The warung is rustic for sure but cosy and filled with the gentle hum of chatter as customers enjoy various teatime snacks over a hot brew.
At the entrance is a counter with over 20 different freshly-made snacks, both sweet and savoury, on display.
There are chicken curry puffs, “onde-onde”, “goreng pisang”, “keropok lekor” and “tauhu sumbat”, to name a few.
The chicken curry puffs served hot, are delicious with a crisp crust. One of the best sellers here, its centres are bursting with a mildly-spicy mix of curried potatoes and chicken.
Equally enticing are the salty, piping hot keropok lekor with its chewy texture. Pak Din’s variety does not have too fishy a smell, making it rather delightful and addictive.
The cekodok pisang is another classic – crispy on the outside, soft and sweet within. It is a simple and comforting snack that may very likely conjure fond memories of childhood.
If you’re into something more substantive and savoury, the fried kuey teow with cockles here will not disappoint. Taken off the wok while there’s still a thick gravy clinging to every strand of noodles, this spicy concoction is best enjoyed topped with an egg fried sunny side up – runny yolk, of course.
The curry mee Pak Din cooks up is also mouthwatering – rich, thick gravy topped with a generous serving of fresh prawns and a hard-boiled egg.
Other favourites on the menu are fried rice, fried noodles, and rojak.
The perfect Malaysian teatime experience would certainly not be complete without a hot cup of “Nescafe tarik”. The brew is frothy, milky, strong, and not too sweet, making it a perfect balance to the delicious food.
As FMT sat down with Samsudin Daud, the founder of Warung Pak Din, it became clear that the main attraction here, besides the food, is Samsudin himself.
Having served his customers for decades now, many have become dear to him, stopping to chat with him first before walking to their tables and placing their orders.
“I’ve known some of them from the 1980s since they were studying at the schools nearby. I can remember them running down the street after school and asking me for a cold drink,” said the 69-year-old fondly, adding that he even has a few second-generation customers today.
He pointed to a gentleman nearby and said, “He has been coming here since he first started working, and today, he is already retired.”
According to Samsudin, his customers come from as far off as Petaling Jaya and Kuala Lumpur. Some are even from Australia and Abu Dhabi.
Pak Din’s customers are a perfect representation of Malaysian society – multi-racial and multi-generational. And he takes pains to ensure that his menu is representative of each ethnicity too. That would explain the “vadai” and fried kuey teow he serves, favourites among the Indians and Chinese respectively.
So, what is the history behind Warung Pak Din?
“When I began this place more than four decades ago, we were initially known as the ‘jungle shop’ because the surrounding areas were not developed yet,” he recalled with a laugh, adding that in those days, their menu was rather limited.
Over time, the business grew as did the menu. Warung Pak Din was even featured in an episode of “Jalan-Jalan Cari Makan” on TV3 once.
“Today, I feel happy because my children and grandchildren are helping out here. It gives me a chance to simply sit down and talk to my customers,” he shared as yet another customer walked in and greeted him.
Warung Pak Din
42–44, Jalan Ladang
Taman Palm Grove
41200 Klang
Selangor Darul Ehsan
Business Hours:
12pm – 6pm (Closed on Fridays)
There’s more about Warung Pak Din on Facebook.