Wednesday, November 18, 2009

Pak Loh Chiu Chow @ Starhill


Diners can't really go wrong with any of the outlets at Starhill's Feast Gallery.


Teochew-style "tai ngan yi" served cold. An intriguing recipe. The fish seemed pretty fresh, with a firm flesh and mild flavour.


Braised fish maw in sesame sauce. A deliciously different way of eating fish maw, with a nutty, toasty taste that was thoroughly addictive.


Braised meat combo of duck, pork, pig intestines, marbled pig ear, boiled egg and beancurd. Bite into a bit of everything at one go for a fun mix of sweet and salty flavours.


Wok-roasted pork. Made to order, requiring 30 minutes of preparation. The sizzlingly crispy result is worth the wait.


Rice porridge with abalone, dried scallop and seafood. Not our favourite dish of the evening. We kinda prefer regular porridge that isn't quite so soupy.


Fried rice with prawns, minced pork, kailan and turnips. OK but forgettable.


Glutinous rice wine and 'shao hsing chia fan chiew' Chinese wine.

Pak Loh Chiu Chow,
Starhill Feast Gallery.

This restaurant is available for bookings under TABLEAPP, which enables customers to make instant reservations at Malaysia's top restaurants, while saving time and money in the process. Reserve your table at this restaurant by clicking here.
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5 comments:

  1. wah lao eh... teo chew porridge concept has been brought to a whole new level... high-end that is!!!
    Better stick to my favourite hawker style Teo Chew Porridge even though the side dishes are not that GRAND compared to what you had :)

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  2. ciki: whenever u're not jet-setting so much!
    leo: yeahh, i lurve hawker-style teochew porridge too ... perfect for the weather these days... :D

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  3. Methinks I need an education, a starter course in Teo Chew cuisine. All I know of it are Teo Chew porridge lah... :P

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  4. lfb: yeah, it's the one that baffles me the most too. here's a link to crash course, but it's no substitute to real-life eating :D http://en.wikipedia.org/wiki/Teochew_cuisine#Famous_dishes

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