[PHOTOS] 12 Best Things About 86-Year-Old Yut Kee
One of KL's busiest coffee shops that has been running since 1928 will be moving from its Jalan Dang Wangi premise in early June. What were your best memories?
By Melody Oei — 24 Apr 2014, 03:53 PM — Updated over 10 years ago
3. The magnificent roti babi filled with delicious pork meat, Chinese wax sausages, crabmeat and sweet, caramelised onions
6. The signature Hailam mee with bits of squid and pork, perfect when paired with their sambal belacan
7. The fulfilling and scrumptious pork chop
The pork chop at Yut Kee, served with frozen vegetables and a side of wedges.
Image via Stacy Liu/Poskod
9. Catching glimpses of the ever-friendly father and son duo who run the show - Jack Lee and Mervyn
Mervyn (left) is the third generation of the Yut Kee legacy after his father (right) Jack passes the baton over to him. In the background is a photo of his grandfather Lee Tai Yu, the man who started the business.
Image via Eating Asia10. Packing away boxes of cake and Swiss rolls to take home because you want to eat more but are still recovering from a food coma
12. Waiting in line but not minding one bit because the staff is so efficient and you know you're waiting for a good reason
The 86-year-old Yut Kee will be moving out of its Jalan Dang Wangi premise in early June 2014 to a nearby lot formerly allocated to The Bodhi Tree along Jalan Kamunting
Yut Kee, legendary kopitiam and one of KL’s busiest breakfast spots, is to move out of its Jalan Dang Wangi premise in early June to a nearby lot formerly allocated to The Bodhi Tree along Jalan Kamunting.
Mervyn Lee, grandson of Yut Kee and current manager of the shop, says the move is propelled by the high cost of ownership. ‘The cost of ownership is almost double the price of the property,’ he says. The landlord of the shop was forced to succumb to these rising costs after the price of ownership outweighed the rent they were charging.
Mervyn promises to retain the shop’s sepia-tinged old-world charm in the new, renovated location but adds that modern flourishes are difficult to avoid.
