For nearly 100 years, Yut Kee has fed generations of KLites with its iconic Hainanese cuisine, which includes dishes like chicken chop and roti babi. Founded in 1928, Yut Kee has stood firm against waves of development, changing food trends, and the pressures of modernisation. In this episode, we speak with third-generation custodian Mervyn Lee on what it takes to preserve not just a menu, but a beloved cornerstone woven into the city’s culinary and cultural memory.

Image Credit: Yut Kee Restaurant Facebook

Produced by: Lee Chwi Lynn, Sudais Ferhard

Presented by: Lee Chwi Lynn

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Categories:  culture,  History/Heritage,  food

Tags:  Hainanese food,  culinary,  cultural heritage,  kuala lumpur,