Sometimes, restaurants have to be versatile and offer different items on the menu to entice customers – like Ying Jia Restaurant in Happy Garden KL, which serves dimsum by day and dai chow fare by night.
The Moo and I had originally wanted to eat dimsum at Phang Kee, a popular stall just a few shops away, but since it was packed, we ended up here instead. The restaurant is very spacious, and even though it isn’t air conditioned, it does not feel hot thanks to the high ceilings and large fans. Orders are made on a chit.
We got the usual favourites: har gao, chee cheong fun and minced pork meat with fish maw.
The restaurant has a novel way of keeping their dishes ‘protected’ – by using a plastic bottle with the top half cut open to act as a ‘shield’.
Shanghai siew loong bao are conveniently served on spoons for easy eating. The dumplings are steamed together with cabbage, which imparts the skin with the natural sweetness of vegetables. The broth is flavourful and the skin’s thickness is just right.
Salted egg custard buns. The colour is lighter than the ones I’m used to from my favourite dimsum place, but they’re nice and fluffy. I think the inside could have used more custard, though. Tasty nonetheless.
And last but not least, ‘salad prawns’ – essentially deep fried shrimp dumplings. These are my favourite and a must-order whenever I go to any dimsum shop. The version here is done well; crispy and flaky shell, juicy, bouncy shrimps enveloped within. Best eaten with mayonnaise and washed down with lots of hot tea.
Overall, I found the dimsum at Ying Jia pretty good and value for money. The owners themselves are out and about serving customers, and service is fast and friendly.
YING JIA DIMSUM & SEAFOOD RESTAURANT
1, Jalan Lazat 1, Taman Bukit Indah, 58200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Opening hours: 7.30AM – 2PM, 5PM – 9PM (closed for dinner on Tuesdays)
*Opinions here are my own. Feel free to agree/disagree with my taste buds.
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DonateDonate monthlyDonate yearlyHow To Gain Weight: CNY Edition
Happy Chinese New Year!
This year’s festivities are much more subdued due to the pandemic, but I still had an enjoyable time bonding (and eating!) with the family over the weekend. To save on the hassle of preparing an elaborate meal for our reunion dinner night, we decided to have hotpot/barbecue out on the porch. We bought most of the ingredients in advance so we wouldn’t have to rush to the market on the few days leading up to CNY.
Aside from the quintessential pork belly slices (you can get these from the local butcher nicely packed), our hotpot ‘buffet’ also had all the other essentials: chicken and fish slices, pork balls and fish balls, needle mushrooms, squid, seafood cheese tofu, fried beancurd sheets, and for carbs, udon noodles. Moomins opened a celebratory can of mini abalones – they’re especially cheap this year due to a dip in demand.
We bought a 2-in-1 BBQ/hotpot stove from Lazada, just for this.
The soup base we used was from Hai Di Lao. We bought the shrimp flavour thinking it would be mild, but it was actually quite spicy. It also had preserved vegetables, which gave it a sour tang. Personally, I prefer something milkier and sweeter, so I will probably go for another flavour the next time around.
I know processed foods aren’t the healthiest, but seafood cheese tofu and bursting pork balls (above) are my favourites whenever I have hotpot. Seafood cheese tofu is usually made from surimi, so the texture is bouncy, and it has bits of creamy cheese within; while bursting pork balls are so called because there is hot soup in the centre, so caution should be taken whenever you bite into them so the juices within don’t spill everywhere and burn your tongue.
My parents weren’t keen on the pork belly slices, so my brother and I ate most of them. I can safely say that I ate my fill lol. I prefer mine cooked in the hotpot, because they tend to get crispy and hard on the grill (I like mine to be soft so you can taste the texture of the fat and lean meat). Dip them in some soy sauce and chilli, and voila! Magic. We rarely have hotpot at home, so this was a very satisfying experience.
By the time we finished dinner and the washing up it was nearly 10pm. We had initially planned to have our yee sang right after, but everyone was too full, so we watched Bad Genius on Netflix and waited for midnight.
Instead of the usual salmon yee sang, we got a fruits version this year. My cousin and his girlfriend are doing it as a part-time business, so it was our way of showing support (I also sent two sets to friends). It was basically a fruit salad consisting of green and red grapes, strawberries, mandarin oranges, carrots, pomegranates and dragonfruit (we didn’t add this in because it was too soft and watery), plus toasted pumpkin and sesame seeds. In place of plum sauce was honey.
