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Delicious crab dishes 

A restaurant in Kepong, Kuala Lumpur, draws patrons from as far as Singapore and Hong Kong. 

CRAVING for some real yummy seafood? Try Tak Fok Restaurant at Desa Aman Puri in Kepong, Kuala Lumpur. The dishes here are reasonably priced, which explains why people from as far as Singapore and Hong Kong have been known to travel all the way here to eat.  

A group of 30 Singaporeans who ate here recently left with one comment: “We can’t enjoy such a sumptuous meal in Singapore. The food is good and the prices are reasonable.”  


Hive of activity: Wong (left) and his team of cooks preparing dishes in the kitchen.
Packed to the brim on most weekends, the restaurant, which is operated by Chef Wong Ping Hay and his wife Kelly Tong since 2000, has both tai chow and seafood.  

But the seafood dishes have somehow taken the limelight, and now the restaurant is concentrating more on seafood. 

“Our signature dishes are the crabs,” says the 30-year-old Wong.  

Wong, who is from Hong Kong, has been in the food business since age 15.  


Butter and Cheese Crab
“Nowhere can you get crabs at RM18 a kilo. One of the reasons we are famous is our crab dishes and the way we prepare them,” he says.  

They have five different types of crab dishes, cooked either using salted egg, cheese and butter, milk, mushroom and onions or using Marmite, for that “sweet, sour and spicy” taste, or called the “kam heong” (fragrant) crab.  

Their signature dishes are the crabs going for only RM18-RM20 per kilo, depending on how the dish is cooked.  

The Butter and Cheese Crab dish is creamy and may appeal to children more than the salted egg crabs or kam heong crabs, which are popular with the adults.  


Foo Chow Bean Curd
For those who prefer other types of seafood, there is the Curry Prawn, cooked using coconut water and served with brinjals, long beans and cabbage in a coconut husk.  

Children will find the scampi prawns deep-fried with Mongolian sauce and dried chilli appealing because of the way it is prepared and its sweet taste.  

There is also the Braised Pork, which is prepared using a special sauce and best eaten with deep-fried or steamed bun, which comes as a separate dish.  

“Some people prefer to eat it with white rice,” says Tong, who manages the restaurant.  

Adds Tong, who is from the Foo Chow clan in Hong Kong: “Our Foo Chow Bean Curd served with minced meat and preserved vegetables is also very popular. People like the smoothness of the bean curd.”  

Tak Fok Restaurant is located at 2-2A, Jalan Desa 1/3, Desa Aman Puri, Kepong, 52100 Kuala Lumpur (Tel: 03-6272 3346). There is also a branch at 23 Jalan Puteri 215, Bandar Puteri, Puchong, 47100 Selangor (Tel: 03-8060 6994). 





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