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Kuala Lumpur - Hakka Wild Boar Curry & Stuff at Siew Foong

k
klyeoh Sep 25, 2012 12:21 AM

Siew Foong restaurant is an interesting eatery at the busy OUG main market square. It served rustic, hearty Hakka cuisine (客家菜)

Our lunch today consisted of:
- Hakka "Yong Tau Fu" (釀豆腐) - cubes of tofu plus vegetables like okra, chilis, bittergourd and aubergines, all stuffed with fish-paste. All the various pieces of 'yong tau fu" where poached and delicious with the beansauce and chilli pastedips.
- "Wu Tau Kau Yuk" (芋头扣肉) - steamed-braised yam with pork belly slices. The Hakkas called it "Kiu Nyuk". I didn't quite like the rendition of this dish here as it has the disagreeable (to me) scent similar to Jinghua ham or waxed Chinese sausages. I like my "Kau Yuk" simply braised in soya-sauce & gently flavored with fermented beanpaste, garlic & shallots.
- A relatively Malaysian-ized dish of curried wild boar with thin egg noodles. The curry was piquant and redolent of aromatic spices, but not chili-hot.
- Fishballs soup with rice vermicelli (米粉), which had a subtle pork-broth flavor.

For a small neighborhood eatery, it offers an enticing array of Hakka delicacies - I did not try its house specialty, the "Lei Cha" ( 擂茶) or "Thunder Tea Rice" this time. The populace of OUG is mainly Cantonese-Chinese, with a large Hokkien-Chinese presence - a perfect target market for Siew Foong's fare.

Address details
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Siew Foong Restaurant
70, Jalan Hujan Rahmat 2
Overseas Union Garden
58200 Kuala Lumpur
Tel: +603-7971 4508

 
 
 
 
  1. huiray Sep 25, 2012 09:02 AM

    Like this one? http://chowhound.chow.com/topics/8386...

    I suppose Cantonese-Hakka-Hokkien does form a sort of axis with Hakka in the middle geographically and culinarily!

    Your dining partner must have been the one who got the fish balls...

    1 Reply
    1. re: huiray
      klyeoh Sep 25, 2012 09:18 AM

      How did you guess? :-D

      Still haven't gotten round to liking fishballs yet - the bouncy texture is just not my cup of tea. But I absolutely LOVE French fish quenelles, which have a slightly firm yet mousse-like texture:
      http://www.chow.com/photos/738287

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