All in all, good, albeit on the sour side despite the addition of honey.
After all that feasting on reunion dinner night, our first day of CNY was tamer affair. Traditionally, many families will observe a vegetarian meal after the extravagance of the previous night – we had a simple meal of udon and mock meat with fried egg for lunch. Also spent the afternoon playing mahjong. Everyone was rusty, because we only do this once a year lol.
I received a nice surprise on the morning of Day 2: my friend H sent me a CNY package!
Went out in the afternoon with Pops to Moon Palace Restaurant, to pick up our order of poon choi. For my non-Chinese readers, it’s basically a Cantonese dish comprised of a pot filled with luxurious seafood and meat items, which are then poured over with a rich sauce. Due to the large portions, it is meant to be shared, and you’ll often see it at festive occasions like Chinese New Year and weddings. I’ve only had poon choi once or twice during food reviews, never with the fam, so it was a first for all of us.
Our poon choi came with abalone, dried oysters stuffed with fat choi (a type of cyanobacteria with the appearance of human hair – it sounds gross lol but tastes like seaweed), roast duck, poached chicken, brocolli, huge shiitake mushrooms, abalone mushrooms, prawns, yam, scallops and roast pork. The oyster sauce that was to be poured over coagulated slightly from the cold, but otherwise everything was excellent. I especially liked the abalone mushrooms: they were thick and juicy. It’s no wonder people use them in making imitation meat – the texture is very similar.
And finally, to round up our 2nd day, another round of yee sang; this time vegetarian.
While this CNY lacks the cheer and pomp of yesteryears, I think I actually enjoyed it more. The weekend was spent bonding with the fam, playing Divinity 2: Original Sin, embroidering (new hobby!), and just eating. Like a lot. I think between Pops, the brother and I, we finished five cans of snacks and a dozen canned drinks. Also, I got no exercise in at all, so it’s not surprising that I gained 2kg.
It’s back to the grind tomorrow, and I’ll be getting back into my workout routine as well.
Hope you all had a good celebration!
Your Guide To Different Types of Dimsum
Growing up, my favourite part about weekend mornings was when my parents brought me out for a dimsum breakfast. I loved the hustle and bustle of the dining floor, filled with the chatter of patrons and the clink of plates and chopsticks. I loved the towering baskets of bamboo steamers piled up high on carts that were wheeled to each table, where diners got to pick out their favourite items. But most of all, I loved savouring the dimsum itself: delicious bite-sized morsels that are either steamed, fried or baked. It’s no wonder the literal translation for dimsum is ‘touch the heart’!
As an adult, I still love dimsum, and even though the pandemic has changed the way we dine, I still find myself getting dimsum for takeaway every now and then to satisfy my cravings.
For those unfamiliar with Cantonese cuisine, ordering dim sum can feel like a daunting task, what with the bewildering array of choices available. But fret not: here’s a handy dimsum guide that will help you to tell your siew mai apart from your siew loong bao (and perhaps impress your Cantonese friends while you’re at!)
**Spellings may differ slightly depending on which country you’re from; I’m using the versions most common to where I live. Also, I’ve only listed 12 types; otherwise this would turn into a compendium lol.
Har Gao
You can’t go to a dimsum resto and not order a basket of har gao. These shrimp dumplings are distinguished by their slightly translucent wrapper and delicate pleats. The wrapper is made from rice flour, which gives it a slightly chewy texture that contrasts perfectly with the juicy, crunchy shrimps enveloped within. A good har gao should not stick to the bottom of the steamer, and the skin should be thin enough to see-through, but thick enough that it doesn’t break when you lift it with your chopsticks.
Siew Mai
Next to har gao, siew mai is another must-have at every table. Like the har gao, the siew mai is also a ‘dumpling’, but a different kind altogether. The filling typically contains ground pork and whole or chopped shrimp, sometimes paired with ingredients such as mushrooms, chives, bamboo shoots or water chestnuts (for that added crunch). The wrapper is made from lye dough and is either yellow or white; sometimes it has a slightly sweet taste. To garnish, crab roe or diced carrot is used to form a dot at the top of the dumpling.
Char Siew Bao
These barbecued pork buns are my husband’s favourite. In the Philippines, where the hubs is from, they are known as siopao, and the pork filling is usually red in colour. Here in Malaysia, a dark filling is more common; although tastewise, I think they are quite similar. The filling is savoury with a hint of sweetness, thanks to the marinade of oyster sauce, soy sauce, sugar and roasted sesame seed oil.
