Sunday, 9 April 2023
Today is Cass' 15th birthday! We had a sumptuous hotpot dinner at Haidilao yesterday to celebrate her birthday.
For lunch today, hubs suggested going to a steak house but I'm not keen, so we had Chinese food and I suggested Chef Hong. Since we'd tried Chef Chew and love the food there and Chef Hong is also owned by the same person but with a different chef, I'd like to give Chef Hong a try. I was already missing and craving their signature steamed chicken & chicken rice and icy cold sweet and sour pork.
Chef Chew's restaurants' signature dishes are comforting dishes like steamed farm chicken and minced ginger rice. The other signature dish is the sweet and sour pork ('koo lo yoke') buried under ice cubes, a presentation method designed to keep the fried batter exterior crunchy.
It's best to make reservations in advance as both Chef Chew and Chew Hong are always fully booked. We were lucky to be able to get a table the moment we stepped in even though it was an impromptu decision to dine there with no prior reservation made. But we were told by the captain that we only had an hour to eat as the table was already booked in advance by someone at 1pm. We were there at around 11.45 a.m.
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| Double boiled fish maw soup in thick, creamy and toothsome soup base. |
What makes Chef Chew and Chef Hong's steamed chicken and chicken rice so special boils down to the preparation. The chicken is steamed to perfection, with the meat moist and tender. Even the chicken breast is juicy and flavorful.
The rice is cooked in chicken broth, giving it a rich, savory flavor that perfectly complements the chicken. And the sauce that comes with the dish is the perfect finishing touch - a blend of garlic, ginger, green onions and salt that adds just the right amount of spice to the dish.
The chili sauce dip for the chicken is tangy, fresh and not overly spicy. It pairs perfectly with the natural taste of the steamed chicken.
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This classic Chinese dish comes with a unique and delicious twist. The sweet and sour pork slices are buried under ice cubes. This innovative dish gives the traditional Chinese 'tai chow' dish a refreshing twist that's perfect for those hot days.
You might think this sounds strange and not many people will buy this idea, but it's a game-changer. The ice cubes melt slowly, creating a cool, refreshing sauce that pairs perfectly with the sweet and sour pork.
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| Stir-fried assorted veggies with macadamia nuts - hub's favorite. |
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| This dish features a trio of seafood - prawns, squids, and lala clams. The sauce is the star of the show, with a piquant and zesty flavor that will leave you wanting more. It's the perfect balance of sweetness, spiciness, and sourness, creating a unique lip-smacking taste that pairs so well with the fresh seafood. |
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| Braised fish maw with tofu and broccoli. |
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| The bill. |
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Chef Hong Kitchen - 60, Jln 19/3, Seksyen 19, 46300 Petaling Jaya, Selangor;
016-282 7948 |
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| Chef Chew Kitchen is located just three shop lots away from Chef Hong. |
