![]() I would say this is a normal dish, nothing too special to brag about. The dish was a little too salty for my preference, and had too much glass noodles in it. This claypot dish consists of chinese cabbage, ginger, peas, carrot, cauliflower, brocolli, mushrooms and glass noodles, soaked in a thick and creamy milk based soup. I have tried both, and personally feel the dish is more flavorful with the addition of egg. This is also a dish not to be missed out as it is something we don’t get to order in other restaurants.ĭo note that the Hakka noodles come with vegetarian (with egg) or vegan (no egg) options, so do mention your dietary preferences during your order. Overall, the dish was not too peppery or salty, and had a nice salty taste. The crunchy and fine noodles of various thickness added personality to the dish. Likewise, don’t be fooled by its basic looks. This dish includes homemade pulled noodles, carrot shreds and beansprouts. Hor Poh Fried Noodles: RM 8.50 (Vegetarian) It goes perfectly with the Lui Cha and I would strongly recommend you to try out this simple yet delicious dish. The texture of the tofu is silky smooth and melts in your mouth when chewed on. Tips: When ordering, remember to mention to the waitstaff that you want a “vegetarian” lui cha, otherwise, their soup will have “ikan bilis” (salted fish) in it for flavouring.īland in its looks, their homemade egg tofu was steamed to perfection, and garnished with finely minced long beans and red chilli (non-spicy). If you can’t get enough of that green colour soup, you may ask the servers to top it up for you anytime! Drinking the soup alone was a refreshing experience. ![]() This Lui Cha is by far the best I have tasted so far in KL, not to mention the consistency of its taste and aroma throughout the years (we frequently dined in the restaurant years ago, and the taste of this dish was still the same). Add all the ingredients into the rice and pour the tea soup over the rice to enjoy the special soup rice. The dish is served with 6 bowls of separate ingredients (finely chopped long beans, sayur manis, choi poh, peanuts,black-eyed peas, and mustard greens), a bowl of piping hot green broth, and a steamy bowl of rice. Made from a blend of mint, basil, coriander, green tea leaves, peanuts, and sesame seeds, this dish is an acquired taste – you either love it, or hate it. Lui Cha is well-known to be a healthy and fiber-rich dish combining various types of vegetables. We ordered a few Hakka dishes to savour – Lui Cha, Special Tau Fu, Hor Poh Fried Noodles, and Vegetarian Favourite. This dish is the epitome of Hakka cuisine, particularly for the Hor Poh clan. Looking around, you will spot the Lui Cha dish on almost every table. The place was fully packed with working people, and people from the neighbourhood. ![]() We visited Hor Poh Cuisine on a Thursday afternoon (around 1pm). The place is relatively clean and the waitstaff were reasonably friendly and prompt with their service. Fully air conditioned, and basic in its décor, the restaurant cuts to the chase and simply serves delicious food. Founded in 1999, the restaurant has a wide selection of Hakka favourites (vegetarian options available) including Lui Cha (擂茶), abacus seeds (算盘子), and non-veg dishes, such as Yong Tau Fu. Located in Sri Sinar, Hor Poh Cuisine is the one and only Hakka Restaurant in Segambut.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |