where and what to eat lah?

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It has become a regular yearly event for us to get together for a lousang Chinese New Year dinner with our regular 猪朋狗友 good friends. This year, we gathered at My Preference Cantonese Cuisine at Alam Damai, Cheras - a restaurant highly recommended by one of our friend.

Started in 31st January 2010, this restaurant is helmed by Chef Ng Kok Leong who spent over 20 years cooking under a Hongkie chef and worked in numerous kitchens in 5-Stars hotels including Shangri-la and Le-Meridien, Kuala Lumpur.


The interior here is simple, clean and fully air-conditioned with menus written in both Chinese and English.




Of course, the first dish was the Salmon Yee Sang (RM 48). We tossed the yee sang as high as possible while shouting out auspicious phrases. We screamed our lungs off.


The yee sang here tasted pretty much like any standard yee sang, nothing special to shout about but we were all accustomed to it. It's a must-have yearly ritual during Chinese New Year.


Next to arrive was the Crispy Deep Fried Squid with Salted Spice (RM 36). The squids were fresh and succulent with a crispy coating of seasoned salted spice. It was quite good and we had all the chopsticks flying in for it!


Claypot Rice with Sausage and Waxed Duck or better known as Claypot Lap Mei Fan (RM 49). Prepared in the traditional Cantonese method whereby the rice is slowly cooked in the claypot with the fats from the waxed duck and the sausage both melted into the rice. The smoky flavor-laden mouthful of rice made us full erect (in appetite I meant)! Better call up early to reserve for this dish, it requires 45 minutes to prepare.

It was good but wasn't the best claypot lap mei fan we've ever had. The best we had was at Imbi Palace and remembered waiting over an hour for it!


The next highlight was the Yellow Wine Chicken 黄酒鸡 (RM 36), it was really really good! Just the right proportion of ingredients; the wine wasn't overpowering, the soupy goodness warmed our souls and the chicken breasts were to die for! It was incredibly smooth, tender and succulent! A definite must-try!



Steamed River Catfish with Superior Soy Sauce (RM 55), swimming in a garlic oil soy sauce and topped with bright julienned scallions - a prime example of a simple yet intricately flavored dish.


Braised Spare Ribs with Creamy Butter Fruits Sauce (RM 32 for medium), the ribs were tender and juicy inside with a lightly deep-fried battered layer coated with rich creamy butter fruit sauce that was further enriched with the aroma from the curry leaves.

Baked Boneless Smoked Duck with Crispy Soft Buns (RM 54 for medium), here's a duck to impress! The duck's skin was reasonably crispy while the meat was very tender with a smoky aromatic pang to it. Grabbed some duck, scallions, stuffed them into a fluffy crispy bun, and engulf!!


Braised Homemade Beancurd with Brinjal in Claypot (RM 28 for medium), the beancurd and brinjal were nicely braised and soaked up all the goodness from sauce. Excellent companion with a bowl of steamed white rice.


Stir Fried Lotus Root with Macadamia Nuts and Cuttle Fish (RM 30 for medium), it was all crunchy, subtle natural sweetness from the assorted vegetables and finished off with shredded cuttle fish.


Steamed Mui Choy with Pork Belly (RM 8.80), yes only RM 8.80! During weekdays lunch and dinner, My Preference Cantonese Cuisine offers 68 types of dishes at an affordable RM 8.80 price per dish! Check out their 68 types of dishes menu below:

MYPCC 68 Dishes

And YAM SENG!!! It was a long night of non-stop drinking and glasses clang together!

Verdict: Delicious Cantonese food with a comfortable and clean dining environment at a reasonable price. Will definitely return again and plenty more dishes to try out!


Address:
22A, Jalan Alam Damai 1,
Damai 23, Alam Damai,
56000 Cheras,
Kuala Lumpur
Tel: 03-9105 5007
Business Hours: Opens daily from 11.30am - 2.30pm and 6pm - 10.30pm
Pork Free: No
Taste:
Value:
GPS: 3.071138, 101.742582
Map:

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Chef Steven Cheng brings his passion of cooking back to the tables with many years of vast experience from various top Chinese restaurants. Even celebrities from Hong Kong like Eric Tsang (曾志偉) had quietly made a table reservation for Chef Steven's private cooking.


First to arrive was a large hotpot casserole Poon Choi (盆菜, RM 168 for small / RM 268 for large) and we were gripped with excitement as we opened the lid.


