Fenix Restaurant CNY Dinner

I have been to Fenix Restaurant for more probably up to 8 times now and it stands as a beacon of gastronomic delight. Reflecting on my dining experience, memories of our inaugural pak wan ching days flooded back, evoking a sense of nostalgia and anticipation for the feast ahead.

The star of the evening was undoubtedly the river prawns, steamed with eggs in a style called 'pak wan ching'. Despite them offering a promotion on a different style of cooking, I am glad I stuck to my steamed option.

The proprietors of Fenix Restaurant are Hakka. Once you start engaging them in Hakka, it unlocks a treasure trove of off-menu delights, including the stir-fried intestines with pineapple and capsicum. A quintessential Hakka dish that transported me back four decades.

Another Hakka stalwart that graced our table was the yellow rice wine chicken. This is a dish traditionally associated with confinement but elevated to culinary greatness here. Each bite was a symphony of flavours, a harmonious blend of tradition and innovation.

The steamed soon hock fish in soy sauce showcased the restaurant's culinary finesse, a welcome departure from the ubiquitous patin fish that dominates many Chinese New Year menus. Complemented by the lap mei fan, which exceeded expectations, the meal was a testament to Fenix's commitment to culinary excellence.

At a total cost of RM807 for a party of ten, Fenix Restaurant proved to be the epitome of value for money, a rare find in today's dining landscape. Having been a regular here, I can confidently attest to its consistency in delivering above-average dining experiences, each visit leaving a lasting impression on my palate.