4 Eyes Fried Chicken is perhaps the most popular in Pudu's legendary glutton street or Wai Sek Kai. It's a side street off Jalan Pudu and its official name is Jalan Sayur (which means Vegetable Street in Malay). Jalan Sayur was the original wet market of Pudu before it moved to its present location (at Pasar Pudu Baharu).
Wai Sek Kai is a street about 200 metres long, lined on both sides with traditional local food stalls (no bubble tea, waffle, sushi, and such here). A little off the tourist belt (compared to Jalan Alor at the Bukit Bintang area), WSK is more a local people's haunt.
Weathered the decades since the 1960s, WSK has seen its heyday - it haven't quite fully recovered from a major fire in 2017 which destroyed many stalls and the COVID-19 lockdown not long afterwards.
Let's take a walk together, starting from the Jalan Pudu end. This Jalan Pudu and Jalan Sayur intersection is about 10 minutes walk from Pudu LRT station.
The yong tau foo and dim sum stall at the entrance from Jalan Pudu.
4 Eyes Fried Chicken 四眼仔胜利炸鸡 is one of the most popular WSK stalls.
Leong Kei Tai Bu Hakka Noodle stall operates between 7am and 3pm. Serves a traditional noodle staple smothered with stir fried minced pork and sauced with lard and soy sauce. Accompanied by a bowl of wanton (pork dumpling) in soup.
The rice roll or chee cheong fun stall 咖喱猪皮猪肠粉 which in Malaysia comes with lots of sides. Options for sweet, savoury, spicy sauce and also pork curry.
Cuttlefish & kang kong stall. They also sell cockles eaten with chili sauce.
Singapore used to have hawker centre stalls specialising in blanched cockles but these disappeared by the 1990s.
Chun Kei Hakka Noodle 春记大埔面 is a stalwart at Wai Sek Kai. After the fire of 2017, they moved into this shop unit at #2 Jalan Sayur. The old stall unit was taken over by Leong Kei, the uncle of the fourth generation running Chun Kei.
Chai tow kueh or fried carrot cake stall 炒白糕.
Grilled dried cuttlefish and tau pok stall 容姐烧豆腐.
Indian mutton soup or sup kambing.
One of the two char kway teow stalls at WSK. This stall serves duck egg char kway teow and salted egg yolk char kway teow 咸蛋炒粿条.
Gai shi hor fun (鸡丝河粉 rice noodle with shredded chicken) and prawn noodle stall.
The porridge stall 猪杂粥. They have pork offal, raw fish, etc.
Zhi char 煮炒 is known as siu chau 小炒 in Kuala Lumpur. It's like a mini restaurant with a range of "boil & fry" dishes.
Chinese sweet dessert soups 六味汤.
Something sweet and delicious to cool my system as I had been exploring Pudu the whole day on foot.
I like coming here for the local vibes sans the throngs of tourists and menus tailored to tourist palates at Jalan Alor. Price tags here don't come with a tourist premium too.
四眼仔胜利炸 4 Eyes Fried Chicken's menu is simple - just breast, wing, thigh, offal, claw, neck, French fries and nasi lemak (packed in banana leaf)
I had a fried chicken thigh for RM8.
The meat was tender moist with subtle fresh chicken sweetness. The skin was lightly seasoned, battered and fried till golden brown. It was crisp and gently savoury.
I also had fried chicken breast and offal (gizzard).
Meaty, tender, chicky sweet with a slight savoury overlay from the crisp browned skin.
Deep fried battered chicken gizzards. Perhaps a little exotic for some but they were nice - crisp outside, the gizzards were firm tender crunchy. Savoury flavours from the batter and gizzard. Poor man's simple pleasure, rich in protein and flavours. So much joy.
Nasi lemak in traditional banana leaf bundles - the perfect carbs to complement 4 Eyes' fried chicken (though I didn't eat these as I wanted to save tummy space for other food).
Though past its heyday, I feel Wai Sek Kai is still worth a visit when you are in KL and have the time. Opens from dawn till late but the best time is in the cool of the evening, as most stalls open at dusk.
Pudu Wai Sek Kai Glutton Street 半山芭 • 为食街
Address: Off Jalan Sayur & Jalan Pudu, Kuala Lumpur, Malaysia
Nearest LRT: 5 minute walk from Pudu station
Hours: Dawn till midnight (different stalls open & close at different times and days)
Written by Tony Boey on 25 Mar 2026
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