Businessman Albert Wee and his wife Ng Sook Fun, founders of Ying Ker Lou Hakka restaurant chain in the Klang Valley, are ardent about preserving the culture of authentic Hakka cuisine and serving them to Malaysian Chinese. Even the interior of the Ying Ker Lou restaurants are designed to reflect elements of the century-old housing area in China called the Hakka Tulou. The first Ying Ker Lou restaurant was set up for business in 2006 at The Curve. That restaurant has been well patronised ever since. 

There are now Ying Ker Lou restaurants are the Gardens Mall, Atria Shopping Gallery, 1 Mont Kiara, Mutiara Damansara, Citta Mall and Pavillion Kuala Lumpur.  

The consistency of the quality of the staple Hakka dishes has not changed over the years and this has been the pride of the kitchen Hakka chefs and the management. The Hakka Lei Cha (a vegetarian dish)  is produced in small quantities to ensure freshness and its signature soup base is made from boiling a blend of basil, mint, quality green tea leaves and sesame plus a mix of 6-7 vegetable grains. Ying Ker Lou also offers traditional Hakka dim sum such as Ho Po chive dumplings, Hakka Bamboo Shoot dumplings, Meizhou carrot balls with minced pork, steamed rice cake with pickled radish and plenty more at reasonable prices.  

Read more  

1. The Star Online. 21 September 2014. Louisa Lim. A love for traditional Hakka 'lei cha' | The Star  
2. My Startr. Ying Ker Lou, staying true through 13 years of authenticity. My Story. The soul of a restaurant runs through my veins.  https://www.mystartr.com/projects/YKL 
3. The Star Online. 13 November 2011. All in the Family. https://www.thestar.com.my/lifestyle/food/eating-out/2011/11/13/all-in-the-family 
4. Ciku. https://ciku.my/listing/detail/ying-ker-lou-hakka-cuisine