I invited my family to have a lavish Chinese New Year lunch during the Chinese New Year holiday in 2011. I remembered it was a double celebration in that year, one of which is the Chinese New Year family Reunion Lunch. We did not opt for the Chinese New Year package instead we ordered a few items from the Ala Carte menu.

One of the dishes we had, was Mini Loh Hon Poon Choi. The dish was done impressively with great effort. Loh Hon was made of bean curd skin which formed a bowl, in the bowl they stuffed mini abalones, black hair seaweed "fatt choy", water chestnut, chicken meat at the bottom, Chinese oysters, sea cucumber, mushrooms, ginkgo and button mushrooms. The whole "bean curd bowl" was placed on top of a garden of lettuce. The whole dish was the highlight among all the dishes.

Having all the ingredients cooked together that made the taste sweeter and mouthwatering. Sea cucumber was soft and smooth, the mushrooms were so juicy with the gravy, the Chinese oysters' that spiced up the dish with its seafood salty taste, bean curd skin was soft and the mini abalones were chewy.

Everyone was just staring and checking out the masterpiece before eating. A remarkable dish for everyone to enjoy. Slurp!

Flat rice noodles soup aka Ipoh Hor Fun, cost RM6.90 before tax. Chicken boiled with vegetables soup. The heart of this recipe is the broth and topped with chicken slices, prawns, bean sprouts and chives.

When served, the look was appealing to us. We first scooped a tablespoon broth to taste it, yes, it got the sweet and tasty at least 90% of the authentic Ipoh Hor Fun then, we moved on to the flat rice noodles, it has the Ipoh Hor Fun texture ie smooth and slippery. The prawns served very fresh except that the portion of the noodles may not be enough for guys. The chicken breast meat was also taste fresh.

Currently, they are having 50% disc promotion till end of Aug 2012.

Direction to get to this restaurant, head on towards PGRM, turn into the lane beside PGRM i.e. where you get into the PGRM car park. Go straight to the road that is where you would see Chuan Kee Hakka Restaurant on your right.

The restaurant was 90% full before the clock struck 7pm. Bear in mind that the parking space is also very limited.

The last dish we ordered was Steamed Garoupa fish with Tauchu Sauce. The Tauchu sauce is made of preserved soy beans. The fish was finished by 3 of us, taste of the sauce was irresistible, the fish meat was fresh and smooth. Except that it was a bit spicy for me. The fire level was controlled well that it does not spoil the quality of the fish meat.

We arrived at this restaurant around 6pm, we found there were already 3 main tables were occupied with diners and 2 smaller tables were taken up as well. The restaurant has fully utilised its space till the back of the restaurant. In totality, the restaurant can accommodate within 20 tables.

Another recommended dish was Stir-fried Brinjal with Snake Bean. In fact, this was the first dish arrived to us within 10 mins. The look was deceiving but the good smell would never go wrong. The dish was stir-fried with chillies to spice up the dish and they gave very generous dried shrimps (Har Mai). The dried shrimps really played an important role to make this dish more delicious and appetizing. The Snake Bean looks like long beans except that it is bigger in size and the skin is more rough. Found the Snake Bean was very crunchy except that the Brinjal was slightly soft due to its own soft texture.

Highly recommended dish to all!

One fine day, we were introduced by a friend to visit an old restaurant which is good in Steamed Fish Head. As we arrived before 7pm, we discovered a few other interesting restaurants located in the same street with diners at that hour. At that moment, one of which is Chuan Kee Hakka Restaurant (泉記客家) which struck us to come the next weekend to try. It was already having a queue at the main entrance during that hour.

As we were seated, we made known to the Uncle who was taking our order that it was our first visit, hence, we would like him to introduce us their specialities. One of which he introduced us was the "Yong Tou Foo".

I was made aware earlier by my BF that the original Hakka Yong Tau Foo are made of fish paste, salted fish or dried sotong and pork meat.

When the dish served, all of us was looking forward to taste the Yong Tau Foo. I personally found the fish paste is of less taste and the ingredients were not exactly what I have known as an original Hakka Yong Tau Foo. The deep fried Bean Curd skin was good as it was stuffed with a lot of fish paste and still crispy texture. The red chilli tasted sweet and we liked it. I found the Tofu tasted normal, nothing to shout about and so for the the bitter gourd and the brinjal.