Poon choi, pun choi, poon choy) is a traditional communal banquet dish served in a huge tub and often eaten during festivals. Preparing poon choi is a tedious process; from steaming to deep frying, pan grilling, poaching, roasting, braising and then carefully layered to achieve the synergy between the layers of ingredients.





This wonderful one-pot feast is stuffed with chock-full of decadent treasures such as roast pork, roast duck, steamed chicken, scallops, sweet and spicy prawns, sea cucumbers, fish maw, dried oysters, pork trotters, mushrooms and "abalone" slices. For those who prefers a more lavish ingredients with real abalone, it will be RM 250 for small or RM 500 for large.


We asked for white rice as the glorified gravy was simply irresistible!


A definite must-have dish from Chef Steven, the Shanghai Style Dried Chili Chicken (RM 15/20/30, 上海辣子鸡). These delicious deep-fried chicken pieces melded with the intense aroma of the wok and the spicy heat from the dried chilies. It was so good that we had to order another plate as the first one was polished off within minutes!


Pork Ribs with Italian Sauce (RM 18/30/45, 香草排骨), the slices of pork ribs were surprisingly tender and coated with a balance of sweet and sour sauce seasoned with fragrant Italian herbs.


Garoupa Rolls in Supreme Broth (RM 18/30, 麒麟斑片), steamed thick garoupa slices wrapped with crunchy snow peas and dressed with a golden supreme broth. Generally, fresh deep sea garoupa fish has a firm meaty texture and delicate flavor. The nicely thickened supreme broth was not overpowering but a little mild for my preference.


A newly created dish from Chef Steven, the Steamed Lotus Leaf with Chicken and Chinese Ham (RM 18, 荷叶云腿鸡). The lotus leaf helps in preserving the moist and flavors of the wrapped marinated chicken, mushroom and Jin Hua ham (金華火腿). Besides that, it imbues an earthy aroma and imparts it to the wrapped chicken.


The moment the wrapped leaf was opened, we could almost "see" the flavors rising up. According to Chef Steven, a thin slice of expensive Jinhua ham was used to lend a faint smoky saltiness to the wrapped ingredients. It's like the Chinese's version of jamón ibérico ham from Spain!


Stir Fried Asparagus with Lily Bulb, Pine Nuts and Macadamia (RM 12/18/25, 佛门正果), it was a vibrant medley of flavors with a splash of crunchy nutty taste.


Yet another signature dish from Chef Steven, the Salt Baked Tilapia Fish (RM 25) or also known as "Suet San Fei Wu" (雪山飞狐, The Flying Fox of Snowy Mountain) as the fish was covered with salt resembling a white snowy mountain. It was funny, shouldn't it be "Suet San Fei Yu" (雪山飞鱼, The Flying Fish of Snowy Mountain) instead?


The salt absorbs the heat and turns into a hard crust that seals in the flavor and moisture without making the fish tastes overly salty. It took about 45 minutes to bake this fish over the wok with slow heat till perfection.


The fish was also stuffed with chopped chili, ginger, shallot, garlic and some dong quai to give a delightful fragrant to the fish. It was the best salt baked fish we've ever eaten!


During meals, we toasted almost continuously with glasses being clanked to shouts of ganbei. Instead of the usual Western wines that get all the attention these days, we opted for traditional Chinese wines that are often neglected. Chinese food with Chinese wines, that's the way it should be!


Aged Shaoxing Rice Wine (绍兴花雕酒) is one of the oldest Chinese wine with a history of over 2,400 years from China. For several thousand years this has been the preferred alcoholic beverage of the Chinese and widely used in Chinese cuisine. This amber-colored wine with 16.5% alcohol content emits an enchanting aroma that warms up our stomach and invigorates blood circulation. I became "red" instantly.


The next wine we had was Kuei Hua Chen Chiew (桂花陈酒). Made from well-chosen flowers in bud, it was sweet, light and refreshing. This will be particularly popular with young adults and women.


Meal hats off and compliments to Chef Steven Cheng and his wife, Winnie. They are such humble and fantastic host!

Verdict: Restaurant Mei Six Hin is a hidden treasure for those seeking for scrumptious classy Chinese cuisine. Most of his dishes were well executed and we're definitely going back to Chef Steven Cheng for more of his creations soon!


Address:
G-62, Jalan Prima SG 3/1,
Prima Sri Gombak,
68100 Selangor
Tel: 012-359 3109 (Steven) / 017-279 9927 (Winnie)
Business Hours: Opens daily for lunches and dinners. Close every fortnight Monday.
Pork Free: No
Taste:
Value:
GPS: 3.238211, 101.701179
Map:

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