • So super affordable, delicious and reliable food here in KL.

  • And was that the small portion or the large?

  • That was the small.

  • Alright, so you can get an even bigger noodle portion.

  • Yeah.

  • It doesn't cost that much more to upgrade to large.

  • I think it is like another dollar or two Ringgit.

  • An extra Ringgit.

  • Yeah.

  • Yeah.

  • Alright, let's keep moving.

  • Sugarcane!

  • Juice.

  • So we found a quiet little corner in this insane market.

  • I think the only reason we have a quiet corner is because whoever runs this stand has gone

  • home.

  • And now they're just piling garbage here.

  • So here we are enjoying some juice.

  • Freshly pressed sugarcane juice.

  • Wow.

  • Is that good?

  • Yeah.

  • Naturally sweet?

  • Yeah?

  • Mmmm.

  • I don't know if I've ever had this before?

  • Are you serious?

  • Yeah.

  • Oh, I've done this.

  • I have done this.

  • This is really good.

  • It is like super sweet but it is so natural at the same time.

  • Yeah.

  • It doesn't feel processed.

  • Mmmm.

  • Cheers!

  • So yet another attempt for me to cool down a bit.

  • Yeah.

  • So far we've had iced tea, you had beer, now sugarcane juice.

  • What is next?

  • We're running out of drinks to try.

  • I have seen some coconuts.

  • But yeah.

  • But we're still thirsty.

  • That is the thing.

  • It doesn't matter how much we guzzle we're always thirsty here.

  • Yeah, exactly.

  • So yeah, this is pretty good.

  • Like you said very naturally sweet.

  • Mmmhmm.

  • And it came to 3.50 Ringgit for the small one.

  • So that is about 75 or 80 cents right now.

  • So yeah, cheap under a dollar and refreshing naturally good.

  • I like it.

  • I love the name of these.

  • We have wife cake (老婆餅 - 老婆饼) and husband we have husband cake (老公饼).

  • So Sam here is going to sample a wife cake (老婆餅 - 老婆饼).

  • A wife cake.

  • And I believe there is melon inside of it.

  • I'm just going to take an enormous bite.

  • So it looks like a golden puff pastry.

  • Mmm.

  • Oh it looks flaky too.

  • Mmmm.

  • Yeah.

  • You can taste that melon.

  • Really flaky on the outside.

  • It is kind of sweet but not that sweet.

  • Like I thought it would be sweeter than this.

  • And it is um very buttery and flaky on the outside and then you have that kind of nice

  • chewy melon in the middle.

  • If we were feeling hungrier we would have also ordered a husband cake.

  • Yeah, we're just getting too full at this point.

  • But you know we're stuffed and we're still not finished.

  • Huh.

  • So yeah, this shop has a lot of different pastries.

  • They are mostly Hong Kong style.

  • Mmmm.

  • You're right.

  • I was expecting more sugar for some reason.

  • It is sweet but like mildly sweet.

  • Yeah.