Yi Sheng Huat Seafood Restaurant, Pudu. Pork intestine with dry shrimps RM 18 small size. This type of cooking the pork intestine very crunchy.

A lot dry shrimps and surprisingly with pork fat oil/ crispy pork lard and oil (猪油渣/Zhu You Zha). Always eat this dishes, first time see got zhu yau zha. Even you finished the pork intestine, still many dry shrimps and crispy pork fat oil left. https://waze.to/lr/hw283fdhwd

Unicorn Cafe Melaka Nyonya Popiah. Fried shallots, a dash of pork lard plus chunky pieces of pork lard added overall fragrance and flavour.

Unlike the common popiah sold in Klang Valley which are bland and rely solely on the sweet plus chilli sauce for taste, these rolls are delish on the merits on its ingredients.

Kim Lian Kee Hokkien Mee - The restaurant has been in operation for over 90 years and still uses traditional charcoal fire to fry the hokkien mee, so expect your noodles to come with good “wok hei”. The hokkien mee here is drenched with thick and dark gravy and topped with crispy pork lard.

Another must try here is their Yut Kwong Hor (moonlight noodles) that are essentially fried flat rice noodles mixed with a raw egg. The egg will coat the noodles making it slippery smooth

Restoran Big Eye Seafood is nestled in the village of Serdang, it is not too difficult to find as it is situated on one of the main streets. The steamed fish in special sauce was a lovely dish. The special sauce tasted spicy with lots of bean paste flavors.

There were lots of chilli padi, garlic, ginger and fried pork lard in the sauce. The fish was fresh and not many bones. Very delicious indeed.