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2013-08-24
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When catching for movie in the one utama recently, friend decided to take a quick bite at the Wong Kok Char Chan Teng. My first question is if that is a fusion restaurant. They assure me it is not, even though they have few western dishes on it. Then I recalled that the Wong Kok Char Chan Teng is one of those Hong Kong café with the cheese bake rice and noodle menu made popular in town by the Kim Gary. That is when I realized that I have not been to one for a long time already. And since it is s
That is when I realized that I have not been to one for a long time already. And since it is so near to the cinema, so I give in and proceeded to the what seems like a narror shop form the entrance but gave me quite a startle to see the huge spaces behind what was not seen from the outside. The shop cleverly uses a shade of grey and darker tone for the calming and soothing ambiance. There are natural light form the glass panel and the dishes are still good like how I remembered them from when I last visited one of their branch somewhere else. The rice in soup is amazingly good. With ingredients vouched to be fresh and good after the first bite.
It was sweet with some light pieces of coriander in it while the baked cheese spaghetti was slightly underwhelming than the rice soup, I am guessing it would be better with rice instead of pasta. The corn soup was not too bad but lack a little corn flavour in it.
Loving their ginger tea very much but their fancy ice blended is horribly sweet .
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