14 Nov, 2007
Restoran Chin Hiong (清香楼冷气海鲜酒家)
Posted by: Wen Ching In: Chinese Food
This is the first time we were invited for a food blogger event. We would like to thank Big Boys Oven, who organised and invited us to this wonderful dinner. Together with our friends, Ai Wei and Christine, we joined this food blogger event for the first time. It is our pleasure to meet other food bloggers – Jackson, Tankiasu and Teckiee.
Here’s our first dish known as Tai Chi Shark Fin (太极翅), one of their recommended dishes. The special thing about this dish is that it was served with a combination of an abalone and crab meat soup (shown on the photo above) and a plate of scallops and sharks fin (shown on the photo below). The orange soup was a combination of abalone and chicken while the white soup was cooked with crab meat. The soup was to be drank separately and not to be mixed together.
Served together with the soup, this dish can be either eaten together or separately from the soup. The scallops wrapped with old cucumber were really delicious and we prefer this to be eaten separately from the soup.
We added the sharks fin into our soup. No doubts about it, they formed a really good combination, the soup was tasty. This soup costs RM45 per pax, definitely worth the price! By the way, if you’re interested in ordering this dish, remember to make advance booking with the restaurant.
Then we had our Kei Loon Prawns (麒麟虾) at RM80 for 11 prawns. Kei Loon (麒麟) means Chinese ancient lions in English. Really thoughtful of the chef. Taste wise? We think that this was one of the best dishes served by them. The large and fresh Ming Ha prawns (明虾) tasted really delicious with sweet and sour sauce, even without the extra special sauce which Chef Fann gave us, the prawns were extremely delicious.
Next, we had our first pork dish which is their recommended pork dish, Jiu Pai Guat (招牌骨). Priced at RM30 per rib, this pork ribs were marinated with different types of Chinese herbs before being double boiled. It was then deep-fried before served. This procedure is simply known as yok choi dun guat (药材炖骨), stewed pork ribs with Chinese herbs. The pork tasted really crispy and juicy and the sesame sprinkled on top added more taste to it.
We have to give credits to the presentation of this dish named as Yat Fan Fong Soon (一帆风顺). The title of the dish matches well with the outlook of this dish, which Chef Fann intended to prepare the fish to look as though it was a sailing vessel. He also mentioned that only large sized fish can be used to prepare this presentation. Priced at RM50, this Tilapia fish (非洲鱼) was cooked with Orange F&N and Chinese rock sugar (冰糖). We also tasted curry powder from this dish. This combination sounded unusual but they actually tasted quite good.
This Hakka styled pork hands (客家猪手) were double boiled with various Chinese herbs which includes dong guai (当归), gam chou (荩草) and bat kok (八角) for more than 5 hours. Not our preferred choice as the pork taste was quite strong even after cooking with smoked garlic. This dish costs RM25. Pre-booking is required for this dish.
Well, we know you’re wondering hard on what this is. Named as The God’s Stomach (神仙肚), this dish costs RM35. For this dish, the chef placed the spare ribs (排骨) inside the pig’s stomach and boiled it with Chinese herbs and pepper. According to Chef Fann, this is one of the most popular dishes among his customers.
One of their signature dish – Claypot Tiger Shark Meat (瓦煲虎鲨). This dish tasted really delicious with the good combination of ginger, pepper and leek taste. The shark’s skin tasted especially good and chewy and the meat were really fresh and tender. Priced at RM5.50 per 100g, this dish needs to be pre-booked before visiting the restaurant. This is something worth trying out!
Chef Fann was busy preparing for our final dish – Frog cooked by using river sand (河沙焗田鸡). In preparing this dish, he mentioned that the first step is to heat and fry the reused river sand. The longer the river sand was reused, the better and more fragrant the soup can be. Then, the paddy frog flavoured with dong guai (当归) and fa diu wine (花雕酒) will be placed on top of the river sand in the claypot. When served, Chef Fann poured more Chinese wine over the closed lid of the claypot to further enhance the aroma of the soup.
This is how the dish was presented. The black coloured substances are the river sand. With a little extra flavour of chili padi, the soup tasted perfect! The frog tasted really chewy and tender too. Priced at RM35, a must try dish!
A really pleasant dinner that we had, meeting friendly bloggers and tasting delicious food. With courtesy from the restaurant, for anyone who wanted to dine there, just print this coupon for a 10% discount! Also, as a reminder, it is best to make a reservation and place your orders before visiting the restaurant!
Lot #2, Batu 22,
Jalan Batu Arang,
Kampung Sungai Bakau (KUB),
48000 Selangor Darul Ehsan.
Tel : 03-60920628
Sugar Bean Ratings
Food : 4/5
Environment : 3/5
Service : 4/5
Overall : 3.7/5