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Friday, 25 December 2015

Good Hakka Restaurant @Bandar Bukit Raja Meru Klang ~ Authentic & Home-Styled Hakka Food

TASTY TREATS FROM
GOOD HAKKA RESTAURANT
Setting up a Hakka restaurant in Klang does not seem like a good proposition as Klang is predominantly a Hokkien enclave. Choosing not to follow the crowd, the owner of the restaurant would like to offer a variety of food option by introducing some of her grandmother recipe of the popular Hakka dishes for the Klang folks.

BestRestaurant ToEat and FollowMeToEatLa  was invited to taste these Hakka dishes at Good Hakka Restaurant located at 20 Jalan Rodat 4, 11 Avenue, Bandar Bukit Raja, Meru, Klang.



Although opened for business for more than 7 months, the spanking clean environment and brightly lit shop does has a plus point. With a simple and no frill set up in a new business area along the way to the Meru town, it is not that difficult to discover this place.

According to the owner, the dishes that are served here is a little tone down compared to the authentic version which tends to be more flavourful and has a strong taste for the Hakka folks and foodie like us. This is because of the feedback from customer which frequent this restaurant which they enjoy the tone down version.

Fried Tau Foo Pok with Salted Eggs
RM 24 (B)

For this review, we will list down by the favourite dishes instead of chronologically basis as what we normally does. My personal best has to be the Fried Tau Foo Pok with Salted Eggs; although this dish is not really a Hakka dish. 

We loves the crusty and crunchy feel as the Tau Foo Pok is cooked with salted eggs, it was heavenly and we had to order a second dish to fully satisfy our craving.

 Sizzling Sambal Petai Sotong 
RM 36 (B) 

Next on is the Sizzling Sambal Petai Sotong. The sambal paste are in-house made to the right spicy flavour. Paired with the bouncy white squid it was a delight to be eaten with white rice. Cooked with Petai and onion this dish was very tasty.

 Assam Prawns
RM 45 (B)

Moving on the next dish is the Assam Prawns. This dish is cooked with Assam paste that has a slight sourish taste. The prawns which are sourced from Rompin; has a nice texture and the sauce was fully embedded to the prawn.

Rendang Pork 
RM 24 (B)

This is then followed by the Rendang Pork. The paste that used to cooked the ribs was very aromatic and the meat was cook to the right texture without being too soft or too hard. We have to order another white rie to slurp up the rendang.

 Red Wine Chicken
RM 30 (B)

Next is the Red Wine Chicken. The Red Wine is in-house made and usually takes about 40 days to brew to this level. I like the wine chicken as the aroma of the wine was very strong. Cooked with the black fungus, black bean (to give it a sweeter taste) and plenty of julienne ginger, we really like this dish as all the ingredient combined to extracted out a superbly strong wine and gingerly flavour.

 Pork Vinegar Trotter
RM 30 (B)

Followed by the Pork Vinegar Trotter ~ Compared to the Cantonese version, the Hakka version is usually more on a sweeter note and lack the stronger vinaigrette taste that I like for this dish. If you are used to the Hakka version, you should be right for you.

Hakka Braised Pork 
RM 24 (B)

One of the main dishes as far as Hakka cuisine is the Hakka Braised Pork; it is a must for most Hakka family. I personally would have like the pork pieces to be a bigger piece and should braised to a softer texture with a more pungent taste from the fermented bean curd. According to the chef, the taste was tone down a little to cater to the taste of the locals.

Yam Abacus
RM 22 (B)

Another one of the favourite Hakka dish is the Yam Abacus. The yam abacus is in-house made and have a dough have a bigger portion of yam as to the flour, this makes the abacus chewy and have a strong yam flavours as compared to some which have the flour taste. It is then stir fried with minced pork, chilli padi, black fungus, dry shrimp and topped with spring onions. 

  Braised Fish Hakka Style 
(RM 30 - 40 depends on type of fish)

For the fish dishes, we had the Braised Fish Hakka Style (RM30.00-40.00 depends on type of fish). You can order your choice of fish to cook with this style. In fact, they are quite flexible in terms of flavours that you can also choose to cook your choice of fish. This style is very village type as the fish is first fried and it is then braised with slice ginger and Chinese cabbage.

  Yong Tau Foo 
(RM 9 for 6 pcs & RM 18 for 12pcs)

Another very popular Hakka dish is the Yong Tau Foo. The chef uses the mackerel fish paste with minced pork flavoured with salted fish and onions. Here you can choose from a choice of different vegetable like Bitter Gourd, Tau Foo, Ladies Finger, Chillies and so forth. This dry version comes with a bean paste sauce.
You can also order the soup version for your Yong Tau Foo.

 Mantis Prawns With Salted Eggs
RM 30 (B)



Home Made Ice Lemon Tea
RM 3

To conclude we would say that the spicy food served here are really good and match to our taste buds. Being a foodie at heart, we will always be on the look out to taste the authentic version of Chinese cuisine, although the taste at Good Hakka Restaurant has been tailored specially to customers from this area.

Please check out their full-priced menu of assorted selections of seafood, pork, chicken, vegetables, sides dishes and many more!




