This time, its at another of our favourite chinese restaurants in the Klang Valley - Sungei Lima Restaurant, located at Taman Berkeley in Klang.
We don't come to Klang that often, even if we do, its only for dinner at this eatery. Somehow or rather, good food is always not within the vicinity of our neighbourhood. Yet, we never minded the distance.
To cut the long story short, let me introduce you to the few dishes that we normally order.
As always, first dish up being Homemade Signature Beancurd/ Tofu.
Cooked ala minced meat, this dish is not your average minced meat tofu dish. It is served dry with beancurds topped with minced meat and little slices of mushrooms.
Verdict: The beancurd is soft and tasty. There was a hint of rice wine in the beancurds which emits a slight fragrant soothing to our tastebuds. The minced meat topping was also very well-tasting.
Next, 四大天王 (aka Heavenly Kings of Four) stir-fried belacan style.
Verdict: As compared to this dish served at Sing LeongHuat, this wins hands down. Although they do not have the common combination of long beans, lady's finger, smelly beans and eggplant (they replaced the smelly beans with kacang botol instead), the sambal belacan filled our tastebuds with satisfaction. I would say, this dish was well done :)
Lastly, this is their signature dish - Signature Fry Fish (note: it's FRY fish, not fried fish), aka "Cha Hu" in Hokkien (I think?).
This is more like a wet dish served with stir fry fish, famous amongst Hokkien langs. When I'm back up north in my hometown, we would always head out for a good dish of Cha Hu. At Sungei Lima, you may have a choice of fish that you want to serve ala signature style. This visit, we ordered Grouper Fish (aka Sek Pan Fish or Ikan Kerapu as some calls it). It was okay, but my personal preference would always be Ikan Pari (served in a mini Ikan Pari style) which has lesser fish bones. haha
Verdict: This dish is on the salty end of the spectrum, considering that we do not normally consume salt in our daily food intake. However, if you're used to dining out, I wouldn't think the saltyness would be an issue. It is tasty and does not taste spicy (in case you're worried seeing the dried chillis in the photo below). However, I would have preferred the onions to be crunchy and not limp looking.
Just a bird eye's view of the simple dishes we ordered during this visit.
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As we were introduced to this place by Papa, I only know how to go there as per memory calls. I can't really describe the directions as we normally take the inner roads of Klang; which is troublesome but doesn't matter to us as the long distance saves us on toll charges and the drive is quite an enjoyable one. :)
The bill came up to RM56.80 for the four of us. Considerably, this is quite pricey for Klang standards, but justifiable as the Grouper fish dish is the reason for such a price. Normally, when we order Ikan Pari, the cost will be slightly cheaper, in the range of RM25 as compared to today's price for the Grouper fish dish costing about RM30.
Also, they do charge RM2 for usage of water, if you do bring along your own tea leaves.
We've been coming back to this place, again and again; hence the question of whether we would be back for more is definitely not applicable. ;) Once again, with its reasonable pricing and portion, this place is definitely worth a try!
p.s I'm gonna start a post Label with "Chinese Food". LOL
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