Restoran Tak Fok Hong Kong Seafood Crabs
Crabs
- RM50 - RM100 per pax
Despite arriving at Restoran Tak Fok Hong Kong Seafood early, Chiefeater Steven C T Tea found the restaurant already packed with diners


Yang Kut Teh, Pork-Free
早晨的会议结束后,品牌商说想吃一顿与众不同的 Brunch,我立刻想到公司后街的“八方羊骨茶”。这家店可不是普通的肉骨茶档,他们主打马来西亚首创的羊骨茶,把中国广式羊腩煲的浓郁香气,与本地肉骨茶的药材滋味巧妙融合。汤底用新西兰羔羊骨与11种珍贵药材,慢火炖足七八小时,浓郁得像奶汤般顺滑,却一点羊膻味都没有。
After my morning meeting, the brand owner expressed a desire for a unique brunch. I immediately thought of "Ban Fang Yang Kut Teh" in the back alley of my office. This place is no ordinary bak kut teh stall; they specialize in a Malaysian-inspired version of Yang Gu Teh, ingeniously blending the rich aroma of Cantonese-style lamb belly pot with the flavors of local bak kut teh's medicinal ingredients. The broth, made with New Zealand lamb bones and 11 precious herbs, is slow-cooked for seven or eight hours, resulting in a rich, smooth, milky broth without a hint of lamb.



一碗热腾腾的羊骨茶端上桌,再配上一根现点现炸、外酥内软的油条,吸满汤汁的那一刻,幸福感简直爆表。品牌商边吃边说,这组合太绝了,第一次在 Brunch 里吃到这种滋补又特别的味道。
A piping hot bowl of Yang Kut Teh arrived, accompanied by a crispy, soft-fried dough stick, freshly fried to order. The moment it soaked up the broth, the feeling of bliss was unbelievable. The brand owner exclaimed as they ate, "This combination is incredible! It's the first time I've ever had such a nourishing and unique flavor at a brunch."


别看只是配菜,他家的凉拌黄瓜真是惊艳,脆爽多汁、酸甜中带着蒜香与芝麻香,是我吃过最好吃的版本,简直可以单独当成招牌。
Don't underestimate their cold cucumber salad; it's truly amazing! Crisp and juicy, with a sweet and sour flavor tinged with garlic and sesame notes. It's the best version I've ever had, and could be considered their signature dish.

Business Hours
Monday to Friday
11:30 am to 03:00 pm
05:00 pm to 11:00 pm
Saturday and Sunday
11:30 am to 11:00 pm
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Crabs
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