Hong Kong Food Culture港飲港食 — Restaurant in Kuala Lumpur

Fried Beef noodle is superb, bean sprout just cooked crunch, beef is tender juicy, noodle is flavourful there is no need to add any soya. Perfectly capturing the soul of this dish. Pork belly rice is another of my favourite. Meat no unpleasant smell, tender enough, mei chai is nice a slight sweet note - i was greedily hoping for more. distinctly different from china version which is heavy on spices. Nice nonetheless

Their popular tea ,completely differ from malaysian local teh tarik, teh bing. malaysian style is heavy - this isn't. Their tea is smooth with right amount of tea. both with or non sugar can't take away it's uniqueness.

Its sesame dessert is good. Black sesame no bitter with enough sweetness from peanut. Not overly sugary sweet. Warm/hot enough until i finished the meal the. Dessert still warm this denotes a control of its cooking technique - ensuring enough heat ia absorbed to stay warm yet avoid charring or burnt on bottom. A thumb up for the chef.

Being in our 40ish and an avid homecook i know how much technique is being adhered to achieve the right texture, melt in mouth, temperature control of each food according to each ingredient. They do earn my nod. Thank you for reminding us how the yester years flavour( with little shortcut in prepping of food) genuinely taste like.

If i in around town, i will love to come back try...

A truly delightful Hong Kong style omakase experience that left us impressed from start to finish. The opening dish set the tone perfectly - black truffle tuna on a crispy biscuit alongside a flavourful deep fried oyster in Typhoon-Shelter style. Every course reflected the chef's (Marco Ma) 誠意 and attention to detail. He is there to explain the ingredients and how to best enjoy each dish, which made the experience feel extra personal. My absolute favourite (the one that gave me a real "wow" moment) - was the braised abalone (22頭鮑) - tender, rich and full of umami flavour. Even after the meal, I could still recall that satisfying taste and texture. The shark fin soup, made with a premium 金華火腿 base, had a rich, comforting broth that showcased their use of 真材實料 - real, quality ingredients in every bite. We ended with a warm bowl of 紅豆沙, that was beautifully balanced with aged 陳皮 (matured for at least 9 years according to Marco). And just when we thought the evening couldn't get better, Marco sang a birthday song for our friend and treated us to some lovely 核桃酥. With top-notch ingredients and a friendly boss, this place is truly worth every dollar. Highly recommended if you're into HK-style...

A regular customer here for 10+ years since the old shop time. Food quality has dropped compared to last time and more expensive, ordered cheesy baked chicken chop rice & roasted duck rice.

Roasted duck skin is not crispy at all this time. The flavor is not like the usual flavor either. Portion is a little smaller also.

The price for Cheesy baked chicken chop rice increased again recently from RM24 to RM28 (before 6% SST)😲 After checking the whole menu, the price for all the food and drinks increased around 10-15%. It's a lot🤦‍♂️Imagine u have to pay around RM30 after tax (~55HKD) for a cheesy baked chicken chop rice in Malaysia, the price is considered very high, despite it's only a "char cha teng" and it's in Malaysia, NOT even Hong Kong. How come the price is similar to Hong Kong? After this round of visit, feel disappointed with this restaurant which I visit at least once a month for so many years😞

Ventilation in the shop is very bad, even after the wall fan turned on, still can feel the heat and it's unbearable and unable to sit and relax for long.

Hope the owner Mr.Ma can look into the above matters and improve the...