PRINCELY TREATS

It has been a long while since my last visit to Prince Hotel & Residence. Their pork-free dim sum has always been decent under veteran Hong Kong chef, Chan Kong Tung (formerly of the Regent KL's Lai Ching Yuen). Recently the hotel welcomes not only a new sifu to churn out these dainty morsels but also Chef Lawrence Eng to helm its Chinese kitchen.

We were indeed lucky to have the chance to sample some of Chef Eng's signature dishes as depicted above. A trio of rather unconventional looking dim sum gave us an indication of what was to come - modern Chinese cuisine with a surprisingly pared-down approach yet cleverly imbued with global, totally Occidental flavours.

Out of the appetising trio, the black har gow (shrimp dumpling) is by far the most intriguing for its simple, squid ink-induced, slightly chewy tang meen skin and springy prawn filling. The miniature parcel actually contains foie gras, pine nuts and minced chicken - wonder if the chef makes the filling rich on purpose since in Thailand, a similar creation is known as money bags? The deep-fried crab claw which totters on the brink of normalcy is saved by its distinctive sauce that is concocted from beetroot, ginger juice, plum sauce, sugar syrup and fragrant oil.

The world's most expensive spice, saffron weaves its magical colour and flavour on the Superior Pumpkin Broth with Crab Meat Dumpling and Dragon Pearls. But the bland wintermelon beneath the dumpling detracted too much of the pumpkin’s muted sweetness. Perhaps it would have worked better had the wintermelon been poached in superior stock beforehand. Despite brimming with chunky crab meat, the sole dumpling also lacks 'oomph'.

Luckily, the subsequent dish of Wok-fried Chicken and Pickled Lotus Root more than made amends for earlier shortcomings. I adore the delicious and subtle fruity sweetness of the rather sticky champagne sauce which coated the fried pieces of boneless chicken. Having the sour tartness and crunchiness of lotus root pickles to temper any cloying aftertaste is truly a brilliant move on the chef's part.

Nothing beats a good piquant sauce and the Hot Bean Sauce generously slathered on the King Prawns dish got the thumbs up from around us. Instead of the usual whole steamed fish, the Seabass Roulade with Enoki, Chinese Chive Flowers and Superior Soya Sauce is ideal for diners who prefer easy-to-eat, boneless fish dishes with clear, unadulterated flavours. Personally I'm not really big on fish so I wasn't too hot on this.

It's best to avoid the Steamed Glutinous Rice and Live Flower Crab Wrapped in Bamboo Leaves if you happen to be dining in polite company. Don't get me wrong - it's a tasty dish as the sticky glutinous rice is simply redolent with the crab’s inherent sweetness. But to get to the crab meat, one has to get to grips with it and things can get really messy here. So unless you have time to devour this at leisure or in the casual company of family and bosom buddies, this dish requires too much work.

Jasmine Tea Crème Brûlée and Baked Lotus Flower Cookies rounded dinner off on a sweet note. The first has this typical French dessert subtly perfumed with the bitter undertone and heady aroma of jasmine tea whilst the second turns out to be a work of art as the baked flaky pastry filled with lotus seed paste is beautifully shaped like a two-toned lotus blossom.

Service befits standards expected of a five-star hotel except during weekday lunch hours. This is when diners may have to try slightly harder to get the staff’s attention as most of them rush around trying to cope with the hectic pace. I personally have had no bad run-in with their service thus far so this bodes well for the outlet.

TAI ZI HEEN (pork-free)
Level 2, Prince Hotel & Residence Kuala Lumpur
Jalan Conlay 50450 Kuala Lumpur
Tel - 2170 8888 x 8200

Business hours – Lunch on Mon-Sat 12 noon to 2.30 pm, Sun & public holidays 11.30 am to 2.30 pm. Dinner nightly 6.30 pm to 10.30 pm

TOO HOT TO HANDLE?

Are readers and most importantly, restaurateurs ready for some honest-to-goodness comments and 'tell it as it is' feedback from food critics? Granted, there have been some bouquets but notably there are more brickbats against those who have spoken up in the past. Vilified for being frank ... it has happened to a freelance food writer once. Let's just say nothing good came out of it as the daily she wrote for put paid to any future writings from her once the storm brewed over.

