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Chinese

Chinese

Featuring Lala Chong Seafood Restaurant (Kayu Ara), Restoran Chong Thoong Kee, Elegant Inn Hong Kong Cuisine, Restoran Super Kitchen Chilli Pan Mee (Cheras), Meat in Claypot, Red Inn Hot Pot
Thokoh Makan
Thokoh Makan

Crabs were super huge and super-satisfying. We ordered two crabs (RM88/kg)  to feed five. The kam heong sauce was fragrant - we detected the addition of bunga kantan, which really elevated the dish. The sauce goes well with rice.

Read more on our IG account @thokohmakan.

Clams though small, were succulent and fresh - which is key for a good lala soup. We loved the ginger and peppery highlights of the soup.

Read more in our IG account @thokohmakan.

Fish was fresh and cooked just nice, so flesh was tender. The broth is light and healthy with the perfect balance of sourness, savoury and sweetness.

Read more on our IG account @thokohmakan.

Today, we finally tried the dry version - it turned out to be pretty yummy too. The sauce is thick with a nice savoury-sweet combination that goes well when mixed together with the hor fun.

The flat flour noodles are springy and served with minced pork, anchovies, fried onions, and topped with a runny, poached egg.

The star however is the dry chilli mix - perfectly spicy and savoury - which blends so well with the runny egg and noodles. We enjoyed the lobak too.

🍲🍲🍲 Red Inn Hot Pot offers great value for money with premium ingredients and tasty soup bases.

For RM78++ per pax, you get to enjoy 4 soup bases per pot. Choose from: .
1️⃣🌶️🌶️🌶️ mala (additional RM20)
2️⃣🐖pork bone
3️⃣🐚superior clam
4️⃣🍅fresh tomato
5️⃣🌶️laksa
6️⃣🍭sour and spicy

We tried all their soup bases except for mala (no one was feeling it that day). My top choice would be the laksa soup base - it was very fragrant and similar to Sarawak laksa.

The superior clam soup was also good as we were able to taste the clam's essence. The tomato was the least favourite as it was too sour and thick.

Selection of ingredients were great: pork slices were of good quality and sliced thinly, and the seafood was fresh and of a decent size.

Our favourites include the Iberico pork slices, handmade fresh shrimp paste, bursting meatballs, fresh tiger prawns, and scallops.

We enjoyed the cozy atmosphere; karaoke rooms are available at the premise and shaved ice was also part of the buffet deal.

We definitely recommend this place! Open daily from 6.30pm-1am.

See full review on @thokohmakan on Instagram.

For our bak kut teh fix without the need to travel to Klang, we like Meat in Claypot in Bandar Utama.

We like that the soup is thick and rich with herbal taste. The meat is also tender and tasty - having absorbed all the "herbal-ly" goodness for hours. Our choice cuts are yin kuat (soft ribs) and sam chan (pork belly).

The onion rice is also fragrant and they are pretty generous with the soup.

See full review on @thokohmakan on Instagram.

We finally tried the dim sum at Elegant Inn.

My litmus test for good dim sum is the siew mai. Unfortunately, it was a bit dry and rubbery. Their har kau and fish ball were average.

The stand-out was probably their version of chee cheong fun. Instead of char siew/prawns - the filling comprises vegetables, yam with deep-fried skin similar to that of wu kok (yam puff). The sauce was a bit sweet though.

I still prefer Marco Polo down the road and Xin Cuisine at Concorde Hotel.

See full review on @thokohmakan on Instagram.

https://www.instagram.com/thokohmakan

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