Although char siew bao looks similar to baozi (traditional Chinese steamed buns), the texture of the former is different, as the dough uses yeast and baking powder as leavening, making it dense but fluffy.
Siew Loong Bao
While the name means ‘mini basket buns’, siew loong bao (or xiaolongbao) are actually soup dumplings. Traditionally a dish from Jiangsu, it is often associated with Shanghainese cuisine. The dumplings are also very popular in Taiwan, thanks to brands like Din Tai Fung, who have also popularised it in the West, so much so that they are sometimes called Taiwanese soup dumplings.
So, how does one fill a dumpling with soup? Chefs use a solid meat aspic (sort of like a gelatin cube), which they stuff together with ground pork into the thin wrapper before steaming. The heat from the cooking process then melts the aspic, creating a savoury soup. There’s supposed to be a ‘proper’ way to eat siew loong bao; ie you poke a hole in the skin, slurp up the soup, put a couple of ginger slices on then dip it into vinegar before consuming whole – but I say food is to be enjoyed, so eat it as you like. Just don’t burn your tongue on hot soup!
Fung Jao (Phoenix Talons)
A lofty name for chicken feet braised with black bean sauce. Some consider it a delicacy, and if you’re not used to eating parts like feet, this dish might be a tad … adventurous. The black bean sauce is savoury and sweet, masking any unpleasant odours. There’s not much meat on the feet, but plenty of skin, cartilage and tendons, so if you enjoy gelatinous textures, then dig in. If you’re really skilled, take a big bite – then elegantly spit out the small bones.
Har Guen
Since Canton (Guangdong) is close to the sea, a lot of dishes in Cantonese cuisine use seafood. Har Guen, or fried shrimp rolls, is one of them. Shrimps are wrapped with dried beancurd sheets (fu pei) into rolls, then deep fried to crispy perfection. To suit modern tastes, dimsum shops often serve them with dips like mayonnaise and garlic chilli sauce.
Chee Cheong Fun
Many dimsum items are bite-sized, so if you’re looking for something more substantial, there’s chee cheong fun, ie steamed rice noodle rolls. The name actually means ‘pig intestine noodles’, since they look like pig intestines. Chee cheong fun starts off as a ‘sheet’: a mixture of rice flour, tapioca or glutinous rice flour plus water is poured over a special flat pan. The heat causes it to solidify; it is then rolled into its signature long shape and sliced. The noodles are very versatile, and different places serve different versions, but the ones you find at dimsum shops are usually served plain and drizzled over with soy sauce, or stuffed with shrimp (no surprise) or barbecued pork. Here in Malaysia, dimsum restos often add sambal or chilli on top.
Lo Mai Gai
My dad and brother are typical Asians. Rice is a must have at every meal, which is why they always order this glutinous rice dish whenever we have dimsum. Traditionally, the rice, together with ingredients like mushroom, Chinese sausage and pork is wrapped in a lotus leaf and steamed, giving it a fragrant aroma – but modern versions use an aluminium foil bowl so that it’s easier to remove (sourcing for lotus leaves is probably an expensive endeavour too). The rice has a chewy texture with a sticky ‘glaze’ to it.
Lo Bak Go
“Lo bak” refers to carrots, but these savoury ‘cakes’ are actually made from Chinese radish. Water, rice flour and starch is added to mashed radish roots to form squares, which are then deep fried. Sometimes ingredients like dried shrimp, dried mushrooms, Chinese sausage and jinhua ham are added to give it more flavour. The starch/flour gives the cakes a crisp, brown coating, whilst retaining a soft but solid consistency throughout. Chao lo bak go is essentially the same, but stir fried with vegetables like bean sprouts and chilli instead of deep fried.
Lao Sar Bao
My personal favourite, lao sar bao (molten lava bun) is a relatively new creation to grace the menus of dim sum restaurants. Popularised in recent years due to the salted egg yolk custard craze, these steamed buns are soft and fluffy with a sweet and creamy filling of mashed salted egg yolks. The filling is a wonderful balance between sweet and salty, and although it has a sandy texture on the tongue (due to the egg yolk mash), it still slides down your throat effortlessly. There’s almost a sensual quality when you tear the buns apart and watch as the filling oozes out. Hmmh.
