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Above information is for reference only. Please check details with the restaurant.
Signature Dishes
生活在槟城这片土地太久，因槟城福建人多，我对福州人的传统美食简直就是毫无头绪。上两个星期南下去了吉隆坡，终于有机会去了Subang Jaya的USJ 25品尝了他们家的福州传统美食。原本以为它在One City Skybar里头，结果发现原来One City Skybar还在装修着，我要去的餐馆坐落于One City Skybar的隔壁店屋，Garden Shoppe One City内。我到底去哪里品赏福州美食了？答案就是：有口福。已有三个多月经营的“有口福”是在阳历7月14日正式开张，店家笑称，这可不是农历7月14日，而选择这日子则是因为这特别日期较容易记。红酒面线Kou Fu Red Wine Soup Noodle RM10.90 有口福特级红酒面线 Premium Koufu Rice Wine Soup Noodle RM16.90红酒面线，乃是福州传统美食之一,每逢喜庆节日时必吃的菜肴之一，也意味着长寿。红糟鸡汤则是每个福贯妇女们的坐月子必喝的滋补食品。端来的红酒面线有着淡淡的酒香味，其红酒用的是原于店家-Marcus的岳母自酿的红酒而细长的面线则是Marcus岳父自制的，可说是实兆远的面线批发商呢。Marcus告知实兆远的每一户福州人家都会酿制的红酒，所以他们家餐馆的红酒口味独一无二。这里的红酒面线分为两种: 红酒面线和有口福特级红酒面线，两者差别原于有些食客不能接受太强烈的红酒味，而若你喜欢扑鼻的红酒（或较重口味）不妨点他们家的特级红酒面线。当天尝试的是普通的红酒面线。店家采用甘榜鸡，鸡肉实在，口感嫩滑，面线真的很细滑，而由于面线是自制的，它不会因为时间略久就而变质的现象。喝了几口的红酒汤，顿时觉得还不过瘾，心里呐喊“来人呀，红酒再添！”。话说“有口福”的店家-Marcus，由于妻子是福州人，因此就有机会尝试了许多福州人的传统美食。他发现雪隆一带难以找到福州人的传统美食，而开设了这间餐馆。开营后才发现雪隆一带原来有这么多福州人，我想这无疑是福州人的佳音。光饼Kou Fu Kong Piang Small-RM3.50 Big RM6.90第一次听到“光饼”这名词是在小学老师解释着一句成语 （什么成语就忘了），但依稀记得一位母亲外出，怕自己慵懒的儿子会饿坏肚子，就把光饼串了起来，挂在脖子上，随时可以吃，结果几天后回家，儿子不幸去世了，原因因为懒惰的孩子连翻转颈后的光饼也都懒惰 > <光饼是将面团和好、切块、搓圆压扁，然后刷水贴在炭炉烧烤。-取自网络这里的光饼不是店家制作的，店家说这是向实兆远的某店家购买的，传统光饼没有内陷，而现在实兆远改良过的光饼有两种内陷-葱和猪肉。“有口福”的光饼是猪肉和葱为内陷，光吃光饼会觉得外层有些硬，若你沾上实兆远著名的甘文阁辣椒酱食用的话会觉得没那么干涩，味道更佳。光皮虽较硬，但也很酥，外皮的芝麻让光饼添了些香味。有口福蛋燕汤 Kou Fu Long Yen Soup RM8.90Marcus告知原本这道菜肴没有很明确的名称，后来才命名为蛋燕汤。蛋燕汤有香菇、鱼饼、虾子、黑木耳和青菜为配料。我倒第一次尝试这道料理，蛋燕汤是福州人会自制的面条，由鸡蛋及木薯制成的蛋燕，它看似粿条，吃的时候质感像河粉，带有蛋香味和面条很细滑，吃的时候面条很容易滑入嘴里，若你觉得味道有些平淡，不妨加些甘文阁辣椒酱来调味。个人还是有点还不适应蛋燕汤的口味，哈哈。有口福卤面拉叻沙 Koufu Mian Mixed with Laksa RM7.90 第一次看到这卤汁和叻沙汤的搭配，还真的觉得很好奇。Marcus告知，他本身不是很喜欢这道料理，因为有竹笋，而我就觉得味道还不赖。第一次尝试卤汁和叻沙汤的搭配，不再像槟城的卤汁和福建汤的搭配吃法。叻沙汤是用鱼肉熬煮的，加上些辣椒，店家也采用了些黑木耳为料，吃起来有些较酸和微辣的口感。Marcus后来为我们端了一碗叻沙汤再加入云吞给我们尝试（即兴尝试），叻沙汤底没有很浓郁的鱼肉，淡淡的鱼肉味的叻沙汤加上辣椒，再吃一口云吞，觉得这搭配也不错哦！由于叻沙汤底没有虾膏的点缀，就算没有找到槟城的口味，也觉得好吃。忘了说，他们不是采用一般的黄面，这道面条是店家自制的哦！更多详情，请到：http://www.applefish.net/2013/11/koufu-trendy-chinese-cuisine-garden.html
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This is one of the best Home Made Noodle that I tried in Klang Valley. I call this as QQ mee because it was really chewy!!!This restaurant only open 2 months ago, but the home made noodle already have history since 1976 from Setiawan. The environment very GOOD & relaxing because it was still new.Their serve a bit slow when I order the food because many people there at that time, but it was acceptable. I will give 4 stars for the restaurant & 5 stars for the noodles.
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Colleague bring me to this place for lunch today. Dry noodle with curry chicken is delicious.. noodle very chewy, very nice to go with the curry chicken. not too spicy for me. very yummy.. Must try. The portion is quite big, so small eater can opt to share with friend. My friend order red wine chicken and wine aroma is so strong when they serve. From her face, you know she enjoy it so much. haha..Side dish we order fried pork. Very well marinated and tasty. Try their specialty dessert is not too sweet. Very nice to have it with Ice on a hot afternoon. hehe.. I will come again and introduce to friend.
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The Premium Red Wine Chicken Mee Suah is one of the signature here as on of the Fu Zhou famous dish. The mee suah and the red wine soup just matches perfectly well. If you are a alcohol lover you definitely need to try this. As for others they have the normal Red Wine Chicken noodle which is more acceptable by everyone
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Just tried the Koufu Laksa~ You hardly find this kind of taste of laksa around Klang Valley. It taste similar like what we northern msia people called "Sour Laksa", and it taste REAL good! I was told by the owner that this is the Fuk Chow people's laksa. The soup itself is very nice, and makes you want to have more. And the spicy level is just good, not too spicy & not too sour. I'll really recommend this to my friends & family The second recommendation is the Koufu Tang Shui. Taste sweet & nice with lots of ingredient. Only RM4.90 (small bowl), but never thought that this small bowl is really BIG~ Really worth!
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