8
4
0
Level3
59
0
2016-03-09 1738 views
the company sou gong zao ,i special request the vegetarian dish and there and there got 4 dish for special vege. 1 of that is fish sharp that is vegetarian one. i love the place there because there are many people and we have 6 table at there for reserve.we all order beverage at there and have 100plus and coke as well.the food at there is quite nice and beauty as well.the environment there quite nice and clean.
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the company sou gong zao ,i special request the vegetarian dish and there and there got 4 dish for special vege.
1 of that is fish sharp that is vegetarian one. i love the place there because there are many people and we have 6 table at there for reserve.

we all order beverage at there and have 100plus and coke as well.the food at there is quite nice and beauty as well.the environment there quite nice and clean.
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Date of Visit
2016-02-04
Waiting Time
5 Minutes (Dine In)
Spending Per Head
RM20.90 (Dinner)
Level4
310
0
2013-09-30 1103 views
Went to Hee Lai Ton Restaurant for dinner, this restaurant is just located opposite IOI mall across the main street.The problem eating here is very difficult to find parking during weekdays, weekend still ok depends on your luck.The restaurant have 2 storey, environment still consider clean just looks abit old.The food here are nice, we ordered few dishes, there are fish, mushroom with broccoli and fried shrimp.The taste was very good, fish and shrimp are fresh and the mushroom also very delicio
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Went to Hee Lai Ton Restaurant for dinner, this restaurant is just located opposite IOI mall across the main street.

The problem eating here is very difficult to find parking during weekdays, weekend still ok depends on your luck.

The restaurant have 2 storey, environment still consider clean just looks abit old.

The food here are nice, we ordered few dishes, there are fish, mushroom with broccoli and fried shrimp.

