"Argh, what's that stinky smell? How come the drains around this restaurant is so smelly?" This is my first thought when I walk towards Restoran Longhouse at Taman Tasik Prima, Puchong last week. Wow.. Surprise! I was struck in awe when I saw the famous Chew Chew Chow Tofu banner in front of Restoran Longhouse. So, my thoughts ran too fast earlier, I told myself. This is the famous Chew Chew Chow Tofu which garners long queues at the night market in Sri Petaling, my regular haunt. Chew Chew Chow Tofu is the best Chau Tofu in Klang Valley with large regular patrons.
Chew Chew Chow Tofu, the famous chow tofu, smelly, stinky yet delicious tofu is now available in Restoran Longhouse, Puchong, Selangor! This popular Chew Chew Chow Tofu was sold in only a few places in the Klang valley, such as the night markets (pasar malam) in Taman Connaught, Sri Petaling and restaurant in Kepong. Now you don't have to go all the way to Kepong or wait for the Tuesday only to get your bite of this special tofu at Sri Petaling! It is at Restoran Longhouse, Taman Tasik Prima, Puchong from 6 - 9 pm everyday.
Thank you, Dan Sim for this opportunity to understand this special dish Chew Chew Chow Tofu and we were also briefed by this young sweet lady on how this Chow Tofu is made. The tofu is being soaked into a special brine that was made from vegetables such as mustard greens, bamboo shoots, fermented milk and special chinese herbs. The soaking process normally takes about 2 days, but can be longer if there is a preference for more flavour and odor. According to Wikipedia, folk stories said that Chow Tofu was invented by a person named Wang Zhi-He (王致和) during the Qing Dynasty
We were served two types of flavour that is the Original and Cheese. The Original chow tofu comes with pickled cabbage and chilli sauce. I am not a chow tofu lover, but being a foodie, I tried the original as my daughter said it was good. Well, not bad, if you can get over the smell you may slowly love it just as the durian to some foreigners. It is crispy on the outside the the texture was chewy and dense inside. The Cheese and Mayo was a tart too rich for me. Anyway, I feel that this Original fried Chew Chew Chow Tofu tastes so much better than the soft ones that I tried at Taiwan night market. No wonder people is queuing up for it, and for those staying around Puchong, you can now get it at Restoran Longhouse!
A plate of 4 pieces of chow tofu is priced at RM4.00 only. For big groups, bigger plates of 12 pieces cost RM12 and 20 pieces will be RM20. So, Chow Tofu lovers, remember this is your new favourite haunt and also the adventurous foodies, quick get over to Restoran Longhouse.
Restoran Longhouse is a kopitiam with many other stalls of calibre food from many parts of Malaysia. Unlike other kopitiams, this restaurant has stalls run by local Malaysians. For instance, the Sarawak Kolo Mee owner is a local Sarawakian, the Chicken rice owner is a Sabahan, the Nasi Lemak is a Nyonya from Melaka, the Bak Kut Teh is from Klang.
Sarawak Kolo Mee
I have tried Sarawak Kolo mee in many different restaurants and I find that this is the best. Made by a pure Sarawakian, the noodle is fine and soft. There is minced meat and lovely Char Siew which does not have red coloring. There is an accompanying bowl of soup which two fish balls. A amall bowl caost RM6.00 and big bowl is RM6.50. There are two versions, that is the wet or dry type. But I prefer this dry type with the small bowl of soup as a side dish.
If you are a laksa lover, this Sarawak Laksa is a must try. The soup is sourish, yet not too sour as the Assam laksa. Accompanied by prawns and fish balls and strips of taupok, no wonder it's a local favourite in Sarawak.
Sabah Viya Chicken Rice
Another dish from East Malaysia, its Chicken Rice. The rice fragrant and cooked to the right fluffiness. The chicken meat is soft and tender in texture. It's the first time I see this special triangular shaped chicken rice. Thumbs up to this Sabahan for his creativity. Another highly recommended dish.
The pricelist is as shown below.
Nyonya Nasi Lemak (Malacca)
Fancy a plate of nasi lemak for only RM3? Make your way to Restoran Longhouse!
There are a number of varieties such as the rendang chicken, the nyonya curry chicken, tom yam chicken, fried chicken and curry pork with potatoes.
I wanna say you must order the nasi lemak with sotong. I normally do not like sotong, but this sotong is cooked to perfection so much so that the flesh is tender and white inside. But, I was told by this Malaccan nyonya that sotong is seasonal and the price also varies.
Bak Kut Teh (Klang)
Longing for a bowl of Klang Bak Kut Teh? Seek no more. Go to Puchong, instead of driving all the way to Klang. Here's two types of Bak Kut Teh, the wet type and the dry type. Here I prefer the wet Bak Kut Teh soup as it is packed with enough flavor and aroma. Another authentic dish from Klang, Selangor.
Fried Hokkien Mee
This is one of the best Fried Hokkien mee I have tasted. The moisture is of the right consistency, with vegetables, slices of pork, prawns, and lard pieces. I was told that a special broth was used to fry this plate of Fried Hokkien mee. This is a traditional chinese dish using the crispy fried pork lard.
Steamed Fish Head
Steamed fish head is now fast becoming a popular dish in Malaysia. My friend has been dragging me going around savouring this dish in a few restaurants. Fish is brain food, moveover, a steamed fish is anytime a healthier version. We were served two versions of steamed fish head, that is the Steamed Bean Paste and the Steamed Sour and Hot fish head.
Steamed Bean Paste fish head - RM28 small
Most stalls have their own version of the bean paste sauce, some super spicy and some was just soya bean paste and salty. Here, the sauce of bean paste is a little spicy with the right thickness and taste.
Steamed Sour & Hot Fish Head - RM32 - Big
Normally garlic and ginger are the spices that goes well with fish as it can cover the fishy smell which some people don't like. At home whenever I cook fish, I like to use lots of garlic too. Therefore, I sort of like this Hot and Sour dish ( a Thai Style) where there are lots garlic. The sour base is good but I feel that the chilli padi should be added more to give the extra punch.
There are many other stalls in Restoran Longhouse, which is worth checking out. This Restoran Longhouse has been in operation about over a year, and yet is full most of the time.
My highly recommended dish here are Chew Chew Chow Tofu, Sarawak Kolo Mee and Fried Hokkien mee. It is in Bizwalk Business Park, next to Wharf Residence Condo in Taman Tasik Prima, Puchong, Selangor, Malaysia.
Address:
Facebook: Restoran Longhouse
Address:
Restoran LongHouse 长屋茶餐室, Puchong
Bizwalk Business Park,
Jalan Tasik Prima 6/2,
Taman Tasik Prima Puchong,
47150 Selangor Darul Ehsan
Malaysia
Facebook: Restoran Longhouse
0 Comments