多謝李先生介紹萬撓品興飯店的粵菜 🙏。 作為一個生活在美食之都香港的南番順人， 慚愧孤陋寡聞， 也是第一次見識 “凍鷄海蟹“ 及 ”合浦還珠“ 兩道菜式， 相信是清末民初中山小欖的傳統名菜保留了在萬撓， 思古大開眼界。 ”五仁肉月“ 在香港中秋月餅早不多見， ”八寶鴨“ 亦成稀有菜式， 以其功夫多取價貴則難賣故也。 禮失求諸野 （恕用語有冒犯得罪）， 南洋特別在新、馬見保存中國文化比中國大陸包括香港澳門還地道。 有機會定到萬撓品興及吉隆坡適苑一試。

Absolutely loving your 'history lessons'... Thank you so much

I love your introductions and background history on the various places of culinary interest ! Adds to the enjoyment of your food reviews!! Learning something new each time from your videos!! Funny much of local early settlers history are now hard to find in Malaysia mainstream! Best archives are in Singapore Museum! ( which I found out last time visited !) Also yes ! There’s been frequent comments from KL friends that true traditional Cantonese cuisine and restaurants are dying and lament on their demise!! Let’s hope there will be some continuity of the cuisine in Malaysia ! Most young people probably don’t even know how to order from a traditional Cantonese menu!! ( Tim Choy!!) That’s my opinion!! Lol! Thanks for your review! 👍🏻👍🏻

Traditional Cantonese Cuisine deserves more loves, and Uncle Elmo deserves more likes and subscribers

Thank you Elmo. I enjoyed this episode a lot. I was able to recall the old days when I was having Cantonese dishes in the classic Cantonese restaurant. The Pat Poh Duck was the one dish that I could not forget when I had mine at the Kampar "Chat Kee" restaurant. Thanks again Elmo.

The difference between yr food vlog from others, is the interesting history and background of the food, place, culture etc. Thoroughly enjoy yr videos. Keep it up.

This is pure content. There are not much people understand what it's meant to be Cantonese Cuisine aside Dimsum and this is it, explained so well. Subscribed for sure!

I surely will drive to Rawang for a Sunday lunch but need to find some "Kaki" first.This episode makes me suggest you should continue a series on all those famous old restaurants in KL. Keep up the good work.

Hey Elmo, I am Malaysian who left Malaysia in 1965 at the age of 19 to study in Perth Western Australia, and stayed back after my graduation. I enjoy your videos very much. Your brief history of every location gives me valuable information that I never knew. And I love Malaysian street food with a passion and your detailed coverage is just great. Keep up the good work in either Cantonese or English. All good! My only complaint is that your videos of all the great foods make me salivate in the mouth - very envious. By the way my Cantonese is very basic and learn so much from your Cantonese narration.

这一集有新鲜感 👍👍 可以继续用不一样的方式介绍美食 😋😋

馬來西亞人在廣州路過。蓮香喺廣州而家都少見酒樓，餅店居多。反而香港蓮香嘅點心係我至愛。廣州酒家好多分店依家都比較普通，總店就似乎好啲。陶陶居轉咗手，總店啱啱重開。我自己覺得陶陶居啲嘢有番咁上下保障，雖然唔係樣樣嘢第一，但係都唔會點中伏。我都非常鍾情鯇魚嘅老味道老情懷（最近都掟咗個視頻係KZfaq：廣州，老街坊大排檔。。。）。講到食老粵菜，我自己覺得反而順德會幾好。睇嚟食在廣州，廚出鳳城都唔係冇道理。多謝你嘅分享，尤其用番粵語，夠情懷。

Elmo, I actually like the way you introduce every one of your videos. I'm not bored at all.

金腿月饼，公仔饼，合浦还珠，八宝鸭，冬瓜盅，好好味！

Love the history lesson in beginning . Always a great pleasure to view the video. It is good that you have introduced " lou chew phai " restaurant .. must keep these dishes " alive" to avoid them from being " vanished " into the history books . Looks like rawang is the next spot with some frens ! Thanks Elmo !!

Very interesting history. We used to live in Rawang and my dad worked at that Malaysian Cement featured in your video. That restaurant belonged to a very good friend of our's, we used to have meals there. Brought back happy memories and also Templar's Park. Thank you for all your very interesting videos beginning with the history. Wishing you and family every blessing.

Thank U Mr. LEE for introducing Cantonese delicious food yummy yummy 😋🤤

Very informative. Excellent video. Thanks!

Hello Uncle Lee, I think your video is just great, simple and genuine, and I hope to see more of your videos ;)

Keep up your good work Mr. Lee

Thanks for the video. Will definitely try out that restaurant ..