The taste was very good, fish and shrimp are fresh and the mushroom also very delicious.
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321
1
2013-08-27 787 views
This was actually the 2nd dish. Its fried pork skin with its head and legs, roasted chicken served withprawn crackers. The pig skin was really delicious. Its crisp, light and easy to fit in my mouth. Its alsosalted right, not too heavy or blunt. The chicken was roasted to perfection. Tender meat with crispyskin with a nice glaze. The prawn cracker were also surprisingly good. However, the only downsideto this dish is the portion. That plate wouldn't be enough to serve the 7 of us.
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This was actually the 2nd dish. Its fried pork skin with its head and legs, roasted chicken served with
prawn crackers. The pig skin was really delicious. Its crisp, light and easy to fit in my mouth. Its also
salted right, not too heavy or blunt. The chicken was roasted to perfection. Tender meat with crispy
skin with a nice glaze. The prawn cracker were also surprisingly good. However, the only downside
to this dish is the portion. That plate wouldn't be enough to serve the 7 of us.
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2013-08-14 461 views
特金鲳鱼,肉眼看,以为站立的是一条完整的鱼,殊不知它原来只是一副鱼骨而已。厨师先将鱼肉切割,这个过程考心思细腻和功力,才能确保鱼肉和鱼骨的完好,然后一鱼二煮,鱼肉配搭甜豆和西芹一起炒,清淡简单,鱼骨就炸得金黄色,清脆爽口。
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特金鲳鱼,肉眼看,以为站立的是一条完整的鱼,殊不知它原来只是一副鱼骨而已。厨师先将鱼肉切割,这个过程考心思细腻和功力,才能确保鱼肉和鱼骨的完好,然后一鱼二煮,鱼肉配搭甜豆和西芹一起炒,清淡简单,鱼骨就炸得金黄色,清脆爽口。
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Date of Visit
2013-08-12
Recommended Dishes
  • 特金鲳鱼
Level4
1K
0
2013-08-14 257 views
广西花腩是切片后的花肉先炸过一遍,再用小辣椒一起炒,卖相是简单了一点,但胜在花肉外脆内软,且带轻微的辣味,加上热腾腾的米饭香,无不让人食欲大增,尽管没有亮丽的卖相和装饰,只要能够让人吃得回味无穷的就是一盘好菜。
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广西花腩是切片后的花肉先炸过一遍,再用小辣椒一起炒,卖相是简单了一点,但胜在花肉外脆内软,且带轻微的辣味,加上热腾腾的米饭香,无不让人食欲大增,尽管没有亮丽的卖相和装饰,只要能够让人吃得回味无穷的就是一盘好菜。
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Date of Visit
2013-08-12
Recommended Dishes
  • 广西花腩
Level4
1K
0
2013-08-14 113 views
这里这个迷你佛跳墙,这是华人菜色里最昂贵的菜肴之一,这里的厨师精心制作之一,单单是上汤就由金华火腿和老母鸡等熬炖,然后采用的材料有上等级的冬菇,海参,鱼翅,干贝,鲍鱼,乌鸡等,丰富非常,诚意十足。
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这里这个迷你佛跳墙,这是华人菜色里最昂贵的菜肴之一,这里的厨师精心制作之一,单单是上汤就由金华火腿和老母鸡等熬炖,然后采用的材料有上等级的冬菇,海参,鱼翅,干贝,鲍鱼,乌鸡等,丰富非常,诚意十足。
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2013-08-12
Recommended Dishes
  • 迷你佛跳墙
Level4
2013-07-27 261 views
Stir Fried Peking Duck. We ordered the peking duck and it can be made into two dishes. The other one is to use to peking duck meat and stir fried with beansprout, carrot and green peppers. Simple ingredients but it tasted very delicious. The dish was not too salty and the duck was not gamey at all. I wrapped the duck meat in a cabbage and the cabbage gave a crunchiness to it.
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Stir Fried Peking Duck. We ordered the peking duck and it can be made into two dishes. The other one is to use to peking duck meat and stir fried with beansprout, carrot and green peppers. Simple ingredients but it tasted very delicious. The dish was not too salty and the duck was not gamey at all. I wrapped the duck meat in a cabbage and the cabbage gave a crunchiness to it.
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251
0
2013-07-02 118 views
喜来登大酒家是一家华人餐厅,长辈们应该会喜欢这里,因为单凭名字就会觉得来这里吃饭会很开心。喜来登大酒家还具备VIP room,因此箱包一间厢房的朋友也可以来这里,绝不会受到不必要的干扰。这里出名的食物有 Fish Fillet with Spring Onion & Spring Ginger , Shark Fin Soup和 Steamed Fish
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喜来登大酒家是一家华人餐厅,长辈们应该会喜欢这里,因为单凭名字就会觉得来这里吃饭会很开心。喜来登大酒家还具备VIP room,因此箱包一间厢房的朋友也可以来这里,绝不会受到不必要的干扰。这里出名的食物有 Fish Fillet with Spring Onion & Spring Ginger , Shark Fin Soup和 Steamed Fish
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Hee Lai Ton is something like Overseas Restaurant but with a cheaper price tag. I heard they have a few outlets in Klang Valley too. In Puchong Jaya, this branch has been around for maybe like a decade! saying that, of course their food's good to enable them to last so long. Not to be missed are their Prawns (Kam Heong and Butter both equally nice!); Peking Duck (thinly sliced crispy skin) and of course their Steamed Patin Fish.. with lots of ginger and spring onions pls
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Hee Lai Ton is something like Overseas Restaurant but with a cheaper price tag. I heard they have a few outlets in Klang Valley too. In Puchong Jaya, this branch has been around for maybe like a decade! saying that, of course their food's good to enable them to last so long. Not to be missed are their Prawns (Kam Heong and Butter both equally nice!); Peking Duck (thinly sliced crispy skin) and of course their Steamed Patin Fish.. with lots of ginger and spring onions pls
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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618
0
2013-04-05 87 views
厨师用滚油把所有的食材, 然后倒入腌制好的虾炒至金黄色,用中火炒几下就可以上桌了。这一道招牌甘香虾光看就最好能色香味俱全,觉得很香脆了。虾有少少的啦,但是非常滋味,因为有腌制过,里面还有辣椒来刺激你的味蕾呢,令你爱不释手。
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厨师用滚油把所有的食材, 然后倒入腌制好的虾炒至金黄色,用中火炒几下就可以上桌了。这一道招牌甘香虾光看就最好能色香味俱全,觉得很香脆了。虾有少少的啦,但是非常滋味,因为有腌制过,里面还有辣椒来刺激你的味蕾呢,令你爱不释手。