Another point to note is food reviews must be taken liberally with a pinch of salt. Of course restaurateurs and chefs would roll out the red carpet when they know food reviews are being done - it's akin to having the Queen over for tea, going for your first date or attending that crucial 'make or break' job interview. Wouldn't you spruce your home up, groom yourself from head to toe to impress and set out to make a good lasting impression? Sure you would - why should it be any different for eateries and the people who own, operate and serve in them? So I see no sense why people should complain that the media write only positive things in their reviews ... those stories are meant to be just that - a review that serves as a guide on what the outlet specialities are, the philosophy behind the outlet being in existence, what inspired the chef(s), etc. Conclusions on whether the food is good or not must ultimately be left to the consumers themselves - real diners who get to decide ultimately whether it's justified parting with their hard-earned moolah no matter how good or bad the food is as deemed by us reviewers. Remember, one man's meat is another man's poison.

OK, I'm not advocating bad food - there's nothing worse than paying for mediocre dishes that spoil your day and leave you feeling like a bear with a sore head. But I've come to realise there's just no accounting for taste. Otherwise tell me how come some 'not so great' food outlets continue to not only exist but expand all over the place and draw tons of customers? Heck, it's freedom of choice and their customers obviously feel they are getting something worthwhile whenever they eat there.

Having said that, here are some no holds barred comments on recent outlets I'd been to at my own expense:

AFTERNOON TEA AT MANDARIN ORIENTAL KL

Still one of the best places to escape from the city's madness. Its huge picture windows looking out to sprawling lawns and verdant landscaped gardens are indeed balm for the soul. However, the Lounge's latest Afternoon Tea menu left much to be desired. We reckon it's a mistake to tinker with classic stuff like cucumber sandwiches and normal egg sandwiches ... yes, we see the need to be creative but seriously, even I can't stand the current curried egg filling which my kid took an immediate dislike to. Thank goodness the scones remained rich and crumbly as we remember them to be.

The Asian set was no better. Since I didn't touch the offerings for these, I was told only the chicken satay came up to mark. Which was surprising cos the last time we went, nobody had anything negative to say about the Asian selection.

Fortunately service remains exemplary - in fact it was better than before as we found there were more staff compared to our last visit. The few girls on duty in the past used to rush around looking very harried and sometimes failed to see patrons signalling to them for assistance. Now we had no problems getting their attention.

MANDARIN PALACE AT FEDERAL HOTEL KUALA LUMPUR

This grand dame of a restaurant deserves better patronage on weekdays. Younger diners may find the gilded trimmings and opulent setting too overwhelming but we just discovered that all that truly glitters here are the outlet's dim sum gems.

While the who's who in KL are raving over the pricey roast pork in this particular Pudu coffeeshop, we prefer the Mandarin Palace's crispy, delectable version that comes in alternate layers of fat and lean meat. And I can't recall the last time I tasted such scrumptious char siew bao - the cottony soft steamed layer yielded a generous amount of mildly sweet, dark and richly flavoured barbecued pork. Yummy!

It was certainly a memorable lunch as we fondly reminisced over the delectable lor mai kai (steamed glutinous rice with mushroom and chicken), plump morsels of siew mai and har gow, baked chan pow (mini bread-like buns with char siew filling) and ooh...light as air and super eggy dan tart or baked egg tarts. Just thinking about them make my mouth water!

On the day we went for lunch, only two other tables were occupied so service was definitely NOT an issue. It's amazing that hordes of tourists trawling the shops along the Bukit Bintang thoroughfare outside the hotel had no idea such a historical and noteworthy eatery exists within.

For a 50 year old hotel that was completed in time to herald our country's first Merdeka celebrations, the Federal KL deserves better respect and greater patronage.

WILD RICE AT CITITEL MID VALLEY

Unknown to the scores of shoppers of this humongous mall, the adjacent hotel houses a trendy cafe that offers a surprisingly decent buffet breakfast upstairs. Its sleek and minimalist interior appeals greatly to us - we like the floor to ceiling glass facade that accords us a lovely view of its pool, the fitness centre nearby and an elevated dining platform which is bordered by a bank of tall, sinewy bamboo planter boxes.

The spread seems remarkably simple at first sight but we soon found some nuggets to relish. Soft boiled eggs with toast and local kopi o are nice additions to the international selection. I love the scrambled eggs and chicken sausages, muesli and pancakes but the nasi lemak falls a little short of expectations. Pass on the rather dry scones and sliced cakes. The remaining stuff are average tasting but decent enough to stomach at the price we're paying.