I honestly used to hate the long intros..... but I think I'm beginning to like them. Thanks for telling us so much.

tq brother! my family and i really enjoying all your videos

谢谢你的分享，有空过去试试

Hi Elmo. I love to watch your videos, especially since you speak in eloquent Cantonese which is hard to find on youtube. Most Malaysian Chinese youtubers tend to speak Mandarin which I struggle to understand as I was educated in national schools with English & Malay. I grew up in KL, but have moved to NZ 24 years ago after marrying a Kiwi. I really miss good Malaysian food. This video of traditional Cantonese cuisine brings back fond childhood memories of the chinese restaurant inside BBPark, Sek Yuen, Kum Ling and Restaurant Malaysia in a basement site near Federal Hotel. This video is so special because it showcases all the lost recipes you cannot get in most KL chinese restaurants now. The art is lost sadly. The jellied cold chicken was one of my most favourite dishes as a child. It was so yummy! I am glad to see a Rawang restaurant is still making it, and many other precious traditional dishes like Pat Poh Ngap, the crispy eggs and the poached Wong Nga Pak vege with dried scallops. One dish I miss from Sek Yuen is the Pei Pah Ngap. Nobody else makes it anymore. I hope these restaurant chefs can capitalise on their secret skills and become famous and popular for those dishes. Need to bring back the old glory. I enjoy learning the history behind the food and places you visit in your food hunt. Thank you Elmo, for your entertaining and educational videos. I wish I could give you more than one thumbs up! 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

Hey folks, please give Elmo a THUMBS UP! 👍 For his efforts to find and review good food for us.

Great video and information, keep it up!

Glad to see you are finally out of PJ. Ampang and Cheras are waiting for you!

Thanks for introducing this restaurant

dish number 2 really brings back memories of wedding dinners

Like the history of Rawang ! afther watch, only know that this restaurant very comparable with Restaurant Sek Yuen and maintain the authenticity.

Your videos very good. Full of history 👍

That food looks fantastic. When I was growing up, Cantonese food was the thing, wonder why it declined. I think not just in Malaysia but Hong Kong too and it's renowned cuisines.

Elmo, I simply love your introduction to every meal outings. Thanks for introducing Bun Heng Restaurant that specialists in Cantonese cuisine. BH Restaurant has quite a number of interesting choices which I have missed. I just can't wait to introduce this restaurant to my friends. I have eaten a number of Eight Treasure Duck in KL but nothing beats the ones I had decades ago in my hometown. Thank you so much. Can't wait to try out.

多谢分享👍

Great video as always...deserve more subscriber. As usual people rather watch some foreigners promoting our local food even if they don't understand a word they saying

Salute,很有深度的介绍。

Mr. Elmo Lee, Thanks for sharing!

Very nice video

I got try this restaurant... n i come frm rawang .. ping nam is famous tofu fish n the mooncake is the best... hooe u guyz like it... this restaurant the food is also not bad...

我好鐘意聽李老師講故，加油

Great video. Now I know why their dishes are similar to Sek Yuen

Where did you get such many old photo?? Not only food story, history part in the beginning is very helpful to me.... thank you very much!!

great

Great effort 👍 You are doing better and better. You dared to mention that the three famous Cantonese restaurant in Guangzhou (上下九路行人街) were not particularly outstanding. Your comment is objective and precise. Right the young people in China like novel dishes now. 欖角蒸 LIVE fresh water fishes (鲩魚腩,鳊魚,白鰂)are really gorgeous.

Great volg the forgotten cousin that may be around if no body takes over, hopefully Sek Yuan is around when I come

Thanks uncle Lee!!!

A mission in life... to visit this restaurant

Thanks so much for this video. I am really enjoyed it. Do you mind telling me how much you spent on this lunch?

Dear Mr. Lee, the video is amazing! I would like to ask about the price of these dishes. thank you

嘩，有鯇魚食，用欖角豆豉蒸，正呀！ 津白睇得出夠火喉 冬瓜蛊材料傳統正路，好！

八宝鸭在广州的酒家也很难找到,去顺德较容易找到

完全赞同，他的八宝鸭真的比广州好。合浦还珠是我吃过的唯一一道可以大口大口吃咸蛋黄而且不感觉腻的菜。Mo叔Bravo!!!😋😋😋

👍👍👍

Pin Nan still there lah, just another street in the same area.

Looks very promising! I've eaten at the KL "branch", agree with you the food is traditional (in a good way) and slightly on the blander side, but that's how they did it back in the days.

👍👍

MAybe can make a video for subang jaya or puchong

One of my relatives is the President of Hakka Association of Malaysia, unfortunately I can't speak well in Hakka dialect.

李先生您好，请问有没有闽南(福建)菜馆介绍？

May i know one table can sit how many people now

got chance can go melaka also for food lol...

will you make an video for food hunting in Ipoh in future? I'm expecting for it!

Oooo... how about one on Cantonese cuisine in Klang next?

Oh wow.. you got yourself a drone?

✋Mr Lee

我都以为会介绍万挠兰姐非洲鱼

How's the pricing vs KL's Sek Yuen?

评男酒楼跟品南是否有什么关系？

Hi Elmo, roughly how much for all dishes you all ate in Bun Heng?

Whoa...to prepare these courses need at least 2 days..... Chinese food is the most difficult to prepare and cook. Hat off to chef and sous chef. And what is more important, these chefs didnt become celebrities and their resstaurant reservation didnt have to wait for 6 months to 1 year unlike some western michele star restaurants. We got it wrong somewhere. No wonder no "chip pan yan" to continue to run business like this.

我老婆吵着要吃了

马来西亚厨师会的东西是全能的中国的有分粤菜就是粤菜川菜就是川菜不像马来西亚的学多派系

Come on, Kut "Loong"Por but not Kut "Lam" Por as u said. TQ

看到有＂古早＂這個字，估計就唔係廣東，一般都係福建人。

廣州而家啲茶樓都垃圾啦😢，食物質素下降太多

果然係食家。

口水多过茶

Food is mediocre. Paid advertising?

I hate to see you always using your finger gesture at every dish you tasted

少说，废话。

👍👍👍

👍👍👍