Monday November 16, 2009
By TAN KARR WEI
PAK LOH CHIU CHOW RESTAURANT,
LG12 Feast Floor, Starhill Gallery,
181 Jalan Bukit Bintang, 55100 Kuala Lumpur.
Tel: 03-2782 3856.
Business hours: Noon to 1am daily.
Non-halal.
THE Pak Loh Chiu Chow restaurant stays true to the traditional methods of preparing Teochew dishes.
“Teochew (‘Chiu Chow’ in Cantonese) cuisine is not very common here, and to keep it authentic, we stick to the traditional method of preparation,” said restaurant assistant manager Stephanie Ng.
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Exuding warm hospitality: The Pak Loh Chiu Chow Restaurant in
Starhill Gallery has a classy yet cosy ambience. |
Spearheading the kitchen is chef Alex Au Ka Wah from Hong Kong, who started cooking when he was 16 years old and learnt the Teochew style of cooking from his father.
In line with the Teochew culture of hospitality, customers at the cosy restaurant are greeted with a welcome tea and pickled mustard vegetable.
Ng said one of the more traditional Teochew dishes was the Slow-braised Goose Fillets with Bean Curd.
“The goose meat is typically roasted but here we braise it. The bird is imported from Hong Kong,” Ng said.
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Fried specialties: Some of the dishes available at the Pak Loh
Chiu Chow Restaurant are (from top) the Chiu Chow Oyster
Omelette, Deep-Fried Crabmeat and Prawn Ball, and Deep-fried
Silverfish with Salt and Pepper. |
Customers can order the dish by the portion (RM38) or the whole goose (RM298++).
The traditional Teochew porridge with the coarser rice grains is cooked with oyster and minced pork (RM16 per person), making for a tasty broth.
Ng also recommended the Wok-roasted Crispy Pork (RM28), which is cooked to order.
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Flavourful: The Oyster Rice
Porridge with Minced Pork is
cooked the Teochew way, wherein
the rice grains are still intact. |
“The preparation time is about 30 minutes so we recommend that customers call in advance,” she said.
The Oyster Omelette (RM26) is different from the regular hawker-style or jian, as the pan-fried omelette is also deep-fried.
A dish that is not very common in Chinese restaurants is the Deep-fried Silverfish with Salt and Pepper (RM26), which turned out to be a bite-sized, crunchy dish.
For stir-fried dishes, there are the Chicken with Chinese Spices and Spring Onions (RM22) and the Fried Long Beans with Preserved Palm and Minced Pork (RM22).
In Teochew cuisine, it is impossible to run away from the traditional dessert or ni, which is a warm and sweet yam paste served with gingko nuts.
This is the writer’s personal observation and is not an endorsement by StarMetro.
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