‘Lou Yeh’ Seafood Restaurant / 老吔海鲜饭店

‘Lou Yeh’ (aka ‘Old Man’) Seafood Restaruant

The name of the restaurant ‘Lou Yeh’ (aka ‘Old Man’) was given by youngsters who patronised the stall during its early days, as the stall attendants were all seniors. The owners decided to continue with their nickname when they moved and relocated as a restaurant.

‘Lou Yeh’ Seafood Restaurant is currently run by the second generation chefs. Despite having to relocate from their old riverside stall to its current address in Bandar Baru Bangi, Kajang, patrons still flock to the restaurant. It’s also a favourite amongst the local university students and graduates.

Braised soup is the restaurants specialty. Apart from soups, patrons will be spoilt for choices with over 300 dishes to select from. To avoid disappointment of missing out on the house specialties, patrons are advised to pre-book their menu selection two to three days ahead.

Following are some of the chef’s recommendations:

Signature Sand Fish Braised Soup

The restaurant serves a different soup each day, and this is but one of them. Braised in a crock pot for eight hours, over simmering charcoal fire, every essence of the soup’s ingredients is retained and served for your enjoyment. If you are after a specific braised soup, it is recommended to pre-book two days ahead.

Iron Chef Fried Rice

Unlike the typical seafood fried rice that uses fish slices, prawns and squids, their signature fried rice is topped with caviar. Mixing in the caviar with the fried rice adds flavours, tastes and uniqueness, brining it from good to great!

Fried Mushroom Vegetables Mix

Fried with a mix of abalone mushroom, cloud ear fungus, celery and carrot; the uniqueness is the inclusion of a specialty mushroom ‘Cha Shu Gu’ (directly translated as ‘tea tree mushroom’) from China. That alone makes this dish a must-try!

Mongolian Chops

Pre-seasoned chops cooked to medium rare and topped with the house’s special Mongolian sauce, its ordinary looks deceive the taste that beholds partakers.

The Peacock Show

Using Red Talapia or any marine fish that weighs about 1kg, the chef will carefully debone the fish on its sides. Using cabbages and cloud ear fungus, the chef creatively decorates the dish like a peacock flaunting its tail. The fish is steamed with chrysanthemum giving it a unique fragrance and taste. It is recommended to pre-order this dish if you are visiting between Mondays to Thursdays.                                   

Pay the not-so-old Old Man a visit at: 




“老吔”这名字源自当年到档口光顾的年青人因看到店里帮忙的老人家,便把这地方称为“Old Man”,所以开店时索性用“洋名”取名“老吔”,沿用至今。

















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