Service is better than average, if not better than some established hotels in the Golden Triangle. The staff whips away used and stained crockery quite fast so much so that it's better inform them if you have not finish your food, and intend to nip off to get something else from the buffet.

* * * * * *

There you have it. Three frank overviews of our most recent food jaunts. Keep the bouquets or brickbats coming.

WHAT A GREAT NUMBER!

Dark & delectable...Deep-fried Pork ribs in Beer Stout

Slurpilicious Sang Har Meen

Cut to the chase with 52's Claypot Curry Fish Head

Ever since we were introduced to this outlet, it has quickly become a favourite haunt. Not only does the restaurant serves good food, the pricing is incredibly reasonable!

From the outside it looks like just another corner single terrace house - few would actually have any inkling it's actually a no-frills Chinese restaurant that holds plenty of delicious secrets. Hot sellers here are its Fish Head Curry, Lightly Deep-fried Tilapia, Salt Baked Chicken Wings and Stir-fried Sang Meen with Fresh Water Prawns. And that's barely scratching the surface - the lady boss told us their other specialities include Hakka braised fried pork (char yoke), vinegared pork trotters, claypot ribs with yam, butter squid and hot plate hor fun...are you drooling already?

The Curry Fish Head comes piping hot in a claypot, filled with ladies fingers, brinjal, long beans, cabbage, beancurd puffs and fleshy pieces of fish head in a fiery orangey-red gravy that goes really well with plain white rice. A small portion here can easily feed 3-4 persons or more if you have other dishes thrown in. You can also ask the chef to substitute the fish head with tilapia chunks but it doesn't have quite the same 'fun' as digging and searching for that elusive piece of fish meat off boney creviches.

Even though the cook more often than not tends to overcook the Ribs in Beer Stout Sauce, the shortcoming is easily forgiven thanks to the bewitching, caramelised sauce that clung and enveloped the ribs completely.

When it comes to Fresh Water Prawn Noodles or Sang Har Meen, nothing quite comes up to our gold standard - Sang Kee or what KL-lites used to know as the Tai Shee Tau (under the big tree)...Having said that, 52's version is still above average and perfect to assuage any prawny noodles craving! The crustaceans are of a decent enough size and I would have preferred the fresh egg and wheat noodles to be thicker but heck, it's as good as it comes. Generously doused with a rich, sublime eggy sauce that's not too starchy or watery, the crisp noodles are adequately 'soaked', rendering it nicely chewy but not soggy.

The kids usually go wild over the Chiu Yim Kai Yik or Deep-fried Salted Chicken Wings but you must remind the chef to omit the chopped bird's eye chilli that gets sprinkled on top together with spring onion. Forget that at your own peril - you don't want to go into crisis mode, trying to douse little numb tongues and soothe teary tots! The Claypot Taufoo is another kid-friendly dish which comes chock-a-block with local or Japanese beancurd cooked in a thick, oyster sauce gravy, chopped baby corn, snap peas, diced carrots, mushroom, assorted seafood and sliced pork.

So if you are ever in the vicinity of Semenyih, 52 is a number you should remember. The outlet is easily located along the early stretch of Jalan Sungai Lalang, the same road leading towards Nirvana Memorial Park. Just don't bother going on a Monday since it's their rest day.

Restoran 52

52 Jalan Sungai Lalang

Semenyih Negeri Sembilan

Tel: 87238733

GOOD COOKING AT ZUHO

Slurpilicious Freshwater Prawns in Special Sauce


Loh Mein with Freshwater Prawns & Crabmeat


Nyonya Sambal Fried Cincaru & Okra


Perk up the palate with Fried Kway Teow with Black
Pepper Beef




Hearty, rustic Fish Head Meehoon


Crispy Deep Fried Fish Fillet with Barreto Sauce


Few foodies can resist Sang Har Meen or stir-fried noodles with freshwater prawns. This dish reigns supreme amongst the many hawkers’ dishes available and the only one that can get away with restaurant's pricing!

Now there's a new eatery in Taman Tun Dr Ismail that prides itself in dishing up some freshwater prawn dishes, whether on their own or with noodles or rice. Its house speciality of Freshwater Prawn and Crab Meat Loh Mein (RM25 for regular, RM45 for large portion) is an extremely indulgent offering (forget about cholesterol counting for once).

