(08-02-2026, 07:54 PM)ScornfulScone Wrote: This old-school Klang restaurant is popular for something I love...pork chop rice!

Good sign: Family-run eatery continues to be family-run even after it's famous.

(12-02-2026, 03:47 PM)Autumnn Wrote: Good sign: Family-run eatery continues to be family-run even after it's famous.

Ohh good observation! Too often restaurants cash out to investors after becoming famous and the quality just dips like nobody's business...

(09-02-2026, 10:28 PM)vern.l Wrote: Their menu actually quite surprising and varied ah...got mutton curry and pig intestine soup. I guess they just sell dishes that go well with rice.

And chicken rice too.

Usually I'd be quite skeptical of restaurants that try to do too much but this one looks good, especially their signature pork chop rice.

(13-02-2026, 12:06 PM)mesmerise Wrote: Ohh good observation! Too often restaurants cash out to investors after becoming famous and the quality just dips like nobody's business...

Yup a good way to see if they've cashed out is if they suddenly opened many outlets in a short period of time. The food becomes too mass-produced and the quality drops.

(20-02-2026, 05:00 PM)AroyMakMak Wrote: This roadside stall in Penang can make about S$1,000+ per day selling goreng pisang?

In Chinese and Malay only, sorry no Eng subtitles.

Looks like the trick to making good goreng pisang is to cut into thin slices?

(20-02-2026, 05:00 PM)AroyMakMak Wrote: This roadside stall in Penang can make about S$1,000+ per day selling goreng pisang?

In Chinese and Malay only, sorry no Eng subtitles.

deep frying under the sun is no joke but tt family is prob quite comfortable with finances. always gd to see hard work pay off.

(22-02-2026, 05:36 PM)wavez Wrote: Looks like the trick to making good goreng pisang is to cut into thin slices?

Maybe? Just like the other video posted a while ago of another Malaysian goreng pisang shop that sliced the bananas into finger-like shapes.