更多
2013-11-05
703 瀏覽
I was first told about how famous Tak Fok in Kepong is for crabs so I went there with my friend and mother. Unfortunately, it seemed we were not fated to eat there because the tables were so full that there were no table for us so we ended up eating at a nearby Thai restaurant. Later, I discovered that there was a Tak Fok branch at Jaya One which I got the chance to try in the end. I took my parents there several times. There was once I even tried the lobster for only RM 28 or RM 30! Can you ima
Tonight, I did not know we were going to Tak Fok in Kepong so I just went along with my colleagues for my coleague's farewell. When we reached there, the shophouses looked familiar and it dawned on me that it was the same restaurant that I did not have the fate to eat at 1-2 years ago! 9 of us waited about 20 minutes for our table. Finally, there was an empty table for us, inside instead of outside. We ordered quite a lot of dishes such as Lala Fried Bihun, green vege, cheesy crab, salted egg crab, sweet and sour crab, mantou, signature homemade fried tofu, pork ribs, fried eko, coconut curry prawns.
The best was the fried eko (mini baby lobster - the cheaper version) where the smell was incredible and the taste remarkable, cripsy, yet not too oily to the core.
The curry prawns in coconut was not bad. The big prawns were fragrant. The curry had a faint taste of powdery curry though.
The mantou dipped in cheesy sauce with some onions cooked together was quite tasty. I did not favour the salted egg crabs because I dislike salted eggs but my colleagues said that is the most famous dish here.
As for the sweet and sour crab, it lost to Penang crabs served in kopitiam which was thicker and had more viscocity with a lot of eggs. Over here, the sauce looked like it contained half a can of Thai chilli sauce, where the sweetness was fake. Perhaps this is their best dish here. I would not order this as I can make this sauce myself. I usually order something that I am unable or too complicated to make at home.
The signature fried homemade tofu was a winner. It was not soft but not too hard, just average in terms of hardness. It was simply addictive but the portion was just enough for nine of us so there was no chance of second tasting!
For a person who dislikes pork like me, the prok ribs was amazing! Its smell was so fragrant and the taste and crisp made each bite pork heaven. I cannot even believe that me as a 10% carnivore would put it this way.
The lala fried bihun was something very creative. The lala with a lot of lettuce and also my favourite bean sprouts and also cabbage have won my heart hands down. The combination of lala with all those was also creative hence this is a restaurant I would give 9/10 for creativity and innovation, key features which make an eatery unique.
The green vegetables, though simple, was not overcooked and just nice.
We had a great laugh with jokes till we were the last table. It seemed that farewell is also a chance for gathering with colleagues. We ended the night with supper at a nearby Pappa Rich having the Tong Yuen balls (RM 5.90 which was a bit weird and the green tang yuen looking like baby shrek monster balls and the dried longan too small.
張貼