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618
0
2013-04-05 98 views
多吃洋葱对脑袋清醒和对身体好,这里的洋葱煎蛋蛮普通的家常小菜,虽然鸡蛋煎得很香不错但是洋葱有点点少咯。我很喜欢他的鸡蛋,打散过后才下涡。我建议老板可以添加一些番茄下去来增加营养价格。分量两至三个人罢了,价钱还好。
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多吃洋葱对脑袋清醒和对身体好,这里的洋葱煎蛋蛮普通的家常小菜,虽然鸡蛋煎得很香不错但是洋葱有点点少咯。我很喜欢他的鸡蛋,打散过后才下涡。我建议老板可以添加一些番茄下去来增加营养价格。分量两至三个人罢了,价钱还好。
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618
0
2013-04-05 99 views
今天和家人到喜来登大酒家吃晚餐,麦片虾是他们的招牌这一,虽然卖相不是那么的精致。但是麦片虾炸得很酥脆真的很香,麦片带甜,光吃麦片也很赞。他们用的是中大虾,虾肉鲜嫩,有弹性,连壳都可以吃下去。真的很推荐这一间酒家的麦片虾。
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今天和家人到喜来登大酒家吃晚餐,麦片虾是他们的招牌这一,虽然卖相不是那么的精致。但是麦片虾炸得很酥脆真的很香,麦片带甜,光吃麦片也很赞。他们用的是中大虾,虾肉鲜嫩,有弹性,连壳都可以吃下去。真的很推荐这一间酒家的麦片虾。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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651
0
2013-02-01 73 views
This dish is usually called as 'yau zham' (oil dipped) in Cantonese. Whenever we want a shift from the usual steamed fish, we will just settle for fried version.Criterias to good deep fried fish is the outer later must be crispy and not oily. Secondly, the interior of the fish should retain its moisture, mantaining a flaky and fleshy fish meat. I am glad that Hee Lai Ton satisfied the criterias, even better with crunchy edible fish bones. Definitely even fragrant and tastier, something cannot be
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This dish is usually called as 'yau zham' (oil dipped) in Cantonese. Whenever we want a shift from the usual steamed fish, we will just settle for fried version.

Criterias to good deep fried fish is the outer later must be crispy and not oily. Secondly, the interior of the fish should retain its moisture, mantaining a flaky and fleshy fish meat. I am glad that Hee Lai Ton satisfied the criterias, even better with crunchy edible fish bones. Definitely even fragrant and tastier, something cannot be eaten in a steamed fish
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However, the soya sauce was too salty. We already expected that since the soya sauce can be seen as having thick consistency. Light soya will definitely be better, allowing the flavours of the deep fried fish to stand out.
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651
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2013-02-01 58 views
This chinese restaurant was established for quite a long time, contributing goodwill to customers around Puchong for more than 10 years. We have not visited this place for quite some time already, so we family decided to do lunch over here.The prawns came in reasonably large size, but not huge. We were satisfied by the fresh and bouncy prawn meat, with nicely fried crispy prawn shells at the outer layer. The butter nestum morsels were nicely executed, resulting in a fragrant buttery aroma, with
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This chinese restaurant was established for quite a long time, contributing goodwill to customers around Puchong for more than 10 years. We have not visited this place for quite some time already, so we family decided to do lunch over here.
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The prawns came in reasonably large size, but not huge. We were satisfied by the fresh and bouncy prawn meat, with nicely fried crispy prawn shells at the outer layer. The butter nestum morsels were nicely executed, resulting in a fragrant buttery aroma, with the extra spice smell from the curry leaves used. My only complaint here is that this dish rather oily.
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651
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2013-02-01 66 views
Lotus root is one of my favourite vegetable but sadly I can't have it frequently because my mum don't usually double boil lotus root soup nowadays. Hence I ordered this dish to satisfy my long time cravings for this crunchy root vegetable, in a rather special cooking method.The small crunchy butter morsels were nicely cooked with fragrant smell from the butter. I love to munch on the quite crunchy spiced curry leaves with the butter morsels to give a well rounded flavour. The lotus root were sli
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Lotus root is one of my favourite vegetable but sadly I can't have it frequently because my mum don't usually double boil lotus root soup nowadays. Hence I ordered this dish to satisfy my long time cravings for this crunchy root vegetable, in a rather special cooking method.
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The small crunchy butter morsels were nicely cooked with fragrant smell from the butter. I love to munch on the quite crunchy spiced curry leaves with the butter morsels to give a well rounded flavour. The lotus root were sliced until about 1cm thick, coated just nice with flour then deep fried till prefect golden brown. I really love the crispy texture here, I just can't stop taking to my plate one after another to savour and enjoy.
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