The restaurant business can be a tough one to navigate, even for seasoned chefs. Setbacks are common and oftentimes demoralising. However, some can still bounce back from disaster and there’s no better example of this than Meat Feds by Chef Yenni Law.
An award-winning chef
This restaurant in Petaling Jaya’s Section 11 is not exactly new, having relocated from its previous Taman Paramount location. Its founder is none other than the titular Chef Yenni, a restaurateur with about 12 awards and two cookbooks published under her name.
She can oftentimes be found supervising her team in the kitchen. Once in a blue moon though, the friendly chef will pop out to greet and banter with her customers. She is a natural socialiser and you will feel incredibly at home in her cosy restaurant.
Her inspiring backstory
There is no denying she’s an incredible chef, but if you know her backstory, you will respect her even more. Born in Taiping, Chef Yenni has always had a knack for helping out in the kitchen. This childhood passion would lead her to study the culinary arts during her college years.
Upon graduating, she would work hard and eventually get the chance to purchase a struggling restaurant called Boathouse in Taman Tun Dr Ismail. She successfully turned it around, eventually renaming it to Meatology in 2015.
For a time, Chef Yenni was at the top of the world. Then, came Covid-19. Despite Chef Yenni’s best efforts, there was little she could do to save her beloved restaurant. Meatology was forced to shutter its doors, leaving Chef Yenni despondent.
How she turned things around
Afterwards, Chef Yenni would go job-hunting, to no success. However, not all was lost as she was eventually offered a chance to partner with a wine supplier in Taman Paramount. And thus, the seed for Meat Feds was planted as Chef Yenni set up in half a shoplot.
Fast forward to 2025 and Chef Yenni and her team have a whole shoplot to themselves in PJS11. It is located within a quiet neighbourhood, with her neighbours being sundry shops and Indian eateries. If you want privacy, this might be the perfect venue for you.
Haven for meat lovers
Once you’ve been brought the menu, your inner meat lover will likely leap with joy. Chef Yenni’s first love has always been meat dishes, and it shows. Pork, beef, lamb and duck are all represented on the menu, so there’s always something for everyone.
Perfectly “perverted” pork
Of the menu items, the one that catches most people’s eyes has to be the Ham Sap Siew Yuk. For those not in the know, “ham sap” is Cantonese for “salty wet”, which is slang for “perverted”. Quite the cheeky name, isn’t it?
Cheeky or not, there’s no denying that this dish is a crowd favourite for a reason. The siew yuk is all natural, with no additives at all. Coated with a salted egg and caramel glaze, the tender meat and sweet and salty sauce make for the perfect combination.
A sister dish
The Ham Sap Siew Yuk also has a sibling in the form of the Truffle Siew Yuk. Like its beloved sibling, this siew yuk also has a delightfully crackling skin. This one, on the other hand, is deliciously smothered with an intense, aromatic truffle paste.
Pork for the cavemen and cavewomen
Do you wish there were a pork equivalent to the beef tomahawk? Say hello to the Caveman Pork! This massive cut of meat is brined for more than two days before being roasted in-house. While tasty, the flavourful meat is best enjoyed with the blue cheese and truffle sauce provided.
4Gyu for the steak lover
What if you still prefer beef? 4Gyu is right there on the menu! This sharing platter features four different cuts of meat, specifically Angus Flank, Wagyu Rump, Angus Entrana and Butcher’s Cut. Each cut has a different aroma and flavour, with the Butcher’s Cut the most tender.
Hungry for Hannibal?
Would you dare eat beef raw? If you would, try the Hannibal Beef Tartare, a classic French dish. Chef Yenni came out to prepare it before our very eyes, mixing the meat with other ingredients like lime. The result? A dish that was equal parts tangy and umami.
Tender, herbal duck
We also tried the Duck Vader, a dish invented by Chef Yenni’s business partner, Shelly. The duck breast is brined with angelica root before being dry-aged, bagged and roasted. Taste-wise, the tender meat has a distinct herbal taste to it, which is pleasant to the tongue.
Something sweet & boozy
As for desserts, consider treating yourself to either the boozy Pick Me Up tiramisu cake or Fed’s Chocolate Velvet, made in-house. The Rum & Raisin Ice-Cream is best consumed with the former. Be prepared to be boozy.
Worth your time?
If you are a meat lover, a trip to Meat Feds is a must. With excellent service and food cooked with love, you can be certain your money and your time will not be going to waste here. Especially with Chef Yenni at the helm.
Meat Feds by Chef Yenni Law
Address: 23, Jalan Dato Mahmud 11/4, PJS 11, 46200 Petaling Jaya, Selangor
Opening Hours: 5 pm – 9.30 pm Mondays – Thursdays | Closed on Tuesdays | 12 pm-2.30 pm & 4.30 pm-10 pm Fridays – Sundays
Contact: 011-33132329
Halal Status: Non-halal
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