I was so excited that Kitchen Inn moved to a newer and bigger premise near the South Ocean Chinese restaurant in Kardinya. Even though the restaurant is bigger, the sizeable crowd and popularity of this place has not relented and we often found difficulty in having a group lunch during weekdays even though it was after the peak lunch time.

Since our favourite restaurant for lunch closed for two weeks, we frequented Kitchen Inn more than usual. At first we stuck to the crowd’s favourites which were Sarawak laksa, kolo / kampua noodle and mee mamak. These days we ventured to the other dishes such as pork chop rice, Hainan chicken rice and Kitchen Inn fried noodle with soup.  Most of you the dishes are pretty solid choices and are satisfying except I have to admit that I’ve had better Hainan chicken rice at other places.

Our food always came out surprisingly quick and the flavours were very consistent too. Each noodle and rice meal usually came in a generous portion which left us with contentment afterwards.

I generally found that the regular noodle meal was filling enough for me. The cheapest meal option was the $7 regular kolo/kampua noodle which served with 5 slices of char siu pork. For those who are looking for vegetarian optiond, the Kitchen Inn also offers a few vegetarian meals (kampua, fried noodle, mee mamak and kueh teow). The $9.90 Kitchen Inn Bak Kut Teh with steam rice has a very good portion for sharing, particularly because the meal comes with quite a lot of spare ribs.

Kitchen Inn has a self-service station with free tap water, tissues, spare plates and condiments that you can take to complete the dining experience. Each table was provided with a cylinder filled with cutleries and a small container of chili oil. It is definitely a good place if you’re looking for some East Malaysian food and each dish comes with a good price point.