TASTE THE SECOND GENERATION CHINESE RESTAURANT “SOON FATT”
Nowadays, most of the chinese cuisine restaurants brought into not only those authentic chinese cuisine recipes the market, but also introducing and emphasising seafoods selection to meet the market demand. Here in Sri Petaling, we have successfully discovered and recognised the ongoingchinese restaurant “Soon Fatt” led by Mr. Seng Chai Wah.
Mr. Seng Chai Wah is the second generation owner of “Soon Fatt”. The founder, Mr. Seng Check Kuang (father of Mr. Seng Chai Wah), established this restaurant in 1997 and has officially retired from the F&B industry. This restaurant which has more than 20 years of history has received positive response from the customers for its delicious food and wide variety of food provided.
Mr. Seng Chai Wah is the owner of “Soon Fatt”. He was born in 1996 at Kajang, Selangor. He started stepping into the F&B industry when he was 17 years old. At that time, he was only a helper in the kitchen and learned everything from bottom to the top. It was only until January 2018 that he officially became the chef of this restaurant and undertook his father’s position as the chef.
The first recommended food in “Soon Fatt” is “Pineapple Pork Ribs”. Pineapple is the main ingredient of this dish which serves as decoration and flavour enhancement at the same time. The homemade sauce which requires more than 10 ingredients gives the sour and sweet flavour. The texture of the fried pork ribs is medium and when mixed with the homemade sauce, gives the sour and sweet taste.
The second recommended food is “Kam Heong Lala”, also known as Kam Heong Clams. The main ingredients include shrimp, curry leaves, red chilies and fresh clams. The clams are personally chosen by the owner himself to ensure that the clams are always fresh. These fried clams have fresh and spicy taste and the texture of the clams is soft and smooth.
Besides that, the owner also recommended his “Deep Fried Tilapia with special sauce”. The special sauce which contains more than 7 ingredients tastes sour and spicy. The fish is first deep fried and then the special sauce is rinsed onto the fish. This whole process takes around 15 to 20 minutes before it is ready to be served. The deep fried fish is crispy outside and inside it is soft and smooth. It is best tasted along with the special sauce that will give more flavour and taste to the fish meat.
The fourth recommended food is “Fried Mantis Shrimp”. To prepare this dish, the mantis shrimp is first deep fried and taken out before the onions are fried next. Later, the mantis shrimps are to be put back into the wok and the five-spice powder and salt are added into the mantis shrimps. In short, this fried mantis shrimps taste savoury and crispy.
Last but not least, the owner also recommended his “Kung Pao Sotong”. The main ingredients used to prepare this dish are chilies, vinegar, onions and sliced ginger. This spicy and mild sour sotong is of the the top recommended food in “Soon Fatt”. The squid must also be fresh so that the texture will be better and softer.
The chinese restaurant specialist “Soon Fatt” serves variety of food to the customers. Do pay a visit at No. 92-1, Jalan Radin Tengah, Sri Petaling, 57000 Kuala Lumpur.
RestoranMakanan Laut Soon Fatt
No. 92-1, Jalan Radin Tengah,
Sri Petaling, 57000 Kuala Lumpur
Operating hours: 3.30pm – 1.00am
(Closed on alternate TUESDAY)