I am not familiar with Seremban at all.
Thus we were deeply indebted to the local Seremban boy Kevin for his time and effort in planning our makan itinerary.
We started out with a heavy breakfast at the Seremban market and got ourselves stuffed silly. All the delicious food will be posted here soon so don’t fret!
Meanwhile these 2 dai chow (chinese style, cook upon order, eat-with-rice and dishes, family sit-down dinner) for our dinner in Seremban deserve premature mention.
The Seremban boy favours Weng Keong over Huang Soon. For us we enjoyed the food at both just as much.
The prices took us by surprise and the portions and taste had us gleefully planning our next excursion immediately.
Dai Chow No. 1: Restaurant Weng Keong
Weng Keong was smaller and in an natural way, more intimate too.
The one dish you absolutely have to order here is the sweet and sour pork. I have yet to find one that I enjoy (in Ipoh, KL, Penang) as much as this one in Weng Keong.
The thin, crunchy batter coat large – mid sized chunks of tender meat. It was a good balance between sweet and sour and thin and thick consistency for the gravy.
Even when cooled down, the gravy remained fluid, unlike some versions that I’ve had that which tends to transform into a gummy pool of tomato sauce.
Look – thick, tender meat, not just batter!
This is seriously good stuff.
Weng Keong makes their own egg beancurd so of course we had to try them. Kevin’s parents shared theirs (in gravy with mushrooms and greens ) while we ordered another version cooked with egg starch gravy plus seafood, meat and vegetables.
I need more meat so stir fried venison with ginger, spring onions and oyster sauce was next.
Last but not least, a plate of fried rice as recommended by Kevin.
Total Damage: RM46.60. GST 6% applies, no service charge.
Pork – RM 12
Venison – RM 15
Rice – RM 6
Egg Tofu – RM 10
Verdict:
Every dish was excellent.
Ingredients are fresh, dishes are not overly greasy or salty, meats are tender and portions fair for the price. The fried rice was wonderfully smoky, non-greasy and tasty.
We ordered the “small” size for all.
Other recommended dishes are omelette with fake sharkfin, yam basket, pork ribs, garoupa fish slices and butter prawns.
Service is friendly, the wait staff are locals and speaks English. There is no English menu and a wall with Chinese writings is the menu!
We wiped out the plate. Not a drop of gravy was wasted. 
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Dai Chow No. 2: Restaurant Huang Soon.
Judging from the crowd, Huang Soon is as popular for steamboat as they are for dai chow. They offer 2 form of base; tomyam or plain pork stock.
But we were not there for the steamboat though I did sneaked a few peeks at the tables around us and saw the standard fishballs, noodles, egg, vegetables and meat.
Focused on their dai chow repertoire, we got down to business once seated.
Since Kevin recommended the Marmite Chicken, that was our first order.
As we converse further with a girl named Mei, a most obliging and helpful staff, we started to make decision based on our stomach.
She gave delicious description to the Pork Ribs with Peanuts and Wild Boar Curry. Now you don’t get wild boar in every tai chow or restaurant so when the opportunity presents itself, take it.
For comparison sake, we added a sweet sour pork and fried rice, the same dishes we sampled at Weng Keong’s.
Throwing caution to the wind, we nodded when Mei went on to say that their Steamed Egg Tofu is their signature, hence a must-try.
Verdict:
The sweet and sour pork wasn’t too shabby. The gravy was nice, though starchier. Meat were chunky though it wasn’t as crispy as Weng Keong’s.
The marmite chicken was done 2 ways so this is a good order since you get 2 preparations of fowl for one price. Personally we found the marmite pieces too sweet and the mayo portion too cloying.
Our vote goes to the braised pork ribs with peanuts, the sweet and sour pork and the aromatic, rich wild boar curry.
The ribs were meaty and tender, the gravy tasty and the portion generous. We dug through the whole pot and every rib had a thick layer of meat.
Just as tasty was the soft wild boar meat richly flavoured with the thick curry. This is a dish that calls for rice; bowls of steamy, white rice!
We however, had fried rice since we wanted to compare with Weng Keong’s version.
Huang Soon’s fried rice was good as well, though for us Weng Keong’s won for its fragrance and simplicity. Here, the grains had a heavier flavour (to some that might translate to a tastier dish) due to seasonings used.
Drinks: Coconut, water and sour plum. Total – RM8.40.
Total Damage: RM79.90. GST 6%, no service charge.
Sweet Sour Pork – RM 10
Wild boar in Indian curry – RM 12
Fried Rice – RM 6
Steamed Homemade Egg Tofu – RM 10
Pork Ribs with Peanuts – RM 18
Marmite chicken – RM 15
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Address:
1. Restaurant Weng Keong
Address:
Waze for: KFC Rasah Jaya. Weng Keong is on the same row, about 4 shoplots to the left.
Hours: 5pm – 10 pm.
Price: Dependent on portion size (S, M, L). However, expect to pay between RM50 – 70 for a rice, a meat, a fish and a plate of greens (based on S portion).
Tel: TBU
2. Restaurant Huang Soon
Address: Jalan Merak 21, Taman Sri Loop, 70100 Seremban, Negeri Sembilan.
Waze for: Jalan Merak 21
Hours: 3.30 pm – 11:45 pm. Open daily.
Price: Dependent on portion size (S, M, L). However, expect to pay between RM50 – 70 for a rice, a meat, a fish and a plate of greens (based on S portion).
Tel: TBU
PS:
If you wondering why the famous crabs (everyone seems to head to Seremban for crabs!) were omitted in our dinners, well, it is intentional.
For one, none of us are fans. Besides, for the same price of 1-2 crabs (RM80 or so), we could have a meal with 2 meat dishes, fish and vegetables for 3 pax.
Hence for the seafood/crabs dinners it will be in future postings, since we are already planning our next trip, this time with crustacean lovers in tow.
PPS: Since I’m from KL, I’ll appreciate if anyone could recommend a decent hotel/AirBnb/homestay/etc in Seremban? 