Restoran Makanan Laut Lau Heong, Sentul, Kuala Lumpur

An unexpected foodie trip out one weekend lead the gNOMes & friends here. They were supposed to be headed to Restoran Pan Heong (which supposedly serves superb Sang Har noodles) in Batu Caves but that place was closed. So after cracking our heads, we ended up at Lau Heong instead.

IMG_4290

Apparently famous for their ‘tai chow‘ and also cheap seafood, this place is packed to the brim be it during lunch or dinner. Perhaps it will be slightly more overwhelming during dinner hours cause Chinese usually enjoy ‘tai chow‘ for dinner. A tip or two : (1) Call in to book a table to avoid disappointment/waiting; (2) Arrive early! 🙂

Anyway, the gNOMes arrived at 2PM-ish and they were still pretty packed, considering it’s way beyond lunch hours. However, we were seated almost immediately, which we all sighed with relief.

Lau Heong is famous for several dishes, namely Curry Fish Head, Crispy German Pork Knuckle, Belacan Fried Chicken, Prawn & Squid Hotplate and Lala in Herbal Soup. We decided to try as many as our stomachs allow hah.

Fish Curry [RM 30.00]

We decided to ditch the Fish Head Curry and opt for fish slices instead for half the hassle, of course. Thick, fresh fish slices cooked with long beans, lady’s fingers and ‘tau pok’. Curry was surprisingly thick, and fragrant, but was slightly overwhelming with coconut milk. We prefer our curries to be easy on the ‘santan‘, with the correct balance of spices, curry powder and coconut milk. Nevertheless, the curry went well with steamed white rice.

Prawn & Squid in Hotplate [RM 28.00]

Each and every table we took noticed had this hotplate served. So of course, we didn’t want to miss out either. Prawns and squid cooked in creamy based sauce and served on banana leaf. The sauce was creamy, with a hint of spiciness and not too salty. Pair it with hot, fluffy white rice and you are good to go. Prawns were pretty huge and fresh, and the squid wasn’t that rubbery as we expected it to be. As yummy as it may seem, unfortunately, this dish did not manage to stand out to the hype though. Perhaps it was an off day for them.

Lala in Herbal Soup [RM 20.00]

A generous serving of lala cooked in a reduction of Chinese wine, sliced ginger, sliced chilli padi for the spicy punch and the sweetness of Wolfberries. This well-peppered dish was a welcome addition to the lunch table. The sweetness of the wolfberries absolutely apparent and providing a good balance to the overall mix.

Belacan Fried Chicken [RM 9.60]

Marinated for hours in prawn paste for the pungent flavour, the Belacan Fried Chicken was a hit with gNOMe 1. Crispy on the outside, the marination was a success as it managed to penetrate into the flesh. The marinade was based on fermented chili bean curd paste, and the result was certainly one that stimulated the tastebuds. gNOMe 1 wasn’t too hungry, but after having this, he was ready for the other dishes.

Stir Fried Sambal Belacan Sweet Potato Leaves [RM 8.00]

Greens are usually a must in every ‘tai chow‘. Good ol’ sweet potato leaves stir fried with sambal belacan for that comfort touch.

Verdict : This place does most things very well. It being a household name among locals, it is easy to understand why after tasting the food. Of course, the prices are very reasonable as well. A plus point in today’s economy. The gNOMes will be back soon!

How to get there :

Address : 43A-0-9, Jalan 3/48A, Sentul Perdana, Bandar Baru Sentul, 51000 Kuala Lumpur

Contact Number : +603-4042 7857

Opening Hours : Mondays till Saturdays. 1130 hours till 1500 hours. 1730 hours till 2230 hours.

Sundays. 1130 hours till 2230 hours.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s