Latest news with #HaiKahLang
Malay Mail
20-05-2025
- Malay Mail
Be it soup or fried, fresh seafood galore awaits at Hai Kah Lang in JB Sentosa
JOHOR BARU, May 20 – Many popular restaurants have extended their reach by opening new branches, often within the same city, sometimes across borders in other states. The true test of this business strategy, then, must be whether the same quality can be maintained when a child outlet is over 300 kilometres away from the original shop. Which is to say, when I spotted one of Hai Kah Lang's newest restaurants when I was in Taman Sentosa, Johor Baru, I knew I had to drop by and try the food here. (The aforementioned original shop, Hai Kah Lang Seafood Noodle and Fish Head Noodle, is located in Taman Cheras – also known as Yulek – in KL, closer to home.) Hai Kah Lang JB Sentosa is quite spacious and we were soon seated. There was a mix of families at larger tables and a number of solo diners too, tucking into their bowls of seafood noodles. It can be quite a challenge deciding what to have, given the plethora of options. I went with the Leopard Coral Grouper after checking with our friendly server. She suggested the Leopard Coral Grouper Belly for a fattier mouthfeel but my pick would make for a lighter-tasting meal. Other signature dishes include the Fish Head Milk Soup Noodles and the Mixed Seafood Noodles; the latter available as congee too. Selecting the appropriate type of noodles can be tough for the indecisive: mee, koay teow, lou shi fun, mi xian, wantan mee, mihun and thick mihun. Fried Soft Shell Crab. — Picture by CK Lim I opted for mi xian to go with this, after checking once more with our server for her recommendation. These rice noodles, she reckoned, would go the best with my choice of fish. Those who are eschewing starchy carbohydrates in their diet might be elated to learn that they can enjoy practically all the seafood noodle soups on the menu sans noodles. Perhaps the one dish that benefits the most from a noodle-less approach is their Lala in Tomato Soup. You can have these Venus clams with other soups, of course, but there is something about the reddish-orange broth that is simultaneously healthful and appetising. A match made on land and in the sea: the tangy sweetness of the tomatoes and the briny sweetness of the clams, given a much needed lift by the fresh cilantro leaves. Fried Fish Cake. — Picture by CK Lim This might sound odd but the real surprise of the menu isn't the various fresh seafood and fish noodle soups (which are excellent) but the expansive list of side dishes and snacks. Whilst mostly an afterthought in other restaurants, this section of the menu receives just as much care as the headliners. From oysters and baby octopus, fried Chinese pomfret to fried shrimp dumplings, there is something for everyone, especially if there are little ones at your table. Each of us must have embraced their own inner child for we greedily zoomed in on all the fried goodies. (You can't blame us for being a little naughty with the fried foods when we had been so nice and had clean-tasting soups.) The showstopper here might be the Fried Soft Shell Crab, crunchy on the outside and still moist on the inside. The accompanying blueberry-inspired cream dip was a lovely touch but the fried morsels were good enough on their own. Even basic treats such as the Fried Fish Cake and Fried Beancurd were stunning in their well made, well cooked simplicity. Something you'd not likely find elsewhere is their Fried Prawn Paste Fish Slices where the fresh fish slices are smeared with prawn paste before being battered and deep fried. Each nugget was an umami bomb – good luck snaring the last piece! For refreshments, the simple yet effective Icy Coconut Kopi will quench any thirst whilst giving you a caffeine kick. Lovers of ABC will likely appreciate Hai Kah Lang's take on Cendol. But ultimately the main reason you'd be dropping by will be for the fresh seafood, best enjoyed with your favourite noodles and in a naturally sweet clear soup. In my opinion, Hai Kah Lang JB Sentosa is certainly as good as the main shop, which is a rare feat indeed. Hai Kah Lang JB Sentosa173, Jalan Sutera, Taman Sentosa, Johor BaruOpen daily 8am-9:30pmPhone: 011-1651 9813 * This is an independent review where the writer paid for the meal.* Follow us on Instagram @eatdrinkmm for more food gems.
