Chatterbox HK

營業中

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Want to try something special, try fry meat with lotus. this would be a perfect meal for a teenager who does not like to eat vegetables.The meat look soft but when you have a bite on it you will feel a bit crunchy, this is because they have lotus in it. Besides that there is also a lot of chopped onion.I would recommend you to eat this outside instead of cooking yourself because it include of a long process of preparing the ingredients, steaming, frying and so on.If i were to rate this i would

Tomyam is one of my favorite of all dishes, that is why my expectation for this particular dish will be high.For me this tomyam does not up to my expectation. For me it does not taste spicy enough they put much of 'serai' and too sour.From the photo you can see that the soup id so clear, it just taste like how it looks taste so so onlyOverall if i were to rate for this dish i will give 4/10

A dish of Singapore Fry Bihun this look just nice, not too dry with dry chili or some chili padi it definitely everyone favorite dish.This fry Bihun is fried with 'taugue' chicken slide and egg the portion is not too big good enough for a lady to consume but not sure will it be enough for a guy as my brother surely will order a second one.If i were to rate it i will give 6/10 - not really one of my favorite dishes

Chatterbox is Hong Kong cuisine restaurant like Kim Gary and Wong Kok Char Chan Teng. but it doesnt have much branches in Malaysia, so its not so well known. But their food is good you know.Ordered their Fried Rice.Don't be deceive by this normal looking fried rice. Its actually so delicious and hou yao wok hei. The small diced ingredients together with the rice that saluted in eggs makes you finish it up even it comes with quite a generous portion. I think they should open more outlets in more

记得把汤匙往饭里扒开第一个感觉就是：“天啊，怎么那么多芝士！”。还有很多烧汁躲藏在米粒之中。烧汁味道又浓又香。米饭软硬适中。鸡扒也很软嫩。但是可能今天太多人了，服务方面欠奉。

这道料理的灵感大概是来自白酱意大利面和广府炒吧。因为面都是经过油炸然后需要藉由奶油酱把伊面浸软。卖相看起来花花绿绿很开胃。酱汁里主要是芝士和胡椒的味道，和鱼片虾子一起拌炒。换来的是满口浓浓的芝士味道和海鲜的鲜甜味美。

算一算这是我第二次来到这里用餐。这里的形式就和香港茶餐厅差不多。点了一份南瓜豆腐，搅成泥的南瓜吃起来绵密可口，南瓜泥底下摆着炸过的日本豆腐。日本豆腐的滑嫩加上南瓜泥的香甜。这组合搭配得真好。

I always love to compare this dish in various Hong Kong style char chan teng, always on a continuous search for the best cheese baked rice.Here at Chatterbox, I am glad to find another delicious alternative choice of this dish. The cheese came in quite a generous portion and well-baked till golden perfection. It layered nicely on top of fluffy rice, leaving some cheese flowing and sticked onto the rice. The white sauce was creamy and delicious. I would prefer if corn was added to give extra crun

As usual, lunch is always a headache deciding what to eat and we ended up at Chatterbox. After perusing the set lunch menu, what strike me most was this curry pork chop cheese baked rice set. Mine was the last to come but the wait was quite worthwhile.Uncovering the cheese layer, what exposed was the steamy hot fried rice with egg and most importantly the curry pork chop. I love the fried rice for its fluffiness, egginess and flavor. It was very good indeed. The pork chop was very tender and mea

Whenever people go to Hong Kong restaurant chains in Malaysia, Cheese baked rice is known to be the "must try". I still remembered it being so expensive that I would feel so heavy hearted to order. Now, it is so much affordable as I am working and that they have interesting set lunch deal that encouraged me to have it once again.The fried rice was done very well; no clumping rice, smelled very eggy and full of "wok hei". The cheese coat was not too bad but the cheese used was of cheap quality. H

Chatterbox is a conceptual restaurant very similar to Kim Gary and Wong Kok Char Chan Teng. It serves cheese baked rice, noodles, toast and colorful drinks for all needs. Honestly, I have not tried Chatterbox before, and I decide to visit this restaurant at 1 Utama shopping centre.Here is my Nissin Soup Noodles with Fried Pork Chop. It may look like maggi noodle, but it is more springy and will not expand easily. The pork chop is marinated and deep-fried before immersing into the soup. It is qui