Wong Poh is in fact famous for its variety of meaty crab. If you come here for the crab, you are most likely a happy satisfied customer. We wanted to try something different and spotted the Ham Sap Crab written in Chinese. Well, if you understand Cantonese, the word ham sap literally translate into a sex pervert. But not to worry, the ham sap crab turns out to be the best crabs I have eaten over the years. First of all, the crabs were really meaty with the shells coming off easily. The white meaty crab meats were fresh and sweet. Next best thing is the sauce. The sauce is mixture of butter and salted egg sauce. Now, that’s the reason it’s call ham sap crab. The butter and salted egg tasted creamy and salty, So good was the sauce that we wish we could finish the sauce, but due to CNY, no fried bun available that day. It will really go well with the fried bun.

For a long time I haven’t try eating satay around klang valley. That’s because I can barely find a good one. This time at Restaurant Ho Ho Sek, mom ordered this satay. I wasn’t really expecting anything spectacular until when I was served the chicken satay. By the look of it, the satay was already bigger and meatier than a lot of places. The chicken satay was well marinated with spices. The peanut sauce was equally good, although I would love to have even more peanuts in the sauce. The ketupat was nice and firm. The price was reasonable. I would definitely order this again.

Prawn paste chee cheong fun oruiginated from Penang, and it is difficult to find a good one around Klang Valley. Furthermore, not everyone is accustomed to the strong, pungent flavor of the prawn paste. The prawn paste chee cheong fun is a simple dish. The sticky black color prawn paste is added to the chee cheong fun, together with some chili paste, fried onions and white sesame seeds. The chee cheong fun is the flat type and mixed well with all the sauces and you get a nice dish.

When I normally visit KFC, I would order KFC’s Snack Plate. However, this time I spotted new item on their menu. Instead of deep fried chicken, they now serve Golden Wrapped Chicken. It is similar to our Chinese version of paper wrapped chicken. I must say that the new item is definitely worth trying. The chicken was well marinated with spices and Kam Heong. The chicken does not have a crispy skin, but the skin was flavorful due to the spices. There were some button mushrooms and sweetcorn wrapped together with the chicken. The best part of the chicken is since it was wrapped in a paper, the juiciness of the chicken is all retain inside. I don’t even need to dip the chicken with any chili sauce like what I usually do.

The menu was carefully planned and offer diners good variety of food from entrée to main course and a small selection of dessert. This is the ever popular Lemongrass Chicken Rice. The chicken was well marinated and deep fried to crispy brown. The chicken was juicy and the taste of lemongrass was present. A small portion of fish sauce was given for this dish. I also like the refreshing carrots; they were lightly seasoned and tasted sweet and sour. I hope they can be more generous on the portion of cucumber and carrots in future. The waiter was also kind enough to ask if I would like to have the egg yolk fully cooked or half cooked. I opt for the latter.