Malaysia
Singapore
Thailand
Wu You Eating Place along 312 Lavender Street was recommended by my jogging buddy, Joe, who has eaten there a number of times.
“It seems like a cosy home where they whip up delicious, home-cooked dishes without a fixed menu,” he remarked as we strolled by. The unconventional setting piqued my curiosity, compelling me to return and experience it myself.
Established in Mar 2023 by a sibling duo, Bao Zhai, 49, and Bao Ma, 55, hailing from Ipoh, this eatery boasts a unique backstory.
When inquiring about their experience in F&B, Bao Zhai casually remarked, “Nope, I just love to eat. I believe in my natural knack for cooking and fine-tuning flavours based on instinct.”
As I stepped through the front door, I had noticed tons of snacks stored in bottles and crystal bracelets were displayed at the restaurant counter for sale, resembling a provision shop of sorts.
Adeline, Bao Ma’s daughter, clarified that the goodies were made by their elderly Malaysian relative, while they themselves created the crystal accessories during the circuit breaker.
As I ventured further inside, the eclectic mix of antiques and contemporary furniture heightened my intrigue. Sanxing figurines, vibrant ceiling baubles, a traditional lazy Susan adorned with a floral tablecloth, artificial greenery, and even a street clock— all combined to create a museum-like atmosphere.
Adeline cheekily exclaimed, “Doesn’t our restaurant remind you of your ah ma‘s house because back in the day, their houses were also very messy?”
Messy, but with character, I’d say.
What I tried at Wu You Eating House
As the restaurant doesn’t have a fixed menu, regulars are being invited to a WhatsApp group to be notified on what specials (example above) will be available for the day. During the day, there will be 2 bento sets and 1 soup that Bao Ma and Adeline will take turns cooking.
Bao Zhai typically arrives in the evening, presenting an ‘Anyhow Cook’ menu, allowing customers to request any dish, provided they have the ingredients. During weekends, he works the entire shift.
Sounds complicated? Well, not to worry, it takes a little getting used to.
We started things off with an à la carte portion of Sesame Oil Chicken (S$4). This dish is also available as a Bento Set (S$6.90) which comes with plain rice and vegetables.
The meat was impeccably braised, with the aromatic essence of ginger and sesame oil permeating every inch of the chicken— both skin and flesh.
Slathering the rich gravy over my rice instantly whisked me back to the cherished moments of family gatherings around the table. The taste was undeniably comforting and heartwarmingly reminiscent of the good old days.
We then indulged in the Qing Long Veg Omelette (S$12), a portion perfectly suited for 3 to 4 pax. As someone accustomed to having qing long vegetable stir-fried with garlic, this combination offered a breath of fresh air for my taste buds.
The silky texture of qing long veg, with its slightly bolder oniony flavour compared to chives, harmonised seamlessly with the delicate and creamy omelette. I couldn’t resist pairing the 2, finding myself reaching for my bowl of rice to savour the combination.
The KL Dried Bak Choy Soup (S$20) was served in a large pot which was fit for at least 4 people. It was filled with ingredients like pork ribs, chicken feet, bak choy and peanuts.
The soup was perfectly seasoned and served piping hot, making it the ideal thing to have on a cold, rainy day. Bao Zhai made it clear that MSG is not used here.
The pork ribs were incredibly tender, with creamy layers of fat that dissolved in my mouth upon biting. The peanuts provided texture, and I found bits of tangerine peel, adding a refreshing touch to the savoury soup.
I used my knife to carve through the Red Braised Pork Trotters (S$38), a chunk of gelatinous goodness that sliced effortlessly, akin to melted butter.
Without the use of vinegar, all I experienced was the impeccable harmony of soy sauce and cane sugar, complemented by various herbs.
The Prawn Mango Salad (S$38) had 6 large prawns coated in a paper-thin batter and deep fried, and served with a mango dip by the side.
The prawn legs were perfectly fried, enjoyable on their own. However, I found the mango dip a bit too watery for my taste. A thicker, less sweet mango sauce would have been preferable.
And so, I paired it with the Hainanese chilli dip instead, which was a better choice.
Final thoughts
Dining at Wu You Eating Place was truly an experience. I discovered that Bao Ma’s younger daughter, Amanda, crafts some of the homemade desserts, such as the Chrysanthemum Jelly (S$3.90).
Both sisters, along with their mum and uncle, actively contribute to the food preparation. Even without GST or a service charge, I genuinely sensed the sincerity behind the service provided here. Having a non-fixed menu also means that each visit to this place will be completely different, which makes it all the more interesting.
Expected damage: S$7 – S$15 per pax
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