Good Hakka Restaurant
20, Jalan Rodat 4/KU5
Bandar Bukit Raja
41050 Klang, Selangor
Phone:16 - 629 6688
Operating Hours: 12:00 – 3:00 PM, 6:00 – 10:00 PM

Note: This post is written by Uncle Hong, my foodie hubby cum food enthusiast on my behalf. 
Pictures are taken by Yours Truly. xx

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Saturday, 19 December 2015

Christmas At The Roof @Signature By The Hill Restaurant Bar Lounge @Bandar Utama Petaling Jaya

Savour 
The Flavour OF Christmas
 At The Roof

Celebrate Christmas in fine style and usher in 2016 at The Roof, Asia’s premium entertainment hub with an array of enchanting delights. From a gastronomic feast for the senses by our award-winning restaurants – Signature and Yezi, magnificent Christmas promotions and a fantastic range of parties, you can look forward to a fun-filled celebration in good cheer with family and friends.

Christmas Dinner Special 


Immerse yourself in the spirit of the season at Signature, with Santa Claus, Santarinas, Christmas Carollers and live music. The Christmas Dinner Special happening on Christmas Eve (24 Dec) and Christmas Day (25 Dec) will feature a spectacular festive buffet assortment featuring a salad bar, turkey station, a decadent selection of desserts and a choice of mains. For mains, choose between Spinach and Cheese Ravioli, Chicken Roulade, Beef Tenderloin or Pan Seared Cod. The dinner is priced at RM168++ per person with a complimentary Christmas Cocktail.

Countdown to Christmas with festive buffet overlooking a panoramic view of the city while savouring the premium delicacies. Signature By The Hill offers diners a breathtaking and spectacular city skyline at night as you wine, dine and party to celebrate Christmas. 

The modern skyline complementing the relaxing ambiance of the restaurant is perfect for family and friends to dine with merriment and indulge in exclusive meals prepared by their chefs this Christmas season.

Great Ambience Dining Setting 

Perfect Dining Experience Set Amid A Classy Restaurant

Breathtaking View While Dining at Signature By The Hill

Mandatory Pose At The Entrance 

Our Christmas Special review session started off with a serving of the celebratory cocktail specially concocted exclusively for Christmas.

Christmas Cocktail 

Christmas Cocktail features Macadamia syrup, amaretto, red wine and rum to refresh your senses and prepare your palate for the dishes. 

 Homemade Pumpkin Soup

Next is the serving of homemade pumpkin soup. Creamy and sweet-tasting soup made from yellow onion, pumpkin, ginger, thyme and carrot. With every spoon, you will taste the smooth texture of the blended pumpkin with the rest of the vegetables. The warm soup is immensely appetising and went well for me. Tummy-filling and satisfying especially when I'm quite hungry at that time too.  

Nicoise Salad

The next course, Nicoise Salad, is made from mesclun of greens; mixed salad together with quill eggs, red tuna, and mini french bean for the added crunch. If you enjoy tuna, the salad will be a treat. The portion is just nice, especially with the french beans. A harmonious combination, just right note to kick dinner off!   

Diners are in for a festive treat with selections of four main courses to choose from - Beef Tenderloin, Pan Seared Cod,  Chicken Roulade and Spinach and Cheese Ravioli.
Beef Tenderloin

The nicely grilled Beef Tenderloin, which is served with creamy spinach and buttered prawn, came across as tender and juicy. Serving portion is especially generous with thick and chunky slab of meat. 

Beef lovers will devour with the Beef Tenderloin in no time. My hubby, Uncle Hong enjoy his selection very much and gives his thumbs-up for this wonderfully grilled medium cooked beef.

 Pan Seared Cod

I opted to have  Pan Seared Cod, instead of red meat as usual for its nutritional value, low-fat and calories values. My guilt-free food-tasting ways to eat healthy and yet be able to do more food-tasting and write more review without putting on the extra weight.
    
The Pan Seared Cod with seafood stew on a bed of nutmeg spinach serves with prawns and mussels will appeal to seafood lovers as there is plenty of the creamy sauce to enjoy the seafood with. 


Chicken Roulade


Chicken lovers can always choose to have the Chicken Roulade. This dish features chicken meat stuffed with bell peppers, foie gras and cheese and served with truffle mash and cranberry sauce.

 Spinach & Cheese Ravioli

What could be better than a piping hot plate of stuffed ravioli? Served with duck ragout in truffle and porchini sauce, the combination of flavours is amazing, especially with the extra toppings of edamame beans. Mix everything up and you will taste the juicy sauce with the ebiko bits bursting in your mouth.

Dessert 
Fruits Panna Cotta

The meal is finished off with an Italian classic of  Fruits Panna Cotta, featuring a deliciously light and creamy panna cotta, Great companion for bright and sharp  summer fruits of kiwis, strawberries and mangoes.  Fruits toppings makes the perfect bright and refreshing contrast to this silky dessert for a classy winter dessert.

Last but not least, here's the Connor’s Float, Signature By The Hill's latest dessert drink called SCORE. It’s made out of Connor’s Stout, ice cream and chocolate syrup which s available this festive season only.

Festive Drink ~ SCORE

Savor ‪#‎SignatureatTheRoof‬ Christmas dinner for RM168++ with a choice of 1 MAIN & enjoy sumptuous soup-salad-dessert BUFFET spread with a live station of slow-roasted turkey!

After dinner, enjoy complimentary entry with 1 drink at Stratosphere at The Roof, Asia's 1st grassed helipad bar to catch fireworks display!


Signature By The Hill 
Restaurant Bar Lounge 
Sky Level First Avenue
Centrepoint Bandar Utama
No.3 Lebuh Bandar Utama
47800 Petaling Jaya
Tel: 03 - 7724 1628/ 03-7729 6628
 Website: The Roof.com.my
FaceBook: Signature The Roof