Food Talks

Chef Choi Article Rating

Posted by Oracle9 on January 20, 2008 - Filed under: Member Talks

Restaurant Chef Choi Sdn Bhd has been established since 2003 to serve the best symphony of flavours and textures to its customers and is today located strategically in the city centre near the Kuala Lumpur Twin Towers with large parking spaces. The setting is neat and practical but the focus here is on the food.

The kitchen, with culinary wizard Masterchefs at the helm. The menu is typical of most Chinese restaurants in town but he enchantment begins to unfold only when the house specials are recommended.

Serving authentic Cantonese cuisine, the restaurant is well-known for its Shark’s Fin, Buddha Jump Over The Wall, and other seafood specialities. Among these include the Fat Face Garoupa, Hump Head Wrasse, Coral Stout and Soon Hock which is cooked in a variety of ways. The Captain may recommend fish be steamed Hong Kong style, deep-fried Thai style, braised with green capsicum, onion and carrot, braised with beancurd or deep-fried with light soy sauce. Seafood such as Austrian lobster, Boston lobster, tarabagani, crabs, prawns, cuttlefish and scallops are also prepared with innovative cooking styles.

A whole section is also devoted to birds nest and patrons can ask for this supposedly healthy dish to be double-boiled in clear soup or with fresh crabmeat or braised with crab roe.

Other specialities include the Japanese Kobe Beef, Aromatic Duck with Pancakes and Crispy Prawns with Haw Flakes.

There are sections for the Hot & Cold assortments, beef, poultry, beancurd, vegetables, rice, noodles, soups, abalone, barbequed items, seafood and dessert.

The dessert menu is large by Chinese restaurants standard and Chef’s recommendations include Hollowed Out Papaya filled with Almond Milk, White Fungus and Lotus Seed, Sweet Red Bean Paste with 12 years Mandarin Peel and Poached Pear with Red Wine and Amaretto Liqueur.

Dim Sum is served during lunch and the wide selections are served steamed and fried.

Please click here for Contact and Address

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