How Kee Curry Tai Chow
Tai Chow
- RM20 - RM50 per pax
Chiefeater AS Lim had marmite chicken, three-flavour fish and cabbage at How Kee Curry in Simpang Ampat


Hong Jia Lao Guo hotpot in Tmn Megah is just a stone’s throw away from Megah Rise. Chiefeater Maya found this place for us, and we are grateful. Their fish head hotpot with taro is a home run for me. I’ve had similar soup bases in Sg before but this takes the cake.

Originally from Kedah, incepted in 1989- they’re using the same secret recipe in their 2 outlets at PJ and Kepong.
Theirs is a Teochew taro hotpot with grouper- a smash hit. The famous HK gourmet Hugo Leung approves apparently.

It’s nostalgic I give them that- walking in you see the paraphernalia of the 50s, 60s and 70s – the National AC with wooden grills, the classic radio and of course the china (plates and saucers Boomers and Gen Xers would instantly recognise)

Their sauces were good – all homemade. Their Thai chili and sambal piqued my interest most.
Then their ingredients. The usual hotpot staples except for a few more interesting additions such as duck and pig blood/cakes. Definitely a must try.
Their homemade shrimp and cuttlefish paste comes in nostalgic tin cans – a delightful twist.
Oh, and we had Anglia Shandy. Go to their refrigerator in the back and you will find nostalgia in bottles – from Coca Cola to Kickapoo. Some brands our younger ones wouldn’t even have heard of! They also serve traditional flavoured ice popsicles as dessert – those we oldies had@ school in the 60s and 70s

Overall a 7/10 experience.
Business Hours
Opens Daily
04:30 pm to 11:00 pm
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