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日满茶餐室 Hou Moon Restaurant


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日满茶餐室 Hou Moon Restaurant
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日满冷气茶餐室的招牌菜——烧肉是不容错过的美食。此外,店内的姜蓉雪鱼与看似普通的芫菜上汤也让人赞不绝口,尤其芫菜上汤的汤汁,尽是芫菜的清甜。

IN THE over 20 years since it opened in 1986, Hou Moon has transformed itself almost completely from a roast duck rice restaurant to one selling primarily seafood. Roast duck is still being sold but only at a rather inconspicuous corner. Today, if someone walks in, it is most likely that he is pointed to steamed fish and prawns on the menu.

Hou Moon was located in the initial 12 years along Lebuh Gopeng. It was moved to the present premises in 1998. The owners, Chai Pak Chuen and wife Yeoh Kim Lian, come from a family involved in the food business – which partly explains why Hou Moon could transform so radically so fast. For this reason, one can also expect very fresh seafood here.

Note: (1) The garoupa fish head above was 2.5kg (2) In the weekend, the place fills up 15 minutes after it opens, so get there early if you do not want to wait

Specialties

· Steamed assam curry fish with a choice of head, meat or tail (garoupa and ang cho or red snapper only)
· Fish steamed with mashed ginger also with a choice of head, meat or tail (also garoupa or red snapper only)
· Steamed udang galah (bluish fresh water prawns)
· Fried petai with lotus root
· Fried long beans and brinjal
· Salted chicken baked with herbs

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日满茶餐室 Hou Moon Restaurant

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