Restoran Wei Bu Toong,
23, 25 & 27, Jalan 3/36,
Bukit Sri Bintang, Kepong,
Kuala Lumpur.
Tel: 03-6275 7987
Business Hours: Daily, 11.00am to 3.00pm,
6.00pm to 11.00pm
Non-halal.
EVERY Chinese restaurant boasts of its own jiu pai choi (house specialities) that are prepared with the chef’s secret recipes.
Topping the list of house specialities at Wei Bu Toong, an eight month old establishment in Kepong, was the Vietnamese Style Freshwater Prawns.
Alvin Ngou, one of the business partners, said he only needed to recommend the dish to one table of customers before others follow suit
“We use prawns from India because they are full of roe,” he said.
The fragrant smell was contributed by the specially concocted sauce made of pineapple and tomato puree, curry powder, oyster sauce and chilli sauce.
The restaurant is named Wei Bu Toong (literally translated “tastes differently”) to suggest that the delicious dishes set them apart from other food outlets.
Ngou, a seafood supplier, said he knows where to source for fresh seafood so the price of their food is quite reasonable.
Fresh fish: Lime and lemongrass lent fragrance to the Steamed Ikan Merah.The restaurant is currently running a crab promotion, which offers three medium-sized mud crabs at RM22.
Buttercream with cheese, salted egg yolk and salt baked are some of the popular cooking styles for the crabs.
“We use five salted egg yolks per crab, and our customers always takes their time to enjoy the layer of salted egg yolks on the shells,” Ngou said.
The steamed deep-sea fish at Wei Bu Toong was flavoured with lime, lemongrass, onion, garlic and tomato, making it an appetising dish.
Mixed taste: Tom Yam Coconut Prawns is sour, spicy and sweet.Tom Yam Coconut Prawns, meanwhile, was pleasantly sour and spicy, with a hint of sweetness from the coconut water.
“The prawns are cooked in coconut water, tom yam paste and belacan with tomato, onion and lemongrass,” Ngou revealed.
Pork Belly with Salted Fish was another flavourful dish that went well with rice.
Mui heong salted fish from Terengganu is first roasted in oven, and then pounded into smaller pieces to marinate the pork belly.
The mixture is then cooked later in a claypot.
The restaurant also takes pride in its homemade tofu.
Ngui recommended Gui Fei Tofu, which featured deep-fried tofu topped with mushrooms, prawns, fish, sweet peas and slices of abalone. i>This is the writer’s personal observation and is not an endorsement by StarMetro.
