Uncle Chong's Kitchen (已結業)

:bowl: my first time with open rice is quite fun and enjoying yet the food here is nice with own special recipies but it may not be all ppl lover, some may be to oily and taste will be salty but that is their culture of hainan food.

Uncle Chong's Nasi Lemak SpecialWoo hoo! This looks like a good hearty-full meal indeed, by looking at its generous spread of the assorted side dishes. This is deemed to be local delights specialty from Uncle Chong himself. Together with the fragrant santan rice, it is also served with a myriad of choices such rendang chicken, piquant prawns, sambal, cucumber, egg and not forgetting the crispy anchovies with ground nuts. The chicken meat is very tender and the curry sauce being very sumptuous as

Pattaya Fried RiceAnother way of serving fried rice is this Pattaya Fried Rice, which is topped off with a layer of thin omelette, as its signature, covering the bed of fragrant rice. The rice is more or less similar to the famous Yong Zhou Fried Rice, but less rich than it, as no coconut milk is added to it. It is served with some garnishment of cucumber and tomato slices, with some chilli sauce decorating florally on the eggy canvas

Ipoh Koay Teow SoupFinally, a plainer dish arrives. It’s the famous Ipoh Koay Teow Soup. Comes with clear soup and humble ingredients, one gets to enjoy the silkiness of the ‘hor fun’, paired with slices of poached slices of chicken breast, alongside some sweetness of the fresh prawns. Before the flat noodles is served, fried garlic are added to it to spice it up with some companion of scallions too. A hearty meal to go

Uncle Chong's Curry LaksaAnother noodles fare joining us is this Curry Laksa, another signature dish from Uncle Chong. The bowl comes fiery with a generous portion of cockles on the top, with the side ingredients like chicken cutlets, fried bean curb, bean sprouts and some mint leaves as garnishment. The broth that is used to cook this bowl of mee is very savoury and surprisingly, not spicy. The noodle is springy as well, except that the chilli oil is tad too much for me.

Yong Zhou Fried RiceTo me, this is indeed a specialty dish from Uncle Chong’s kitchen, apart sounds as a good news to those who can’t really tolerate spicy food, hehe. This fried rice shares some similarities to the same fare as cooked in Chinese style. It’s fragrantly fried with chicken breast, prawns, egg and green beans with its secret weapon; adding some coconut milk towards the end of frying before dish it up. It is therefore, woofed up aromatically with the alluring ‘wok hei’! According to

Nasi Padprik ThailandSoon, the fragrant Nasi Padprik Thailand arrives at our table. This is definitely different from the usual paprika rice I have at my office, which in this case, different ingredients are incorporated together such as four angle beans. I suppose this is the uniqueness of this Thai cuisine. It’s also comes with slices of cabbages as well as some onions to bring up the aroma, in the sweet and sour sauce, with the chunky four angle beans. Also another good alternative to complem

Grill Sting Ray In Portuguese StyleNext to greet us is Grilled Sting Ray In Portuguese Style. This dish is rich and flavourful, It comes in abundance of herbs, thick santan and also lots of onion, covering the grilled stingray. The meat is fresh and sweet. There is also some refreshing zestiness of the mild spicy gravy to tickle your tastebud And it’s recommended to be paired with a plate of white rice.

Tomyam Seafood NoodlesThis bowl of Tomyam Seafood Noodles, undeniably is very appetizing and delicious! I do appreciate the effort put into making it albeit am not really a foodie who can eat very spicy food. But for this, I do sort of warm up my palate with something different. After all, what is life without spice right? Hehe The portion is decently generous, with varieties of seafood like prawns, squids, chicken meat and others like lemon grass, with springy vermicelli too. The mee hoon actua

Uncle Chong's Asam LaksaOne ought to try this out whenever you drop by here. This bowl of asam laksa is indeed scrumptious and doesn’t lose out to its original opponent from the Pearl of Orient. The noodles are silky and springy, delightfully soaked in the savory soup which bears a little sweetness rather than overly piquant with asam. I guess this point actually differentiate itself from Penang Asam Laksa which could be much spicier. Another uniqueness about Uncle Chong’s creation is that, yo

Uncle Chong’s KitchenHidden at one corner at the Lower Ground of 1Shahmelin lies this oriental restaurant that goes fondly by the name of Uncle Chong’s Kitchen. And am lucky to have watched Uncle Chong himself, working hard behind scene.The environment is comfortable and spacious, with a see-through glass kitchen. Table setting and chairs are laid nicely against some nostalgic photos around Golden Triangle in the early days, which get me tempted to snap a few with them. By the way, I do love

这个咖喱的味道不错...但是那个面的碱水味重了一点...导致这碗面的味道有点怪异........这个pattaya炒饭很不错下...很够味道...这碟炒饭也有他的特别之处....看到外表很普通...但一吃进口里...有一阵阵的香浓的椰子的味道....和特别....这碗asam laksa真的很够力辣....好像放了很多指天椒进去煮....超辣的...但味道不错....辣也照吃...这碟nasi lemak 就有点biasa普通了....卖相就还可以....