Wu Kok
Deep fried yam puffs? Comfort food at its best. The pastry has a croquette-like texture, in that it’s flaky and crumbly rather than firm like other types of deep fried dumplings. At first bite, you get a light and crispy texture on the outside, before moving on to the smooth, paste-like consistency of the yam. Finally, there’s the juicy centre of moist pork and vegetables.
Daan Tat
Of course, we can’t round off the meal without dessert. Dan taat, or Cantonese egg tarts are inspired by English tarts and the Portuguese pastel de nata; a vestige of British colonial influence in Canton / Hong Kong, as well as Portuguese influence in Macao. While dan taat isn’t traditional dimsum per se (it was only sold beginning the early 20th century), it is a staple on many dimsum restaurant menus today, as well as in Hong Kong-style char chaan tengs (coffeeshops). Making the pastry is tedious process, as it requires multiple folding to get that flaky texture, and a careful baking process to ensure the custard is perfect. I can’t imagine a more fitting dessert to end a dim sum feast.
And there you have it! This is by no means a comprehensive guide: there are literally dozens if not over a hundred different types of dimsum, some of which even I have not tasted before. But hopefully, if you haven’t been to a dimsum resto before, this will give you a better idea of some dishes to order and make the experience less intimidating.
Happy feasting!
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DonateDonate monthlyDonate yearlyEasy 4-Step Bakkwa Puffs
Bakkwa (also known as rougan) is the Chinese version of jerky, consisting of flattened pieces of dried meat seasoned with sugar, salt and spices. It is very popular among the Chinese community in Malaysia and Singapore, and although you can get it all year round, it is most commonly eaten during the Lunar New Year. We also prepare it differently here; ie cooking the meat over charcoal so it gets imbued with a nice, smoky flavour.
Photo: Alpha, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons
I’ve never been much of a bakkwa fan. I don’t hate it – if I was visiting someone during the festive season and they offered me a slice, I wouldn’t say no – but I certainly wouldn’t go out of my way to buy it. I’m sure many people would beg to differ though: apparently the line for the Lim Chee Guan brand of bak kwa in Singapore can stretch up to three hours!
Recently, my colleagues were tasked with making a video on ‘unique ways to prepare bakkwa’, and on my part, I had to come up with a recipe. All the good ones like pasta, fried rice and what not had already been taken. Not being much of a cook myself, I initially thought of just frying it as an omelet and calling it a day, but then my mom suggested I use it as filling for pastry, and bake it with cheese. Brilliant, Moomins!
Closest place to my house selling bak kwa is Oloiya in Bandar Puteri Puchong. Thankfully, Malaysians are a bit saner than Singaporeans (or maybe it’s coz COVID cases are in the four digits daily these days so people are kiasi?) , so there was no three hour queue.
Oloiya sells chicken and pork bakkwa in 100, 300 and 500 g portions. Unlike pre-pandemic times, they no longer display stacks of meat out in the open, probably for hygiene purposes. Instead, everything is vacuum packed and sealed. No tasters as well. It takes away from the traditional shopping experience, but hey – safety first.
I couldn’t visualise how much each portion was because everything was already packed into plastic, so I ordered the middle option (300g – RM35). It turned out to be quite a lot, as there were six pieces inside.
Aside from traditional chicken and pork, Oloiya has items like “Blooming Beauty Pork” (basically dried bacon strips), pork / chicken floss, and snack-sized bakkwa (called Bak-Off. I’m surprised this name got approved for the market lol). For those who are looking for gifts, Oloiya also offers nicely packed gift boxes with options for personalised engraving.
Anyway enough promo: on to the bakkwa puffs.
Ingredients:
- 3 pieces store-bought filo pastry (if you’re feeling hardworking, you can make your own – but I don’t have a recipe for that lol)
- 1 piece bakkwa, cut into thin strips
- 1 slice cheese
- 1 egg, beaten (for eggwash)
Method:
- Fill half of the filo pastry with bakkwa and top with cheese. Make sure there is enough space at the edges to fold.
- Fold pastry into triangles and seal the edges with a fork.
- Brush egg wash on top of pastry for colour.
- Pre-heat oven. Set to 180C. Bake for 20 minutes. (PS: If it doesn’t look brown enough, either bake for another 10 minutes, or set the oven to a higher temperature.)
