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Welcome To Restoran Hau Kee Seafood
At Restoran Hau Kee Seafood, nestled in the bustling Cheras district of Kuala Lumpur, culinary passion meets a rich heritage. Established by Chef Leong Mang Fatt, who began cooking at the tender age of 11, this restaurant has evolved from a humble stall into a beloved dining destination. Here, the focus is on authenticity and flavor, as highlighted by exquisite dishes like the acclaimed one bucket chicken, steamed to perfection and bursting with sweet, savory notes. Guests rave about the clam in superior soup, a spicy yet comforting delight. Despite its chaotic exterior, Hau Kee promises a memorable dining experience steeped in tradition and exceptional taste.
About
Restoran Hau Kee Seafood
Welcome to Restoran Hau Kee Seafood, an unassuming gem nestled amidst the bustling streets of Cheras, Kuala Lumpur. As a food reviewer at Foodjoyy, I invite you to embark on a culinary journey that highlights the authentic flavors of Chinese seafood. Located at 12 Jalan Kaskas 2, 56100 Cheras, Hau Kee offers a unique dining experience that thrives on its rich heritage and traditional techniques, led by the exceptional Chef Leong Mang Fatt.
At first glance, Restoran Hau Kee might not impress. Surrounded by the chaotic parking conditions of Cheras, with tables haphazardly set across four shoplots, you might question your choice. However, as you pass the initial hurdles, a gastronomic treasure awaits, proving that appearances can be deceiving.
- Signature Dishes: The standout dishes here are truly remarkable. The clam in superior soup (siong tong la la) is a must-try, featuring plump clams cooked in a rich stock infused with ginger, garlic, Chinese wine, and coriander. The titillating addition of cili padi adds just the right amount of heat, creating a balance that sweeps you off your feet.
- One Bucket Chicken: Equally compelling is the restaurant’s signature one bucket chicken. Steamed to perfection, this dish showcases kampung chicken that is delicately enhanced by premium soy sauce and sesame oil. Served in a charming wooden bucket, it encapsulates the essence of home-cooked comfort, while each bite reveals a depth of flavor that is both sweet and savory.
The heart and soul of Hau Kee is Chef Leong, who began his culinary journey at the tender age of eleven. His humble beginnings offer a glimpse into his dedication to creating honest and generous flavors that resonate throughout the menu. Each dish reflects a refined execution that surpasses typical seafood fare often found in Chinese taichow restaurants.
For those seeking an experience that accommodates groups, Restoran Hau Kee provides ample space for communal dining, alongside convenient options such as reservations, takeout, and delivery. The classy ambiance, supported by an on-site parking facility, makes it an ideal locale for gatherings with family and friends.
In conclusion, Restoran Hau Kee Seafood may surprise you. Beneath its rough exterior lies a culinary prowess that captures the heart of Chinese seafood cooking. I encourage you to overlook the setup and indulge in the fabulous dishes that await you. You won't just have a meal here; you’ll create a lasting memory. Don’t hesitate to give them a call at 03-9130 0113 to begin your journey into the delicious world of seafood at Hau Kee.
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“ From the outset, Hau Kee doesn't look like it'll be any good. First, parking in this traffic-choked area of Cheras is atrocious: double-, triple-parked cars turn the roads into a makeshift parking lot. Secondly, the restaurant is a big mess: Though it occupies four shoplots, the tables are strewn about without any order, both in the premises and out on the sidewalks. The entire place just looks unkept. But, if you get pass all that, you'd have one of the best Chinese food this part of the KL suburb. We ordered two dishes and they were all perfect. The clam in superior soup (siong tong la la), a rich stock that had been boiled with ginger, garlic, Chinese wine and coriander, was made better with the addition of cili padi. It had some serious kick. Plus, the clams were plump and clean - there weren't any sand residue. The restaurant takes pride in their signature dish, the 'one bucket chicken', and it's not difficult to see why almost every table had an order of this. It is essentially kampung chicken steamed and then served in a wooden bucket (hence the literal name). But the use of premium soy sauce, sesame seed oil and Chinese Angelica (tang kuei) in the steaming process actually enhances the sweetness of the chicken. Chef Leong Mang Fatt, owner and head chef of Hau Kee, started his apprenticeship in the kitchen when he was only 11 years old, and later worked to grow his little stall into this huge and popular restaurant. And I suppose his humble beginnings have been a great influence in producing food that is honest and generous in flavours. These dishes are clearly a step above those you find in Chinesedaichow. You can tell they have been refined in taste and execution; they just don't look it. But in this case, appearance doesn't really matter. ”