Braised in a rich, eggy sauce with two big, succulent freshwater prawns, the fat yellow Hokkien noodles tasted out of this world with a dash of vinegar in it. Devour the noodles whilst they are still piping hot though. Otherwise, you'd end up with an unappetising congealed dish as they cool. I'm dying to sample their Freshwater Prawn Braised Yee Mee, Freshwater Prawn Wanton Mee in Fragrant Soup and Freshwater Prawn Meehoon in Nyonya-style Soup.

I have had better Fish Head Meehoon (RM8 – regular, RM13 – large) elsewhere but honestly, Zuho's version is as decent as they come. I prefer lai fun or thick rice noodles for this particular dish but to each her own I guess. What stood out was the fleshy chunks of deep-fried fish head and delicious sweet-tangy soup that has generous slices of hum choi or salted mustard, tomato wedges, sliced ginger and chopped spring onion in it.

The scrumptious Venison Fried Rice Nyonya-style (RM13 – regular, RM22 – large) fares better with me. Who can resist fluffy rice stir-fried with thin slices of venison, aromatic shredded kaffir lime leaves and local spices? I can only presume the Anchovy or Salted Fish Fried Rice, Beef Fried Rice Yong Chow Style and Crab Meat Fried Rice taste equally arresting.

If you like Hong Kong-style korn chau hor or dry-fried flat rice noodles, resident chef, S H Lim or Uncle Lim as he is known amongst staff and customers, executes this with panache. The Black Pepper Beef Fried Kway Teow (RM8 – regular, RM13 –large) remains slippery smooth, nicely separate and fully imbued with the robust nuances of freshly ground black pepper and sliced beef.

For all the farn tung (die-hard rice eaters) out there, Zuho's small selection of home-style dishes make perfect accompaniments to have with plain white rice. One of their specialities is Deep-fried Fish Fillet in Barreto Sauce (RM8 – regular, RM13 – large), a Filipina-inspired dish that comprised crispy, boneless pieces of fish fillet eaten with a tantalisingly sweet, sour and mildly spicy dip that has sesame seeds and chopped coriander in it.

Har loke, a classic prawn dish for many major Chinese festivals, is superbly replicated here. Its Freshwater Prawns Fried in Chef’s Special Sauce (RM30 – regular, RM45 – large) beg to be eaten with your hands to fully appreciate the dark, glistening and full-bodied sauce made from chopped garlic, red chilli, coriander, ginger, Worchestershire sauce, thick soya sauce and spring onions.

Chilli fiends will get fired up over the Nyonya Sambal Cencaru Fish (RM8 – regular, RM13 – large) as the ground chilli paste for this packs quite a wallop. The Kunyit Chicken (RM13 – regular, RM20 – large) and Stir-fried Chicken with Salted Fish (RM13 – regular, RM20 – large) come highly recommended as well.

A surprisingly good Melaka Nyonya Cendol (RM4) consisting of thick, caramelised gula Melaka (palm sugar) syrup, rich coconut milk and short, fat and soft jade-green cendol strands is the perfect conclusion to your meal at Zuho.

With its modern, spartan decor and quick, amicable service, Zuho is definitely worth the (reasonable) prices it is charging.

Zuho (pork-free)
44 Jalan Datuk Sulaiman
Taman Tun Dr Ismail
60000 Kuala Lumpur
Tel: 012-238 8135/016-600 3389

Business hours – Tues-Sun 11.00 am – 3.00 pm, 6.00 pm – 10.30 pm

NEW YEAR WISHES

Been missing in action for some time due to an unbelievably hectic last quarter in 2006. The last quake which disrupted the Net access didn't help either.

Anyway another year beckons with more great dining experiences await! Believe it or not, eating well can be a vice...but heck, it's a blessed task that yours truly will undertake with no qualms whatsoever. 2006 has been a fair year filled with more fabulous food than mediocre eats so overall, it was memorable in its own way.

For those who have been following my food treks, thank you for your support. Stick around and I'd clue you in on what's hot on the dining scene in 2007. Now let the feast begin!

A TOSS UP FOR GOOD THINGS TO COME

Get fresh - and enjoy a fruitful start to the Lunar New Year!


Imagine you're participating in Fear Factor...