And there you have it. A creative way to enjoy your bakkwa!
If you think about it, you’re basically making a sandwich of sorts. I mean, you can’t really go wrong with meat + cheese + pastry combo. The pastry gives it a nice and crispy exterior, and the bakkwa’s sweet and salty flavour goes great with cheese. The texture also softens a bit during the baking process, so you actually get meat that is more moist.
What are some of the creative ways you eat your bakkwa? Or do you enjoy it as it is? Let me know if you’re planning to try this recipe, and how it turned out for you! 🙂
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DonateDonate monthlyDonate yearlyI Finally Tried Hai Di Lao: Was It Worth The Hype?
Would you line up for THREE hours just to eat hotpot?
Well, that’s what a lot of people do on a regular basis at Hai Di Lao, the popular Chinese hotpot chain famed for its spicy malatang soup. Founded in 1994, the restaurant has over 935 outlets all across the world, including in Malaysia.
When the chain opened its first shop in Sunway Pyramid back in 2019, the hype was insane. Reservations were fully booked for months, and if you wanted to try the queue, you had to go early to get a number. People recounted how they had to queue in the morning just to get a slot for the afternoon, or if that wasn’t possible, for the evening session. If they ran out of numbers for the day… well, tough luck.
While you don’t have to remain in queue the entire time (they give you a sheet with a QR code where you can check your status), it’s still pretty mind-boggling that you have to wait that long just for a seat. That’s why they have things like a popcorn machine and snacks at the waiting area to keep you entertained while you wait. Yep, you read that right – they give you food to eat while you’re waiting to eat food lol.
Now, I like good food as much as the next person – but the longest I’ve ever waited for a table was 40 minutes. No way I was going to waste three hours of my life for a bite, which is why I’ve never tried it no matter how many glowing reviews I read about it on the internet.
Recently, however, foot traffic has fallen in a lot of malls due to the pandemic – and I was finally able to try the Hai Di Lao at Sunway Velocity Kuala Lumpur. There wasn’t even a line, so we breezed in and were served within 10 minutes! If you’re like me and hate queueing, but have always been curious about what makes this hotpot chain so popular, now is a good time to try it.
Video here:
The restaurant is massive, airy and well ventilated. I think it can easily seat 200 people or more, but only half of the floor space was open for diners during our visit. It was pretty quiet too for a Saturday, and there were loads of empty tables.
Hai Di Lao is famed for its impeccable service, which starts from the moment you step through the door. Some places even offer complimentary manicures and massages!
We were led to our table, where H was given a hair band to tie up her long hair, and I was given lens wipes for my glasses. Each section has a few dedicated wait staff. Our server was friendly and helpful; she first asked if this was our first time, then proceeded to explain how to order food from the tablet menu.
Before anything else, you have to choose a soup base. Unlike conventional hotpot places which offer a maximum of two flavours, Hai Di Lao has a unique four-compartment pot which allows you to pick up to four different soups. You can, of course, go for the traditional one or two compartments, but take note that the larger the compartment, the pricier the soup is.
H and I were discussing on how best to save on the soup when the server recommended we get the four-compartment one, but pick two soups. “I can fill the other two with plain water.” she said. That way, each soup base would only cost us RM10. If you change your mind later, they can fill in the ’empty’ slots with a soup of your choice for RM8.
HDL’s signature is the malatang (a spicy, numbing chilli-based soup popular in the Szechuan region), but since I’m not a big fan, we opted for tomyum as well as the local exclusive, pepper with pork stomach.
Sauces are not complimentary; you’ll have to pay RM8 if you want them. There’s a good variety, though. Aside from the usual vinegar and soy sauce, they also offer unique sauces like mushroom, seafood, sesame, shacha (peanut and spices), oyster and more.
All items on the menu are available in half or full portions. Half portions are recommended for 2 people. We ordered pork belly, cheese tofu, bursting pork balls, octopus, cabbage and radish.
The main highlight at HDL is the soup, and the ones we ordered delivered. I especially liked the pepper pork stomach soup: it was chock full of ingredients, had just the right amount of peppery kick, and was creamy and flavourful. All of the items we ordered were fresh, although I think the pork belly could have been slightly thicker. The bursting pork balls were springy and juicy as well. We also ordered a plate of pork neck (not pictured), which I recommend if you like fatty cuts.
