At PJ Taman Bukit Mayang Emas’ Kedai Makanan Haruan-He, there’s more than good-for-you haruan fish dishes | Malay Mail

PETALING JAYA, July 24 — Eat your fish, it’s good for you. I have been hearing little “advice” from my elders since I was a child.

In the case of haruan fish or Sang Yue in Cantonese, some believe that eating fish helps heal internal wounds.

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Not many places in the Klang Valley offer this coveted freshwater fish so it was great to discover Kedai Makanan Haruan-He.

The place in Taman Bukit Mayang Emas was started by Yan Wo, famous for its two restaurants, one offering Chinese food and the other serving Thai food, further down the road.

Here, haruan fish is cooked using a 40-year-old recipe, perfected by the master chef from Chenderiang’s Kedai Makanan dan Minuman Hong Kee.

It’s best to share a meal here so you can try different dishes.

Haruan fish is served in two styles, like slices of fish cooked in a hot claypot.

The menu is kept simple from its clean and modern design with a white background and bright blue and red colors to the featured items.

Its focus is communal family meals to share.

Start with the haruan fish, served in two styles. You choose the size depending on the number of diners, as they recommend.

In our case, since there are five of us, we took fish weighing 1.2 kilos (RM12.80 per 100 grams). You have three styles of frying for fish meat, a choice of hot claypot, if paw style and the classic spring onion and ginger combination.

Since the claypot version also uses the same spring onions and ginger flavor, it’s the more tempting choice. It comes with a “wow” factor with smoke emanating from the claypot.

For if paw style, this version is a bit milder compared to other places, but still retains its delicious aroma with spring onions and dried red chilies coated in brown sauce.

Slices of kung pao fish are coated in a mild brown sauce and fried with spring onions and dried red chilies.

Adobong Vegetable and Tofu soup made with haruan fishbones is comforting and functional.

The highlight is the broth, cooked from fish bones. Choose from Pickled Vegetables and Tofu or an Herbal flavor.

The pickled vegetable broth was delicious with a mouth-watering flavor, which paired beautifully with the thin strands of beehoon. You can, of course, pair it with rice.

The broth is kept warm in a small claypot placed over hot coals. Savor the broth slowly and eat the fish meat clinging to the bone.

If you’re not into haruan fish, there’s Teochew style seafood congee using crabs, prawns and sliced ​​fish, perfect for a rainy night.

Otherwise, opt for their rich, creamy fish head curry infused with aromatic chilli oil. It would definitely be perfect with a plate of rice.

The menu looks limited but they also have off menu items. We tried everything in small portions, because each dish was tempting.

You won’t regret eating this addictive fried chicken.

The classic Sweet and Sour Pork is well prepared here with thin, crispy slices of pork.

You have fried chicken (RM28 for a small portion) that can beat any Korean version.

What makes the chicken finger licking good is the Thai fermented shrimp paste. It was restrained but the meat was juicy and tasty. Don’t miss the best bit either, the sprinkling of fried Thai shallots that are so fragrant and insanely addictive.

There is also a sauce with dried chilies, shallots and herbs to give the meat a little tanginess.

Whenever I see Sweet and Sour Pork (RM20 for a small portion), I must try it. This version does not disappoint with thin crispy battered pork soaked in a balanced sweet and sour sauce.

What surprised me was how the crunchy texture was still on its own after a few hours, until every piece was eaten.

The omelette (RM16 for a small portion) looks ordinary but it is fluffy and topped with a little sauce, making it a good complement to other dishes.

Kangkung Belacan has a surprise in the form of oil-fried crisps.

This simple omelette is soft and tasty with a sauce.

From the menu, there was a choice of two vegetables, so we chose the Kangkung Belacan (RM30 for a large portion) which came with decadent buttery crisps. Since my friend is not very spicy, we reduced the sauce here.

Last but not least is the unusual Pork Intestines Stir-Fry with Pineapple (RM28 for a small portion). It shocked us. We expected small intestines but they use the larger, softer version, which is harder to source.

The genius addition was the pineapple chunks, cooked until they were soft and didn’t bite the tongue. The sauce was so mouth-watering that even my friend who doesn’t eat pineapple, ate the whole dish.

And the real test of how dinner went… empty plates all around!

Just remember that the place only has six round tables, of different sizes. Some seat at least four to five people, while larger ones can seat up to 10 people comfortably.

The most unusual dish is the Pork Intestines Stir-Fry with Pineapple, a combination that works so well that even the pineapple haters among us are converted.

The restaurant has round tables of various sizes, perfect for a shared meal.

Although the food is designed to be shared, we spied a single diner happily tucking into the fish soup and a couple enjoying the soup with a small side dish as well.

They also serve a variety of drinks, such as hawthorn apple or chrysanthemum which are flavorful and not too sweet.

Haruan-He Food Store, No. 20, Jalan BM1/2, Taman Bukit Mayang Emas, Petaling Jaya, Selangor. Open daily: 10.30am to 3pm, 5pm to 10pm. Tel: 017-9740235.

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