Monday, December 17, 2007

Kheng Heong Hainan Cuisine Restaurant, Brickfields, Kuala Lumpur

We recently stumbled upon a restaurant in Brickfields serving excellent Chinese food which also happened to have appeared on the weekly TV show Ho Chak, in an episode featuring their famous steamed fish head.

Their butter squid was exquisite, soft and fresh on the inside, light, fluffy and crispy on the outside, with loads of the crunchy, salty batter bits fried with curry leaves. We loved it! At RM12.00/plate it was a pretty big serving for 2. Succulent boxing chicken. The 4 pieces of chicken were nicely deep fried to perfection, leaving the insides tender and juicy. We tasted crispy salty skin, seasoned with soy sauce and 5-spice powder, we think. It was good to the bone, and the 4 big pieces cost just RM5.00 in total.

The claypot tofu (RM 10.00) had assorted ingredients - sliced meat, prawns, baby corn, carrots, snow peas.....the gravy was just rich with the flavours of all these ingredients. We loved this simple yet hearthy dish.

We were so utterly stuffed and satisfied by the end of our meal. We are SO coming back here to try out all their famous chiu pai dishes!

Kheng Heong Restaurant
Stall # 297-8, Jalan Tun Sambanthan,
Brickfields, 50470 Kuala Lumpur.
Tel: 03-22741032
Mobile: 012-3051888

This restaurant is one of many restaurants in a single row, facing the Brickfield's police station.

Our rating system for overall satisfaction with what we eat and where we eat....

1-bam = don't even bother
2-bam = good enough to fill the tummy
3-bam = a very good restaurant in its category
4-bam = excellent cooking, worth a detour
5-bam = exceptional cuisine, worth a special journey

We would give Kheng Heong a 4-bam rating, we plan to be regulars here.

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