THE name of the restaurant is The Home Cooking Dishes, and we got exactly that at the family-run, hole-in-the-wall eatery in Sungei Way, Petaling Jaya.

The entrance, barely noticeable from the road, is framed by flowering creepers. The inside is bright, and with well-spaced out tables. 

We were there by noon for lunch as any later would mean having to line up for a table at the popular stop.

On our table in a jiffy were poached kampung chicken, claypot kangkung in shrimp sauce, curry pork muscle meat, Chinese barbecued pork, and prawn omelette.

Poached kampung chicken (RM36.90) is our all-time favourite dish, and it’s done particularly well here.

The chicken is lush and meaty with a springy juicy bite. It is served resting on a light sauce and finished with fried chopped garlic.

A tangy chilli sauce and ginger paste in shallot oil complete the chicken. The hot and fragrant ginger dip is amazing with the chicken.

Claypot kangkung in shrimp sauce (RM14.90) is always a dish to look forward to and it does not disappoint here.  The kangkung was green and crunchy and the shrimp sauce kicked in with a welcome pungency.

Fried garlic chunks and shrimps added more flavour to the vegetable.

Chinese barbecued pork, or char siew (RM25.90) is a popular item here and now we know why. The meat has delicious sticky caramelised bits with a just right lean-to-fat ratio.

The curry pork muscle meat (RM19.90) was recommended but it was meat near the tendon that we got. The curry was unremarkable; it tasted flat, even.

The prawn omelette (RM13.90) could have been better seasoned. It tasted bland in spite of the prawns.

I would still go back for other dishes such as deep-fried senangin (fourfinger threadfin), pork trotter in black vinegar, and steamed garoupa with minced ginger. And I would order the kampung chicken, kangkung and char siew again.

The Home Cooking Dishes is at 555, Jalan SS9A/12, Sungei Way, Petaling Jaya. The number to call is 016-677 3200. It’s open for lunch daily except Tuesday. Dinner is only served on weekends. – August 6, 2022.

* 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.