Novelty cuisine in sleepy Seremban

Famous Siew Pau and nutty beef noodles, accompanied by a giant bun that hides pleasant secrets By Viktor Chong viktorchong@thestar.com.my T UCKED among rolling hills and ample forest, the bucolic countryside of Seremban continues to thrive.

The breath of nature flows uninhibited here, a testament that this quaint town benefits from its ample greenery.

For many, the sleepy town is often overlooked.However, the locals whispered that there is more to it than meets the eye.

In town, traffic flowed sporadically across the roads, which were flanked by pre-war shop-lots.

All these elements brought about an old-world charm which belies the secrets resting here.In this place, where slumber parties would have made a perfect fit, we decided to plot our food tasting journey.

The folks said that the Siew Pau here is legendary, and they swear by it. As food tasters, our pampered tongues have tasted many meals brought about by experienced chefs, and we aren’t easily convinced.

Nevertheless, we tentatively plunged our feet into the still water of Seremban, attempting to measure the depth of its gastronomic potential.

Lucky King Bun The curry chicken bun is a sizeable meal worthy for a family of four.

Lucky King Bun takes the creative lead with its curry chicken bun.

Upon arriving, the golden-brown bun looked deceptively ordinary from the exterior, despite its intimidating size.

Sink your fingers into the fluffy bread and tear it open to reveal its true nature.

The curry within is piping hot, and steam wafted readily upwards.

We spread the bread open like a starfish, noting the elaborate structure that formed the curry chicken bun.

A layer of parchment paper had been cleverly planted into the core, its water-proof property keeping the gravy in the middle from spilling out.

Structural analysis aside, it is a novel experience to dip the bread in the middle, allowing it to soak up the thick and flavourful curry before returning it to our eager mouths.

Our team of three food tasters were doubtful of our stomach space, and we debated to bring the remnants home for later consumption.

Our senior editor estimated that half of a chicken had been used in the making of the chicken curry bun.  Somehow, we managed to find the fortitude to demolish the bun within a time frame of two hours.

However, we avoided consuming the bread at the bottom as it was somewhat doughy due to the weight of the curry within.

We proudly noted a family of five at the corresponding table, struggling to replicate our feat.

There is little respite for the brave as duty and responsibility calls.

An hour of rest was given to our stomachs before hopping over to the famous Seremban Siew Pau.

Empayar Seremban Siew Pau There are myriad variations of tarts to choose from, such as the egg, durian and pineapple.

Seremban’s reputation is inexorably tied to its Siew Pau, and there are quite a few must-go places to satisfy your cravings.

The Empayar Seremban Siew Pow, for example, offers a formidable combination of chicken or pork siew pau, and tarts to choose from.

The pineapple tart avoids the common pitfall of being overly sweet.

It retains a pleasantly crumbly and powdery texture that yields quickly to the bite, allowing the fillings to melt on the tongue.

The consensus was that more pineapple filling would have brought the tart to the next level.

On the other hand, the chicken version of the siew pau is generally flecked with sesame seed .

It maintains a fair balance of fillings and pastry.

With regards to the non-halal version, the better tasting pork filling is moist, and it retains a smoky, charred flavour that lends to it an earthy taste.

With the time for pork over, this trio moved on to the next feed – a beefy treat.

Yee Kee Beef Noodle Yee Kee makes a beefy statement with its usage of fresh meat.

The title of Best Beef Noodle is certainly a subjective recognition, now that the meal is ubiquitous across Malaysia.

Located along the bustling road of Jalan Dato Lee Fong Yee, Yee Kee Beef Noodle diversifies from the conventional fair with its signature usage of laksa-like rice noodles.

A handful of groundnuts were also added into the mix, giving it a fuller, nuttier taste.

It is understandable that beef is pricey, so credits are given for the generous amount of meat provided along with the meal.

Complement that with diced salted vegetables and a helpful serving of soup with beef balls for an added side, and the experience is complete.

For the dry version of Yee Kee Beef Noodles, the slimy texture of the noodles makes for an easy slurp, and it goes well with the flavourful  beef gravy.

Overall, Yee Kee Beef Noodle is a fresh perspective compared to the garden varieties out there.

Finishing thoughts Our curiosity has yet to be quenched, but our stomach space decided that it was time to call it a day.

We packed ourselves in our vehicle and prepare to translate our thoughts onto tangible words on paper.

Pleasantly, Seremban, while lacking the material wealth and buzz of the Kuala Lumpur metropolis, carries itself with a distinct grace.

It certainly echoes the age-old adage that beauty is in the eyes of the beholder.

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