'Bean' there? Such luxurious smoothness on the palate

Roast pork - not! It's crispy chicken skin with prawn paste & nuts

Har har - prawns to usher in joyous laughter

It is believed that yee sang or Chinese raw fish salad was invented some 1,500 years ago during the Song dynasty. Traditionally consumed on the seventh day of the Lunar New Year to mark the birthday of mankind, this humble dish has come a long way from its ancient origins. Come every Chinese New Year, local Chinese chefs will vie to bring fresh interpretations to this colourful salad. Over at the Si Chuan Dou Hua Restaurant at Parkroyal Kuala Lumpur, Chef Chew Chee Keong decides to make it a fruitful head start to the Lunar New Year celebrations with his Tropical Fresh Fruits Yee Sang.

In addition to the mounds of assorted pickles, vegetables and deep-fried flour crisps, Chef Chew has included shredded kiwifruit, dragon fruit, strawberries, honey rose apples, snow pear, young mango, pomelo and rock melon to this ubiquitous festive delight.

Diners can inject ‘liveliness’, ‘abundance’ and 'good fortune' to their order with shark’s fin, pacific clams, soft shell crab or yellow fin tuna, abalone, salmon or jellyfish. They even have a choice of different sauces – Fruity Sour Plum Sauce, Sour Plum with Wasabi Sauce, Spicy Thai Chilli Plum Sauce or plain Plum Sauce. The end result will be a light, tantalising salad redolent with a whole gamut of tangy, zesty, sweet and tart flavours without any cloying aftertaste.

There's nothing like some Sichuanese spices to set jaded palates alight. The Crispy Prawn with Spicy Bean Paste is guaranteed to leave your tongue tingling from its crunchy, spicy outer crust whilst the crustaceans remain deliciously succulent inside. But don't worry, you can always tempering things down with Crispy Stuffed Chicken with Prawn and Shark’s Fin Paste and Deluxe Nut Coating. Looking deceptively like roast pork from afar, this scrumptious speciality proves memorable for its varied textural contrasts and delicate nuances. A robust chilli dip served on the side helps to give extra bite to these springy slices.

Shaped like mini gold ingots, the Homemade Green Puree Beancurd with Seafood and Scallops is distinctive for its top coating of jade green, blended seaweed. The silky smooth beancurd pieces are the perfect foil to emphasise the fresh scallop and minced seafood's inherent sweetness.

The typical Sichuanese delicacy of Fried Spicy Fish Fillet Sautéed with Sichuan Peppercorns is unlikely to be forgotten in a hurry. Unlike the 'in your face' spicy tartness of Thai tom yum, its fiery-hued broth is potent enough to give chilli lovers an instant ‘high’ with its ma la (numbing spiciness) flavour.

For the first time ever, those on a vegetarian diet can also look forward to a sumptuous feast at Si Chuan Dou Hua as Chef Chew has thoughtfully came up with a special Vegetarian Set Menu that will enable them to partake in the festive feasting. One of the specialities, Stir-fried Mixed Fresh Mushrooms with Seven Spices is something that will appeal to even non-vegetarians and diners who want a change from the normally indulgent fare served during this festive season.

All the dishes mentioned are from the different set menus available. The Feast of Abundance is tailored for two persons at RM98++ and at RM318++ for a table of six. For 10 persons or more, choose from its Feast of Prosperity, Fortune, Health and Wealth set menu or Vegetarian Set at RM638++ per table. Small portions of Yee Sang are priced from RM38++ onwards while large portions are priced from RM68++ onwards.

Go on, it is time to go the whole hog at the Parkroyal Kuala Lumpur for a fruitful Chinese New Year.

SI CHUAN DOU HUA RESTAURANT (pork-free)
Lower Lobby
Parkroyal Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
Reservations: 2711 1199/2782 8303

AN ITALIAN SOJOURN

Bacco's cosy & intimate setting

Elegant Italian decor by Datin Burna Mirri

Italian carnival favourite, Frappe

Bewitching Fish Dish

Something to stew over!

Omelette with a difference

Less is more with these Mini Pizzas

Light yet tasty Mozzarella Sandwich

Antipasti to kick start dinner

For those in the know, Jalan Yap Kwan Seng is a food haven in its own right. The entire stretch of road boasts of Nyonya, Japanese, European, Indian, Chinese steamboat and Penang nasi kandar outlets so diners are truly spoilt for choice. However, few are aware of a splendid Italian restaurant tucked away in one of the quieter lanes known as Jalan Liew Weng Chee.