Yahoo
22-04-2025
- Yahoo
6 dishes to try in Kuala Lumpur
This article was produced by National Geographic Traveller (UK). The dining scene in Kuala Lumpur has long reflected Malaysia's rich cultural tapestry, with traditional Malay, Chinese and Indian cuisines as staples. And now, the city is embracing culinary innovation, too. From elevated street food to avant-garde fine dining, chefs are pushing boundaries with fusion dishes and unique ingredients. Here are the best places to experience the Malaysian capital's ever-evolving food landscape. This dish epitomises chef Darren Teoh's commitment to celebrating local, indigenous and traditional ingredients through creative, experimental cooking. Part of the restaurant's tasting menu, it centres around crackers made from native Malaysian belinjau nuts, crafted to resemble an origami frog. The crackers have a creamy yet mildly crunchy texture and earthy flavour, while a topping of oil from the perah nut, also native to Malaysia, adds depth and richness. A final flourish of caviar represents the female frog's eggs during mating season. Michelin-starred modern Malaysian restaurant Beta KL puts a contemporary fine-dining spin on humble, rustic dishes, using European and Japanese techniques. The restaurant is best known for its A5 Miyazaki wagyu beef, served in a dark, rich Sarawakian masak hitam sauce made from caramelised shallots, garlic, soy sauce and spices including coriander and cumin. The top-grade beef belies the traditional reputation of masak hitam dishes for being tough and overdone. Casual dining spot Hai Kah Lang has two locations in Kuala Lumpur — one of which has earned a Michelin Bib Gourmand. The focus is on using fresh, high-quality ingredients to make the smart seafood dishes it's become known for. Chefs work directly with fishermen in nearby Kuala Selangor to source prawns, clams and squid for the rice-based seafood porridge, or congee. Cooked over a charcoal fire, the result is a hearty, soothing broth with the flavour of coriander and a subtle smokiness, where the naturally sweet seafood flavours come to the fore. eka Bar's innovative cocktails earned it a spot on Asia's 50 Best Bars list for 2024, while the sleek, low-lit interiors ushered it into the top three of 50 Best's Bareksten Best Bar Design Award. But the ebi katsu ube sando is another reason to visit, with succulent prawn katsu encased between slices of soft — vibrant purple — ube milk loaf. It's also packed with caramelised cabbage, okonomiyaki sauce and creamy mayonnaise, with a sprinkle of furikake seasoning and pistachio dust for extra texture. The result is a satisfying, umami-packed sandwich. This bar and restaurant, on the 57th floor of the Petronas Towers, is known for its views of Kuala Lumpur's skyline, but the contemporary Italian menu is equally memorable. The caviar tiramisu is an opulent twist on the classic dessert, made using molecular gastronomy techniques. Velvety mascarpone is layered with espresso-soaked ladyfinger biscuits and crowned with a generous layer of coffee 'caviar', made using a spherification method, with the coffee held in by a thin gel membrane that bursts in the mouth. The dessert is finished with flashes of gold leaf.
National Geographic
22-04-2025
- Entertainment
- National Geographic
6 dishes to try in Kuala Lumpur, from seafood porridge to an ebi katsu sando
This article was produced by National Geographic Traveller (UK). The dining scene in Kuala Lumpur has long reflected Malaysia's rich cultural tapestry, with traditional Malay, Chinese and Indian cuisines as staples. And now, the city is embracing culinary innovation, too. From elevated street food to avant-garde fine dining, chefs are pushing boundaries with fusion dishes and unique ingredients. Here are the best places to experience the Malaysian capital's ever-evolving food landscape. 1. Belinjau Origami Frog, Dewakan This dish epitomises chef Darren Teoh's commitment to celebrating local, indigenous and traditional ingredients through creative, experimental cooking. Part of the restaurant's tasting menu, it centres around crackers made from native Malaysian belinjau nuts, crafted to resemble an origami frog. The crackers have a creamy yet mildly crunchy texture and earthy flavour, while a topping of oil from the perah nut, also native to Malaysia, adds depth and richness. A final flourish of caviar represents the female frog's eggs during mating season. 2. A5 Miyazaki Masak Hitam, Beta KL Michelin-starred modern Malaysian restaurant Beta KL puts a contemporary fine-dining spin on humble, rustic dishes, using European and Japanese techniques. The restaurant is best known for its A5 Miyazaki wagyu beef, served in a dark, rich Sarawakian masak hitam sauce made from caramelised shallots, garlic, soy sauce and spices including coriander and cumin. The top-grade beef belies the traditional reputation of masak hitam dishes for being tough and overdone. 3. Seafood Porridge, Hai Kah Lang Casual dining spot Hai Kah Lang has two locations in Kuala Lumpur — one of which has earned a Michelin Bib Gourmand. The focus is on using fresh, high-quality ingredients to make the smart seafood dishes it's become known for. Chefs work directly with fishermen in nearby Kuala Selangor to source prawns, clams and squid for the rice-based seafood porridge, or congee. Cooked over a charcoal fire, the result is a hearty, soothing broth with the flavour of coriander and a subtle smokiness, where the naturally sweet seafood flavours come to the fore. 4. Ebi Katsu Ube Sando, Reka Bar eka Bar's innovative cocktails earned it a spot on Asia's 50 Best Bars list for 2024, while the sleek, low-lit interiors ushered it into the top three of 50 Best's Bareksten Best Bar Design Award. But the ebi katsu ube sando is another reason to visit, with succulent prawn katsu encased between slices of soft — vibrant purple — ube milk loaf. It's also packed with caramelised cabbage, okonomiyaki sauce and creamy mayonnaise, with a sprinkle of furikake seasoning and pistachio dust for extra texture. The result is a satisfying, umami-packed sandwich. 5. Caviar Tiramisu, Marini's On 57 This bar and restaurant, on the 57th floor of the Petronas Towers, is known for its views of Kuala Lumpur's skyline, but the contemporary Italian menu is equally memorable. The caviar tiramisu is an opulent twist on the classic dessert, made using molecular gastronomy techniques. Velvety mascarpone is layered with espresso-soaked ladyfinger biscuits and crowned with a generous layer of coffee 'caviar', made using a spherification method, with the coffee held in by a thin gel membrane that bursts in the mouth. The dessert is finished with flashes of gold leaf. Published in Issue 27 (Spring 2025) of Food by National Geographic Traveller (UK). To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
