What sets EATZ @ HongKong apart from other char chan teng in Malaysia is that it is pork-free and Muslim-friendly, hence all Malaysians can enjoy the food here. The kitchen is helmed by Terengganu-born Head Chef Kak Noor, together with special advisor and Creative Chef Johnny Wong from Hong Kong. Although pork-free, the outlet retains the authenticity of the dishes and elevate it to greater heights through the use of only the finest ingredients.
The menu highlights distinct tastes and dishes as far back as the 50s as well as favoured eats of today. Some of the signature dishes here at EATZ @ HongKong include Cheese-baked chicken cutlet with rice, Polo bun with truffle scrambled egg, Satay beef rice, Curry seafood rice, HK milk tea on ice bed and Souffle.
To start, we had the Swiss Sauce Chicken Wings (RM16.80) - finger licking goodness! The marinade was very flavorful and the wings were braised to perfection. For a complete meal, they also serve the Swiss wings with noodles or rice.
Must try - the HK milk tea on ice bed - this keeps the drink cool without diluting it!
The tea also contains frozen spheres of milk tea
The kids couldn't get enough of the Cheese-baked rice with chicken cutlet (RM22.80) - we love the cheese, so rich and good, they said! The chicken cutlet, which is similar to chicken katsu was moist and juicy with a nice golden, crispy exterior.
My personal favourite was the Mala Spicy Fishball in Dry Nissin Noodle (RM15.80). Perfect for those who love a spicy kick to their food.
We also had the Braised beef brisket soup noodle (RM19.80), with slow braised beef, white radish and mee suah-type noodles in a tangy tomato based soup.
Other than noodles, they also have specialty rice dishes, Japanese curry, fried rice, fried spaghetti, and grill items. From the grill, we had one of their signatures - the 180g Australian beef striploin at a very reasonable price of RM37.80. The pan-grilled steak is served with fries as well as cauliflower and broccoli. For those who want to splurge, there is also Australian Wagyu for under RM100.
Don't forget to leave room for desserts. The must-try dessert here at EATZ @ HongKong is Ms. Souffle (RM15.80), which was light, fluffy and absolutely delicious! There is a 20-minute waiting time for this, but it is well worth the wait.
Also not to be missed are the polo bun (RM6.80) and egg tarts (RM3.80 per piece), which are freshly baked on-site every morning. The polo bun was soft with a lovely crusty top, great eaten with thick slabs of butter in the center.
Mochi topped with peanuts and brown sugar syrup (RM8.80)
Murals done in collaboration with local artists, Aleff Ahmad and Ong Cai Bin, showing how Hong Kong cuisine has changed through the years.
Pork-free.
Opening times: Mon-Fri (except PH) 8am - 10pm; Sat, Sun & PH 11am -10pm.
Location: EATZ @ HongKong 食在香港, LG-240, Lower Ground Floor,The Gardens Mall, Lingkaran Syed Putra, Mid Valley City, 59200 Kuala Lumpur, Malaysia. (Park at The Gardens Mall, RM2 for first 3 hours on weekdays, RM3 for first 3 hours on weekends).
Tel: 03-2201 0886
Website: https://www.facebook.com/eatzhk/
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Egg tarts only RM3.80? They opened a Nam Heong Ipoh outlet here, heard they are RM6 each. No fave reviews...all said so so and VERY expensive. Don't think I'll go and check it out.
ReplyDeletewasn't impressed with polo bun here but their milk tea was good tho.
ReplyDelete