Restoran Sek Yuen

Desmond Leong★★★★★★★★★★3.0a week ago

This used to be one of our go-to restaurants whenever friends or visitors came to town. Unfortunately, this recent visit was quite disappointing and the food quality doesn’t seem to be what it used to be. The biggest letdown was the signature Pipa Duck. The skin was still crispy, but the meat was extremely dry, almost as if it had been reheated or refried. It lacked the juicy texture that made it a must-order dish in the past. For the price charged, it simply didn’t live up to expectations. The other dishes were decent but nothing particularly memorable. Considering the overall quality, the pricing feels on the high side compared to many other restaurants offering similar Chinese dishes. Service was normal and efficient enough, but there wasn’t anything that stood out. We dined in the air-conditioned section rather than the old-school fan-cooled area, which was comfortable but lacked some of the nostalgic charm. After many years of recommending this place, I think I’ll need to think twice before bringing guests here again. Hopefully the restaurant can regain the standards that made it so popular in the first place.

lee cheong★★★★★★★★★★3.02 weeks ago

Parking very difficult. Even if try parking along the lrt at the back. Came here to celebrate parent days. Fully booked. Old shop without air cond. Next door air cond for wedding. Now opens another 3 shop with air cond but only 1 entrance. Somehow the worker managed to find one empty table left. We were usher through the main entrance and enter the next room from the side small opening and then again into the 3rd room. Very noisy. The staff help us to order most of their signature dishes which have stood the time for 2 to 3 generations. Service is very top. Every now and then staff will come and check and enquire whether all dishes arrived or not yet. Used to like the pipa duck very much. Now still good but feel the meat a bit tougher. The almond chicken is only chicken skin fried until crispy with a bit of almond. The meat below the skin have been removed and replaced with fish paste. So so to me. Signature dish shark fin stir fried with egg was bland. A bowl of sang choy was given to wrap this dishes before eating. Not sure why. Sweet potato leave was good. So was the other vege dishes. Pumpkin tofu was ok. Would have loved if the tofu is smoother. Advisable to booked 2 days in advance during weekend and public holiday. Overall nothing to shout but decent.

Emmeline Siak★★★★★★★★★★5.06 months ago

Lovely traditional cantonese style restaurant with nice dishes! The pipe duck was very good, crispy skin and meat was not dry. The egg stir fry with carrots and fake shark fins was also very good. We had many dishes and everyone enjoyed the food! The food variety was huge so everyone could pick out something which they like to eat!

Cathy Food★★★★★★★★★★4.02 months ago

Took my parents here for Sunday lunch and it was a hit! If you are looking for that authentic, traditional taste of old-school Cantonese cuisine, this is a legendary spot that delivers on nostalgia. We ordered a spread of 5 dishes: Pipa Duck: Crispy skin and well-seasoned. Stir-fry Garlic Roasted Pork Belly: Great aromatics. Stir-fry Egg with Salad: A classic comfort dish. Fried Meatballs (Hey Zor / 虾枣): Perfectly fried with a good bite. Fried Beef with Spring Onion: Very tender. Pork Intestine with Dried Shrimps: Deep, savory flavors. The Verdict: My parents absolutely loved it—it’s the kind of meal that reminds you of "the good old days." Personally, I found the cooking to be a bit more on the oily and heavy side, which is typical for this style of traditional charcoal cooking. It is also on the pricey side, so be prepared for a slightly higher bill. Tips for visitors: It gets very busy on weekends, so coming for an early lunch is a good idea. Health-conscious diners might want to balance the meal by ordering a few steamed dishes or lighter greens to offset the richer fried items. A must-visit for family gatherings, especially if you want to treat the elders to a taste of history!

Kenji Aiba★★★★★★★★★★5.05 months ago

Five Blessings Cold Dish* - A must-have dish for wedding banquets, a bit too luxurious for everyday meals! Delicious! Crispy Duck* - Crispy-skinned duck, the plum sauce helps cut through the richness. Eight Treasure Duck* - Tender and juicy duck meat that melts in your mouth. The filling is very generous, especially the soft and tender lotus seeds! Osmanthus Shark Fin - Scrambled eggs shaped like osmanthus flowers, served with vegetarian shark fin or vermicelli, hence the name Osmanthus Shark Fin. Rest assured, this dish does not use real shark fin. The eggs have a firm and dry texture; seasoned with a little vinegar and served on lettuce, it's especially delicious! Creamy Shrimp - Not particularly memorable. Salted Egg Yolk Squid - Plenty of salted egg yolk, with a sandy texture and a wonderful aroma. Not too much salty egg white was used, so it wasn't too salty, and the squid was exceptionally fresh and springy. Chaozhou Steamed Grouper - The broth was very flavorful and refreshing, but there was a slight fishy taste in the fish, so I wouldn't recommend it. Sweet and Sour Pork - The sweet and sour flavor is great with rice; kids should love it. Golden Tofu - Tofu served with pumpkin sauce, but the pumpkin flavor wasn't very pronounced; the tofu itself was good. Shenjiang Tofu - Tofu served with vegetables and a rich sauce perfect for mixing with rice; also a great dish for both the elderly and children. Yangzhou Fried Rice - Great wok hei (wok aroma) Stir-fried Pork Belly with Chive Blossoms - The pork belly is roasted pork, and the chive blossoms are very crisp, but the whole dish is a bit oily. - In conclusion, this restaurant is a safe bet; you can't go wrong with almost anything, and the prices are reasonable. Some specialty dishes require reservations two days in advance (marked with *).