Central Steak Restaurant

Open Now

Now Closed

Central steak restaurant is very packed during lunch hour. Need to wait for a while for the food to be served. Ordered this fried rice with one sunny-side up egg. The fried rice is too oily for me. However, the portion is big enough for one person. Taste wise this is slightly tasteless. I need sambal or chili padi to eat with the rice. Did not managed to finish the whole rice.

Char Kuey Teow ( thin kuey teow) serves here is the best I would say. Taste wise this is salty but acceptable. Ingredients wise this contained prawns, vegetables and fish cake. Central steak restaurant offers a wide range of food ranged from Chinese food to western chicken chop. Normally people would go there for their fried kuey teow kungfu / hokkien styles. Heard that their chicken chop is actually yummy too.

Ying yong hor fun serves from Central Steak Restaurant came in a big portion. It contains vegetables, egg, chicken meats, fish cake etc Broth is not too thick. Taste wise this is normal. Not my best ying yong hor fun so far. In addition, the broth taste is too mild that the fried kuey teow and mihun tasted stronger than the broth. More like a wet fried kuey toew mix.

Loh mee was served in a big bowl and huge amount. It was served really hot. The broth has well-battered egg, moist and thick texture. It was sticky and clear flavour, not really salty. I added some vinegar to contribute a hint of sourness to the noodle. The noodle was soft in texture, and had some slight alkaline taste. The chicken meat was soft and sweet, while the prawns were fresh.

Fried chicken chop is another signature dish for this restaurant. The chicken chop came with mixed beans and fries. The breaded coated chicken chop was deep fried to crispiness. It is a thin slice of chicken drumbstick and just nice, not too thick. The chicken meat was sweet. Although it was deep fried, it was not really oily, which I like. The breaded coating was not too salty. The side dishes were just common ones, nothing to shout about. Nonetheless, the whole chicken chop was dry, so I have

Fried fu chuk is another signature dish for this restaurant. It is best served as snacks. The fu chuk was deep fried till crispiness. The stuffed fish paste was still springy and moist. It was slightly salty, but tolerable. I finished all the single crisps that left on the plate. I would recommend to add on a piece of fried fu chuk whenever you patron this restaurant.

Loh Yee Mee. That day I don’t feel like eating the traditional loh mee, so I ordered a Loh Yee Mee for a change. It came with fish paste slices and vegetables. The yee mee was cooked till soft in texture, slightly salty. The battered egg broth was thick and sticky, just nice texture. It was not overly salty, and it was hot till it burnt my tongue. The fish paste slices were springy.

The "mun yee mee" is the signature noodle of this restaurant. It came with prawns, vegetables, chicken slices and fish paste slices. The sambal was thick and slightly spicy. The yee mee was braised till softness and quite springy. The dark brown gravy was flavourful and sweet. The dish was moist and not dry. The fish paste slices were springy but quite salty. The prawns were fresh.