Write an article about A bridge between two kitchens at Yik Kee Restaurant .Organize the content with appropriate headings and subheadings (h1, h2, h3, h4, h5, h6), Retain any existing tags from FMT intern Mariana Valentina Tabares Jaramillo is all smiles before digging into a hearty feast at Yik Kee Restaurant. (Moganraj Villavan @ FMT Lifestyle)
(NON-HALAL)
PETALING JAYA: The comforting flavours of Colombian food, such as my mother’s hearty stews and the ever-present aroma of plantains, defined my upbringing.
Apart from the once-a-month ritual of Chinese takeout – always fried rice with duck – my palate rarely wandered too far from what I knew.
That’s why I was excited to visit Yik Kee Restaurant on bustling Petaling Street in Kuala Lumpur. The restaurant, started by Cheng Shian Chyr and Jessie Onn, opened its doors just last month.
If the name sounds familiar, that’s because it shares its name with an earlier Yik Kee established by Cheng’s grandfather in Karak, Pahang, back in 1960.
Walking in, an abacus by the entrance immediately caught my eye. Nearby, two wooden cupboards displayed delicate porcelain bowls and plates. They felt like a quiet symbol of history, each piece evoking a bygone era.
They also reminded me of “casitas campesinas” – miniature dollhouses in Colombian family-run restaurants. Like the abacus, they aren’t just ornamental – they connect generations and create a timeless space.
Deep-fried crispy pork belly with honey sauce offers a sweet and crunchy twist on a familiar childhood favourite. (Moganraj Villavan @ FMT Lifestyle)
The first bite of the deep-fried crispy pork belly with honey sauce brought back comforting memories of my “abuela” (grandmother) making “chicharrón” – thick cuts of fried pork belly – for everyone in the neighbourhood.
I would run from door to door hoping a friend might join us. Before long, the house would be filled with laughter.
In Colombia, we usually eat chicharrón with “arepas”, or round grilled corn cakes. At Yik Kee, it comes with slices of fresh cucumber – a light, cooling contrast I had not expected, but one that works beautifully.
The yam basket with kung po chicken strikes a perfect balance of simple and bold flavours. (Moganraj Villavan @ FMT Lifestyle)
The yam basket with kung po chicken cubes is a standout – visually striking and bursting with flavour.
The crisp, golden shell of the yam – lightly fried on the outside and soft within – instantly reminded me of “yuca frita”, or fried cassava, which we would eat at my grandparents’ farm in Colombia.
The chicken is well-seasoned without being too spicy and perfectly balances the mild flavour of the yam.
The basket, shaped like a classic Yorkshire pudding, feels both familiar and unexpected – the kind of dish where simple ingredients are elevated by skill and intention.
French beans with dried shrimp – a dish that makes your ‘I don’t like veggies’ excuse irrelevant. (Moganraj Villavan @ FMT Lifestyle)
Vegetables rarely make it onto my plate, but the French beans with dried shrimp completely flipped the script.
The vegetables are fresh and crunchy, while the addition of dried baby shrimp lends a distinct salty, savoury and rich depth to the dish.
Sticky and sweet, these delectable prawns break the rule that seafood must be savoury. (Moganraj Villavan @ FMT Lifestyle)
Tender, incredibly fresh, and unmistakably premium, Yik Kee’s caramelised soy sauce sea prawns are another highlight on the menu.
Growing up with Colombian “ceviche”- a bold dish of prawns tossed in ketchup, mayonnaise, onions, coriander, and a squeeze of lime – I never imagined the crustaceans could work so well with sweetness.
The caramelised soy sauce adds a candied stickiness that brings out the prawns’ flavour without overpowering their delicacy.
The steamed fish, served over a gentle flame, is a deeply comforting dish. (Moganraj Villavan @ FMT Lifestyle)
Time for the pièce de résistance: steamed downstream patin buah fish, served on a platter over a gentle flame. The gleaming white flesh pulls apart pleasingly in soft, delicate flakes.
It reminded me of quiet Sundays by the river with my family, sharing my grandmother’s freshly cooked fish, still hot from the pan. That same warmth and simplicity live in this dish – comforting, familiar, and full of heart.
Hakka mui choy with steamed pork belly hits like a warm hug after a long day. (Moganraj Villavan @ FMT Lifestyle)
The Hakka mui choy (preserved mustard greens) with steamed pork belly, too, has that deep, home-cooked flavour.
Tender, savoury and satisfying, it tastes like something you’d want to come home to: made with care and meant to be shared.
Kaya kok (right) and Ah Yik siew bao, both made in-house, offer a satisfying end to a memorable meal. (Moganraj Villavan @ FMT Lifestyle)
Finally, it was time for “afters”. The kaya kok, rich and buttery, is the kind of treat that quietly wins you over, and I could easily see myself coming back for more.
The Ah Yik siew bao, meanwhile, is filled with flavourful pork meat and delivers a satisfying crunch. Delicious!
All in all, food, like memories, crosses oceans. At Yik Kee, I tasted more than flavours – I felt the quiet rhythm of heritage, the warmth of family, and the surprising ways cultures echo one another.
What started as a meal became a quiet reminder of how food connects us all, even when we’re far from home.
Yik Kee Restaurant [NON-HALAL]
160-1, Jalan Petaling,
50000 Kuala Lumpur
For location, click here. Prefer not to drive? Both the Pasar Seni LRT and MRT stations are only about a 7-minute walk away.
Business hours:
11am-10pm, last call at 9.30pm (closed on Tuesdays)
Contact: 012-413 8243
Mariana Valentina Tabares Jaramillo is an undergraduate at City, St George’s, University of London, and an intern at FMT.
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