HONG KONG STREET CHUN KEE RESTAURANT,
G37& G38, Oasis Square, 2,
Jalan PJU 1A/7A,
Oasis Damansara, Petaling Jaya.
Tel: 03-78326828
Business hours: 11am to 3pm, 5.30pm to 10pm, daily
Non-halal.
THE name Hong Kong Street Chun Kee Restaurant brings to mind a place that serves traditional Hong Kong cuisines and delicacies.
But, this is a misnomer as it actually refers to a street named “Hong Kong Street” in the Lion city where the restaurant is originally located and serves local Singaporean food.
Owner for the Malaysian branch Jeremy Yeo said the restaurant has 50 years of history dating back to when a Singaporean family started their business in Hong Kong Street, Singapore.
“They came out with six signature dishes including their Chun Kee hor fun that rose to fame among Singaporeans.
“Seeing its potential and good brand reputation, investors took the name ‘Hong Kong Street’ and set up other outlets, also serving the six signature dishes.
The interior of the Hong Kong Street Chun Kee Restaurant.
“I bought over a branch in Katong, Singapore four years ago and thought of offering a taste of Singaporean cuisine here in Petaling Jaya four months ago,” he said.
Other signature dishes include the Prawn Sauce Chicken, “Song fish” head, Bitter Gourd with Pork Spare Ribs, fish head and fish slices bihun soup.
The recipe for the signature dishes have remained, but Yeo has added more variety to the menu.
“Personally, I find Singaporean food less oily and salty compared to Malaysian food.
“While most Malaysians prefer al-fresco dining, we also have an enclosed air-conditioned area for diners,” Yeo said.
The simple layout of the Hong Kong Street Chun Kee Restaurant at Oasis Square gives diners a comfortable environment while pictures of several signature dishes are displayed outside the restaurant.
The Chun Kee Hor Fun is slightly mild in taste.
The unique thing about Chun Kee Hor Fun is that it uses one inch wide rice noodles compared to the conventional half inch wide noodles in Malaysia.
Thin slices of fresh Toman (snakehead) fish and generous serving of bean sprouts are found in the dish’s thick gravy.
I found it slightly mild, but for those who love the local watt dan hor (Cantonese friedkoay teow) which comes with thick egg gravy, might fancy this dish.
If you prefer a steaming hot bowl of bihun soup, the restaurant’s fish head bihun soup is recommended.
The broth, I learnt, was cooked with pork bones for six hours to bring out the full flavour of the pork, and evaporated milk is added for extra creaminess.
The claypot curry fish head when served was immensely appetising.
Crunchy: The unique prawn sauce chicken is crispy on the outside and juicy on the inside.
“I use red snapper as it has a firm texture and diners will get a halved fish head accompanied by a big chunk of meat when served.
“We steam the fish head instead of deep frying,” Yeo said.
Nothing tastes better than having the fish cooked with brinjal, okra and huge slices of fried bean curd and the restaurant nailed it. It is also a heavenly combination with rice.
Another restaurant highlight is the Prawn Sauce Chicken, which is unique and innovative.
Some might think of it as a weird combination but the prawn paste sauce complements the meat, which is the chicken’s middle wing.
The chicken is marinated with prawn paste sauce for 12 hours for the taste to sink in and when cooked, and the meat was crispy on the outside and juicy on the inside.
For more goodness, dip this into their special chilli sauce with prawn paste for an added kick.
The French beans is crunchy and the fried shrimp floss adds delicious flavours to the dish.
A vegetable dish I would recommend is the French Beans with Fried Shrimp Floss.
The beans were crunchy and the fried shrimp floss gives a pleasant flavour to the dish.
Diners can also try other specialities such as Crispy Duck with Man Tao, Herbal Kampung Chicken, teppanyaki on hot plate using New Zealand beef, Soft Shell Crab with Pork Floss, Cereal Tofu as well as Deep Fried Prawn sprinkled with Golden Oats.
This is the writer’s personal observation and not an endorsement by StarMetro.
