Back when i was in university, i managed to train my body to not eat rice and limit the carbohydrates for dinner to lose the excess weight that i carry around. As a treat, i would take the occasional rice at night while i helped myself to it during lunch. Sad to say, over the years back in Malaysia, the weight has just piled back on slowly especially when rice and noodles are so prominent in our everyday diets. In fact i had stuffed myself to the brim before i flew over; the result? My weight had balloon beyond to what i weighed before i came back to Malaysia.
I was asking for trouble.
A week into settling down in cold Melbourne, i finally experience the withdrawal syndrome from the basic carbohydrates like rice and well; fried food. Thinking about fluffy rice and fried chicken, it gives me the shivers almost instantly. To torture myself further, i have to read food blogs late at night, by then you are so tempted by your best friend called "supper".
Anyways, since we are on the topic of Malaysia, let me complete my unfinished business here.
In my last week, i received an invite from Soo Ting, one of the partners of the restaurant "Causeway Bay Spicy Crab". Now, the name may sound familiar to some because it has posters plastered along the Mont Kiara / Hartamas area especially on the street lamps.
Intriguingly this restaurant is actually the first franchise of the same name restaurant in Hong Kong! Goes to show how "foodie", Malaysians are, not Singapore, not Thailand, not Indonesia but Malaysia.
As the name suggests, the cuisine is based on Hong Kong style which is somewhat similar but can be different in other ways from what we get in Malaysia.
Crab is also definitely on the menu and can be done in one of their signature styles called "Pei Foong Thong" or "Authentic Garlic and Chili style". There are several levels of spiciness that you can order too from the mild to the very hot.
What you see is alot and i mean ALOT of garlic being used in the dish and is done Hong Kong style. In essence, this totally masks whatever it is being cooked but it rock my socks off. For those who wants to eat their crabs for their pure fresh flavour, i spotted another more common Hong Kong style which is stir fry with ginger and onions or "geung chung".
Now according to Soo Ting, they can go through a 100 kg of garlic in a few days if business is brisk. If you are looking for some lovey dovey action after this meal, you can forget it, the breathe and even the gas is toxic to say the least.
Prices of crabs vary from size, RM68 for one crab (weighing around 600gms) and RM80 for one crab (around 800gms).
Some more Hong Kong delights include the duck tongue and fried gristle.
Get past the fact that you are eating the tongue and its really nothing special. You eat the skin and you throw away the jaw, but it was nice eating it with the chives.
The chicken gristle is really another fancier word for cartilage. Can't imagine which part of the chicken? It would be the white long piece of "bone" where the chicken breasts sits. Deep fried with their spices and salt and has a bite to it, perfect with beer.
Done in another similar style is their tofu cubes, smooth and silky, it is another utterly good fried snack to have.
The huge lala is done in a milky soup base with assorted vegetable and glass noodles. Similar to the fish head noodle soup minus the sour note. While some may not like it, i like it for being mild instead of usual steam lala with lots of chinese wine or stir fry with lots of chili.
Another of their specialty dish is the honey pork ribs. Sweet and sticky sauce with some peanuts sprinkled over, this are tender (probably with tenderizers) but are flavoured with a strong sauce.
Another to fu dish we had tastes as good as it looks, the name escapes my mind but i am sure if you describe it as the tofu with a filling in the middle with some prawns, squid and vegetables, he/she will get the idea. Perfect served with rice and for kids.
The cabbage in broth is cooked somewhat similar to a shanghainese cabbage with chinese ham, braised till its soft and tender. The more gentler taste is well timed to balance out with the heavy tasting crabs.
If you prefer noodles to go with everything, try their soya sauce stir fry noodles, its simple and a typical HK dish, somewhat for breakfast but hey, anything goes when it tastes good.
Finish it off with some fruits and you got a very satisfied customer.
The whole meal would have cost slightly under RM300, if i remember correctly, not too bad for a decently decorated air-conditioned restaurant in a middle to upper class neighbourhood with fresh seafood.
Worth a try, at least, this is located at the new building after you drive pass Souled Out at Hartamas.
Address and contact details:
26 & 26-1 Jalan 30/70A
Desa Sri Hartamas
50480 Kuala Lumpur
50480 Kuala Lumpur
11.30am - 3.00pm
6.00pm - 11.30pm
Verdict: Actually could be close to a 4 star since it has the extra edge of serving something different. You don't get too many places (excluding hotels) that specialises in Hong Kong cuisine so it stands out; i mean after all, people actually fly to Hong Kong just to eat their cuisine, so why not enjoy it all here, right at your doorstep (well a drive away, for most)?