In the heart of the city lies a well-known Chinese restaurant in Star Hill Gallery, Feast Village called Pak Loh Chiu Chow Restaurant. This restaurant is the golden sister of the world-renowned Pak Loh Chiu Chow in Hong Kong that dishes out authentic Teochew or also known as Chiu Chow delicacies for decades on the island.
Pak Loh Chiu Chow Restaurant Address
LG 12 Feast Village
181 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 03 – 2782 3856
Now, everyone can dine in style and experience the depth and breadth of Pak Loh Chiu Chow’s famous award-winning Executive Chinese Chef Alex Au. Chef’s creations with the brand new lunch menu featuring Week Day Set Lunch whetting appetites of those looking for a quick, affordable and yet delicious meal.
Starting our review is an Appetizer Of Roasted Duck With Butterfly Bun, Seasonal fruits & A Glass Of Juice. All sets with price starting from RM 35 onwards include the main of rice or noodles which come with an appetiser of Roasted Duck with Butterfly Bun, seasonal fruits and a glass of juice.
The first set that we tasted is the La Mian Soup With Bacon & Seasonal Vegetable (RM 35.00). For me, the star of the night would probably be this La Mian Soup which is served with house made bacon and seasonal vegetable drenched in a thick, concentrated and hearty pork bones broth which take hours of slow brewing to extract out the full flavours of the ingredients.
The second set is the Stir Fried La Mian With Pork & Seasonal Vegetable (RM 35.00). Fried to an aroma filled with the charred of the Wok Hei, it is a real treat to slurp up the springy noodles which are enhanced by the juicy and tender pork slices.
While the third set is the Fried Rice With Barbecued Pork, Prawns & Seasonal Vegetable (RM 35.00).
This is then followed by the Lemon Chicken Chop With Rice & Seasonal Vegetable (RM 35.00). A myriad of crispy battered chicken which had the sourish tone from the lemon partnering with Chef concoction of several sauces. Love the texture of the crisp-tender meat of the chicken which marries perfectly to the sauce.
Followed by the Rice With Braised Pork Belly With Preserved Moi Choy & Seasonal Vegetable
RM 45.00. As explained by this dish is very time consuming and tedious to be prepared, and if the steps and processes are not adhered to, the result can be disastrous. The choice Pork Neck meat was used as it has a soft texture while having the fats portion that is not overly fatty as most would use the pork belly meat.
And the last set we tasted was the Rice With Baked Sweet & Sour Spare Ribs & Seasonal Vegetables
RM 45.00. The finger licking spare ribs were braised till soft and tender, oozing with flavour. Specially imported ingredients of ‘Chen Kong Prized Vinegar’ from China, Chinese herbs, and with sweet coming from rock sugar, Chef utilised red yeast rice for the natural red colouring instead of using artificial colouring for the dish, so can be assured no artificial preservatives are used for the red colouring. The spare ribs get a little sweet, but one get the pork’s natural flavour and the tang of vinegar is a nice contrast.
Apart from the Week Day Set Lunch dishes, diners can choose a variety of a la carte dishes from Hong Kong Roasted Meats, Chiu Chow Marinade, pork, chicken cuisine to healthy soups, porridge, noodles, fried rice, eggs, vegetables and much more. The first we tasted was the Braised Spring Chicken Stuffed With Glutinous Rice, Garlic, Ginger & Straw Mushrooms RM 45.00. A highly nutritious tender spring chicken thru the tedious cooking process of braising the chicken is stuffed with fragrant glutinous rice which was pan-fried with ginger and mushroom to enhance the flavour. To ensure it’s cooked through and retains its juiciness, this dish is cooked under low fire for more than 2 hours.
Signature dish of Pak Loh is the Slow-Braised Goose With Pork Fillet, Pork Intestine, Pig’s Ear, Egg & Beancurd – RM 45 (Small) RM 80 (Regular)
Honey Barbecued Pork RM 40.00 – Well-marinated in Chef’s special sauce of premium ‘Mui Kwai Lou’, Hoi Sin sauce, Char Siew Sauce and oyster sauce, the pork belly is oven roasted to perfection. Fat melts through the meat making it luscious and buttery with a smooth mouth feel as it melts on the tongue.
Pomfret Porridge (RM 45.00) – For those that might not like to have a heavy meal can opt for the bowl of super comforting fish porridge. The porridge broth is the result of boiling three different types of fish bones such as Red Snapper, Grouper and Seabass for the extract sweetness. The end result is a lusciously creamy and superbly rich fish flavours porridge that are served with a generous portion of pomfret meat slices.
Double-Boiled Pork Tripe with Pepper & Salted Vegetables RM 25.00
Our last dish is the Stir-Fried Kailan With Fresh Lily Bulb & Halibut Fish RM 40.00 – A lovely simple stir fried vegetable dish with rich flavour coming from the fragrant Halibut fish. The dried Halibut is deep fried and added to the dish to enhance the taste and flavour. Adding in some fresh sweet and crisp Lily Bulb, it gives this dish a multi-texture feel.
Pak Loh Chiu Chow Restaurant Location Address Map
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