Restaurant Hiing Fatt,
I-G-02 Ground Floor,
Jalan PJU 1A/20F,
Dataran Ara Damansara,
Selangor.
Tel: 03-7848 3090
Business hours:
Daily; 11am-midnight.
Closed every fortnight Tuesday.
Non halal.
RESTAURANT Hiing Fatt, an establishment that specialises in Cantonese cuisine, has come a long way from a humble shop in Kuala Lumpur to its present chain of four outlets in Puchong and Petaling Jaya.
Cantonese cuisine is reputed for its freshness of ingredients, such as live seafood, while spices should be used in modest amounts to avoid overwhelming the flavours of the primary ingredients.
Hence it comes as no surprise that Restaurant Hiing Fatt specialises in fresh seafood and pork.
“We started off as a small shop in Salak South in 1999, then moved to a bigger space in Cheras Mutiara and opened another outlet in Taman Mayang Jaya,” said Steve Mo.
“We were doing very well in Cheras Mutiara until the landlord wanted the building back after two years. Hence that restaurant was relocated to 14th Mile in Puchong.
“Restaurant Hiing Fatt also opened two additional outlets in 15th Mile, Puchong and Ara Damansara more than a year ago,” said Mo, who oversees the Puchong outlets while his sister Megan manages the ones in Petaling Jaya.
To ensure the quality of the dishes, Mo said the raw ingredients and sauces are prepared at a central kitchen in Puchong before they are delivered fresh daily to the four restaurant branches.
The head chef, who is fondly known as Ah Heng, has some 25 years’ experience cooking Cantonese cuisine, including some overseas stints in Singapore and Guangzhou, China.
“After more than a decade of dishing out tasty Cantonese cuisine, we have developed our own range of signature dishes that are available at all its four outlets,” said Mo.
Seafood fans can enjoy the Clams (Lala) with Dried Chillies and Claypot Clams (Lala) with Glass Noodles, with the latter featuring the bigger “Sa Pak” clams.
Seafood dish: Clams (Lala) with Dried Chillies.“The Clams with Dried Chillies is cooked with a special dried chilli sauce, while the other dish is served with a soupy gravy that includes milk, rice wine, garlic and bird’s eye chilli,” said Mo.
“Inspired by a trip to Pattaya, Thailand, we subsequently created a dish called Steamed Fish with White Tom Yam Sauce. The gravy is made from a tasty mix of garlic, Chinese parsley, red chillies, lemongrass, lemon juice and fish sauce.”
For vegetables, there are the French Beans with Salted Egg Yolk and Stir Fried Vegetables with Salted Fish.
If French beans are not the preferred vegetable for the French Beans with Salted Egg Yolk dish, Mo recommended alternatives like eggplant, sliced lotus or pumpkin, while Potato Leaves or Ferns (Paku Pakis) are usually featured for the Stir Fried Vegetables with Salted Fish.
According to Megan, the Sweet Barbecued Pork Ribs and Deep Fried Pork Belly dishes were especially popular among the expatriates at the restaurant’s Ara Damansara outlet.
“This group particularly enjoys the deep fried and barbecued dishes.”
In addition to special menus for special occasions like Chinese New Year and Mother’s Day, Mo said the restaurant is also able to accommodate special requests for seafood items like Boston lobster, Australian oyster and spider crab, provided reservations are made in advance.
This is the writer’s observation and not an endorsement by StarMetro.
