Restoran Hor Poh Cuisine @ Taman Sri Sinar, Kepong

After the unpleasant experience, I have decided to try out Restoran Hor Poh Cuisine to satisfy my Lei Cha craving.

With the Michelin Bib Gourmand accolade, one would definitely set high expectations to the reputation of the restaurant. 🤨

Restoran Hor Poh Cuisine has garnered quite a name in the community for serving up authentic Hakka food for over 20 years. The interior is the typical no fuss, no frills restaurant setting, furnished with approximately 15 tables to accommodate different group sizes.

The rice-centric menu not only covers those classic Hakka dishes such as the signature Lei Cha, Yam Abacus, Hor Poh Dumpling, Yong Tau Foo, Preserved vegetable Rice but also single dish rice (Sweet & Sour Pork Rice, Fried Rice, Spicy Sauce Chicken with Rice, & etc) as well as numerous options of ala carte dishes like any other Chinese Dai Chow restaurants.

Hor Poh Lui Cha (RM15.00)

Lei Cha, literally translated as Pounded Tea, is a traditional Hakka rice dish comprises two components – the rice and the soup. The rice is accompanied by several condiments like roasted peanuts, diced firm bean curd, chopped preserved radish, chopped long /French beans, chopped vegetables (Choy Sum, Kailan, Mani Cai/Sayur Manis), black-eyed peas, and some also include sliced onions and dried shrimps.

The soup is made from pounding herbs and seeds such as Thai Basil, Mint, Sawtooth Coriander, Mugwort, 苦粒心 (Three-leavedAcanthopanax), tea leaves, sesame seeds and peanuts with mortar and guava tree stem (traditionally) to form the paste. Hot water is added to the paste to make into soup. The recipe might differ slightly from family to family.

Due to the acquired taste of the soup, it’s either like it or hate it kinda thing! So it’s not surprise that I’m the only one in the family who likes Lei Cha. There are two ways to savour this delicacy – pouring the soup into the rice, mix and enjoy or set the soup and rice dish separately. To me, the broth is comforting and refreshing, with hints of bitterness and not overly herbaceous. Restoran Hor Poh Cuisine’s rendition is rather mild in taste with flavours of mint and basil were delicate and subtle, which I think is acceptable for first timer. 

Yam Buttons (RM10.00)

Also known as Yam Seeds (Suan Pan Zi – 算盘子), these cute morsels of “beads” are made from yam and tapioca flour, hence the chewiness texture of it. Stir fried in savoury sauce together with ingredients such as wood ear fungus, minced pork, Shiitake Mushroom, dried squid and fried shallot, this dish certainly scored well in terms of flavour and texture.

Five Spice Fried Chicken (RM22.00)

Nice crunchy battered skin but the flavour can be enhanced further.

Stir Fried Four King Together (RM18.00)

This dish with eggplant, lady finger, long beans and onion was stir fried in spicy and pungent Sambal sauce. I would have hope it included my favourite Petai in it. 😛

Verdict: My craving for Lei Cha was fully satiated and I love the Yam Abacus too. It’s safe to say that if you’re looking for delicious and authentic Hakka food, Restoran Hor Poh Cuisine certainly well worthy checking out.

Restoran Hor Poh Cuisine 河婆園

No.36, Jalan 6/38D, Taman Sri Sinar, 51200 Kuala Lumpur.

Tel: +6012-233 4931 / +603-6277 8903

Operating hours: Wed – Mon: 11.00am to 2.30pm, 5.00pm to 8.30pm, close on Tuesday

Facebook: https://www.facebook.com/horpohyuan/

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