THE menu said Curry Pork Shin Noodles but what arrived looked like Pork Skin Noodles at Taste & Memories, a Chinese restaurant in Taman Desa, Kuala Lumpur.

It was a happy mistake as I thoroughly enjoyed the generous pieces of fluffy fried pork skin drenched in curry laid over the wantan noodles, together with a couple of deep-fried wantan.

The curry was good and the noodles had a little bite, which I liked. Besides, the restaurant promises no MSG in its food. So back I went for lunch with a friend two months later to try its famous Pork Lard Rice, Guinea Fowl Soup, Steamed Chicken and Sweet and Sour Pork Balls.

Stirring aromas rose from the Pork Lard Rice drizzled with a light sauce and heaped with crispy lard bits as we dug in. The lard was infused in every grain of rice and it was delicious.

The Guinea Fowl Soup was a slow-boiled broth that was almost creamy, naturally sweet and comforting. It tasted like chicken soup but with richer, deeper flavours. But the other bird, the Steamed Kg Chicken was a little disappointing. The chilli dip served with it was bland and was in dire need of ginger and garlic.

The Sweet and Sour Pork Balls turned out more floury than meaty and were chewy. The sauce was good though.

Our third trip to Taste & Memories was more memorable. The Otak Steamed Egg scored high as the usually firm Muar Otak Otak had softened in the steaming and all its lovely flavours of spices and herbs burst on the palate at the bite. It was a most delectable combination of soft, silky egg with tender otak otak.

The Stewed Pork Knuckle with ginger and sweet black vinegar turned out a little sweet. The chunks of knuckle were tender and luscious, with enough ginger for that expected aroma and heat. We added some vinegar from the pickled green chillies on the table and the sweet and sour balance was on point.

The restaurant also serves dim sum, so we had a basket of Big Siu Mai, another of Double Taste Custard Buns and Spicy Fish Sauce Noodles. The siu mai was mostly pork, not very fine but it had a nice bouncy texture.

The noodles in the Spicy Fish Noodles are made with fish paste. These were tossed with minced choy poh (preserved radish) and dried prawns, chives, bean sprouts, egg and chilli. Some chilli oil added oomph to the springy noodles.

The Double Taste Custard Buns or Lau Sar Pau has to be the best dessert here. On breaking open, the hot steamed buns oozed runny salted egg yolk custard that was simply scrumptious. The buns had a thin layer of pandan lotus paste.

The food is reasonably priced here. The Pork Lard Rice is RM12.90, Guinea Fowl Soup for two RM12.90, Pork Knuckle in Black Vinegar RM25.90, Otak Steamed Egg RM18.90, Double Taste Custard Buns RM5.60, Big Siu Mai RM6.80, Spicy Fried Fish Noodles RM8.80.

Taste & Memories is located at 6, Jalan 1/109E Desa Business Park, Taman Desa 58100 Kuala Lumpur, tel 03-7971 0302. – March 23, 2019.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.