Restaurant Seafood Chiem Choo — Restaurant in Klang Municipal Council

This restaurant which specializes in Hokkien dishes is apparently an old hand, having operated since 1972, presumably at the same location. Old pics on the wall inside seems to share a fair bit of those glory days when it was visited by big time politicians & celebrities. The seating areas are separated into an air conditioned & open airy space. Sadly I feel the place needs a good upgrade to attract more customers. Food wise, since it was our first visit, we ordered most of the popular dishes recommended by the lady boss. Generally most of the dishes are unique and different from what we used to have in KL restaurants as the dishes are mostly of Hokkien origin. My favorite among the many dishes we ordered were the stirred fried prawns, fish paste in fish skin, fried tapioca flour noodles & tong po pork. The fried tapioca flour noodles is similar to fried Hokkien mee, it’s starchy, oily & fragrant. The fish paste wrapped in crispy fish skin was very good as the fish paste was chewy & nice without a hint of fishy smell. The chili crabs 🦀 were average although the crabs are very fresh, the sauce was kinda diluted, it was not spicy enough and the taste was more like diluted sweet & sour. I usually prefer my chili crabs to be more spicy & starchier. Portion is average. The cooking time is longer than usual, so expect to wait. Overall, the place is recommended for those who like to explore some traditional...

Famed for their Tapioca Flour Noodles, we decided to head over to Chiem Choo to see what all the hype was about.

Tapioca Flour Noodles

Taste: Given that its made from tapioca flour, the noodles has a pretty interesting texture and was pretty chewy. Drizzled with lard and filled with wok hei goodness, it did look like a quite a messy dish but taste heavenly!

Oyster Omelette

Taste: Unlike the usually oyster omelette we were used to which is pretty starchy and chewy, this was slightly crispier and with a generous amount of oysters. Moist towards the center of the omelette and crispy on the outside. Pretty delicious!

Fried Vegetables

Taste: Vegetables were nice and crunchy and garnished perfectly with slices of garlic. Simple yet very delicious!

Tong Po meat

Taste: My my this was by far probably the most sinful dish on the table. The meat was nice and tender and pretty much melts in your mouth. The sauce was extremely flavourful and on the edge of salty but with the accompanying dishes was just fine.

We have read about their service from others hence was mentally prepared. However, the owner greeted us with a warm smile and was pretty friendly. Therefore, all in all, it was a really good experience with great food!

Our full review is on Instagram...

Food is good but you must be prepared to wait. We were the first customers arriving at 11.30 and yet our last dish only came closer to 12.45!

Must order dishes include the steamed shark head, the alkaline kueh with Dong Bo pork and the fried tapioca flour noodles. The kueh and Dong Bo pork goes very well together. The steamed shark fish head took more than an hour even though we were told 40 mins. But it was worth the wait. Filled with collagen and herbal soup to warm your stomach, it is not your average dish and not readily available elsewhere.

The tapioca flour noodles is a dish from the old days when rice was expensive and tapioca was a commonly used starch as replacement carbohydrates. This place dries it like KL Hokkien Mee style but essentially you can do it any style you want including soup. Very nicely done. Not in the center of KL so access is not the easiest. Perhaps this is why the prices here are still reasonable.

But I think I’ll be coming...