Chong Siew Lam Restaurant — Restaurant in Subang Jaya

This restaurant was featured in Axian's show many years ago. Back in those days I remember sticking to Astro while waiting for this popular Chinese presenter introducing places to eat and Chong Siew Lam was one of them.

Fast forward few years later and I had totally forgotten about it. Until a dear friend brought me here after visiting his office in Serdang. The restaurant is located on what was once old part of Serdang without any signage.

◾Signature steamed tilapia with wasabi - literally every table has this dish. All the tilapia(s) were cut and placed onto the stainless steel plate, steamed and then smothered with mixture of ginger-wasabi paste. Ginger taste was more prominent compared to wasabi, yet the bright green colour looked good on the fish. Delicious stuff! ◾Hakka 5-spiced braised pork in Claypot had this old school taste to it.. I'm a Hakka. ◾Deep fried spring rolls 2-ways.. according to my friend this dish always sold out fast and upon tasting, I knew why. Crispy, savoury and addictive spring roll.. half wrapped in salted egg yolk and another half in century egg. ◾Braised pork ribs in taucu sauce - slightly spicy and salty but appealed to me who have a heavy taste bud. ◾Stir fried cabbage with dried shrimp - a simple vegetable dish stir-fried to perfection with the quintessential wok hei and topped with crispy dried shrimp. ◾Sweet ending : tree gum desserts

Come lunch time, the whole restaurant was packed to the brim and...

This restoran has been around for ages and is still very popular with the locals during lunch hour, even though it's located in a secluded place in Serdang Lama. Their most popular dish is steamed fish head. The fish head is cut in thick chunks before steaming and lined with their special paste mixture on top of each fish chunk. The dish is served with sweetened salted vegetables, light soy sauce and lots of cilantro and carrot slices garnishing on top of the fish head. Overall the fish is cooked just right. The flesh hidden between the bones of the fish head is fresh, chunky and firm to the bite. The special paste and clear sauce blends into the fish very well. The restoran has converted a part of their dining area with air conditoning. This makes dining there a pleasant experience especially during...

Have not been in this place for a long time. Looks like the owner extended the place with air-conditioning. We have ordered their signature 'wasabi steam fish head', which was still good. Nicely steamed with flavourful sauce. The vineger pig trotters were done just right, not too sour and sweet. The meat was tender and tasty. Liked the fuchuk spring roll with fish paste, century egg, and salted egg. Nice and crispy skin. The fish balls soup with lettuce was good, too.....really tasty. Parking around here is a problem, especially during lunchtime....