Named after the Italian god of wine, Bacco, this understated restaurant is owned by architect Datuk Luciano Mirri and his interior designer wife, Burna who have made Malaysia their home for the last 22 years. Their eatery prides itself on serving rustic home-style Italian dishes that are rarely found elsewhere.

The inimitable style and creative handiwork of Datin Burna Mirri are evident in the hand-sewn table cloths and curtains, and sponge-painted walls within Bacco. Oriental and European antiques, paintings and furniture further enhanced the classic, homely ambience.

Chef Michele Dal Cero from Verona, Italy displays an uncanny flair for staying true to his Italian roots despite this being his first stint in the Far East and having to be mindful of local dietary sensitivities. Antipasti (appetizers) is a must here to start off your meal. We enjoyed sliced marinated mushroom, pickled red cabbage, zucchini, red and green peppers, a creamy tuna spread, olives and sun-dried tomatoes with the two types of breads – onion and truffle and another flavoured with chopped olives.

Italy’s simple, provincial-style cooking is best reflected in Frittata Ai Funghi Con Patate Alla Bacco or Bacco-style Mushroom Omelette with Potatoes. Special mention must be made of the accompanying sauce of boiled egg yolk blended with anchovies, extra virgin olive oil, thyme, lemon juice and salt.

Chef Dal Cero gets back to basics with his Mini Pizzas with a single ingredient to top each miniature dough disc – chopped tomato, olives or grated cheese. It is a great way to savour the pizza’s delightfully light texture and unadulterated flavour of each topping.

The Involtino Di Sogliola Con Salmone (Witch Fillet Roll with Salmon Garnished with Smoked Salmon) is as bewitching as its name. It is hard to fault this dish of baked sole fillet rolled and stuffed with fresh salmon and chopped romaine lettuce, complemented by a dainty roll of smoked salmon. The composition of subtle nuances and myriad textures proved the chef’s consummate skills.

A scrumptious creation served with a distinctive anchovy-caper sauce, the delicious pan-fried Mozzarella la Carrozza mini sandwich would captivate any discerning cheese lovers. Lightly covered in egg batter, it oozed with melted, piquant cheese in the centre.

La Padella Del Pescatore made us felt as if we were dining at an Italian friend’s villa in the Roman countryside. A hearty stew of fish, prawns, squid and mussels, the ingredients are first sautéed in extra virgin olive oil and cooked with chopped fresh tomatoes, garlic, white wine, chili, fresh herbs and black pepper. The deliciously sweet broth, tinged with the faintest hint of tanginess, is best enjoyed with crusty sliced baguette.

A traditional carnival fried pastry known as Frappe gave us another rare glimpse into Italy. Also known as Cenci in Tuscany, Chiacchiere in Lombardy, Crostoli in Venice and Bugie in Genoa, the rectangular paper-thin, deep-fried pastry are served with a dusting of icing sugar. At Bacco, this delightful creation comes with ice-cream and a little warmer of melted chocolate which you can drizzle onto the crispy pastry. The perennial favourite, tiramisu, is also available although this being an alcohol-free version, it may be a tad tame for those who used to the original recipe.

Thanks to Bacco’s niche set-up, service is cordial and impeccable. Bigger groups of eight persons or more should ideally notify outlet manager, Ahmad Radhi Abdul Shukor ahead of time so that the team is prepared to cope with service delivery and food quality.

Datuk Mirri explained, “Good food takes time to prepare. Ample notice is necessary for our kitchen team to plan and work their magic. For our best dishes, the ingredients need to be freshly sourced and everything made from scratch. Some specialities need more than four hours of preparation to a full day’s work. Advance reservations minimize the customers’ waiting time in between courses and this maximizes their dining experience with us. So it’s a win-win situation for both.”

For those yearning for an Italian gastronomic sojourn, Bacco is well worth the trip.

BACCO (pork free)
5 Jalan Liew Weng Chee
Off Jalan Yap Kwan Seng
Kuala Lumpur
Tel: 21711190

Business hours – Lunch Monday to Friday 12 noon to 2.30 pm
Dinner Monday to Saturday 7.00 pm to 10.30 pm
Closed on Sundays