HDL has a wide variety of ingredients to choose from: aside from pork, you can also go for lamb, chicken, beef, seafood and vegetables. You will also find some unusual items like sea urchin, duck feet and liver, which are not conventional hotpot ingredients.
HDL offers complimentary fruits as dessert, but we decided to get another one from the menu: deep fried sesame cakes with melted brown sugar. They’re crispy on the outside, while the inside has a chewy texture similar to mochi.
Washed everything down with a refreshing bowl of aiyubing (jelly)!
Our total bill came up to RM157, or about RM78.50 per pax. It is rather pricey by hotpot standards, since you can get a buffet for around RM60 – but I enjoyed the food and the experience, and wouldn’t mind splurging on it once in awhile. Provided there’s no queue, that is.
HAI DI LAO (Sunway Velocity)
F3-16,Lingkaran SV, Jln Cheras, Maluri, 55100 Kuala Lumpur
Open daily: 11AM – 9PM
Reservations: 03-9770 0070
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DonateDonate monthlyDonate yearlySignature Pork Noodles @ Harbour Steamboat, Bandar Puteri Puchong
Harbour Steamboat in Bandar Puteri Puchong is known for its hearty, belly warming hotpot dishes, which are available for dinner. It’s not common to eat hotpot during the day though, so the restaurant has affordable rice and noodle dishes for the lunch crowd – and they serve some pretty darn good pork noodles.
The restaurant is cosy and air conditioned, and has Japanese touches, with rows of Japanese sake bottles lining the walls. This is because the owners of Harbour Steamboat also run a Japanese yakitori place upstairs, called Minato Yakitori. (Also one of the best places in Puchong to get Japanese-style skewers!)
The star for me is the signature pork noodles (RM14.90), which is what I order every time without fail. The portion is large and will easily satisfy big eaters. If you’re a small eater, you can even share the bowl between two people. Choose from a choice of different noodles such as kuey teow, mee, beehoon and meesua (my preferred choice).
The noodles are soft and silky, but the winner is the soup. Chock full of ingredients, you get generous portions of pork belly slices, pork mushroom balls, offal (intestines, kidney, liver), tender minced pork, squid and shrimp, all swimming in a cloudy broth that is bursting with flavour. To top it all off: a smattering of deep fried pork lard, which really adds extra flavour to the soup.
Not in the mood for noodles? You can always get the pork soup with rice.
HARBOUR STEAMBOAT
G, 49, Jalan Puteri 2/3, Bandar Puteri, 47100 Puchong, Selangor
Opening hours: (daily) 11AM – 2PM, 5.30PM-10.30PM. Pork noodles available for lunch only.
Phone: +603 8063 5776
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DonateDonate monthlyDonate yearlyMeal for One: Wong Kok Char Chan Teng, IOI Mall Puchong
In Hong Kong, char chan tengs are a part of everyday life – the equivalent of a Malaysian kopitiam – where you can get fast, tummy-filling, affordable meals. The menu is often an eclectic mix of local favourites like rice and noodle dishes, and Western-style fusion cuisine the likes of cheese-baked rice, grilled chicken wings and toast.
Thanks to the popularity of Hong Kong culture which peaked in the 90s to 00’s among the Chinese diaspora here, there are several very popular Hong Kong char chan teng chains in Malaysia, such as Kim Gary, Chatterbox HK and Wong Kok Char Chan Teng.
Among these brands, Wong Kok is my favourite whenever I’m craving char chan teng food. Named after the Wong Kok (literally, ‘golden/bustling corner/street) district in HK, the resto has been operating here since 2003 and serves up an enormous variety of dishes. There’s one at IOI Mall Puchong, which was where I dropped by for lunch after running some errands.
No meal would be complete without ordering the iconic HK beverage – HK Milk Tea, also known as xi mut nai cha – so called because the tea leaf filter resembles a silk stocking. HK was once under British rule, and it was during that time that tea drinking became popular on the island. The tea is made from black tea leaves and condensed milk, so it is rich, sweet and has a silky texture. You can have it either hot or iced.
One thing I always order whenever I come here: Cheese-Baked Seafood Rice with Portuguese sauce. This is another char chan teng staple and reflects Hong Kong’s diverse influences. Rice and seafood like crab meat sticks, deep fried fish and shrimp is covered with a layer of oozy, melty cheese on top, and baked together with Portuguese sauce.
