Chef Hong Kitchen Restaurant Dinner

Crispy Calamari with Chili and Pepper

The crispy calamari at Chef Hong Kitchen Restaurant is a crowd-pleaser. Each piece of calamari is fried to a golden brown, achieving the perfect balance of crunch and tenderness. The chili and pepper seasoning adds a spicy kick to the dish, making it a perfect appetizer to start your meal with a burst of flavor.

Steamed Soon Hock (Marble Goby) in Superior Soya Sauce

The steamed Soon Hock at Chef Hong is a masterclass in simplicity and flavor. The marble goby is impeccably fresh, steamed to perfection, and bathed in a superior soya sauce that enhances its delicate taste without overwhelming it. The fish's tender texture and the subtle umami from the sauce make this dish an exquisite choice for any seafood enthusiast.

River Prawns Steamed with Chinese Wine and Egg White Custard

The river prawns are a delightful culinary experience. Steamed with Chinese wine, these prawns are succulent and perfectly infused with the aromatic wine. The egg white custard adds a velvety smooth texture, creating a harmonious blend of flavors and textures.

House Special Sauce Stir-Fried Clams

The house special sauce stir-fried clams are a highlight at Chef Hong. The clams are fresh and juicy, perfectly cooked in a rich and savory house special sauce. The sauce is a delightful blend of flavors that complements the natural sweetness of the clams, making this dish a must-try for seafood lovers.

Claypot Kangkung Belacan

Despite being a humble vegetable, The claypot kangkung belacan is a standout vegetable dish here. The water spinach is stir-fried with belacan (shrimp paste) and served sizzling hot in a claypot, which helps retain its vibrant flavors. The dish is aromatic and packed with umami, making it a perfect accompaniment to any meal.

Waxed Meat Claypot Rice

The waxed meat claypot rice is a comforting and hearty dish. The rice is cooked to perfection in a claypot, absorbing all the rich flavors of the waxed meats. Each bite offers a delightful combination of textures and tastes, from the crispy rice at the bottom to the succulent meats. It's a satisfying dish that warms the soul.

Stir-Fried Intestines with Chili and Dried Shrimp and Chinese Celery*
The stir-fried intestines at Chef Hong are a bold and flavorful choice. Cooked with chili, dried shrimp, and Chinese celery, the intestines are tender and packed with robust flavors. The dish offers a pleasant contrast of textures and a savory depth that adventurous eaters will thoroughly enjoy.

Total price for dinner was RM723 for 7 pax.