We’ve been wanting to check out this place the minute we hear of it from a friend. We dropped by twice during the Raya holidays but luck was not on our side. They were closed on both occasion! Today is our 3rd attempt and we finally have the chance to find out if this place is as good as claimed.
Popular for their steam fish, Lou Tuck serves fresh and fleshy fishes in four to five styles. Also, they have other varieties of steam dishes such as pork and egg.
Finding this place could be a task. Why? Carry on reading..
See what I mean? Who could have thought of such an eatery by the main road, but hiding in a basement? If weren’t for our friends’ precise directions, it’s almost certain that we’ll never discover it! Who on earth would have thought of setting up a “makan” place below a building in the first place I wonder?
Well, even with the inconspicuous location, Lou Tuck has been operating for the last four years and with a steady stream of faithful followers filling up the place as early as they open for business. The place is very clean and cooling , so no worries over the hot weather in Malaysia. Don’t be prejudiced with the unassuming place, it’s better than you think!
Order is taken almost immediately after we sat down by owner Lou Tuck. Friendly guy, down to earth (the kind who’d advise you not to overly order). Heartening to know, the boss cooks and plates everything himself, so standard is maintained.
Poached Village Chicken/白切鸡 @ RM 42.00/half bird/半只鸡 ~ Chicken texture is a little hard as expected but it’s easy to eat. Very little fat and taste wise, just decent, nothing spectacular. Also, the sauce is on the salty side. If you ask me, nothing beats the poached chicken at Lek Lek.
Hakka Braised Pork Belly/客家炸猪肉 @ RM 20.00 ~ Solid pieces of pork belly with the lean layers barely held together with the softened fat skins swelled in braising liquid. Since the fats were so sinful, some of my eating kakis have to cut off the fat stripe on the last few pieces to justify finishing off the plate, but finish it off we did.
Apart from the braised pork belly, there’s also the well received steamed pork with salted fish which is available only on Tues, Thurs, and Saturdays.
Blanched Vegetable/油菜 @ RM 15.00 ~ A simple plate of vegetables to balance the sinful lunch. It’s nice, crunchy and the sauce is delectable.
Steamed Fish Head/蒸松鱼头 @ RM 34.00 ~ This whopping 1.4kg Song fish head was fresh and there was no “muddy” taste at all. The slightly bland, flaky flesh was well complimented by the salty, savoury soy sauce, a good dash of fried garlic oil and a splash of shaoxing wine. Garnished with generous amount of parsley, sliced ginger and cut red chillies, this ever famous fish head is so good when eaten hot!
Brunch came up to RM 119.00 only and obviously there is no tax nor additional charges whatsoever. It’s surprisingly reasonable considering the popularity LT is enjoying and also the generous portion served. However, I found the chook a little expensive, given the fact that it’s only half a bird! However, it’s a nice experience and certainly a good place to enjoy a good plate of steam fish head whenever you are hungering for one.
- Restoran Lou Tuck (老德蒸鱼头)
- No. 7, Jalan 1
- Salak South Baru
- 57100 Kuala Lumpur.
- Mobile – 012-334 1688 (Lou Tuck)
- Business hours – 1100-1500
- Closed – Sundays
- GPS Coordinates
- N03°05.446 E101°42.113