Pak Loh Chiu Chow Restaurant Starhill Gallery

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Chef Alex Au Ka Wah of Pak Loh Chiu Chow Restaurant Starhill Gallery

Having to create their latest menu I was summoned to be at Pak Loh Chiu Chow Restaurant to have them try out. Here at Pak Loh Chiu Chow’s delivers a wealth of delicious flavours gourmet in associated with China’s gastronomy capital of Guangdong Province. Located in the dramatic, stylish dining haven of Starhill Gallery’s Feast Village, Pak Loh Chiu Chow continues to enhance its reputation for offering the most authentic Chiu Chow cuisine in Kuala Lumpur and I fulfilled with fabulous satisfaction on that particular day.

Pak Loh Chiu Chow Restaurant
Grey Mullet & Bombay Duck Fish

Pak Loh Chiu Chow restaurant, the “Golden Sister” of the renowned Pak Loh Restaurant in Hong Kong, opened its doors in 2005 and creates authentic Teochew (Chiu Chow) style Chinese cuisine. Its dishes are renowned for leaving patron’s taste buds in a state of wonder, most notably its signature meals which includes the slow-braised goose and I was there to experience.

Creating an authentic ambience by resembling the restaurant in Hong Kong with its striking red and gold colors, it extends the famed Chiu Chow hospitality by providing a cozy atmosphere with furniture especially brought in from China.

Director of Autodome Bhd, Jeremiah Tan spoke about the idea behind creating a new menu. “Pak Loh Chiu Chow already offers a unique gourmet experience but we want to take that experience even further. Changing the menu will bring to Kuala Lumpur all the distinctive flavours of Chiu Chow cuisine and create an unprecedented level of authenticity. It will also add to the memorable dining experience that Feast Village is renowned for and guests can continue to embrace the vibe of the Village.”

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Chilled Grey Mullet

First dish that came to the table was this delicious Chilled Grey Mullet that tasted refreshingly sweet in taste and the accompanied bean sauce boldly strengthen the taste without any doubts. It was the recipe to calm me down with delight.

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Chiu Chew Fresh Cold Crab

The Chiu Chew Fresh Cold Crabs came crawling to the table wanting to be feasted and we did not let them leave the table. It was nicely prepared, well chilled and had a very refreshing sea freshness and the meat was tenderly nice. Definitely a great start.

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Chilled Pork Jelly

Seated with great comfort and indulging my share of light dishes then came a set of beautifully jelled up chilled pork called Chilled Pork Jelly and it was totally smashing and left me wanting for more. Yes it was really smacking delicious, flavourful and the meat was perfectly succulent

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Chilled Layer Pig’s Ear

Chef Alex Au came bubbly with joy towards our table with a plate of designer gourmet, it was so beautiful to the naked eye, pieces of thin sliced layered of black and white edible art. Yes it was the Chilled Layer Pig’s Ear and it tasted so good, it had a great delightful crunchy texture and braised pig ear is one of my favourite home cooking dishes. Just Perfect done here at Pak Loh Chiu Chow Restaurant.

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Crystal Crisp Duck with Mushroom and Water Chestnut

I had a piece of the Crystal Crisp Duck with Mushroom and Water Chestnut and it was not too bad, the outer skin was make to crisp while the duck, mushroom and water chestnut fillings were tasty.

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Deep Fried Baby Oyster with Plum Sauce

Amazing it was, yes their Deep Fried Baby Oyster with Plum Sauce was really gorgeous and left me totally speechless. Every piece of this baby just gave such a delicious kick while lingering in my mouth. It was the best dish tasted at the moment. I was left speechlessly.

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Chef Alex Au Ka Wah

Famously known as Wah Jai, Chef Alex Au hails from Hong Kong Island. He was attached to Pak Loh Chiu Chow Hong Kong for more than 10 years prior to Pak Loh Chiu Chow restaurant in Malaysia. He started cooking Chiu Chow cuisine at the tender age of 16 and did his first cooking when he was 8 years old! His very first dish was fish and beancurd soup. He assimilated a lot of his father’s expertise and as the years drew on, he was made aware of the well-kept secret methods of
Chiu Chow cooking.

Pak Loh Chiu Chow is helmed by the acclaimed Chef Alex Au, who says “We have imported more ingredients and fresh produce now as the latest menu offers bigger variety of Chiu Chow dishes, for example goose, bombay duck fish and much more.” “This new and improved menu will delve even deeper into China’s rich cuisine culture of Chiu Chow and cement Pak Loh Chiu Chow’s standing as one of the finest Chinese restaurants in Kuala Lumpur and continues to offer the most authentic Chiu Chow cuisines in the city,” said Chef Alex Au.

