Tuesday, September 10, 2013



The Henghwa are a sub-clan of  the Hokkien people who came from Putian, a coastal region in China. Hence you will find a predominance of seafood in their dishes. Heng Hwa food is about comfort food, homely and simple with the mother's touch but with great flavour and taste. 

Hoi Kee Heng Hwa Restaurant at Taman Desa, Kuala Lumpur.
The place was packed at it was dinner time and the outside tables have extended to the next few doors.
However the service was quiet fast as we only had to wait around 15 minutes.
These were a few of the dished which we ordered that night.

Steamed Fish Head with ginger- fresh and succulent. Reminded me of my mother's Steamed fish belly (yu nam)  with the taucheong (bean paste) and julienned ginger and soft white taufoo.

"Kang" aka thicken soup- best eaten with a dash of black vinegar. Smooth but not gluey with its fine shreds of black fungus and taufoo and crab stick.

Fried "pak goh" (aka rice cakes). These rice cakes closely resembled the  cooking style of Hokkien Mee.
Full of "wok hei" and full of fried pieces of  lards- scrumptious!
Oyster Omelette-
Crispy fried Chicken doused with a tangy lemon sauce and topped with chopped peanuts

At another place and at another time we have tasted some georgeous Heng Hwa cuisine too ie Riverview Restaurant in Jalan Ipoh Kuala Lumpur.  The post on 15/11/2011 2D/1N Fraser's Hill refers.

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