The Sek Yuen story started in the 1940s during World War II, with the founding brothers selling wantan mee from a humble push cart in a hawker centre. Founded in 1948 by three brothers, Phang Chew Kan, Phang Meng Yun and Phang Shue Tang, the Cantonese restaurant is now succeeded by more than 80 descendants from the same family.

Eventually, they built a structure some shade and started expanding their menu to include the type of dishes that we still see today. They are well-known for serving traditional Cantonese dishes such as Cold Jelly Chicken and Butterflied Roast Duck, the way it has been made since its inception. Affordable Dimsum was also part of their offerings in the morning, This was for early-risers that didn’t have much money. In the post-war era they were the traders, newspaper vendors and rubber tappers.

In 1953, they had their first building as a restaurant, located along Jalan Pudu which remains the present building

20-years later, 1983 - they opened their second outlet and that shop lot became one of the first air-conditioned eateries in KL. While the Pudu area developed into a updated suburb, the looks inside Sek Yuen remained the same. The old wooden tables and chairs, walls adorned with black and white pictures, stainless steel standing fans, and metal bowls with dents and scratches after decades of usage. The waiters and chefs at Sek Yuen have been there since the beginning; Quite a few are at least 65 years old,

Fast forward. Dining here, the ambience felt would be like being transported back in time – the dining halls with its walls was adorned with original knick-knacks, photos, and aged ceiling fans.

Scenes from the original dinning hall

Pix # 1 Sek Yuen Restaurant

The frontage and with my car right beside

Pix # 2 Sek Yuen Restaurant

Dinning on weekdays with the much lower customer traffic, guest were directed to the yellow colour 3rd Annex. Dine in Air con comfort

Pix # 3 Sek Yuen Restaurant - supplementary shop

This annex would only be opened on weekends to cater for the crowd. This pictures shows the 3 shop lots from Red-yellow. With the original in the center

Pix # 4 The Air-coned Sek Yuen Restaurant

Words on the street rumored that there are 2 Sek Yuen Restaurants. This is the Air-con set up

Pix # 5 Sek Yuen Restaurant

The old signage and the ancient metal collapsible gate

Pix # 6 I am in Sek Yuen Restaurant

That's Fok - he needed this exposure

Pix # 9  Sek Yuen Restaurant

The inside of this old Hall - we were lucky to be there on a lean day and also at opening time. We could make pictures of their old style of preparedness

Pix # 10 Sek Yuen Restaurant

The old table, old style and old pictures

Pix # 11 Sek Yuen Restaurant

Not often to be able to catch this scene where the tables were waiting to be filled

Pix # 12 Sek Yuen Restaurant

Reception and cashier area? No one around!. Chinese restaurant style - no such privilege, designated cashier would be just another staff doing the running around to help out

Pix # 13 Sek Yuen Restaurant

To bring out the mood and also info for visitors, a cheap style of displaying the shop history. would be through testimonies.

Pix # 13 Sek Yuen Restaurant

Once again another shot of old pictures showing the scenes from a by-gone era

Pix # 14 original dining hall - Sek Yuen Restaurant

While we aimed to spend time eating and absorbing the ambience. Not that straight forward like I thought. Better check and book your seat before hand. I understand  that this "old" hall would be an exclusive area. Example - I confirmed my booking for a table here in this non air-con hall but when the time came, Was told that we would be served in the new annex. The old place was closed for that day.

Pix # 15 Sek Yuen Restaurant

A look at the place when the restaurant was in full swing

Pix # 14 Sek Yuen Restaurant

Can we order this?

After having catalogued the pictures for this "down memory lane" restaurant, the story here would not be complete until and when the page is complimented with pictures of a real meal that we had in Sek Yuen . This next segment is about A meal

Lunch in Sek Yuen

Pix # 17 Sek Yuen Restaurant

A fresh look and contemporary style entrance for the restaurant. Trying to bring in the young set

Picture of Food

Pix # 18 Stewed Tohfu with egg plant

This serving - Looks very common and conventional - but must taste the style

Pix # 19 Pei Pa Duck

Baked roast Duck

Pix # Fallopian Tube fried with Leek's flower

Very traditional and hard to find recipe. Missing here was the pig's kidney

Pix # 21 Keng Toh Spare Ribs

Excellent preparation in an ancient style

Pix # 22 Steamed Belly from Grass Carp

Grass Carp an invasive fish! They are rare commodity, difficult to get in the market  these day. The fish meat was available in Sek Yuen

Pix # 23 Combo selection

Not shown separately on this would be the Shark Fin Omelets

Pix # 24 More vegetarian selection

Toufu with egg plant - have  shown earlier

Diners & Prices

Pix # 28 Dining Group

Only outsiders - the couple om the  left - Mr & Mrs Poon. They are buddies from Fok

Pix # 29 Another group photo but from a different angle

Pix # 30 How does Sek Yuen Restaurant charges?

Prices for fresh water fishes clearly displayed. Ooops- also fishes from the sea

Pix # 31 Our Bill for the day

This is a precious receipt - served as a guide for those coming to this place for meals in future

So much talkabout  and so often the  plans made to try out food in Sek Yuen. Finally I did it - not once but twice within a short time. No! not because the food was so good. I found out this is the sort of "must visit" place that we all modern folks needs to get involved with together with friends. Make time and make that trip it is worth your effort