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Slow Braised Goose, Pork Fillet, Pork Intestine, Pig’s Ear, Egg and Bean Curd Combination

Having a big bowl that contained with delicious braised items can be so exciting and we had a Slow Braised Goose, Pork Fillet, Pork Intestine, Pig’s Ear, Egg and Bean Curd Combination. The goose was tenderly braised and the pork fillet was left to soft and tender that breaks so easily in my mouth. The sauce was fragrant and left me having it with some white rice. It was elegantly paraded and did not stop praising this dish. Excellently executed !

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Bombay Duck Fish Cooked in Broth

Chef Alex Au was certainly kind as he had prepared a soup for us to try and he had some Bombay duck fish cooked in broth. It was light it taste and pungent with sea flavor. I really light it, definitely a a good soup of that day. I was also kept busy using my Samsung Galaxy S4 to take my food photos, definitely my personal gadget that keep all my eating activities into one small box. Simple and compact.

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Steamed Bombay Duck Fish with Preserved Turnips and Glass Noodles

I love to have my fish steamed and here Pak Loh Chiu Chow did theirs perfectly. I love the freshness of the fish, tasted well refine, delicious and great texture. The glass noodles beneath the fish just soaked u all those delicious sauces. Just amazingly good.

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Stir-fried Prawn with Preserved Pickles and Coriander

Flovouring is important in Chinese cooking and as for myself I am definitely love my food to be in heavy with flavor. I am definitely not into light flavouring although it can be nice sometimes. Pak Loh Chiu Chow truly have the skill in perfecting their prawn dishes, their Stir-fried Prawn with Preserved Pickles and Coriander was beautifully executed. You can just easily refreshed by just having a bite into them. Execellent indeed!

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Fortune Parcels of Goose Liver with Superior Stock

Next approaching to the table was the Fortune Parcels of Goose Liver cooked in Superior Stock. I found the parcel wrapper had a very smooth texture and was make from egg white meringue. It was definitely light, soft and tender. The filling of goose liver was kept to excellent in taste, great light pungent in taste while the stock kept them moist and succulent to indulge.

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Braised Roasted Pork with Vegetables

I just adored the simplicity of the next dish that kept the claypot in glory. The braised vegetable was keep to moist and succulent tender, the present of the braised daikon (my favorite) infused a jolly good taste to the dish. Now the best trick to enhance this dish was the present of the roasted pork as its flavour just natural transfer into the sauce and built up a fantastic jolly taste as a whole. Nice!

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Chiu Chow Baked Yam Rice with Dried Shrimp and Peanut in Clay Pot

Chiu Chow Baked Yam Rice with Dried Shrimp and Peanut in Clay Pot was the carbo dish that came at the near end of the meal. The rice was fluffy and the yam complimented nicely while the dried shrimp infused flavour to the rice. Not a bad claypot rice.

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Authentic Chiu Chow Crispy Noodle served with “San Tou” Vinegar and Crystallized Sugar

At Pak Loh Chuiu Chow, Chef Alex had his noodle prepared in a sweet way, Authentic Chiu Chow Crispy Noodle served with “San Tou” Vinegar and Crystallized Sugar. The noodle itself is imported from China and was given a light wok fried and tossed over with vinegar and sugar. It was something unusual but still I have not yet adapted to like it but maybe soon in time.

Overall I found the dishes served that day from the new menu was just adoreable and kept to my expection, delicious crafted and were able to maintain its flavour and its tradition. Definely a place to dine and dine the Chiu Chow’s delighted gourmet.

Feast Village provides a unique environment at the icon of luxury that is Starhill Gallery. It is where a variety of culinary experiences can be discovered within the heart of the cosmopolitan city, Kuala Lumpur. Radiating a village charm with 13 uniquely designed outlets, and meandering paths that resemble the world’s most cultural city alleyways, Feast Village is akin to a multi rustic-ethnic village which boasts an exotic array of culinary delights from all corners of the globe. The most skillful and talented of chefs create the most exquisite and memorable dishes in an environment that provides an iconic atmosphere.

PAK LOH CHIU CHOW RESTAURANT
Opens: 12pm to 1am daily
LG12 Feast Floor, Starhill Gallery,
181 Jalan Bukit Bintang,
55100 Kuala Lumpur, Malaysia.
Tel: +6 03 2782 3856 Fax: +6 03 2782 3818
www.starhillgallery.com
www.ytlcommunity.com
www.ytlplatinumplus.com

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