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PAK LOH CHIU CHOW

Step into the splendour of Pak Loh Chiu Chow at Feast Village Starhill Gallery in Kuala Lumpur (KL), the ‘golden sister’ of the renowned Pak Loh restaurant in Hong Kong, for authentic Teochew-style (Chiu Chow) Chinese cuisine. The striking red, gold and green colours are similar to the restaurant in Hong Kong. Stepping through the giant Chiu Chow-style saucepot, diners are welcomed by a cosy atmosphere amidst furnishings specially brought in from China. Start your meal with Ti Kuan Yin Kung Fu Tea and enjoy the only Slow-Braised Goose in town, or the only menu offering pork dishes in Feast Village. A private room for up to 30 diners is available for the ultimate experience in a classical Chinese ambience.

History

Guangdong province has the reputation of being the gastronomy capital of China. Chiu Chow is a subgroup of the Han Chinese people who primarily live in the eastern coastal area of this province. The Chiu Chow people are believed to have had to move to present-day Chaoshan to escape from a series of civil wars in Central China during the Jin Dynasty (AD 265 – 420). Profoundly rich in culture, Chiu Chow people and their way of life is known as a unique part of world heritage and history. Chiu Chow cuisine is particularly well known for its seafood dishes. Distinctive food preparation and cooking methods are used to preserve the freshness and quality of the ingredients. Signature Chiu Chow dishes are often prepared over a slow fire, stewed, steamed, stir-fried or pickled to perfection.

Executive Chinese Chef Alex Au

Born and bred in Hong Kong, Chef Alex Au is the Executive Chinese Chef at Pak Loh Chiu Chow at Feast Village. From a very young age, Chef Alex learned to cook for himself and his siblings while his parents were at work. It wasn’t long before it became a necessity for him to start working which led him to the kitchens where his interest and passion for cooking began to develop. Chef Alex joined Hong Kong’s famous Pak Loh Chiu Chow restaurant 16 years ago where he learned the ropes from the famous Master Chef Chan Tung. Taking what he had learned, he has, with much practice, mastered the art of preparing the famous Chiu Chow cuisine.

 

When Pak Loh Chiu Chow’s owner, Mr Edmund Bui, decided to open a restaurant in Feast Village in 2004, Chef Alex was selected to head the opening team. He took the opportunity and now helms the kitchen with his culinary team where beautifully crafted dishes are served each day. His culinary skills were recognised in 2011 when he and his team went on to win the prestigious HAPA Platinum Award for Most Authentic Asian Cuisine Restaurant.
He credits the restaurant’s fundamental success to the close relationship he has formed with his team and partners. These bonds have enabled him and his team, under his guidance and tutelage, to create exquisite dishes using only the freshest and finest ingredients. Chef Alex is recognised for his signature dishes such as Cold Flower Crab, Chiu Chow Oyster Omelette and Slow-Braised Goose.

Signatures

  • Slow-Braised Goose Fillets with combination of Pork Fillets, Pig’s Intestine,

    Pig’s Ear, Egg and Bean Curd

  • Stir-Fried Kailan with Fresh Lily Bulbs and Halibut Fish
  • Braised Spring Chicken Stuffed with glutinous rice, garlic, ginger, straw mushrooms
  • Braised Pork Belly with Preserved Moi Choy
  • Braised Pork Belly with Mantao
  • Steamed Bucket Pomfret with Preserved Vegetables, Tomatoes and Sour Plums
  • Osmanthus Oolong Tea

Visit us

Open Daily : 12.00pm – 10.00pm

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