Hoi Tin Lau Restaurant — Restaurant in Borneo

Why I rate this restaurant the worst restaurant in Kuching. Ambience is the only thing nice. People Over-rated the restaurant..

1. staff service..zero. A) The Male captain on black suit with glasses, Your facial was black and long as if the whole world given you a bad day.. not welcoming when we ordered dessert. Rushing to collect our plates even food yet to finish and new dishes yet to arrive because you want to leave work. No smiling and not letting us know when collecting the plates. Maybe you cant talk? If you are not happy with your job, you should resign. You don't deserve at all to be a captain. B) Linda who took our order from the phone, impatient. no recommendation of dishes. Want to hang up phone and never reveal total price. C) chef in kitchen anyhow replaced a dish and serve us when the dish we ordered was not available. We ordered yam ring basket in advance over the phone, dish served became mixed vegetables dish and charged us yam ring basket price. Wtf.
2. stingy and overpriced. Some dishes can tell they overcharged it. Tilapia steamed fish RM50, two flavour prawns RM80,... stingy countable sago and countable small pieces of honeydew dessert RM25.... taste average.

There are limited chinese restaurants in the outskirt of kuching and kuching people doesnt have high expectations, that's why the hoi tin lau able to survive mainly because of the limited competition. If they open in KL, with this kind of lousy customer service and basic dishes, they can close down...

If you're after top-tier Chinese dining in Kuching, Hoi Tin Lau should be at the top of your list. Helmed by award-winning Chef EILF (Chef Goh) whose accolades span beyond Malaysia - this restaurant blends traditional Chinese flavours with regional creativity, and the result is nothing short of impressive.

For a minimum spend of RM500, we were given a private dining room at an additional 5% service tax. We tried a range of dishes and nearly every plate hit the mark, but here are a few standouts: • Thai Style Midin - A bright, punchy mix of spice and sourness, lifted by the crunch of dried prawns. It was zesty, fresh, and incredibly appetising. • Vietnamese Prawn in Claypot - Rich with a fragrant curry top note that paired beautifully with the crispy fried buns. Comforting and flavourful. • Boneless Chicken with Chef Sauce & Onion Rings - Crispy on the outside, juicy on the inside. The chef's special sauce added an addictive umami touch.

Deep Fried Bean Curd with Salad Sauce - Simple, creamy, and absolutely delicious - a crowd-pleaser.

Hoi Tin Lau strikes the perfect balance between refined Chinese cuisine and accessible flavours that everyone at the table can enjoy. A must-visit for...

Came here for their peking duck, satisfied with the taste but they chop the garnish way too big, not very human to wrap it. Butter prawn was above average. Aubergine was again, chop too big, inconsistency chopping size, bland. their signature green noodle taste like a atas version mee kolok(texture wise), recommended to give it a try. Salt and pepper duck was great, gave me duck popcorn experience, 10/10 would eat during movie time, inconsistent chopping size makes the duck popcorn even better, you strive to look for small and crispy piece, dang I was amazed, usually people eat peking duck for their crispy skin only and ignore the dish made with rest of the duck, salt and pepper is the way.

Service was average, dishes serve in quick and no delay between dishes. Recommended to visit for peking duck, family...