Rice is a staple in Chinese cuisine, and the cheese, is, of course, a very Western ingredient. The Portuguese sauce, which is a thick creamy sauce with curry powder and coconut cream, is from Macanese cuisine. Despite all the seemingly different ingredients/styles, they blend together surprisingly well to create a harmonious dish that is hearty and delicious. The cheese gives it a gooey texture, while the sauce ensures that the dish is not dry.
With over 200 items on the menu, it’s impossible to do a complete review of Wong Kok Char Chan Teng – but it also means you’ll never run out of things to try (if you try one dish every day, hypothetically it will still take you close to a year to order everything). But if you’re looking for good Hong Kong-style dishes at an affordable price, then this is a place to consider.
WONG KOK CHAR CHAN TENG (IOI MALL PUCHONG)
G.00B3A, Ground Floor, IOI Mall, Batu 9, Jalan Puchong, Puchong Jaya, 47170, Puchong, Selangor.
Opening hours: 10AM – 10PM
Phone: 03-2141 8407
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DonateDonate monthlyDonate yearlyHong Kong-style Desserts @ Lou Gai Fong, Bandar Puchong Jaya
Hey guys! I hope you’re all keeping safe. After a lull of sorts, coronavirus cases have spiked again in Malaysia to over 400 cases at the time of this writing. Most of them are from the election which was held in Sabah recently. For some unfortunate reason, our government did not impose a mandatory quarantine for returnees to West Malaysia, and since people can’t be trusted to home quarantine themselves, it resulted in several clusters. It doesn’t help that we have reckless and irresponsible politicians abusing their privileges and power, getting slaps on the wrist for breaking the rules. If you can’t lead by example, how can you expect the rakyat to follow?
I think another quarantine is unlikely. The country’s economy is simply unable to bear the cost of such a move. That being said, I’m going to be staying at home more and eating out less: so that’s a plus for my pocket, I guess?
But I digress.
A couple of weeks ago, the fam and I went to Chinatown (cases were still in the double digits then so we felt it was okay to go out), and on the way back home we stopped for a tea time break at Lou Gai Fong in Bandar Puchong Jaya. The Cantonese name literally translates to ‘old timer’ or ‘those who have lived in a neighbourhood /community for a long time. The shop specialises in Hong Kong-style char chaan teng (kinda like HK version of kopitiams) items as well as traditional Chinese desserts (tong shui).
The exterior has an open kitchen, designed to look like street stalls. Air- conditioned seating is available on the inside.
The interior is inspired by Hong Kong-themed deco, and features a scene of the island’s famous Cheung Po Chai (a traditional Chinese junk), amidst a backdrop of the Victoria Harbour and its towering skyscrapers. The other wall boasts an almost floor-to-ceiling scene of HK’s night scene and iconic neon signages. Bird cages hang from the ceiling – a tribute to HK’s bird gardens, where elderly folk often bring their songbirds out to the park for display / contests (although sadly, this culture is slowly disappearing).
In HK, Char chaan tengs are the common man’s go-to, offering reasonably priced food in a casual setting. As such, they dish out fast, tasty and affordable meals for office workers, labourers and everyday salarymen, where they can pop in quickly for a filling lunch. At Lou Gai Fong, they serve typical char chaan teng dishes like tomato egg fried rice, luncheon meat and egg rice, stewed pork rice, noodles, waxed meat with rice, and more
Since it was tea time, we decided to order some traditional desserts instead. Moo had the white fungus dessert with longan. It came with three boiled quail eggs.
Pop’s had the curry fishballs. Curry fishballs are a staple of food culture in Hong Kong, originally sold from wooden pushcarts as an inexpensive street snack. They are first boiled, then deep fried, giving them a golden brown coating and extra crispness. Although the portion at Lou Gai Fong is small, the flavour is great, especially the curry which has been tweaked to suit local tastebuds (more spice).
It’s rare for us to see places selling tong yuen outside of the Winters Solstice Festival, so the Bro and I both had tong yuen. They came in a spicy ginger soup that warmed the belly immediately. I enjoyed the chewy texture of the glutinous rice balls too.
Verdict: The tong shui is decent. Prices are average for a resto of this setting. Service is quite slow. It took awhile for our orders to come to the table, despite the shop being empty.
LOU GAI FONG
25, Jalan Kenari 4, Bandar Puchong Jaya, 47100 Puchong, Selangor
Opening hours: 7AM – 1AM (daily)
