Self-taught chef Chong Yu Cheng (better known as YC) runs Terra Dining, a Michelin-selected restaurant for 2025, and Esca in Petaling Street, having begun his culinary journey with Above Gastrobar in Ipoh. After a three-month stage at Stockholm’s Restaurant Frantzen, he returned to Malaysia to establish Terra Dining, where he explores his fascination with local cuisine and ingredients. His latest venture, Esca, showcases his interpretation of global cuisine in a bistro setting.
Kedai Kopi Hock Seng Hin
“Hidden in Pudu’s heart, Hock Seng Hin is such a gem that I almost feel guilty sharing it – I can already picture the two elderly sisters scolding me for letting their secret out! Their tiny menu of Cantonese classics is forever etched in my mind: fish head in black bean sauce, various vegetable dishes with your choice of protein, and if you’re lucky, pig fallopian tubes with belacan. What’s truly magical is how they achieve incredible wok hei even in gravy-heavy dishes, with my absolute favourite being their tofu – it’s this glorious creation swimming in egg gravy, loaded with spring onions, and somehow managing to be both intensely flavorful and surprisingly light at the same time.”
231, Jalan Pudu, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Restoran Wong Mei Kee
“At the Michelin Bib Gourman-endorsed Wong Mei Kee, I’ll boldly say it – they might just serve the best Cantonese roast pork in the world. Their siu yuk is a masterpiece: imagine crackling so perfectly uniform it’s like edible bubble wrap, sitting atop meat that’s gloriously pink and juicy instead of the usual grey and dry stuff you get elsewhere. What makes it truly special is their unique smoking process using longan and lychee wood, lending a subtle fruity note to each meticulously cut cube (and yes, the owner personally cuts every piece). The prices might make you wince, but when you taste perfection like this, you understand why.”
30, Jalan Nyonya, Pudu, 55100 Kuala Lumpur
Hing Kee Bakuteh, Kepong
