In Starhill Gallery, there are many things to see and shop and not only that, there are also quite alot of restaurants to hunt for at their FEAST which is their lower ground level. I have recently discover a very good restaurant that serve Teow Chew food and I must say its one of the best that I have come across.
Pak Loh Chiu Chow REstaurant is actually “golden sister” of the renowned Pak Loh restaurant in Hong Kong, and winner of the 2011 HAPA* Platinum Award for “Most Authentic Asian Cuisine Restaurant”, for authentic Teochew (Chiu Chow) style Chinese cuisine.
Chef Alex origins from Hong Kong that head the whole kitchen himself and with his vast experience in Chinese cooking, he had tweak a minor flavours to suits local taste bud yet still maintain authenticity of the flavor.
At first I was having hard time in locating this restaurant as I only know its called Pak Loh Chiu and hence if its in Mandarin I am totally lost till I find that this must be the restaurant as the decoration of it looks pretty classic with bamboo as the wall partition.
One of the seating arrangement area is actually a mirror to their outlet in Hong Kong which is the dining area are decorate with wall of tea in glass panel.
As I walk around and quite surprise to see another wall that filled with a few other famous international celebrity that came by to this shop for dining.
If you are a tea lover, here they have quite alot of premium teas for you to hunt for . .
I find that the price of the dish in this restaurant are pretty decent despite in such a porch dining area.
Jeng Jeng Jeng. . .our dishes for tonight. Lets go with . .
One of a dish that is pretty authentic as my grandmother used to do it alot for me and she is now very old, she stop making it already. Deep fried to perfection that the flavour is there and its slightly crips on outside yet dip with a simple local chili sauce will bring up the taste.
Deep Fried Sea Moss Roll @ RM 18(s), RM 30 (R)
A great mixture of ingredient in it that makes it very flavorful that deep fried to perfection.
Stir Fried Tiger Prawns with Plum Sauce @ RM 22 / each with minimum 2 pieces
If you are looking for a really good flavored soup then you must not miss this. The style of double boil is really classic as they are using the type of measurement of boiling the Chinese Medicine prescription to boil as in 8 bowls of water and let it boil till 3 bowls left.
First they cook first round of soup with 6 hours for the base then follow by the adding in another flavor base and let it boil & steam for another 3 hours to get the flavor of it to mix it well. Hence come serve out this Double-Boiled Shark’s Fin Soup with free Range Chicken and Yunna Ham @ RM 78
First of all, the soup is worth to order as this is the first time I get to taste all kinds of flavor in this very aromatic soup. You can taste shark fin, chicken and the yunna ham all in one sip. Its all well balance and I am enjoying it every sip. – Recommended!
Braised Sea Moss with Dried Oyster @ RM 78 as we taste that the oyster is slightly different and ask why is that so that the oyster that they are using is much better and being explain that they use half dried oyster that still have its freshness of it and cook along. Therefore the texture of oyster is not too sandy as what we usually eat and still can taste the oyster meat.
Another dish would be highly recommended if you like something luxury and pungent in taste with Hong Kong cooking style is this Braised South Africa Abalone with Sea Cucumber and Fish Maw @ RM 108
Abalone gravy is being done so aromatic with its smooth sauce is partly that the sauce being boil for 4 hours then follow by putting in the abalone and done it together to get the sauce mix it well. Abalone is chewy and its the size of my 3 fingers huge along with expensive fish maw that weight easily 1kg for RM1,000. Texture of Fix maw is really different you can taste that a little soft rough texture and then end it very smooth. Something unique.
To end your meal with something very simple yet fragrant is this Clay Pot Mixed Waxed Meat Yam Rice @ RM 26 and we replace it with duck instead of meat. Something really simple that can make eat happily and the chef have his in house special soy sauce that makes it taste even better.
As we eat till to deep base, we love the burnt crust of it and ask can we have the remaining and they have another version to enjoy it, as they took away the remaining rice in it and cook again with some soup base and turns out to be good! Soup is tasty and fragrant base with burnt taste end. (upon request)
Another authentic/ classic dessert is Chiu Chow Warm Yam Paste with Gingko Nuts @ RM 12
A classic dish that used to prepare by my grandma also and its really hard to find it out there recently and this one which is availableare pretty good. Its soft, yet a bit sticky in texture yet not too sweet and ginko is steam to perfection which is not too soft or hard.
If you are willing to dig a bit deeper in your wallet then Pak Loh Chiu Chow Restaurant is one of a highly recommended restaurant by me and would be a great place for Chinese New Year Reunion dinner too as most of the dish here are very good! Do remember to make a reservation. You can book thru this new mobile app – TableApp
Pak Loh Chiu
181 Jalan Bukit Bintang,
Starhill Gallery, 55100 Kuala Lumpur