Sunday November 11, 2007
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.”
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.
Hive of activity: Wong (left) and his team of cooks
preparing dishes in the kitchen.
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, who is from Hong Kong, has been in the food business
since age 15.
“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
Butter and Cheese Crab
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.
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.
Foo Chow Bean Curd
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).